Rezumat
The main peculiarities of the electrophysico-chemical activation of whey are described; the parameters of activation of whey and its behavior in the relaxation process are analyzed. The variations of the main parameters under the action of the electrical activation were rationalized. The results are presented of the investigations of рН values of the activated whey immediately after the process and during its storage. These pH values are one of the most significant conditions of the protein-mineral concentrate recovery and lactose − lactulose isomerisation.