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Nanofiltration of whey: quality, environmental and economic aspects
Author(s) -
KELLY JAMES,
KELLY PHILIP
Publication year - 1995
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.1471-0307.1995.tb02432.x
Subject(s) - chemistry , rennet , casein , lactose , diafiltration , whey protein , nanofiltration , nitrogen , total dissolved solids , food science , demineralization , ultrafiltration (renal) , solubility , chromatography , membrane , microfiltration , biochemistry , environmental engineering , organic chemistry , medicine , enamel paint , dentistry , engineering
Flux rate performance for both rennet and cheddar wheys were similar to those described for acid casein whey beginning at 37–41 l m ‐2 h ‐1 and declining to 10 l m ‐2 h ‐l at volume concentration ratio of 4. The chloride in dry matter reduction for these wheys was much greater at 71% compared to ∼41% for acid casein whey. Losses of organic solids from acid casein whey in terms of chemical oxygen demand were similar to those published for cellulose acetate membranes. Lactose and true protein nitrogen (total protein nitrogen less non‐protein nitrogen; NPN) losses amounted to 2.6% and 8.1% respectively. NPN constituted the main nitrogen loss (77%) through the HC‐50 membrane. True protein loss increased as pH was lowered to 3.6. Solubility index values obtained for nanofiltered powders produced from acid casein whey were comparable with those obtained for conventional spray dried powders and whey protein concentrates. In a case study based on the performance of the HC‐50 membrane the economic feasibility of nanofiltration along with other demineralization processes was assessed.