Open AccessSeparatory Freezing and Cryoconcentration of Milk and Whey
Author(s) -
Igor Korotkiy,
Elena Korotkaya,
Evgeniy Neverov,
Igor Plotnikov,
Denis Efremov
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 - 10.1088/1755-1315/852/1/012052
Subject(s) - skimmed milk , lactose , food science , dairy industry , whey protein , raw material , raw milk , milk products , chemistry , business , environmental science , organic chemistry
A significant problem in the food industry is the lack of raw materials. At the same time, a significant part of the resources is not used for obtaining food products. This kind of food raw material includes whey, which contains a large amount of valuable components, in particular whey proteins and lactose. The article discusses the results of research devoted to the development of industrial technology for separating freezing (cryoconcentration) of skim milk and curd whey to obtain concentrated skim milk, as well as whey protein concentrate in low-tonnage production conditions. The research was carried out on products manufactured by dairy enterprises in Kemerovo, Russia.