FREMGANGSMAADE OG ANLAEG TIL TOERRING AF VALLE OG/ELLER PERMEAT

摘要

A method and a system for converting liquid whey and/or permeate from a cheese making process 20 into a dry, non- lumping powder consists of vacuum evaporation of the liquid whey using a final evaporator 44, until the whey is approximately 75% dry matter, the lactose content of which is converted into its alpha-monohydrate form by crystallisation in a cooled heat exchanger 60, following which a vortex quick-drying appliance 60 with a hot air fluidised bed converts the whey to a non-lumping powder. <IMAGE>