Studies on synthesis of lactic acid and xanthan gum from cheese whey permeate in two phase and three phase moving bed biofilm reactors

Narayanan, C. M.; Narayan, Vikas

doi:10.1007/s11814-021-0821-5

Cited by 1 publication

(1 citation statement)

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“…Some of the immobilized bioreactor systems used to produce LA industrially include continuous stirred tank reactors, fibrous-bed bioreactors, and packedbed bioreactors (Eş et al, 2018). Narayanan and Narayan (2021) also demonstrated how moving-bed biofilm reactors can be used for LA production from WP; however, the main limitation of this technology is that they are restricted to low-capacity installations. The advantages and disadvantages associated with each technology are discussed in more detail in Eş et al (2018).…”

Section: Lactic Acidmentioning

confidence: 99%

Nondairy food applications of whey and milk permeates: Direct and indirect uses

O'Donoghue

Murphy

2023

Comp Rev Food Sci Food Safe

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Permeates are generated in the dairy industry as byproducts from the production of high‐protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a “zero waste” economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value‐added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In‐direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food‐based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).

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Section: Lactic Acidmentioning

confidence: 99%