Technological Breakthrough Production Innovation Priorities of the Original Ingredient for Food Industry from Milk Whey – Common Agricultural Raw Materials
Andrey G. Khramtsov
The article provides information about lactose (milk sugar) at the present level. The high-quality lactose production for the food and pharmaceutical industry is possible due to a comprehensive Federal project implemented by the dairy plant “Stavropolskiy” and the biotechnological engineering center of NCFU. The topping out ceremony of the first stage of production took place on February 1, 2019. The authors consider lactose derivatives synthesis, starting with the components of monose-glucose and galactose. Generally, the lactose derivatives “family” has more than 100 names and is constantly updated. A man is to note the lactose nutritional value as a set of properties, including the means of goodness, nutritional, biological and therapeutic value in the aspect of traceability.
technological breakthrough; lactose production; nanofiltration; demineralization; North-Caucasus Federal University; baby and dietary food
For citation: Andrey G. Khramtsov. Technological Breakthrough Production Innovation Priorities of the Original Ingredient For Food Industry From Milk Whey – Common Agricultural Raw Materials. Индустрия питания|Food Industry. 2019. Vol. 4, No. 2. P. 5–13. DOI 10.29141/2500-1922-2019-4-2-1