The desalting kinetics of evaporated cheese whey in a three-chamber electrodialyzer: 1 – whey pH; 2 – circuit voltage; 3 – electrical conductivity of whey.

 
 
  Part of: Tsaturyan A, Arstamyan L, Sargsyan A, Saribekyan J, Voskanyan A, Minasyan E, Israelyan M, Sargsyan T, Stepanyan L (2023) Development of an efficient method for obtaining lactose and lactulose from whey. Pharmacia 70(4): 1039-1046. https://doi.org/10.3897/pharmacia.70.e109086