Abstract

Formation parameters of the technological platform for protein-lipid concentrate («LipKA») from the mixture of whey and skim milk are provided. The value of lipid compound of whey is emphasized. The unicity of casein fines and whey protein complex is shown. The possibility of non-reagent protein complex coagulation, combined with lipid sorption is shown. The target product is characterized by unique composition and attractive peculiar consistency. Clarified whey may be utilized for obtaining lactose (milk sugar) of edible grade. Principles of wasteless technology are realized.

Keywords

Whey, skim milk, coagulation, technological platform

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