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PROCESSING OF WHEY BY MEANS OF MEMBRANES AND SOME APPLICATIONS OF WHEY PROTEIN CONCENTRATE
Author(s) -
BOER R. DE,
WIT J. N. DE,
HIDDINK J.
Publication year - 1977
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1977.tb01184.x
Subject(s) - ultrafiltration (renal) , reverse osmosis , whey protein , chemistry , food science , membrane , evaporation , chromatography , biochemistry , physics , thermodynamics
Data are given for processing Gouda cheese whey by reverse osmosis as preconcentration before transport or evaporation or ultrafiltration. Concentration costs for reverse osmosis are less than those for evaporation at ×2 concentration. Data are given for processing Gouda whey by ultrafiltration. Means to reduce oxidation defects in dried whey protein concentrate during storage are discussed. Applications of whey protein concentrate in soft drinks and in flour confectionery are described.