INNOVATIVE SOLUTIONS IN MILK WHEY PRODUCTION
Journal: Техника и технология пищевых производств (Food Processing: Techniques and Technology) (Vol.48, No. 3)Publication Date: 2018-11-06
Authors : Khramtsov A.;
Page : 5-15
Keywords : dairy industry; technological breakthrough; whey powder; lactose; lactulose; termination; prebiotics;
Abstract
The paper features some practical and theoretical achievements made by the federal level Scientific school of Living Systems (7510.2010.4) headquartered at the North-Caucasus Federal University. The article describes the principles of non-waste technology in milk whey production. The sustainable use of milk whey presupposes its conditioning before technological processing. Moreover, all components of milk whey are put into use: concentrates, high-quality lactose, and such derivatives as prebiotics, especially lactulose.
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