METHOD FOR PROCESSING MILK WHEY Russian patent published in 2017 - IPC B01D9/00 B01D61/02 A23C21/00 A23C7/04 A23C1/14 

FIELD: food industry.

SUBSTANCE: cheese whey is cleaned from casein dust and grease. Nanofiltration to 20÷30% content of dry substances with simultaneous 25÷50% demineralization, followed by crystallization, is carried out by means of the 3-fold 8-hour cyclic heat treatment of crystallizate. Said treatment consists in sequentially heating it with hot air at the temperature of 60°C for 4 h and cooling with cold air at the temperature of 0°C for 4 hours in each cycle. The crystallization is combined with evaporation till the dry substances concentration of ≥50%, with the subsequent separation into lactose and the demineralized delactosed cheese whey and drying of both components. Heating in each cycle is carried out to the temperature of 32°C, and cooling - to the temperature of ≤10°C.

EFFECT: intensification of the crystallization process.

2 dwg, 2 ex