METHOD FOR PRODUCING OF MILK WHEY CONCENTRATE Russian patent published in 2007 - IPC A23C21/00 

FIELD: milk industry.

SUBSTANCE: method involves condensing curdle whey until dry substance weight part is 48-52%; structuring by heating of condensed whey to temperature of 64-68 C and holding for 1.5-2 hours, followed by mixing and cooling during 3.5-4 hours at the rate of 14-16 grades/hour; packaging; during structuring, after mixing and cooling processes, determining rheological characteristics of product: shear strain should be at least 200 Pa and effective viscosity at least 125·10³ Pa/s. On obtaining of predetermined values, product is packaged into consumer's containers. Method allows soluble non-hardening product to be obtained, said product having high structuring properties.

EFFECT: improved quality of product, reduced consumption of power and reduced process time.

2 cl, 1 ex