Neutralization of the NF-concentrates of curds whey

The process of neutralization of curds whey concentrates obtained by nanofiltration (NF concentrates) was studied. Theoretically substantiated advantage of using as a parameter of the process of neutralization of the active acidity (pH).Based on an of experimental data the curves of neutralization of the NF concentrates with different mass fraction of solids by 40 % solution of sodium hydroxide were designed and their buffer capacity was determined. Direct proportional increase of doses of application of alkali in the range of active acidity growth to pH 7,0 was established. The obtained dependence was applied as a base for determining the amount of the alkali agent for neutralization of the NF concentrates. The proposed method and calculation formula allow to determine the amount of alkali solution to neutralize depending on the level of active acidity and give possibility to take into account the changes in whey buffer properties after concentrating and, thus to increase the technological properties of the raw material, preventing an excess amount of alkali.

neutralization, NF-concentrate, active acidity, curds whey