Regularities of the transition of substances from permeate to molasses in the process of lactose recovery

• Published in: IOP conference series. Earth and environmental science Vol. 677; no. 3; p. 32082
• Main Authors: Khramcov, A G, Lodygin, A D, Anisimov, G S, Shkola, S S, Dykalo, N YA, Eremina, A I, Dinyakov, V A
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.03.2021
• Subjects: Additives; Animals; Byproducts; Crystal structure; Crystallinity; Crystallization; Feed additives; Food additives; Lactose; Microorganisms; Milk; Molasses; Raw materials; Soil fertility; Syrups & sweeteners; Ultrafiltration; Whey
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/677/3/032082

Abstract Crystalline lactose is produced all over the world in large quantities. The main raw material used for crystalline lactose manufacturing is permeate obtained by ultrafiltration of milk and whey. It is believed that it is better to use sweet whey permeate, but the modern world has adapted to use other sources rich in lactose. Molasses is a by-product of crystalline lactose production. Its composition varies depending on the characteristics of the feedstock, the parameters of crystallization, the use of various methods required in the technological process. In foreign countries, molasses is considered as complex raw material, but at the same time it is used for various purposes, used for feeding animals and fertilizing soils, as a nutrient medium for microorganisms’ cultivation. In Russia, molasses as a by-product of dry lactose manufacturing is practically not widespread; it was mainly used to obtain feed additives for animals. Food and pharmaceutical lactose production development gives an impetus to start studying and creating new products based on dairy molasses. Molasses has a significant good quality, which allows it to be used as a raw material in the development of functional products based on lactose and its derivatives.