Abstract

The article deals with the study of proteins and lactose isolation from whey using the method of separating freezing out. Experiments on the separating freezing out of whey are done at temperatures from -2°C to -6°C. The change of whey density in the course of freezing out is investigated. The diagrams of quantity dependence of the ice formed, and also the amount of the protein deposit formed in the course of crystallization is constructed. The fractional structure of the protein deposit has been studied. The physical and chemical structure of the ice formed in the course of crystallization has been investigated. Rational parameters of cryoconcentration for isolation of valuable whey components have been determined.

Keywords

Whey, cryoconcentration, separating freezing out, lactose, protein

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