BAROMEMBRANE MILK WHEY PROCESSING TECHNOLOGY AS A FACTOR OF FOOD SECURITY OF THE URAL REGION
The article reveals the main problems of food security in the region in the milk processing industry. The main directions of processing of whey are considered. A method of non-waste processing of whey with the use of baromembrane technology is proposed. The author’s solution of non-waste processing of whey in two stages is presented: ultrafiltration of milk whey on domestic-produced ceramic membranes without preliminary preparation, reverse-osmotic concentration of permeate and mixing both of products. The optimal regime parameters of ultrafiltration and reverse osmosis processes, confirmed in production conditions, were experimentally determined.