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Nanofiltration Concentration Effect on the Efficacy of Lactose Crystallization
Author(s) -
GUU Y. K.,
ZALL R. R.
Publication year - 1992
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.1365-2621.1992.tb08084.x
Subject(s) - nanofiltration , chemistry , lactose , demineralization , membrane , ultrafiltration (renal) , potassium , skimmed milk , permeation , chromatography , crystallization , sodium , food science , biochemistry , materials science , organic chemistry , enamel paint , composite material
Application of nanofiltration membranes to processing sweet whey and skim milk ultrafiltration permeate increased lactose crystal yield by about 10 and 8 %, respectively, at a concentration factor of 3.0. These increases were attributed to depletion of minerals, especially monovalent cations such as sodium and potassium, by the partial demineralization effect of the nanofiltration membrane. These membranes may be incorporated into current industrial processes for producing lactose from whey and milk permeates.