Open AccessStudy of centrifugal separation of milk whey and whey concentrates
Author(s) -
E. A. Chebotarev,
А. А. Максименко,
S. V. Emel'Yanov,
A. Malsugenov,
A. K. Lyamina
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032081
Subject(s) - separation (statistics) , whey protein , precipitation , chromatography , chemistry , whey protein isolate , mathematics , physics , meteorology , statistics
The properties of dispersed systems in whey and whey concentrates, the features of the processes of their centrifugal separation and the main technological parameters of separation are considered. The properties of dispersed systems are defined through the concept of separability. The formation of a protein precipitation is of great importance in centrifugal separation processes. Technological schemes for separation depend on the origination of whey, the presence of fat and the necessity to isolate certain dispersed particles.