Abstract
The use of cryoconcentration allows one to preserve the biological value and organoleptic properties of food products. This paper presents the results of studies on the concentration of whey by separation freezing. General patterns of separation freezing of whey in a capacitive crystallizer, the influence of the rate of ice formation, and the mass fraction of dry substances on the formed amount of whey protein concentrate are analyzed. The chemical composition of the initial serum and the resulting concentrates are determined. The mass fraction of protein in whey protein concentrate was 92% of the total dry matter. In the lactose concentrate, the dry matter content was 62.5%, the amount of pure lactose – 55.8 g/100 g concentrate.
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