Recovery of amino acids in protein mineral concentrates at electrophysical processing of whey at different pH and temperature values

Abstract

The investigation of the variations in the content of amino acids in the protein-mineral concentrates (PMCs) at different processing regimes was performed. It was determined that they depend on the variations of pH and temperature. Two types of whey were the objects of study: after the manufacture of the granulated cottage cheese „Grauncior” (called whey with high protein content, or HWPC) and that after the manufacture of the ― “Cottage cheese”, 2% fat content (called whey with medium protein content, or MWPC ), in the membrane electrolyzer EDP-4, at current density j=10 and 20 mA/cm2 , at the stationary regime.