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Developments in whey protein and lactose permeate production processes and their relationship to specific product attributes
Author(s) -
NEVILLE JAMES
Publication year - 2006
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.1471-0307.2006.00244.x
Subject(s) - lactose , whey protein , food science , permeation , production (economics) , chemistry , process engineering , business , engineering , biochemistry , membrane , economics , macroeconomics
This paper reviews recent developments in whey processing and the production of whey protein concentrate and lactose permeate powders with particular reference to a new whey processing facility in the Netherlands. The processes have been designed to optimise product quality with the whey protein concentrate targeted for use in nutritional applications and the permeate powder for use in lactose replacement.