Receiving of curds whey with bifidogenous properties and its nano-filtration
The technology of obtaining curds whey possessing bifidogenic properties, using membrane electro-flotation and nano-filtration concentration of the obtained product was developed. The electro-flotation regimes most suitable for the subsequent isomerization of lactose with the formation of lactulose have been established, a significant content of calcium and phosphorus salts in the protein concentrate obtained during electroflotation has been determined. Maximum degree of lactose isomerization has been found. Dependence of the nano-filtration rate of whey on pressure and tangential ow velocity has been confirmed.