Cheese (milk) whey is a by-product in the production of hard rennet cheeses. 80-90% lactose, up to 25% proteins, 6-12% milk fat pass into its composition from whole milk.
Ways to use:
– Production of soft cheeses (Adyghe, mascarpone, ricotta);
– Inclusion in the recipe of confectionery and bakery products;
– Enrichment of the diet of agricultural animals.
– Deep processing with the release of monocomponents: WBC (whey protein concentrate), milk fat and lactose;
Further, monocomponents are used in the production of specialized products (baby formulas, clinical nutrition).
Since the particles have different sizes, membrane separation technology is used in modern industries.
Microfiltration – particle size 0.1-0.2 microns;
Ultrafiltration – particle size 0.001-0.1 microns;
Nanofiltration – particle size 0.0005-0.001 microns and pressure 1-4 MPa;
Reverse osmosis – particle size less than 0.0005 microns and pressure 4-10 MPa.