FIELD: dairy industry. SUBSTANCE: method involves heating the lactose-containing solution up to 90-95 C; introducing alkali into it; isolation of lactose in lactulose at pointed temperature for 6.0-8.0 min; cooling the isomerized solution up to 20-30 C for 1-2 min; lactose crystallization and its separation from lactulose syrup. Isolation and cooling of lactose-containing solution is conducted in continuous stream in laminar pasteurization-cooling installation. EFFECT: higher lactose output and reduced content of colorants in syrup. 2 cl
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Authors
Dates
1998-01-10—Published
1994-03-14—Filed