SU47251A1 - The method of obtaining milk sugar - Google Patents

Description

The existing old method of producing milk sugar is as follows. The whey is evaporated and sugar crystallizes from the evaporated whey; this | the unclean sugar is then purified by recrystallization. Milk whey, going to get sugar, contains, except for sugar, from 0.97 to 1, proteins and from 0.6 to 0.86% of mineral substances. Condensed whey, from a cat: - roy sugar crystallizes, contains minerals from 10 to 12% and proteins from 12 to 15%. Such a high content of proteins and minerals and the impossibility of their release causes great disadvantages in the existing method of producing dairy sugar. These disadvantages are as follows: slowing down the evaporation process and hindering sugar crystallization. The difficulty of crystallization causes sugar pollution and low yield of the latter (40-50% of the total amount found in the whey). Due to the impurity of sugar, additional elements of the technological process arise: drying, storage and recrystallization of raw sugar, processing of molasses, etc.

(P7)

Recrystallization requires a lot of lavatory equipment, auxiliary materials and labor, such as centrifuges, filter presses, vacuum apparatus, etc .; bone charcoal, infusor earth, blancite, fuel, etc. The isolation of proteins and minerals from whey eliminates all these disadvantages.

The issue of protein secretion has long been involved. All methods for protein isolation were based on the introduction of a large amount of chemical reagents into the serum, which contaminate cheese and interfere with no less than the proteins themselves. The Joint-Stock Company Electro-Union (Germany) has proposed a patent, according to which proteins are precipitated by various chemical reagents, and the latter are separated by electrodialysis, but this method turned out to be disadvantageous because the natural whey salts and salts added to isolate proteins are so large that it is consumable. their electricity generation does not pay off.

Proceeding from the properties of milk proteins, it is deposited in water, free from electrolytes, by passing constant,

the electric current through the solution of these electrolytes salts and acids is directed in the form of ions to the electrodes, the author proposes to use a diaphragm through which crystalloids pass and no colloids pass. When a constant electric current is passed through the serum, electrolytes in the form of ions will go to the electrodes placed behind the diaphragms, and proteins, unable to pass to the electrodes through the diaphragms, will fall out of the solution of other electrolytes in the sediment. Albumin will fall out from serum heating. Casein will fall out, and electrolytes will remain in the solution, so long as the acidity of the solution corresponds to the isoelectric point of casein. Sugar will not escape through the diaphragms during electrodialysis due to the slowness of its diffusion into water compared to the speed of movement of electrolyte ions. Ion diffusion through the diaphragms in the opposite direction does not noticeably occur.

The proposed method for processing skim milk is presented in the following form. Dead milk is electrodialized at the isoelectric point of the state until the latter completely precipitates, the precipitate is filtered, the filtrate is secondarily electrodialized at a temperature of 80 - 90 until the rest of the proteins are filtered out, the filtrate II is evaporated and the solid sugar is crystallized from the evaporated filter. Dropped casein with rsch; Ш1 is treated in such a way yes | 1 | ®in sh | yeisii casein, and fallen white | | The VD of the second electrodialysis is adequately treated, ide 7 for food.

The subject matter of the invention.

A method for producing milk sugar from whey using proteins, wherein the filtrate obtained after separation by electrodialysis and separation of casein is subjected to electrodialysis again at a temperature of 80 - 90 ° until the remaining proteins are completely isolated, and the filtrate is boiled down and crystallized.