The influence of the condensing process cheese whey the yield of finished products

Researches on studying of influence of process of condensation of cheese whey in vacuum-evaporating installation on an output and quality of finished goods are carried out. Studies have shown that the transition of proteins in the clot was 32% for natural serum, for condensed serum obtained by reverse osmosis - 36%, for serum condensed by vacuum evaporation - 35%. Under the conditions of the experiments, the yield of thermal acid clots for condensed serum was almost the same both in the case of condensation using the reverse osmosis method and in the case of vacuum condensation.