CHEMICAL-TECHNOLOGICAL PROCESSES OF SEPARATION OF MILK WHEY FOR ITS USE IN COSMETOLOGY

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 25-38 p.
The article is devoted to the analysis of chemical and technological processes of production and processing of whey for the purposes of its use in cosmetology. The author indicates the relevance and significance of the research topic. The composition of whey is considered. Attention is focused on the fact that the components contained in it are raw materials for various cosmetics, in particular, shampoos. A comparative analysis of traditional and non-traditional methods of processing whey is carried out. The conclusion is made in favor of the latter and the thesis is argued that the promising technology for processing and further concentration of whey is precisely the membrane technology, which allows the processes to be carried out under sparing temperature conditions, without a phase transition and, accordingly, at the lowest energy costs. The use of membrane technologies leads to a reduction in the capital and operating costs of the enterprise, which, in turn, reduces the payback period of the equipment.
Keywords:
chemical and technological processes, milk whey, cosmetology, milk, membrane technologies
Ilyina S.I.
Candidate of Engineering Sciences (Ph.D.), Associate Professor, Mendeleev University of Chemical Technology of Russia
Komlyashev R.B.
Candidate of Engineering Sciences (Ph.D.), Associate Professor, Mendeleev University of Chemical Technology of Russia
Nosyrev M.A.
Candidate of Engineering Sciences (Ph.D.), Associate Professor, Mendeleev University of Chemical Technology of Russia
Sipyagina T.A.
Mendeleev University of Chemical Technology of Russia
Khomenkov A.S.
Mendeleev University of Chemical Technology of Russia
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