Abstract：The technological processing of calcium lactate from egg shells is studied. The optimal conditions are shown as following: the egg shell was reduced to ashes at 900℃ for 110 minutes, then put water (50ml) into ash contents (4g) so as to form limewash, finally, the 14ml 13mol/L lactic acid was added into the limewash and kept at 80℃, after filtration, crystallization and filtration again, the product was dried to white powder. The yield was 75.6% and the content of calcium lactate was 88.1%.
连喜军；王昌禄. 鸡蛋壳制备乳酸钙工艺条件的研究[J]. 肉类研究, 2002, 16(2): 37-40.
Lian Xijun. Study of the Technological Conditions of Calcium Lactate from Egg Shells. Meat Research, 2002, 16(2): 37-40.
2002, Vol. 16 
