FIELD: food industry.
SUBSTANCE: method envisages milk whey heating, separation, purification, ultrafiltration, condensing, syrup crystallisation, centrifugation, crystals drying and milk sugar packaging. In the process of condensing the syrup is magnetised during 0.5-1.5 hours with a permanent magnet with intensity equal to 150 mT.
EFFECT: method allows to perform deeper desaccharification of molasses, increase milk sugar yield and improve the sugar quality.
2 tbl, 1 ex
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