Общество с ограниченной ответственностью Научно-производственное объединение "Прикладные БиоТехнологии" (RU)
发明人:
Золоторева Марина Сергеевна (RU),Евдокимов Иван Алексеевич (RU),Емельянов Сергей Александрович (RU),Будкевич Роман Олегович (RU)
申请号：
RU2012125669/10
公开号：
RU2012125669A
申请日:
2012.06.20
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
1. A method for readjustment bacterial whey, whey comprising charge immediately after production process of the main product, if necessary, immediate cooling to 4 ± 2 ° C and redundancy are not more than 6 hours, or treating whey by microfiltration Thermization, cooled to 4 ± 2 ° C and reserving, characterized in that the whey collection was carried out for 1-3 hours, serum Thermization carried out by heating to 62 ± 2 ° C with a delay of 1-3 hours at a temperature of from 62 ° C to 58 ° C, and / or microfiltration Serum is carried out at a temperature of from 2 ° C to 25 ° C using a membrane with a pore size of 0.05-1.5 micron, backup is performed prior to serum 5 sutok.2. A method according to claim 1, characterized in that the whey is subjected to bacterial readjustment separation to remove dust and zhira.3 casein. A method according to claim 1, characterized in that for the microfiltration of whey using polymeric or ceramic membranes and serum may be filtered using one or more membrane modules in one or more stadii.4. A method according to claim 1, characterized in that the microfiltration whey with acidity not greater than 25 ° T is performed at a temperature of 15-25 ° C and a pressure of 0.05-0.5 MPa.5. A method according to claim 1, characterized in that the microfiltration whey with acidity not greater than 35 ° T is performed at a temperature of 2-15 ° C and a pressure of 0.1-0.5 MPa.6. A method according to claim 1, characterized in that the microfiltration cheese, casein or the concentrated whey with acidity not more than 70 ° T is performed at a temperature of 15-25 ° C and a pressure of 0.05-0.5 MPa.7. A method according to claim 1, characterized in that the microfiltration1. Способ бактериальной санации молочной сыворотки, предусматривающий сбор молочной сыворотки непосредственно после технологического процесса производства основного продукта, при необходимости немедленное охлаждение до 4±2°С и резервирование не более 6 ч, обработку сыворотки термизац
