[Whey-milk dried preparations]

Lipinska, E.

[Whey-milk dried preparations]

1982

Lipinska, E. (Instytut Przemyslu Mleczarskiego, Warszawa (Poland))

Trials aimed at obtaining milkwhey preparations for feeding purposes, with 10, 25, 50 and 70% content of whey. Production of the dried preparations requires pre-treatment of whey, i.e.: neutralization of whey with 20% ammonia water of 20% sodium lye to reach acidity of 7,0 degrees SH, pasteurization at least 60 degrees C for several seconds. Hot whey be combined with milk. The amount of whey which should be added to milk, is calculated on the basis of refractometric studies of dried solids of whey and milk. The mixture of milk and whey is concentrated in evaporators. Concentration and drying should be performed according to the technological instruction given for a specific type of equipment. Dried product is transported from drying tower to cyclones where the aeration and cooling take place. At 10, 25, 50 and 75% content of whey, the quantity of oat units is higher than in case of skim milk by 6,23; 15,57; 31,14 and 46,71%, respectively

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