Milk sugar is a tasty delicacy familiar from childhood, for the preparation of which you need minimal amount products and very little time. Grandma’s recipe for this wonderful dessert is very simple, and the taste of the sweet treat is almost as good as store-bought confectionery.

Milk sugar is not only a wonderful independent dessert, but also a wonderful decoration for baked goods. Recipe for this unusual delicacy was especially popular in the 70s and 80s of the last century. Modern youth, spoiled by an abundance of all kinds of newfangled desserts, can hardly remember amazing taste this sweet treat.

Meanwhile, milk sugar- a very simple, quick, and most importantly no less tasty delicacy than store-bought sweets. To cook at home delicious treat, you just need to prepare necessary ingredients, which can be found in every home today, as well as allocate some free time. Delicious quick treat, cooked at home, will definitely please the family. Below are three recipes for this unique dessert.

Recipe tasty treat from childhood involves the use of the simplest products.

Ingredients:

• sugar – 3 cups;
• milk – 1 glass;
• butter – 1 tablespoon;
• raisins, nuts.

Cooking method:

The specified proportions are not mandatory. If desired, the recipe can be changed at your discretion or supplemented with suitable ingredients. The main proportion that needs to be observed is the ratio of milk and sugar 1:3.

1. To prepare milk sugar, begin by placing all of the above ingredients in a saucepan or frying pan with non-stick coating, which is then put on fire. Bring the contents of the pan to a boil, then reduce the heat and continue cooking until tender. To prevent the sugar from burning, stir the mixture continuously.
2. To determine whether the sugar is ready or not, dip a spoon into the mixture, then drop a drop of the resulting mixture onto the surface of the table or clean plate. If the shape of the drop remains unchanged, then the base for the dessert is ready. If a drop spreads over the surface, the mixture must be kept on the fire for some time.
3. Next, the recipe involves preparing a mold for the dessert. It should be carefully lubricated with oil so that the treat does not stick. Ideal for these purposes silicone molds. It will be much easier to get sweet candies out of them.
4. Pour the resulting substance into the prepared forms and leave the treat to harden. All manipulations must be done quickly, since sugar hardens almost instantly.

If you decide to add nuts or raisins to the recipe, add them while cooking. This should be done at the very end so that the ingredients do not overcook and become soft.

Recipe for fondants

Milk sugar for fudge needs to be cooked in a slightly different way. The recipe assumes that the result will be a viscous mass that will spread well over the surface.

Ingredients:

• sugar – 2.5 cups;
• heavy cream – 300 ml;
• one tablespoon of honey;
• butter – 50 g.

Cooking method:

1. To make the base for fudge at home, first pour the cream into a saucepan, then add sugar to it and mix everything well.
2. Place the pan on the heat and stir the ingredients again.
3. Then reduce the heat and bring the mixture to a boil.
4. Add honey to the milk-sugar mixture and continue cooking for another 20 minutes.
5. After this, pour the resulting mixture into a separate bowl, previously greased with butter. The recipe suggests leaving the mixture for a while so that it can cool properly.
6. Cut the treat into small pieces.

If you want to use the treat to decorate the cake, place a whole sheet on the cake and warm the edges a little so that they tightly cover the dessert. Cooked at home sweet fudge many more different uses can be found.

Dense Milk Sugar Recipe

Below is another one interesting recipe preparing a delicious homemade dessert.

Ingredients:

• milk – 100 ml;
• granulated sugar – 200 g.

Cooking method:

To prepare thick milk sugar at home, you need to pour 200 g of sugar into a deep frying pan and pour in 100 ml of milk. Cook the mixture over medium heat, stirring constantly with a wooden spoon. The mixture will foam and bubble, but it must be stirred continuously.

When the base for the treat acquires a pale brown tint, decreases slightly in volume, and is also covered with a thin film, the pan can be removed from the heat. Then pour the milk mixture into a deep container, cool it slightly, and then break it into small pieces.

As with the previous cooking methods, you can use silicone molds. To do this, immediately after preparing the liquid base for the dessert, you need to pour it into greased molds and leave until it cools completely. Everything needs to be done very quickly.

The recipe for this amazing dessert, which has returned to our tables today straight from the Soviet past, is very simple and unpretentious. Milk sugar is a wonderful alternative to complex, sophisticated confectionery products that are not always possible to prepare at home. This perfect option sweet treat for those occasions when guests are about to appear on the doorstep, and in the refrigerator except standard set there are no products.

The finished dessert is served with hot aromatic tea or coffee. However, children and many adults like to nibble on “grandmother’s” sugar just like that. Bon appetit! Try cooking other dishes using our recipes.

Video recipe for making milk sugar

The phrase “milk sugar” is unfamiliar to most people. However, those who are concerned about intolerance to this substance know exactly what products contain milk sugar and what effect it has on their body. For other people, milk sugar may be familiar exclusively as a delicacy that can be prepared on your own. So, let's talk on this page www.site about what milk sugar is in food, and what it might be like to prepare a dessert with that name at home.

Milk sugar in food

When talking about milk sugar in food, experts mean a substance such as lactose. This is one of the components of ordinary milk - a disaccharide, which consists of a galactose residue with glucose.

This substance is widely known to people who suffer from lactase deficiency - a deficiency of the lactase enzyme in the body. If this enzyme is inactive or is secreted in insufficient quantities, lactose cannot be absorbed by the body. As a result, consumption of foods that contain milk sugar causes diarrhea and other unpleasant intolerance reactions.

Lactose is present in many products. It is used to prepare special mixtures - baby food, such compositions are intended to replace human milk during breastfeeding.

It is worth noting that all food preparation processes may involve the use of lactose. For example, when baking different bread products This substance helps to get an excellent brown crust. IN confectionery industry Lactose helps give candy and other sweets a special taste. Milk sugar is also included in diabetic products. It is added to both meat and various meat products which helps to cope with bad aftertaste bitterness and salinity, and helps to extend the shelf life of such products. Adding lactose to alcoholic drinks makes it possible to somewhat soften their taste.

Thus, we can conclude that milk sugar is present in milk, as well as in all dairy products. It can be found in bread, diabetic products, confectionery products (candies, biscuits, marmalade, pastries, cookies, etc.). Of course, lactose is present in condensed milk, both special and liquid). Another such substance can be found in the composition.

If you have individual lactose intolerance, you should carefully study the ingredients label on each food product. The presence of either powdered milk in the list also indicates the content milk sugar.

Fully healthy person lactose can only bring benefits. It promotes excellent health and maintains optimal microflora digestive tract and warns. In addition, milk sugar helps the full functioning of the central nervous system. This substance can also be considered as a means to prevent many ailments. of cardio-vascular system.

How to make milk sugar at home?

When we consider making milk sugar at home, we mean something different than what we just talked about. Namely, we think about creating very tasty and at the same time simple delicacy. This dish will be a good alternative to various complex desserts, including by taste qualities.

To prepare such a delicacy, you need to prepare a minimum amount of products: three glasses, a glass, a tablespoon, as well as nuts and (optional).

Place all the products in a suitable container - a saucepan or frying pan with a non-stick coating. Place the container on the fire and bring the mixture to a boil. Then reduce the heat to low and continue cooking the future dessert until full readiness.

To determine the degree of readiness of milk sugar, simply dip a spoon into it. Drop a drop of dessert from a spoon onto a plate. If the droplet retains its shape, then the treat is ready.

Prepare the molds, grease them with oil first so that the candies do not stick. Great option Silicone molds will become, it is easy to get milk sugar from them. Pour over ready mass into pans and set aside until completely cool. Do not forget that all manipulations should be carried out quickly, such a product will harden very quickly.

If you want to add raisins or nuts to the treat, combine them with the sugar mixture at the cooking stage, closer to the end of cooking.

Milk sugar for sweets

If you want to prepare a sticky treat, prepare three hundred milliliters heavy cream(33%), two and a half glasses of sugar, a tablespoon and fifty grams butter.

Pour cream into the pan, add sugar, mix well. Place on the fire and bring to a boil (stirring constantly), add honey to the container and cook for another twenty minutes. Pour the mixture into a greased mold and cool. Cut with a knife as you wish.

Thus, the name “milk sugar” can hide two different substances - delicious dessert or an integral part regular milk– lactose.

Ekaterina, www.site
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Sweets are loved at any age. And no matter what they tell us about the dangers of sugar, we always buy sweets, cookies, marshmallows or other confectionery products for ourselves and our loved ones for tea. But it’s better to prepare sweets yourself. In this case, you will be protected from the ingestion of artificial additives, synthetic flavors and dyes from your food. One of the simple home recipes is boiled sugar with milk.

Boiled sugar- An excellent addition to freshly brewed tea. We will cook it with milk. It tastes like sherbet and Butter Cow candies. True, by consistency homemade treat harder. The recipe for making boiled sugar is quite simple, and it doesn’t require many ingredients: milk, sugar and a little butter. Additives in the form of peanuts help diversify the taste of homemade sherbet and make it more interesting. walnuts, seeds, raisins, pieces of dried apricots, cherries, strawberries from homemade jam.

Required

• 100 ml of milk (preference should be given to full-fat village or farm milk)
• 400 ml sugar
• 40 g butter
• strawberry jam berries

Preparation

1. Pour milk into a thick-walled bowl. When it boils, add 350 ml of sugar (the remaining 50 ml will be used later for coloring). Cook with constant stirring for about an hour. Cooking time depends on several factors: the strength of the flame, the diameter of the pan. Gradually the mass acquires a golden hue.

2. After about 30 minutes from the moment the milk and sugar are heated, the color is prepared, giving the delicacy a beautiful caramel color. Kohler is essentially burnt sugar that is poured onto the bottom of a hot cast iron frying pan and, stirring constantly, heat until melted and darkened. The more sugar used for this, the darker the homemade sherbet will turn out.

3. Add color to the boiled milk-sugar mixture. Mix.

4. Put a piece of butter into the boiled sugar, which will make the mass more plastic and less hard.

5. Prepare a container for the sugar to harden. Grease its bottom with butter.

6. If desired, add nuts, raisins, etc. to the prepared mass. In our case, place the strawberries evenly on the bottom of the dish to harden.

7. Pour boiled sugar into the prepared container. Smooth its surface with a spoon and apply marks if you want to get more even pieces of crushed sugar in the future, since frozen sugar is not cut, but pricked with a knife. Give the dish time to harden.

Turn the dish with boiled sugar upside down and remove the frozen contents. Divide by portioned pieces. On the eve of the New Year, boiled sugar can be turned into a gift or decoration for the Christmas tree with a little creativity. The photo shows a bright candy: a piece of homemade sherbet wrapped in cling film, wrapped in gift paper and cellophane.

Another interesting recipe:

9-04-2013, 12:26

Composition and properties of milk sugar. Along with proteins and fats to the main nutrients belong to carbohydrates. These include sugars. Monosaccharides with the general formula C6H12O6 (glucose, galactose, fructose, etc.) and disaccharides - C12H22O11 (sucrose, lactose, etc.) are important. Differences in the properties of sugars having the same number carbon, hydrogen and oxygen, due to the different spatial arrangement of atoms in the molecule.
IN food technology The reaction of splitting disaccharides with the addition of water into their constituent monosaccharides is widely used. When sucrose breaks down, glucose and fructose are released, and when lactose breaks down, glucose and galactose are released.
Of the carbohydrates in milk, there is milk sugar (lactose), its formula is C12H22O11. Amount of milk sugar in cow's milk 4.5-5.2% with relatively small fluctuations. Milk sugar is isolated from whey.
From solutions at temperatures below 93°C, milk sugar crystallizes with one particle of water C12H22O11*H2O (monohydrate).
Milk sugar is 5-6 times less sweet than sucrose ( beet sugar) and less soluble in water. Solubility of milk sugar in 100 ml of water at 0°C - 11.9 g, at 20°C - 19.2 g, at 30°C - 24.8 g, at 80°C - 104.1 g, at 100° C - 157.1 g.
In milk, milk sugar is found in two forms: α and β; The α-form is less soluble than the β-form, and this causes, as we will see later, some features of the crystallization of milk sugar in condensed milk. Milk sugar is a disaccharide; during hydrolysis it is split with the addition of one particle of water, two particles of monosaccharides are formed - glucose and galactose.
Prolonged heating of milk at a temperature of 100°C or slightly higher causes a reaction between protein amino acids and milk sugar to form melanoidins, the composition of which has not yet been precisely determined. Their color is brownish. At high temperature(170-180° C) caramelization of milk sugar occurs and a brown color appears.
Lactic acid fermentation. When lactic acid bacteria develop in milk, lactic acid fermentation occurs. In the first stage of the process, under the action of the lactase enzyme produced by lactic acid bacteria, milk sugar is hydrolyzed into hexoses (glucose and galactose) and then, as a result of subsequent transformations, lactic acid is formed. Ultimately, four molecules of lactic acid are formed from one molecule of milk sugar (lactose).

Flavor-producing lactic acid bacteria ferment milk sugar and citric acid and, in addition to lactic acid, they produce an increased amount of volatile acids (acetic and propionic), aromatic substances (diacetyl, esters, etc.) and carbon dioxide.
Almost exclusively lactic acid fermentation occurs in the production of yogurt, acidophilus milk and some other dairy products.
Alcoholic fermentation. It is caused by special milk yeast. In this case, milk sugar is initially split into two monosaccharide particles. Then, as a result of subsequent enzymatic reactions, alcohol and carbon dioxide are formed. The reaction can be represented as follows.

Lactic acid and alcohol fermentations are accompanied by the release of energy necessary for the life of microorganisms.
Use of milk sugar. It is used for food purposes and in the medical industry for the production of antibiotics. Great importance Milk sugar is used in technological processes of milk processing.

I.GENERAL INFORMATION ABOUT MILK SUGAR.

1.1. NATURE AND SYNTHESIS OF LACTOSE.

Lactose (milk sugar), according to the modern nomenclature of carbohydrates, belongs to the class of oligosaccharides, namely disaccharides (biosis).

The first information about milk sugar as a component of milk is found in the work of the Italian scientist Fabrizio Bertolletti (1633). By evaporating the whey, he obtained from it “the most important salt of milk,” which he wrote under the name “manna” - gruel - a figurative mass. Chelle (1780) named the resulting substance milk sugar; he established that milk sugar belongs to carbohydrates, and included it in this series under the name lactose. Chemical formula lactose C 12 H 22 O 11, structural

N N

BUT – C C

H – S – OH N – S – OH

OOO

BUT – C – N BUT – C – N

N – C HO – C – N

N – S N – S

CH 2 OH CH 2 OH

Lactose contains 12 bonded carbon atoms, 22 hydrogen atoms, 9 hydroxyl atoms, 1 ether and 1 carboxyl. Lactose can be synthesized chemically and biologically. The theoretical chemical synthesis of lactose can be carried out according to the equation C 6 H 12 O 6 + C 6 H 12 O 6Û C 12 H 22 O 11 + H 2 O

glucose galactose lactose water

The mechanism of biological formation of lactose in the body of a lactating animal has not yet been fully elucidated. If we assume that lactose is synthesized in the body, then the only source of its synthesis is blood glucose brought to the udder. Glucose is transformed into galactose by spatial rearrangement (galactosogenesis). In addition to lactose, milk contains other carbohydrates and their derivatives. Of the monosaccharides (monosaccharides) of milk, glucose and galactose are important, being structural elements of the lactose molecule and its hydrolysis.

1.2 CHEMICAL AND BIOCHEMICAL

PROPERTIES OF LACTOSE.

Lactose belongs to the class of active (reducing, reducing carbohydrates). Possessing weak acidic properties, it binds approximately 2 moles of sodium hydroxide per 1 mole of sugar. Various functional groups in the structure of lactose determine its greater chemical activity. The cyclic form of lactose can transform into an aldehyde.

The glycosidic bond between monoses in lactose can be hydrolyzed chemically or enzymatically. Chemical hydrolysis of lactose can be caused by the action of strong acids (for example, hydrochloric acid). 1 g of lactose, heated to 100 ° C, is completely hydrolyzed into glucose and galactose within 1 hour in 100 ml of 10% sulfuric acid. Hydrolysis with hydrochloric acid can occur at low temperatures (below 10 ° C) and when heated. The hydrolysis of lactose is more difficult than the hydrolysis of sucrose; in practice, it is believed that lactose is stable in acidic solutions.

In alkaline solutions, lactose is oxidized to saccharin acids, and then resinized - turns brown. The alkaline breakdown of lactose is enolic in nature and its rate depends on temperature. As a result of heating, lactose and its aqueous solutions change significantly, which determines the chemistry technological modes. When heated to 87°C, α-hydrate crystals begin to melt, at 100°C they gradually lose water of crystallization, and at 110°C they become anhydrous.

An increase in temperature, an alkaline reaction of the environment, an increase in concentration, and the presence of copper and iron ions accelerate the formation of melanoidins from sugar, including lactose.

When producing milk sugar, the melonoidin reaction should be avoided whenever possible.

Lactose is relatively easily affected by enzymes produced by microorganisms. The breakdown of lactose is carried out under the action of lactase produced by the intestinal walls and microorganisms, and the enzyme acts on the α and β forms of lactose.

Theoretically, the amount of lactic acid in milk can be used to judge the degree of lactose decomposition. Directed hydrolysis of lactose to monozate is also carried out by the enzyme β - galactosidase. Lactose is not broken down by the beer enzyme and bread yeast. The fermentation reaction of lactose is the basis for production fermented milk products, cheeses When obtaining milk sugar, fermentation must be avoided.

1.3. USING MILK SUGAR.

Industrially produced milk sugar is used in the preparation of medical supplies and in Food Industry. Depending on consumers, the dairy industry produces three types of milk sugar:

for medical preparations, refined;

for antibiotics, for technical purposes and for refining – raw sugar;

for the food industry - purified, or food grade.

Use in production

medical drugs.

In the manufacture of medical preparations, milk sugar is used as an inert filler, diluent or active component. In this case, a completely pure ingredient is refined and does not affect medicinal properties drug. Quality requirements are specified in a special article of the State Pharmacopoeia.

The lactose content can be determined by calculation (solids minus impurities, excluding glucose content): for the production of medical preparations, it is desirable that lactose enters the plastic bags in ground form and without foreign impurities, bacterially pure: the total number of cells in 1 g, no more than 1000 saprophytic bacteria; Escherichia coli titer not lower than 3 g, absence of Salmonella bacteria and anaerobes.

Preparation of fermentation media.

In the production of antibiotics, one of the main components of fermentation media is milk sugar - raw or crystallised milk sugar (45% lactose). This use of milk sugar is due to the fact that, by slowly fermenting, it supports the reaction of the environment, which is desirable for the development of antibiotics. Sugar must be shelf stable and have a standard composition without foreign inclusions and impurities (especially proteins and heavy metal salts).

Use in the food industry.

Milk sugar in the food industry is used in the production of certain types of caramel, fudge, chocolate and other confectionery products. Lactose stabilizes and improves their color, taste and smell.

In the canning milk industry, lactose is used as a seed for crystallization in the production of condensed milk. They use “refined milk sugar, carefully ground into a fine powder, which is sifted through a sieve of at least 200 mesh, i.e. with 80 cells per 1 linear sieves."

It has been proven that there is an inverse relationship between the amount of primer and the size of lactose crystals in condensed milk.

Refined lactose for the production of canned condensed milk must meet the following requirements:

Indicators

Characteristic

Refined powder

Without smell

Chlorides

Sulfates

Lactic acid

Salts of copper, tin, lead

Not allowed

Crystal size, microns, no more

The size of the crystals for seeding is up to 3 - 4 microns due to the fact that the maximum crystals of lactose in canned milk are 10 - 25 microns.

II. TECHNOLOGICAL SCHEMES FOR PRODUCING MILK SUGAR.

Technological schemes for producing each type of milk sugar include a set of techniques and methods for removing non-sugars (ballast substances) from whey. To isolate milk sugar, supersaturated solutions of lactose are needed, which is achieved by thickening the whey. Crystallization of lactose with dehydration of the resulting crystals by centrifugation and drying provides finished product. If necessary, re-crystallize lactose or improve purification at stages technological process.

2.1 PRODUCTION OF RAW MILK SUGAR FROM PURIFIED WHEY.

Initial technology system obtaining raw milk sugar included fire evaporation of whey, followed by isolation and separation of crystals by pressing. A kettle and a lever press were used to carry out the process. Then G. Kutyrin introduced a scheme with evaporation of whey in open boilers with crystallization of lactose in tubs, separation of crystals by exfoliation and drying them in fire-heated dryers. The process was improved by Chebatarev (1934) and employees of the Leningrad Chemical-Technological Institute of the Dairy Industry, introducing evaporation in A. Fialkov concentrators.

A. Rozanov developed an industrial scheme for the production of raw sugar with the inclusion special equipment: heaters, vacuum devices, centrifuges, filter presses and vacuum dryers. Based on the results of the development of a flow-mechanized line for the production of raw milk sugar (A. Fialkov and I. Neishtadt, 1959), baths for boiling albumin, dryers, and crystallizers were created.

Adding reagents carried out for protein coagulation. They are added to the heated whey to acidify the cheese whey to 30 - 35° T and deoxidize it to curd whey to 10 - 15° T.

The whey is acidified with lactic acid, which is formed during the fermentation of lactose. The acidity of specially prepared acid whey reaches 150 – 200° T, or 1500 G lactic acid per 100 l. For acidification, you can also use hydrochloric and trichloroacetic acid. Sulfuric acid insoluble compounds are formed with calcium salts, which reduces the efficiency of evaporation.

Acidification of acid whey and hydrochloric acid are equivalent in protein removal efficiency. However, acid whey must be prepared in advance and lactose is consumed for the formation of lactic acid, which impairs the yield of the finished product. For acidification 1 T processed whey requires 150 – 200 l sour. Acidification of 1 ton of acid whey, based on lactose losses, costs 1 rub. 70 k. (L. Sokolova, 1955). In addition, the capacity of baths or tanks for preparing acid whey is usually 5 - 10 tons, i.e. they occupy a significant area.

When acidifying with hydrochloric acid, more than two liters (33% concentration) are required per 1 ton of whey. Its cost (Uglich production and experimental plant) is 8 kopecks. When using hydrochloric acid, milk sugar is not consumed. The widespread use of hydrochloric acid in industry, despite its clear advantage over acid whey, is hampered by difficulties in introducing it into whey, which is associated with the toxicity of the acid.

The cheese whey can be acidified with molasses obtained from previous production (Kobrin plant, Brest region, I. Gnatyuk). This does not require special reagents and uses part of the lactose contained in molasses. The desired acidity of whey after acidification with molasses is 20 – 25° T.

The whey is deoxidized with alkali solutions NaOH, Ca(OH) 2, Na 2 CO 3.

When deoxidized by sodium carbonate, whey foams strongly during processing, which limits its use in industry. Calcium hydroxide is also not widely used in industry, which is explained by the labor-intensive preparation of lime milk. In addition, in this case, the crystallisate tends to thicken, and a significant deposit in the form of milk stone appears on the heating surface of the vacuum apparatus.

Testing the acid-base method (HCl + NaOH) of whey purification, carried out at the Uglich production and experimental plant, which previously used acid (HCl) and salt-lime methods, indicators that the quality of milk sugar does not decrease, but compared with the use acid method It even improves somewhat. The crystallisate retains a fluid consistency, and carbon deposits on the heating surfaces of evaporators are reduced.

The appearance of soot depends mainly on the presence of calcium, so it is interesting to monitor its changes during the coagulation of whey protein.

When whey is deoxidized with lime milk, the amount of calcium in purified whey increases. Consequently, part of the calcium introduced into the whey remains in solution, further promoting the evaporation of sediments onto the heating surface of the vacuum apparatus and the thickening of the crystallisate during storage. Some calcium remains in the serum after the calcium chloride coagulation method.

The conducted studies confirm the feasibility of the acid-base coagulation method using caustic soda solution for deoxidation.

The amount of reagents needed to change the acid serum can be calculated using the formula:

K p * K n

where K p is the amount of reagents to change the acidity of the serum;

K p – the amount of reagents by which it is necessary to change the acidity of the serum;

Kn – the number of degrees by which it is necessary to change the acidity of the whey;

Kf - the degree of degree by which the acidity of the serum changed in the preliminary sample.

Cleaning serum is carried out after treatment with reagents. It is left to allow the protein flakes to settle for 1 – 1.5 hours. Some of the protein flakes float up (especially when processing fresh whey), and some settle in the conical part of the bath. The end of sludge is judged by the transparency of the whey, taking into account previous production. For control, it can be recommended to drain the serum first, observing the color of the liquid. The whey is drained by gradually lowering the movable pipe or through a pipe installed at the level of the albumin milk sediment.

After settling, the whey is filtered through a cloth or centrifuged in purifiers. The operating cycle of the purifier depends on the degree of preliminary settling (it is determined practically). Typically, up to 8 tons of settled whey (two baths) can be passed through one purifier with a capacity of 5000 l/h. The lubrication of the cleaner should be carefully monitored as it operates under elevated temperatures(85 – 90° C).

The whey is collected in an intermediate container (tank) made of stainless steel or enameled, from where it is sent for thickening.

Thickening serum is carried out on vacuum devices. The apparatus for condensing whey under vacuum must be sealed with heat supplied and air removed from it (discharge) to the required boiling point. The degree of rarefaction is expressed by the magnitude of absolute pressure, or vacuum. Secondary or juice steam, formed during the boiling of whey, condenses upon contact with cold water or a water-cooled wall. The air entering the apparatus with the serum and through the densities is removed with steam using steam and mechanical vacuum pumps. Evaporators are used only from stainless steel.

Crystallization lactose is carried out taking into account the quality of the syrup using long-term (up to 35 hours) or accelerated (up to 15 hours) modes. To control the progress of the process, you can use temperatures. The correctness of the process can be judged by the shape (pyramid) and size (on average 0.5 mm) of the crystals, the lactose content in the molasses and the consistency of the crystallisate.

The design of the crystallizer ensures that all technological operations of the process of separating lactose from syrup are performed.

The crystallized product, freed from flocculent protein sediment and washed with water, is centrifuged in a filter-type centrifuge, the separation factor exceeds 500. In the production of milk sugar, an OCS filter-type centrifuge is used, periodically operating with manual top discharge of the sediment.

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