METHOD OF OBTAINING MILK SUGAR HAVING CONTINUOUS LACTOSE CRYSTALLIZATION

The invention relates to the dairy industry. A method for obtaining milk sugar having continuous lactose crystallization involves ultrafiltering defatted milk at a temperature of 18-20 °C and sending the resulting permeate having a solids content of 5.2-5.4% for nanofiltration, wherein at a temperat...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	SHRAMKO, Mariya Ivanovna, KHRAMTSOV, Andrej Georgievich, RYABTSEVA, Svetlana Andreevna, METEL, Vladimir Sergeevich, ANISIMOV, Georgij Sergeevich, KRAVTSOV, Vitalij Aleksandrovich, EVDOKIMOV, Ivan Alekseevich, KULIKOVA, Irina Kirillovna
Format:	Patent
Sprache:	eng ; fre ; rus
Schlagworte:	CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES SUGAR INDUSTRY THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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