Whey: State of the Art. Part II. Processes and Treatment Methods

The current state of the art on studying whey is considered. processes and methods processing (thermal, chemical, physicochemical, biotechnological, electrophysical) are presented. Thermal isoelectric precipitation proteins, using reagents coagulants, as well main membrane (reverse osmosis, diafiltration, microfiltration, ultrafiltration, nanofiltration) described. Possibi-lities effective separation proteins by a combination other noted. Chromatographic for fractionation (chromatography with imitation moving bed, high-gradient chromatography magnetic trap, selective adsorption, displacement chromatography, adsorption), which provide high degree separation, Highly porous chromatographic materials providing flow rate, biotechnological – biosynthesis lactulose, enzymatic hydrolysis lactose aerobic anaerobic fermentation Electrophysical (electrodialysis, electroactivation), include electrodialysis electro-activation, electrochemical activation phenomenon technology, new promising method that allows to create waste-free cycle obtaining valuable components useful derivatives from without use analyzed. It emphasized that, depending regimes used, protein-mineral concentrates predetermined protein or mineral composition obtained simultaneous isomerization into lactulose. stated efficiency ensured significant increase in technological processes, decrease labor costs, reduction time materials, an improvement quality functional properties final products.