Milk whey as a raw material for the production of food ingredients

Fractionation of whey solids applying membrane methods allows to produce concentrates and isolates of whey proteins, microparticulates, lactose, dry permeate and mineral salts. These ingredients are in demand in the Russian market, but they are not produced in our country. Technologies of more intense fractionation and purification of whey components applying bio- and physico-chemical modification, ion-exchange, industrial chromatography have been used to produce probiotics, whey protein derivatives and lactose. The implementation of such methods of whey processing in the Russian Federation will allow to organize a closed production cycle at the enterprises of the industry. It will help to attract additional raw materials, to improve the quality of food products and expand their range, to increase the profitability of raw milk processing as well as to provide import substitution in the segment of whey ingredients.

milk whey, drying, demineralization, more intense processing technologies, the range of ingredients