METHOD OF PRODUCING SUGAR-CONTAINING WHEY PASTE Russian patent published in 1999 - IPC

FIELD: milk industry. SUBSTANCE: vacuum milk whey concentration process is conducted until weight portion of dry substances 60-65% is attained. Then purity of syrup is decreased to 58-65% by intermediate cooling to natural room temperature, at which temperature part of lactose is crystallized out. When decanted from crystals, syrup is further concentrated to 65-70%, rapidly cooled to 38-40 C and then thermostatically kept at this temperature for 15-17 hr. Finally, product is discharged, packed and cooled irregularly to room temperature. EFFECT: increased economical efficiency. 2 ex