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DEMINERALIZATION OF CHEDDAR WHEY ULTRAFILTRATE WITH THERMALLY REGENERABLE ION‐EXCHANGE RESINS: IMPROVED YIELD OF α‐LACTOSE MONOHYDRATE
Author(s) -
PARRISH F. W.,
SHARPLES P. M.,
HOAGLAND P. D.,
WOYCHIK J. H.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03834.x
Subject(s) - chemistry , demineralization , lactose , divalent , yield (engineering) , ion exchange , ion exchange resin , aqueous solution , chromatography , ion , inorganic chemistry , organic chemistry , materials science , enamel paint , metallurgy , medicine , dentistry
Ultrafiltrate derived from Cheddar cheese whey was demineralized first by removal of divalent cations followed by removal of monovalent cations. The yield of α‐lactose monohydrate, crystallized from 50% (W/W) aqueous solution, was significantly greater from the completely deionized solution compared with the yields from ultra‐filtrate from which only divalent cations had been removed or from ultrafiltrate which did not receive treatment with thermally regenerable ion‐exchange resins.