The development of low-temperature technology for extracting protein from curd whey

Whey is a valuable secondary raw material of the dairy industry. Most of the whey merges as a waste product, which causes not only economic, but also ecological disorder. Therefore, the development of effective technologies for the whey processing is an urgent task for the dairy industry. The aim of the study is to develop the technology for the whey processing using separation freezing for protein extraction. For carrying out experimental studies a capacitive-type cryoconcentrator was used, in which the product was frozen out in a cylindrical tank, the heat of which was removed from the walls due to the operation of the refrigeration machine. The experiments on separation of the whey by freezing at different temperatures of the heat-transfer surface of the mold were conducted. It was established that the highest rate of ice formation was observed in the first minutes of separation freezing and gradually decreased over time. The lower the freezing rate, i.e. the higher the temperature of the heat exchange surface, the lower is the loss of dry matter and the more efficient is cryoconcentration process...