Improvement of the efficiency of the membrane processing of curds whey

Efficiency of curds whey processing is improved by preliminary addition of the vegetable raw materials (Stevia rebaudiana Bertoni) and further baro membrane separation in the ultra-filtration cassette apparatus. The curds whey enriched with stevia extract is considered to be a new food composition characterized by its own physical-chemical properties. Besides the base components (lactose and mineral complex of the whey) permeate includes glycosides: rebaduosides (A, B, C, D and E), duliobioside and steviolbioside with different degrees of sweetness (from 50 to 450) as compared with saccharose. Results of the analysis of the experimental data allow consider advisable to make preliminary concentrating with further electro dialysis treatment of permeate for controlled changing of its physical-chemical characteristics such as increasing of the mass share of lactose and reduction of the mineral substances quantity.

curds whey, stevia extract, concentrating, permeate, electro dialysis