Effect of whey pretreatments on lactose recovery

作者：Akbari Zahra^*; Ashtiani Farzin Zokaee; Ghomashchi Talat

来源：International Journal of Food Engineering, 2012, 8(3): 21.

DOI：10.1515/1556-3758.1323

• whey
• lactose crystallization
• protein denaturation
• whey pretreatments

The removal of cheese whey proteins and lactose recovery represent an important task both in environmental and in food sciences. Lactose has a number of unique properties which can be used in a variety of food and pharmaceutical products. The recovery of lactose from whey is accomplished by the simple process of concentration and crystallization. Preparation of various grades of lactose generally includes methods removing whey protein and ash component prior to crystallization. The most important pretreatments which are considered in this study, have been done by using lime, Al2O3, FeCl3 and AlCl3 along with heating and also acidic-alkaline method. Whey after pretreatments and lactose crystals were analyzed for lactose, ash, protein and mineral composition. Results show that the best way for removal of protein is accomplished with adding HCl to decrease pH from 6 to 4, boiling for 20 min, and filtering protein aggregates. Also partial demineralization in whey solution for reducing ash is accomplished by adding NaOH to increase pH to 7.2 and heating solution for 20 min Whey concentration was carried out in evaporator under vacuum at 62 degrees C. For lactose crystallization, a crystallizer which equipped with temperature controller and stirrer is used. Results show that removal of protein along with partial demineralization would improve lactose purity up to 99%.

• 出版日期2012