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Application of membranes in the technological process of milk curd whey processing

Published in «Water: chemistry and ecology» № 4-6 / 2018 , p. 137-146.
Heading:

 

Mangazeev A.V.
Potapov V.V.
Gorev D.S.
Goreva T.S.

Summary:
The situation in the dairy industry tends to expand the range of dairy products, which leads to an increase in the volume of whey – a secondary product/ The introduction of high-tech membrane processes will allow to hang filtrate with characteristics acceptable to its discharge in to collector of treatment facilities. The experiments on membrane concentration of curd whey using membrane processes of two types – nanofiltration and reverse osmosis were performed. The dependence of the performance of baromembrane installations of inlet pressure, determined the total protein concentrations of the concentrate, the filtrate and original environment, the main features of membrane processes. The samples of filtrate achieved a significant reduction in biochemical oxygen demand compared to the experiment make it possible to evaluate the possibility of using membrane processes in the technological process of dairy production, obtaining a dairy product with specified characteristics and the optimal method of whey utilization.

Keywords: curd milk whey, dry matter, fat, membrane selectivity and permeability, protein

Bibliographic link:
Mangazeev A.V., Potapov V.V., Gorev D.S., Goreva T.S. Application of membranes in the technological process of milk curd whey processing // Water: chemistry and ecology. — 2018. — № 4-6. — c. 137-146. — http://watchemec.ru/en/article/28959/

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