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Demineralization and neutralization of cottage cheese
whey in the process of nanofiltration
Shokhalova Veronika Nikolaevna, a postgraduate student
e-mail:
Federal State Budgetary Education Institution of Higher Education the Vereshchagin
State Dairy Farming Academy of Vologda
Kuzin Andrey Alekseevich, Candidate of Science (Technics), Associate Professor,
Vice-Chancellor of the Scientific Research Department
e-mail:
Federal State Budgetary Education Institution of Higher Education the Vereshchagin
State Dairy Farming Academy of Vologda
Dykalo Nikolay Yakovlevich, Candidate of Science (Technics), Senior Research
Scientist
e-mail
Joint Stock Company “Dairy Plant “Stavropol’skiy”
Neronova Elena Yur‘evna, Candidate of Science (Technics), Associate Professor of
the Chair of Milk and Dairy Products Technology
e-mail:
Federal State Budgetary Education Institution of Higher Education the Vereshchagin
State Dairy Farming Academy of Vologda
Shokhalov Vladimir Alekseevich, Candidate of Science (Technics), Associate
Professor of the Dairy Equipment Chair
e-mail:
Federal State Budgetary Education Institution of Higher Education the Vereshchagin
State Dairy Farming Academy of Vologda
Abstract. The article studies the process of nanofiltration as a way of cottage
cheese wheydemineralizationand neutralization. Using the chemical analysis of the
nanofiltration concentrate and filtrate compositions, theoretical dependence of mineral
salt and lactic acid removal in the treatmentprocess has been found. Theresearch
validates the optimal value of the volumetric concentration factor for cottage cheese
whey demineralization and neutralization.
Keywords:nanofiltration, demineralization, neutralization , cottage cheese whey.
Молочнохозяйственный вестник, №1 (21), I кв. 2016 104
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