MILK SUGAR PRODUCTION METHOD Russian patent published in 2012 - IPC C13K5/00 A23C21/00 

FIELD: food industry.

SUBSTANCE: method involves whey clearing from fat and protein, condensation till dry substances content is equal to 45-60%, with subsequent crystallisation of lactose. Cristallisation is performed by way of tree-time cyclic heat treatment of the crystallisate; the treatment consists in sequential heating and cooling in each cycle with subsequent separation and drying of lactose crystals. In each cycle heating is performed up to a temperature equal to 75 - 80°C while cooling is performed to a temperature equal to 10°C.

EFFECT: product weight yield increase and production time reduction.

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