Treatment of curd whey using electric-spark discharges
Possibility to apply electric-spark discharges treatment at the secondary raw milk materials processing was studied. Depending on voltage and impulses quantity protein particles of curd whey dispersed more intensive and contributed to the system stabilization. The positive impact of electricspark discharges on curd whey microbiological indices has been established. The safety of processed curd whey based upon sub acute and acute toxicity indices has been proved.