Potential of Membrane Separation Processes in Cheese Whey Fractionation and Separation

Hinkova, Andrea; Zidova, Petra; Pour, V.; Bubník, Z.; Henke, Svatopluk; Salova, A. S.; Kadlec, Pavel

doi:10.1016/j.proeng.2012.07.536

Cited by 21 publications

(21 citation statements)

References 7 publications

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“…There are various techniques for processing whey [1]. Membrane separation is widely used − ultrafiltration and nanofiltration for fractionating proteins and lactose [2], [3] demineralization, etc. Among those actively developed technologies are membrane filtration for processing whey using several modules − polyfiber, ceramic and spiral winding [4], as well as techniques for the concentration and purification of milk-whey proteins using ultrafiltration in combination with intermittent defiltration [5].…”

Section: Introductionmentioning

confidence: 99%

Study into effect of food fibers on the fermentation process of whey

Tsygankov

Грек

Krasulya

et al. 2018

EEJET

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Представлені дослідження впливу харчових волокон на бродіння молочної сироватки. Встановлено форми зв'язку вологи в сумішах молочної сироватки і харчових волокон з різним ступенем вологопоглинальної здатності. За основними показниками бродіння визначені оптимальні умови ферментації лактозозброджувальними дріжджами Zygosaccharomyces lactis 868-K сироватково-рослинного сусла. Доведено можливість використання результатів у технології сироваткових ферментованих напоїв підвищеної в'язкості Ключові слова: молочна сироватка, харчові волокна, дріжджі Zygosaccharomyces lactis 868-K, ферментація, сироватково-рослинне сусло підвищеної в'язкості Представлены исследования влияния пищевых волокон на брожение молочной сыворотки. Установлены формы связи влаги в смесях молочной сыворотки и пищевых волокон с разной степенью влагопоглощающей способности. По основным показателям брожения определены рациональные условия ферментации лактосбраживающими дрожжами Zygosaccharomyces lactis 868-K сывороточно-растительного сусла. Доказана возможность использования результатов в технологии сывороточных ферментированных напитков повышенной вязкости Ключевые слова: молочная сыворотка, пищевые волокна, дрожжи Zygosaccharomyces lactis 868-K, ферментация, сывороточно-растительное сусло повышенной вязкости

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Section: Introductionmentioning

confidence: 99%

Study into effect of food fibers on the fermentation process of whey

Tsygankov

Грек

Krasulya

et al. 2018

EEJET

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“…Maximum yeast cell concentration was observed on the 30 h of whey and APF mixture fermentation and control. But this parameter of whey and APF mixture fermentation was 1.59 % less than for the control (71.3˟10 6 and 72.5×10 6 CFU/ml in whey and APF mixture fermentation and control, respectively). The yeast cell growth decrease for the mixture compared with the control can be associated with the presence of unfermentable dietary fiber in APF which decreases substrate accessibility.…”

Section: Yield Of Fermentation and Rate Of Fermentationmentioning

confidence: 76%

“…For obtaining the inoculum, the yeasts during cultivation in aerobe conditions were grown on the streaked plates on whey and APF mixture liquid medium at a temperature of 30±2 С for 24 h. Cells of cultures in the concentration of 110 6 CFU/ml of the medium were transferred for inoculation of 2 l flasks with 1 l of whey and APF mixture, liquid medium. Fermentation in flasks was performed at a temperature of 30±2 С in a rotary shaker (220 rpm) for 24 h. Biomass was separated from the culture broth by filtration on the vacuum filter.…”

Section: Preparation Of the Inoculummentioning

confidence: 99%

“…Despite the regulatory framework of dairy products based on whey technologies existence, the process of their implementation has its difficulties [5]. There is a number of whey processing technologies using bar membrane methods and biotransformation into carbohydrate and nitrogen-containing derivatives but the processes require special equipment [6][7][8][9]. The most economically expedient is the industrial realization of fermented whey beverage technologies which can be produced on any dairy enterprise equipment and does not require additional investment or energy [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

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Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentation

Chepel

Грек

Krasulya

2016

EEJET

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“…During nano¿ ltration (NF) there is concentration of dry substances up to 18-22 % which makes it rea-sonable to use it with the purpose of reducing energy resources compared to whey evaporation in vacuum. Besides, from the practical standpoint the optimal variant of NF-processing is maximal removal of mineral salts and lactic acid from different kinds of milk whey with the most complete retaining of valuable whey components -proteins and lactose, and, as a result, obtaining concentrates, the technological indices of which allow using them in the production of other products [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Physical-chemical composition and technological properties of demineralized milk whey received by membrane methods

Romanchuk¹,

Minorova²,

Krushelnytska³

2018

Agric. sci. pract.

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Aim. To investigate the composition and properties of the samples of cheese and acid milk whey, obtained in industrial conditions using a combination of nano¿ ltration and electrodialysis methods. Methods. Determination of physical-chemical indices using standard methods, study of functional-technological properties of demineralized whey by common methods. Results. It was established that there was high ef¿ ciency of applying membrane methods for processing of secondary resources in current conditions of raw materials source, which are presented by different kinds of milk whey, formed during cheese production. It was determined that processing of different kinds of whey using the combination of nano¿ ltration and electrodialysis methods led to a considerable decrease in the content of ash compared to the initial whey. The level of demineralization of cheese whey may amount to 90 %, that of acid whey -75 %. In addition to dry kinds of whey, liquid demineralized whey is of some interest for practical application, which may be used during the production of sour-milk and milk-containing drinks due to a high content of dry substances. It was found that the increase in protein content in dry demineralized whey, obtained using the complex of membrane methods of processing, led to a considerable increase in its foam-forming, moisture-retaining, fat-retaining and emulsifying abilities compared to milk whey, obtained by a traditional technology. Conclusions. It was established that dry demineralized whey, obtained by a combination of nano¿ ltration and electrodialysis methods, had better organoleptic and physical-chemical indices compared to dry whey. The investigated industrial samples were remarkable for improved functional and technological properties which allows using them in the formulations of other food products.

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Potential of Membrane Separation Processes in Cheese Whey Fractionation and Separation

Cited by 21 publications

References 7 publications

Study into effect of food fibers on the fermentation process of whey

Study into effect of food fibers on the fermentation process of whey

Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentation

Physical-chemical composition and technological properties of demineralized milk whey received by membrane methods

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