Some technological aspects of receiving whey proteins of cow milk. 2. Production of milk whey and products fortified with whey proteins

This is the second publication from the series of the articles devoted to some technological aspects of isolation of whey proteins from cow milk. Methodological and technological approaches used for obtaining complex preparations of milk whey proteins: acid and sweet milk wheys, modified and dry milk wheys, products fortified with whey proteins, concentrates, thermo-precipitates, electro-coagulants and isolates of whey proteins are given.

whey proteins, physical-chemical characteristics, isoelectric point, isoelectric precipitation, thermoprecipitation, electrocoagulation, ultra-filtration, ionexchange chromatography