Research of The Influence of Technological Factors On Concentration of Milk Proteins by Ultrafiltration

The main advantage of membrane methods, along with comparable energy cost, is the ability to obtain target products with the controlled composition and properties. It is known that the use of a membrane processing allows fractionating and concentrating the component parts of raw milk preserving their nutritional, biological value and technological properties. Taking into account that the "Membrane technology" is included in the list of critical technologies of the Russian Federation, approved by the President, were carried out studies on the use of membrane methods of treatment of milk (in particular ultrafiltration) to obtain milk protein concentrates.