CS239157B1 - Process of producing lactose syrup - Google Patents

Abstract

The present invention relates to a process for the production of lactose syrup, wherein calcium hydroxide or calcium oxide is added to the whey. After pasteurization, the precipitated mineral salts and proteins are separated. The partially de-mineralized and off-white whey is subsequently concentrated.

Description

The present invention relates to a process for the production of lactose syrup, wherein calcium hydroxide or calcium oxide is added to the whey. After pasteurization, the precipitated mineral salts and proteins are separated. The partially demineralized and incremented whey is subsequently concentrated. 238157 239157

The invention relates to the production of partially demi-malt lactose syrup with enhanced sweetness.

In the prior art processes for the production of lactose syrup, whey produced in cheese making, or in ultrafiltration of milk, demineralized by expensive demineralization processes, most commonly by electrodialysis or ion exchangers, partially demineralized whey is either continuously or discontinuously treated with beta galactosidase to increase solution sweetness while laiktose whey is partially degraded to glucose and galactose. For beta galactosidase inactivation, whey is heated to a higher temperature and subsequently concentrated on vacuum evaporators. Whey warming interacts with the whey of the proteins present with the monosaccharides to produce an undesirable brown color. ..........

The prior art lactose syrups require expensive and expensive demineralization plants, high electricity consumption, or ion exchange chemicals. In addition, whey demineralization and betagalactosidase facilities need to be purchased for foreign exchange from non-socialist states.

The disadvantages of the prior art process are avoided by the process of the invention, wherein the pH of the whey is adjusted with calcium hydroxide or calcium oxide. After pasteurization of the whey, the precipitated mineral salts and proteins are separated by sedimentation or centrifugation. The resulting solution is subsequently concentrated, preferably in a vacuum evaporator. The advantage of the method of production according to the invention is the low investment and operating costs, the production does not require the purchase of expensive equipment from non-socialist states. At the same time, the production method of the invention by the interaction of calcium hydroxide increases the solution's sweetness to form calcium lactate and reduces the salinity of the solution due to partial demineralization and limits the possibility of undesirable color changes. The waste product produced during separation has a higher bio-nutritional value than whey due to the higher mineral and protein content and can be advantageously used for feeding purposes. Přikladl

The whey active acid salt is adjusted to pH 7.7 with calcium hydroxide, and the whey is pasteurized. Pasteurized whey is cleaned from the coagulated particles on the centrifuge and concentrated to 40% dry matter. P r i k 1 and d 2

The active acidity of whey is adjusted by the addition of calcium oxide to pH. 7.9. After passiterization, the coagulated particles of whey are separated by filtration, and the whey is subsequently concentrated to 30% solids. P r i k il a d 3

After addition of calcium hydroxide, pasteurized whey at pH 8.0 is allowed to sediment. The whey with the sedimented particles is separated and the remaining whey is concentrated to a dry weight of 2 6%. Attaches

The active acidity of the whey resulting from the ultrafiltration of the milk is adjusted by adding calcium hydroxide to a pH of 8.6. After treatment with pl-Ι, it is pasteurized. Using the Whey Cleaner, it is cleaned from coagulated particles and concentrated to 58% dry matter. Example 5

Whey, after adjusting the active acidity to pH 7.0, is pasteurized and allowed to settle. The sediment is separated and the whey is concentrated to 24% dry matter.

Claims (1)

Process for producing lactose syrup by heat treatment of whey resulting from cheese production or milk ultrafiltration, characterized in that the active acidity of the whey is adjusted to pH 7.0 by adding calcium hydroxide or calcium oxide. YNALEZO up to 8.6, then the whey is pasteurized and, after pasteurization, the precipitated minerals and proteins are partially and completely removed from the whey by physical means, preferably by centrifugation, and the solution is concentrated, preferably on a vacuum evaporator.