METHOD FOR WHEY ACIDITY REGULATION IN PROCESS OF ELECTRODIALYSIS Russian patent published in 2014 - IPC B01D61/42 A23C21/00 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used for production of natural and concentrated curd whey demineralised by the electrodialysis method and intended for production of milk, milk-containing and cultured milk products, ice cream and frozen desserts, milk preserves, baby food and dietary products, bakery, confectionary and sausage products. The method envisages milk whey acceptance and its quality evaluation, the whey separation for fat and casein dust extraction, pasteurisation and cooling, electrodialysis till the demineralisation level is equal to 25-90%, packaging and storage; the whey acidity regulation (till pH value is equal to 6.0-6.7) is performed in an electrodialysis installation with 40-50% sodium hydroxide solution that is dispensed into the whey since the final value of the milk whey electric conductivity is underachieved by 0.5-1.5 mSm/cm so that electric conductivity of the treated whey further decreases; dispensing is discontinued when the final electric conductivity value is underachieved by 0.2-0.5 mSm/cm; then the electrodialysis process is completed. According to the invention, the said method version envisages reconditioning of dry whey boiled and cooled to 45-50°C with drinking water till dry substances content is equal to 18-24%, filtration, cooling, electrodialysis performance and acidity regulation by the above method.

EFFECT: invention allows to produce milk whey with high nutritive, biological, organoleptic and physical-and-chemical quality indices and preset indices of active acidity.

4 cl, 4 ex