The Application of Membrane Separation Technology in the Dairy Industry

Chen, Qiming; Zhao, Liming; Yao, Lei; Chen, Qianqian; WaheedAhmad,; Li, Yun; Qin, Zhen

doi:10.5772/intechopen.76320

Cited by 9 publications

(9 citation statements)

References 73 publications

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“… 29 Electrodialysis is based on electromigration through semipermeable membranes due to a potential gradient. 38 This operation is commonly applied in the dairy industry for the removal of ions, particularly for the development of infant formula. 39 Electrodialysis has also been used to remove lactate ions from acidic whey before the drying process.…”

Section: Separation and Purification Technologies Of Milk Bioactivesmentioning

confidence: 99%

Bioactives in bovine milk: chemistry, technology, and applications

et al. 2021

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The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.

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Section: Separation and Purification Technologies Of Milk Bioactivesmentioning

confidence: 99%

Bioactives in bovine milk: chemistry, technology, and applications

et al. 2021

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“… (MW = Molecular weight; MF = Microfiltration; UF = Ultrafiltration; NF = Nanofiltration; RO = Reverse osmosis) Adapted from [ 45 , 90 ]. …”

Section: Figurementioning

confidence: 99%

“…Table 5 presents a comparison of filtration techniques, comparing pore sizes and the type of components retained in each process when applied to milk [45]. [45,90].…”

Section: Technologies Applied In the Valorization Of Cheese Whey And Second Cheese Wheymentioning

confidence: 99%

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires

Marnotes

Rubio

et al. 2021

Foods

122

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The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

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“…Since in cheese whey about 92% is water [4], separation and concentration of the nutritional components is fundamental for its valorization. Fractionation of cheese whey have been used by the dairy industry to obtain different commercial products most of them based on bovine whey proteins, particularly: dry protein concentrates with protein contents between 35% and 80% from ultrafiltration and protein isolates with protein concentrations greater than 80%, obtained by ultrafiltration/diafiltration or ion chromatography [5][6][7][8]. However, when dealing with membrane processes, the major problems that can happen are related to fouling of membranes or to concentration polarization phenomena, which are responsible not only for the decline of permeation fluxes, but also for changing the separation properties of membranes [9,10].…”

Section: Introductionmentioning

confidence: 99%

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants

Macedo

Bilau

Cambóias

et al. 2021

Foods

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Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.

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The Application of Membrane Separation Technology in the Dairy Industry

Cited by 9 publications

References 73 publications

Bioactives in bovine milk: chemistry, technology, and applications

Bioactives in bovine milk: chemistry, technology, and applications

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants

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