Separatory Freezing and Cryoconcentration of Milk and Whey

A significant problem in the food industry is the lack of raw materials. At the same time, a significant part of the resources is not used for obtaining food products. This kind of food raw material includes whey, which contains a large amount of valuable components, in particular whey proteins and lactose. The article discusses the results of research devoted to the development of industrial technology for separating freezing (cryoconcentration) of skim milk and curd whey to obtain concentrated skim milk, as well as whey protein concentrate in low-tonnage production conditions. The research was carried out on products manufactured by dairy enterprises in Kemerovo, Russia.