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 SM ISO690:2012VUTCARIOVA, Irina. Effect of Fermentation of Concentrated Whey on the Production of Organic Acids during Electroprocessing. In: Surface Engineering and Applied Electrochemistry, 2023, vol. 59, pp. 337-341. ISSN 1068-3755. DOI: https://doi.org/10.3103/S106837552303016X |
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  Surface Engineering and Applied Electrochemistry |
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| Volumul 59 / 2023 / ISSN 1068-3755 /ISSNe 1934-8002 | ||||||
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| DOI:https://doi.org/10.3103/S106837552303016X | ||||||
| Pag. 337-341 | ||||||
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The issue of processing secondary resources of the dairy industry, whey, which is produced in large volumes during the production of cottage cheese and cheese, has been studied. The results of studying the process of organic compound extraction during fractionation of whey by vacuum distillation are presented. It was found that it is advisable to process concentrated whey. Processing whey by fractionated vacuum distillation allows for the separation of organic acids of the required purity and necessary concentration. The direction of profitable processing of whey that combines the concentration of whey by fractionated distillation and subsequent electroprocessing is considered. This process allows for the separation of organic substances from whey and further concentration of the resulting products towards the formation of separate organic compounds. |
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| Cuvinte-cheie cottage cheese, Dairy industry, electroprocessing, Fractionated distillation, Large volumes, Organic substances, secondary resources, Vacuum distillation, whey |
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