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Sour whey: innovative technology of processing. buy in Klaipeda
Buy Sour whey: innovative technology of processing.
Sour whey: innovative technology of processing.

Sour whey: innovative technology of processing.

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Lithuania, Klaipeda
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Technical characteristics
  • BrandMembranines Technologijos LT
  • Country of manufactureLithuania
Description

Innovative technology of processing of sour serum in the bezreagentny way.

 The CJSC Membranines Tekhnologios LT company developed new technology and a complex of the equipment for processing of sour dairy (cottage cheese) serum, in t.ch - the nanofiltration concentrated after installations, to quality of SD-70 or SD-90 in accordance with GOST P 56833-2015 "The whey demineralized".

 The traditional way of processing of sour whey provides preliminary entering into it of alkaline reagent for a correcting rn the processed solution to values 5.8-6.0 and the subsequent obessolivaniye with use of classical electrodialysis with monopolar ion-exchange membranes.

 The main differences of the bezreagentny ED-EDBM technology for processing of sour whey developed by CJSC Membranines Tekhnologios LT and offered to industrial realization, from the systems which are in operation with electrodialysis use:

- Process of demineralization and increase rn sour serum happens without direct contact of ready foodstuff with alkaline reagent.

 - Ensuring working capacity/service of process of demineralization and increase rn sour serum does not demand use of a significant amount of chemical reagents: alkali and acid are used for a CIP wash of the equipment and in small amounts for correction rn a concentrate.

 - The required reagents are produced on the same processing equipment from table salt and the pure / desalinated water, without purchase at third-party suppliers.

 - Process an obessolivaniye of sour serum is conducted at low values rn that considerably reduces protein losses, their loss in the form of deposits on membranes and, respectively, increases the interregeneration period of an electromembrane part and total period of service of the equipment.

 - The volume of the formed concentrates which are subject to utilization decreases: it is settlement - 1 ton of a salt concentrate on 6-7 tons of the received production.

 - The sour concentrate which is formed in the course of an obessolivaniye represents 7-10% water solution of lactic acid with impurity of orthophosphoric and hydrochloric acids which can be used in the enterprise or to serve as initial raw materials for receiving valuable chemical products.

 

Characteristics of the entering / initial raw materials and the received product

(standard example of an initial product).

 

Parameters of the sour cottage cheese serum given for processing (not concentrated):

The titled acidity 70-90 from. 

Mass fraction of solids of 5,5-6,5%.

Mass fraction of fat no more than 0,06%

Mass fraction of ashes of 0,7-0,8%

 

Parameters of finished goods:

The titled acidity of no more than 21 from.

Mass fraction of solids not less than 5,0%.

Mass fraction of ashes of 0,05-0,03%

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Sour whey: innovative technology of processing.
Sour whey: innovative technology of processing.
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