METHOD FOR MILK WHEY COMPONENT RECOVERY

摘要

FIELD: food industry. ^ SUBSTANCE: method for recovery of proteins from dairy whey consists in introducing a flocculating agent into cheese whey. Polyacrylamide, modified with glycyl exposing to microwave radiation at a frequency of 2.45 GHz and a power of 100 W for 4 seconds, is used as the flocculating agent. Said flocculating agent is added in amount of 0.2-0.4% of the whey weight and is used in the form of 0.05% solution of polyacrylamide, modified with glycyl in amount of 0.15% of the flocculent weight. ^ EFFECT: method enables to increase the completeness of the recovery of protein substances, to reduce the process duration and the consumption of the agent to be added.