2018
DOI: 10.1111/ijfs.14064
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Abstract: Delactosed permeate (DLP) is the co-product generated during the separation of pre-crystallised lactose from milk and whey permeates. DLP production has grown with the increased production of high protein content ingredients such as whey protein concentrates and isolates. Although DLP is nutritionally rich, with approximately 0.5-1.5, 68-70, 9-10 and 8-9 g/100 g dry matter of protein, total sugars, total mineral and organic acids, respectively, it is still currently underutilised, mostly for animal feed or ene… Show more

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Cited by 19 publications
(10 citation statements)
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“…It is rich in lactose and amino acids, and their composition can vary according to the pretreatment technology used. 13 One typical composition is shown in Table S1. FCH-110 (FCH) is a byproduct of Arla food ingredients' whey protein hydrolysate production and has a solid content of 11%.…”
Section: ■ Materials and Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…It is rich in lactose and amino acids, and their composition can vary according to the pretreatment technology used. 13 One typical composition is shown in Table S1. FCH-110 (FCH) is a byproduct of Arla food ingredients' whey protein hydrolysate production and has a solid content of 11%.…”
Section: ■ Materials and Methodsmentioning
confidence: 99%
“…Mother liquor (ML), provided by Arla Food Ingredients (Viby J, Denmark), is the residue obtained after recovery of lactose by crystallization from concentrated whey permeate. It is rich in lactose and amino acids, and their composition can vary according to the pretreatment technology used . One typical composition is shown in Table S1.…”
Section: Methodsmentioning
confidence: 99%
“…In industrial production, permeate can be used to produce lactose by crystallization, thus improving the economic value and remarkably reducing the lactose content (Mehra et al., 2014). The liquid remaining after lactose crystallization is known as mother liquor or delactosed permeate (Durham, 2009; Oliveira et al., 2019). Mother liquor is high in lactose (64%, w/w) and nearly protein free (2%, w/w) (Bund & Hartel, 2013); however, the content of milk oligosaccharides in mother liquor is higher than that in whey permeate, due to the reduced lactose content associated with lactose crystallization.…”
Section: Oligosaccharides In Dairy Processing Byproductsmentioning
confidence: 99%
“…On the other hand, the permeate was subjected to reverse osmosis producing a retentate enriched in salt, which will be used in the food industry. A detailed review about the possible valorization of the mother liquor is described by Oliveira and co-workers [28].…”
Section: Lactose Recovery Through Membrane Processesmentioning
confidence: 99%