| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages milk whey preliminary treatment, pasteurisation and concentration by way of nanofiltration through a filter with pores sized 0.001-0.01 mcm, sequential filtration of produced nf-permeate through a reverse osmosis installation membrane module with pores sized 0.0001-0.001 mcm, produced oo-retentate electrodialysis, concentrate condensation or condensation and drying; the other method version envisages mixing of produced oo-retentate with nf-retentate after produced nf-permeate filtration, the produced mixture subsequent condensation or condensation and drying. Produced complex milk salts are characterised by specific ratio of mineral salts, protein, organic acids, lactose and water and are used for food product manufacture.EFFECT: maximum isolation of salts admixtures from milk whey and improvement of quality of food products prepared with complex milk salt addition.5 cl, 2 dwg, 3 tbl, 13 ex |
