METHOD FOR OBTAINING MILK SUGAR WITH LACTOSE FLOW CRYSTALLIZATION Russian patent published in 2018 - IPC A23C23/00 C13K5/00 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method for producing milk sugar with the flow crystallization of lactose provides for the ultrafiltration of skim milk at a temperature of 18–20 °C, obtained permeate with a solids content of 5.2–5.4 % is directed to nanofiltration, where at a temperature of 18–20 °C is desalted to a level of 25–30 % and concentrated to a solids content of 18–20 %. After nanofiltration permeate is fed to electrodialysis, where at a temperature of 18–20 °C is desalted to a level of 70–90 % and a good quality of the solution is 0.955–0.974, then it is condensed to a supersaturation ratio of 1.8–2.7, then directed to a flow crystallization to a final temperature of 10–12 °C with a cooling rate of 1.5–2.0 °C/min.

EFFECT: invention makes it possible to obtain a high homogeneity of the crystals, a low hygroscopicity of the dry product, a maximum amount of crystallized lactose, and no sticking of the product on the surface.

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