Demineralization and neutralization of cottage cheese whey in the process of nanofiltration

The article studies the process of nanofiltration as a way of cottage cheese wheydemineralizationand neutralization. Using the chemical analysis of the nanofiltration concentrate and filtrate compositions, theoretical dependence of mineral salt and lactic acid removal in the treatmentprocess has been found. Theresearch validates the optimal value of the volumetric concentration factor for cottage cheese whey demineralization and neutralization.

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