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Journal articles on the topic 'Whey ultrafiltration'

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Published: 4 June 2021

Last updated: 1 February 2022

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1

Babenyshev, S. P., V. E. Zhidkov, D. S. Mamay, V. P. Utkin, and N. A. Shapakov. "ULTRAFILTRATION OF MODIFIED MILK WHEY." Food and Raw Materials 4, no. 2 (December 30, 2016): 101–10. http://dx.doi.org/10.21179/2308-4057-2016-2-101-110.

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2

Evdokimov, I. A., S. A. Titov, K. K. Polyansky, and D. S. Saiko. "ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT." Foods and Raw materials 5, no. 1 (June 29, 2017): 131–36. http://dx.doi.org/10.21179/2308-4057-2017-1-131-136.

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3

Tupasela, Tuomo, Heikki Koskinen, and Pirkko Antila. "Whey pretreatments before ultrafiltration." Agricultural and Food Science 3, no. 5 (September 1, 1994): 473–79. http://dx.doi.org/10.23986/afsci.72719.

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Whey is a by-product of cheesemaking. Whey dry matter contains mainly lactose, but also valuable whey proteins. The aim of this study was to develop improvements to whey protein membrane isolation processes. In our trials CaCl2 -added, pH-adjusted and heat-treated wheys were found to have MF (microfiltration) permeate fluxes about 30% higher than in untreated MF whey. The total solids and protein content of the MF permeates decreased compared to the original wheys. UF (ultrafiltration) trials were conducted using MF whey to compare it with centrifugally separated whey. The MF whey consistently maintained an UF flux about 1.5 to 2.5 times higher than that of the separated whey. Differently treated MF whey UF permeate fluxes also showed a difference. With CaCl2 addition, pH adjustment and heat treatment, the UF permeate fluxes were about 20 to 40% higher than when only MF was used. The total solids content decreased in each trial. The protein content of the UF concentrate also decreased compared to the MF permeate. The (β-lg (β-lactoglobulin) and α-la (α-lactalbumin) content was almost the same in UF concentrates as in MF permeates.

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4

Ostroumov, L. A., I. A. Korotky, D. M. Borodulin, and E. K. Sazonova. "Ultrafiltration and cryoconcentration whey processing products." Dairy Industry 65, no. 9 (2020): 65–67. http://dx.doi.org/10.31515/1019-8946-2020-9-65-67.

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5

Cancino, Beatriz, Valentina Espina, and Claudia Orellana. "Whey concentration using microfiltration and ultrafiltration." Desalination 200, no. 1-3 (November 2006): 557–58. http://dx.doi.org/10.1016/j.desal.2006.03.463.

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6

Ábel, Marietta, Zsolt László Kiss, Sándor Beszédes, Cecilia Hodúr, Gábor Keszthelyi-Szabó, and Zsuzsanna László. "Ultrasonically Assisted Ultrafiltration of Whey Solution." Journal of Food Process Engineering 38, no. 5 (January 8, 2015): 467–73. http://dx.doi.org/10.1111/jfpe.12177.

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7

El-Salam, Mohamed H. Abd, Safinaz El-Shibiny, Mohamed B. Mahfouz, Hala F. El-Dein, Hossein M. El-Atriby, and Veijo Antila. "Preparation of whey protein concentrate from salted whey and its use in yogurt." Journal of Dairy Research 58, no. 4 (November 1991): 503–10. http://dx.doi.org/10.1017/s0022029900030119.

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SummarySalted whey (7–8% NaCl) was concentrated by ultrafiltration by a factor of 20. Sweet whey equal to the retentate volume was added and ultrafiltration was continued to a concentration factor of 20. Addition of sweet whey and ultrafiltration was repeated twice more for almost complete removal of salt from whey protein concentrate (WPC). The protein content of WPC was adjusted to 3·5% using sweet whey and the mixture was heated to 65°C for 30 min. This was mixed with buffalo milk at the rate of 0, 10, 20 or 30% and then heated at 80°C for 1, 5 or 20 min before use for yogurt manufacture. The chemical, rheological and organoleptic properties of the yogurt were investigated. WPC could be added to buffalo milk at up to 20% without affecting the quality of the yogurt produced. On the contrary, it improved the texture, mouthfeel and wheying-off of yogurt from buffalo milk. Yogurt with 30% WPC had an unacceptably weak body and texture for a set product. Heating at 80°C for 5 min was sufficient to produce good quality yogurt from buffalo milk containing WPC.

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8

Arunkumar, Abhiram, and Mark Etzel. "Fractionation of Glycomacropeptide from Whey Using Positively Charged Ultrafiltration Membranes." Foods 7, no. 10 (October 9, 2018): 166. http://dx.doi.org/10.3390/foods7100166.

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Fractionation of the bovine glycomacropeptide (GMP) from the other proteins in cheese whey was examined using ultrafiltration membranes surface modified to contain positively charged polymer brushes made of polyhexamethylene biguanide. By placing a strong positive charge on a 1000 kDa ultrafiltration membrane and adjusting the pH of whey close to the isoelectric point of GMP, a 14-fold increase in selectivity was observed compared to unmodified membranes. A one stage membrane system gave 90% pure GMP and a three-stage rectification system gave 97% pure GMP. The charged membrane was salt-tolerant up to 40 mS cm−1 conductivity, allowing fractionation of GMP directly from cheese whey without first lowering the whey conductivity by water dilution. Thus, similarly sized proteins that differed somewhat in isoelectric points and were 50–100 fold smaller than the membrane molecular weight cut-off (MWCO), were cleanly fractionated using charged ultrafiltration membranes without water addition. This is the first study to report on the use of salt-tolerant charged ultrafiltration membranes to produce chromatographically pure protein fractions from whey, making ultrafiltration an attractive alternative to chromatography for dairy protein fractionation.

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9

Kiss, Zs, Sz Kertész, C. Hodúr, G. Keszthelyi-Szabó, and Zs László. "Whey separation using TiO2-modified ultrafiltration membrane." Acta Alimentaria 43, Supplement 1 (November 2014): 78–84. http://dx.doi.org/10.1556/aalim.43.2014.suppl.12.

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10

Rodionov, D. A., S. I. Lazarev, K. K. Polyanskii, and Ye V. Ekkert. "Ultrafiltration installation for concentration of milk whey." Сheesemaking and buttermaking 56 (2020): 40–41. http://dx.doi.org/10.31515/2073-4018-2020-1-40-41.

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11

Daufin, Georges, Jean-Pierre Labbe, Auguste Quemerais, Françoise Michel, and Uzi Merin. "Optimizing clarified whey ultrafiltration: influence of pH." Journal of Dairy Research 61, no. 3 (August 1994): 355–63. http://dx.doi.org/10.1017/s0022029900030776.

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SummaryWhey clarification can be achieved by using a lipid aggregation step followed by microfiltration. The results from using an M5 Carbosep membrane to ultrafilter defatted sweet whey at pH values in the range 8·0–1·5 furnished understanding of the fouling process so that fouling may be minimized. The conventional method of aggregation, allowing the pH to decrease naturally, has been compared with a modified aggregation process in which the pH was maintained constant. These two methods differed significantly in their influence on the subsequent ultrafiltration (UF), with respect to the UF hydraulic characteristics, i.e. reversible, irreversible and overall fouling resistance. Optimal UF performance was obtained at a pH equal to or slightly higher than the aggregation pH (7·5) owing to the limited fouling contribution of proteins and calcium phosphates. The modified process permitted UF at fluxes in the range 50–115 1 h-1 m-2, with moderate transraembrane pressure, even with a protein content two to five times higher than that of regular whey.

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12

Musale, Deepak A., and Sudhir S. Kulkarni. "Effect of Whey Composition on Ultrafiltration Performance." Journal of Agricultural and Food Chemistry 46, no. 11 (November 1998): 4717–22. http://dx.doi.org/10.1021/jf9801567.

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13

Patil, Nirmal V., Anja E. M. Janssen, and Remko M. Boom. "Separation of Whey Proteins using Cascaded Ultrafiltration." Separation Science and Technology 49, no. 15 (September 30, 2014): 2280–88. http://dx.doi.org/10.1080/01496395.2014.927488.

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14

JOHNSON, KEVIN T., and CHARLES G. HILL. "ELECTRODIALYSIS OF RAW WHEY AND WHEY FRACTIONATED BY REVERSE OSMOSIS AND ULTRAFILTRATION." Journal of Food Science 41, no. 4 (June 28, 2008): 770–77. http://dx.doi.org/10.1111/j.1365-2621.1976.tb00721_41_4.x.

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15

Podgornova, N. M., and S. M. Petrov. "The use of whey in products for school nutrition." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 12 (December 1, 2020): 53–57. http://dx.doi.org/10.33920/igt-01-2012-09.

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The article provides an assessment of the prospects of using whey protein for school nutrition. Whey protein has unique characteristics and, unlike vegetable protein, is a complete protein with a high degree of hydration, which allows it to be used for rapid entry into the body. Since whey proteins are better absorbed than casein, they are used for such purposes as infant formula production and for increasing the nutritional value of dairy and other products. A method for obtaining whey proteins by cross flow ultrafiltration through ceramic tubular membranes is considered. To eliminate the problems of contamination of ceramic tubular membranes, an automated system has been developed that provides for their regeneration in continuous operation of the ultrafiltration unit.

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16

Rodionov, D. A., S. I. Lazarev, K. K. Polyansky, and E. V. Eckert. "Ultrafiltration concentration of whey in a pilot plant." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (November 1, 2019): 41–46. http://dx.doi.org/10.20914/2310-1202-2019-2-41-46.

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Experimental data on the retention coefficient and the output specific flow are obtained. The test solutions were goat and cow's milk whey after obtaining cheese. The description, general view and technological scheme of a pilot installation of a tubular type are given. The studies were carried out on semipermeable tubular type ultrafiltration membranes manufactured by AO "ZAVKOM". Based on the studies, graphical dependences of the retention coefficient on the specific output stream were constructed and analyzed. During the analysis, it was noted that with an increase in the output specific flow of the solvent, the retention coefficient decreases. The reason for this is the boundary layers of fat and protein formed in the near-membrane layers, which prevents the passage of protein molecules through the pores of the membrane. Also during the experiment, it was noted that goat milk serum has a more oily structure and requires prior separation. For the theoretical calculation of the retention coefficient and specific output stream, mathematical expressions are developed and numerical values of the values of empirical coefficients are obtained. The developed mathematical expressions describe the experimental data with good confidence. The obtained experimental and calculated data can be used with great reliability in the calculations of mass-transported flows of substances through semipermeable membranes, as well as in engineering methods for calculating and predicting the effectiveness of the use of membrane processes for the concentration of whey.

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17

Tong, P. S., D. M. Barbano, and W. K. Jordan. "Characterization of Proteinaceous Membrane Foulants from Whey Ultrafiltration." Journal of Dairy Science 72, no. 6 (June 1989): 1435–42. http://dx.doi.org/10.3168/jds.s0022-0302(89)79251-1.

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18

Yee, Kevin W. K., Dianne E. Wiley, and Jie Bao. "Steady state operability of whey ultrafiltration (UF) system." Desalination 199, no. 1-3 (November 2006): 497–98. http://dx.doi.org/10.1016/j.desal.2006.03.113.

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19

MADAENI, SAYED SIAVASH, ELHAM ROSTAMI, and AHMAD RAHIMPOUR. "Surfactant cleaning of ultrafiltration membranes fouled by whey." International Journal of Dairy Technology 63, no. 2 (May 2010): 273–83. http://dx.doi.org/10.1111/j.1471-0307.2010.00577.x.

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20

Baldasso, C., T. C. Barros, and I. C. Tessaro. "Concentration and purification of whey proteins by ultrafiltration." Desalination 278, no. 1-3 (September 2011): 381–86. http://dx.doi.org/10.1016/j.desal.2011.05.055.

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21

Talebi, Sahar, Esther Kee, George Q. Chen, Karren Bathurst, and Sandra E. Kentish. "Utilisation of salty whey ultrafiltration permeate with electrodialysis." International Dairy Journal 99 (December 2019): 104549. http://dx.doi.org/10.1016/j.idairyj.2019.104549.

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22

Hellerová, K., and L. Čurda. "Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S372—S374. http://dx.doi.org/10.17221/960-cjfs.

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Different substrates and different concentrations of enzyme (Maxilact LX 5000) for galacto-oligosaccharides synthesis were tested. Lactose in phosphate buffer (138 mmol/l), ultrafiltration permeate (115 mmol/l), recombined whey (136 mmol/l) were used as substrates. Concentrations of used enzyme were from 0.15 to 15 U/ml for lactose in buffer, from 0.12 U/ml to 1.5 U/ml for ultrafiltration permeate and 1.5 U/ml for recombined whey. Reaction products were analysed by HPLC. There was obtained 6.4 ± 0.4 mmol/l of galacto-oligosaccharides (GOS) for lactose in buffer, it means that 0.0633 ± 0.0025 g/g of lactose was converted to GOS. The conversions of lactose to GOS for recombined whey and ultrafiltration permeate were 0.0669 ± 0.0079 and 0.0920 ± 0.0010 g/g. There was obtained 7.3 ± 0.1 mmol/l of GOS for ultrafiltration permeate and for recombined whey 5.9 ± 0.1 mmol/l of GOS.

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23

Zhang, Na, Vladimir Lazarev, and Tatyana Shestakova. "Whey centralized processing of as an environmental aspect of regional development." E3S Web of Conferences 208 (2020): 01005. http://dx.doi.org/10.1051/e3sconf/202020801005.

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The article presents the practicability of developing the environmental aspect of dairy industry enterprises on the example of Sverdlovsk region. The volume of milk and cottage cheese production at the enterprises of the Sverdlovsk region is presented. The article describes the negative impact of milk processing enterprises on the environment. Statistical data on the percentage of enterprises that process secondary dairy raw materials are provided. The article presents the costs of installing local wastewater treatment plants and the rationality of creating a specialized enterprise for complex processing of whey on the basis of OJSC “Irbit Dairy Plant”. The article describes the value of secondary dairy raw materials that cause the greatest harm to the environment in case of unfair whey utilization, as a raw material for the production of competitive products. The technology for processing whey at a specialized enterprise using membrane methods is presented: nanofiltration — ultrafiltration — reverse osmosis followed by vacuum evaporation and spray drying. The expediency of introducing an ultrafiltration unit with the use ofceramic ultrafiltration element (CUFE) (0.01) ceramic membranes into the line for processing whey at theOJSCIrbit dairy plant is described. The content of the main components of curd whey at all stages of production, as well as the final products, is presented. The parameters of the described processes of whey processing are given.

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24

SHETH, H., P. JELEN, and N. SHAH. "Lactose Hydrolysis in Ultrafiltration-Treated Cottage Cheese Whey with Various Whey Protein Concentrations." Journal of Food Science 53, no. 3 (May 1988): 746–48. http://dx.doi.org/10.1111/j.1365-2621.1988.tb08946.x.

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25

PARTRIDGE, JOHN A., and MUCIO M. FURTADO. "Immunoperoxidase Detection of Whey Protein Soils on Ultrafiltration Membranes1." Journal of Food Protection 53, no. 6 (June 1, 1990): 484–88. http://dx.doi.org/10.4315/0362-028x-53.6.484.

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An immunoperoxidase method was developed for detection of whey proteins in ultrafiltration (UF) membranes. A polyclonal antiserum was prepared against whey proteins in rabbits and coupled to horseradish peroxidase using sodium m-periodate as the oxidizing agent. The immunoperoxidase method was evaluated using a bench-scale, thin-channel UF unit equipped with polysulfone membranes for the concentration of whey to a 7.5 times concentration factor. Following rinse, membranes were washed for periods ranging from 0 to 60 min. The whey protein antibody-peroxidase conjugate was diluted in phosphate buffer and circulated in the system for 4 min. Unbound antibodies were removed by three consecutive washes with phosphate buffer containing 0.2% (v/v) Tween-20. Bound peroxidase conjugate was eluted by circulation of 2 M NaCl, pH 8.5, followed by distilled water, pH 7.4. To determine bound peroxidase, a chromogenic substrate was added to 2.5 ml portions of the eluants and absorbance recorded at 414 nm 30 min later. Nitrogen residues in the membranes varied from 0.061 to 0.317% and absorbance values in the respective eluents ranged from .381 to .582%. A significant correlation (r = 0.89, P<0.05) was found between nitrogen residue and bound peroxidase. The results suggested that the immunoperoxidase method has the desired sensitivity for non-destructive assessment of whey protein soils on bench-scale UF systems.

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26

Rodionov, D. A., S. I. Lazarev, D. N. Protasov, O. A. Abonosimov, and K. K. Polyansky. "Mathematical model of the process of ultrafiltration concentration of secondary milk raw materials in tubular membrane devices with filtering elements of BTU 05/2 type." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 1 (June 3, 2021): 36–43. http://dx.doi.org/10.20914/2310-1202-2021-1-36-43.

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For the qualitative application of ultrafiltration processes for the concentration and purification of food solutions, both experimental studies and a mathematical description of the processes of the membrane separation process of solutions from the standpoint of the development of computational mathematical models are required. In this work, by analytical solution of equations, that is, by the method of finite differences, mathematical equations are solved. To obtain the system, the flow continuity equations, convective diffusion equations, Navier-Stokes equations and flow equations with boundary conditions were solved in order to build a mathematical model of the process of ultrafiltration protein concentration in cheese whey in the production of rennet cheeses. As a result of the analytical solution of the equations, a system of mathematical equations was obtained that allows one to construct a profile of changes in the flow rates of the solution along the cross-section of the intermembrane channel and to determine the protein concentration in cheese whey along the length of the tubular ultrafiltration element BTU 05/2 of industrial type. The obtained mathematical model makes it possible to theoretically describe the process of ultrafiltration protein concentration in cheese whey along the entire length of the membrane channel of the tubular element under laminar and transient regimes of solution flow. The resulting system of mathematical equations makes it possible to find the numerical values of the mass flow rate of cheese whey, make it possible to calculate the specific output flow when the transmembrane pressure changes and to calculate the concentration of solutes in the secondary milk raw materials on the left and right ultrafiltration membrane of the intermembrane channel. The adequacy of the developed mathematical model was carried out by comparing the calculated and experimental data on the specific output flow when the transmembrane pressure in the intermembrane channel changes from 0.1 to 0.25 MPa with ultrafiltration concentration of cheese whey. The deviation of the calculated data found by the mathematical model from experimental studies obtained on a semi-industrial tubular ultrafiltration plant BTU 05/2 using semipermeable membranes, in which the active layer is made of fluoroplastic, hemisulphone and polyethersulfone, did not exceed 10%.

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27

SANNIER, FRÉDÉRIC, STÉPHANIE BORDENAVE, and JEAN-MARIE PIOT. "Purification of goat β-lactoglobulin from whey by an ultrafiltration membrane enzymic reactor." Journal of Dairy Research 67, no. 1 (February 2000): 43–51. http://dx.doi.org/10.1017/s0022029999004033.

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This paper presents a novel contribution to the purification of goat β-lactoglobulin by using an ultrafiltration membrane enzymic reactor. The basis of the purification process was the enzymic hydrolysis of contaminating proteins, α-lactalbumin and traces of serum albumin, by pepsin at 40 °C and pH 2, conditions under which β-lactoglobulin is resistant to peptic digestion. Simultaneously, β-lactoglobulin and peptides were separated by ultrafiltration. β-Lactoglobulin was retained in the reactor while peptides generated by hydrolysis from α-lactalbumin and serum albumin permeated through the membrane. The process was made continuous by the addition of fresh whey to replace the lost permeate. Three mineral membranes with 10, 30 and 50 kDa molecular mass cut-off were tested and the 30 kDa membrane was selected for the continuous process. The simultaneous purification and concentration of β-lactoglobulin from clarified goats' whey was achieved in a single step. The ultrafiltration membrane enzymic reactor could treat eight reactor volumes of clarified whey. The recovery of β-lactoglobulin was 74%, its purity was 84% and its concentration 6·6-fold that in the initial clarified whey.

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28

Macedo, Antónia, Joana Monteiro, and Elizabeth Duarte. "A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration." Membranes 8, no. 4 (November 20, 2018): 114. http://dx.doi.org/10.3390/membranes8040114.

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The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 °C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 × 106 Pa and a circulation velocity of 1.42 m·s−1, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 × 106 Pa and a circulation velocity of 0.94 m·s−1, until a VCF of 2.0. From the results, it was concluded that osmotic pressure was the most important factor affecting the performance of the process. In both cases, the final permeates had a much lower organic load and its future use in the process of cheese making should be evaluated.

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29

Mariotti, Marcela Panaro, Hideko Yamanaka, Angela Regina Araujo, and Henrique Celso Trevisan. "Hydrolysis of whey lactose by immobilized β-Galactosidase." Brazilian Archives of Biology and Technology 51, no. 6 (December 2008): 1233–40. http://dx.doi.org/10.1590/s1516-89132008000600019.

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Hydrolysis of whey lactose to glucose and galactose by immobilized galactosidase comes as an alternative to enlarge the possibilities of commercial use of this feedstock. To be applied at industrial scale, the process should be performed continuously .This work aimed to study the hydrolysis of whey lactose by an immobilized enzyme reactor. b-Galactosidase from Aspergillus oryzae was immobilized on silica and activity and stability were evaluated. The best immobilization results were attained by using glutaraldehyde as support's activator and enzyme stabilizer. The optimized enzyme proportion for immobilization was 15-20 mg g-1 of support. Treatments of whey were performed (microfiltration, thermal treatment and ultrafiltration), seeking the elimination of sludge, and the effects on operating the fixed bed reactor were evaluated. Ultrafiltration was the best treatment towards a proper substrate solution for feeding the reactor.

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30

Khramtsov, A. G. "Technological breakthrough of the agrarian-and-food innovations in dairy case for example of universal agricultural raw materials. Ultrafiltration." Agrarian-And-Food Innovations 11 (September 29, 2020): 7–22. http://dx.doi.org/10.31208/2618-7353-2020-11-7-22.

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Aim. Consideration of ultrafiltration as a process of membrane technology – directed and con-trolled filtration of whey through special semipermeable filters (membrane filters) with a pore size of 10-100 nm, carried out at a pressure of 0.3-1.0 MPa. Material and Methods. The research was conducted using methods of graphical representation of information, trend analysis, comparison method, analogy and systematization, analysis and com-parison of empirical material. Discussion. Ultrafiltration allows you to separate whey as a system by the size of the components-microparticles and macromolecules. In this case, from pre-separated or Microfiltered whey to UV – concentrate (retentate), the remains of milk fat (up to 0.1%) and high-molecular compounds (at the level of 0.5%) – a complex of whey proteins, and UV-filtrate (permeate) – soluble compounds (lac-tose, mineral salts and BAS). Ultrafiltration, in the logistics of molecular sieve separation of whey, takes over from microfiltration and is a precursor to nanofiltration. The process of ultrafiltration of whey is well studied, developed, hardware designed and scaled in the dairy industry. The effective-ness of ultrafiltration purification of subsurface serum using various semipermeable membranes was studied. The criteria for selecting membranes were selectivity – maximum for protein and minimum for lactose, and the same permeability. The «neural network» methodology was used for system ap-proximation of research results. Conclusion. As a result of research, the technology of milk sugar (lactose) of the food category of quality and the original technological scheme for the production of dry whey have been devel-oped.in the dairy industry.

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31

Kukucka, Miroslav, and Nikoleta Kukucka. "Investigation of whey protein concentration by ultrafiltration elements designed for water treatment." Chemical Industry 67, no. 5 (2013): 835–42. http://dx.doi.org/10.2298/hemind121016008k.

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Suitability of polysulfone ultrafiltration membranes (UFM) commercial designed for water treatment have been investigated for separation of protein (PR) from sweet whey. Ultrafiltration (UF) of whey originated from dairy has been realized by self-made pilot plant which has been in service about one year. Influence of two whey temperatures (9 oC and 30 oC) on efficiency of protein concentration has been examined. Application of investigated UF elements has given whey protein concentrate (WPC) with 5 to 6 times excess amount of protein content in regard to starting one. In the same time the prevalent content of lactose has been removed to permeate. Better results have been occurred during the cold whey filtration. Besides the fact that molecular weight cut-off (MWCO) of investigated membranes were 50-100 kDa, results showed very successful concentrating of whey proteins of dominantly lower molar weights than 50-100 kDa. Investigated membranes are beneficial for design and construction of UF plants for exploitation in small dairies.

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32

Kilian, Josiane, Ilizandra Aparecida Fernandes, Anne Luize Lupatini Menegotto, Clarice Steffens, Cecilia Abirached, Juliana Steffens, and Eunice Valduga. "Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration." Food Science and Technology International 26, no. 8 (April 23, 2020): 657–65. http://dx.doi.org/10.1177/1082013220921595.

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The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1–3 bar and temperature of 10–20℃. In the conditions that show the more protein concentration were evaluated the interfacial and emulsifying properties at pH 5.7 and 7.0. The whey concentrate at 10℃ and 1.5 bar showed the higher protein value 36% (w/w), with soluble protein of 33.82% (solubility of 93.94%) for pH 5.7 and 34% (solubility of 94.4%) for pH 7.0, respectively. The whey concentrate powder present particle size distribution between 0.4-110 um. The whey at pH 5.7 and 7.0 was not observed significant differences in the resistance parameters of the oil/water layer interface. The interfacial film formed by the proteins presented an essentially elastic behavior in both pH, and in pH 5.7 the emulsion was more stable with lower diameter droplets. The concentrate whey showed techno-functional properties (emulsification and solubility), which allow the use as ingredients in products of industrial interest in food products such as mayonnaise, ice cream, sauces, and others.

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Wronkowska, Małgorzata, Maria Soral-Śmietana, Zenon Zduńczyk, Jerzy Juśkiewicz, Monika Jadacka, Anna Majkowska, and Fabian J. Dajnowiec. "Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats." British Journal of Nutrition 118, no. 3 (August 14, 2017): 169–78. http://dx.doi.org/10.1017/s0007114517001921.

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AbstractTwo types of diet – standard and atherogenic – were used to study the effect of wheat or wheat–rye breads supplemented with 20 % acid whey concentrate after ultrafiltration on the physiological response of growing rats. The acid whey concentrate after ultrafiltration used in rat diets caused reduced weight gain (for atherogenic diet with wheat bread); growth of caecum tissue and digesta weight; a decrease in the pH of caecum digesta (for atherogenic diet); reduced activity of bacterial glycolytic enzymes; and a significant increase in total SCFA for both types of diet with wheat–rye breads containing acid whey concentrate. For wheat bread with acid whey, in standard diet, a statistically significant increase was found in the population of bifidobacteria. The results showed that the acid whey concentrates could be used as a valuable food ingredient.

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Macedo, Antónia, David Azedo, Elizabeth Duarte, and Carlos Pereira. "Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration." Membranes 11, no. 7 (June 28, 2021): 477. http://dx.doi.org/10.3390/membranes11070477.

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Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic load, adequate treatment is necessary before its disposal. Additionally, the recent growing interest in caprine products, attributed to their specific nutritional and nutraceutical characteristics, such as the lower allergenicity of their proteins and higher content of oligosaccharides, compared with bovine products, made the recovery of goat cheese whey a challenge. In this study, an integrated process for the recovery of sweet goat whey components was carried out. It includes filtration, centrifugation and pasteurization, followed by sequential membrane processes, ultrafiltration/dilution, nanofiltration of ultrafiltration permeates in dilution mode and the concentration/dilution of nanofiltration retentates. Ultrafiltration was performed with membranes of 10 and 1 kDa. Membranes of 10 kDa have higher permeate fluxes and, in a single stage of dilution, allowed for better protein retention and higher lactose purity, with a separation factor of 14. The concentration of lactose by nanofiltration/dilution led to the retention of almost all the lactose in retentates and to a final permeate, whose application in cheese dairy plants will allow for the total recovery of whey. The application of this integrated process in small- or medium-sized goat cheese dairies can represent an important contribution to their sustainability.

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Lv, Si Hao, Zhi Hui Liang, Yan Yan Zen, and Hong Bo Fan. "Soybean Whey Treatment with an Air Sparging Ultrafiltration System." Advanced Materials Research 726-731 (August 2013): 2823–28. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.2823.

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A pilot study was carried out to evaluate the incorporation of air sparging for enhancing ultrafiltration membrane filterability in treating soybean whey. The results showed that the decline of membrane permeate flux was slowed down by air sparging. The filtration could continue for 1200 minutes with acceptable permeate flux under the optimal parameters as temperature of 45°C, pH of 7.0, transmembrane pressure (TMP) of 0.05MPa and air sparging intensity of 5.0m3/h. The experiment also revealed that air sparging was advantageous to hydrodynamic flushing and chemical cleaning to reclaim membrane permeate flux. Moreover, the effect of air sparging on the retaining ratios of protein and sugar was investigated.

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Labbe, J. P., A. Quemerais, F. Michel, and G. Daufin. "Fouling of inorganic membranes during whey ultrafiltration: Analytical methodology." Journal of Membrane Science 51, no. 3 (August 1990): 293–307. http://dx.doi.org/10.1016/s0376-7388(00)80352-x.

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MUTHUKUMARAN, S., S. KENTISH, M. ASHOKKUMAR, and G. STEVENS. "Mechanisms for the ultrasonic enhancement of dairy whey ultrafiltration." Journal of Membrane Science 258, no. 1-2 (August 1, 2005): 106–14. http://dx.doi.org/10.1016/j.memsci.2005.03.001.

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38

Macedo, A., M. Pinho, and E. Duarte. "Application of Ultrafiltration for Valorization of Ovine Cheese Whey." Procedia Engineering 44 (2012): 1949–50. http://dx.doi.org/10.1016/j.proeng.2012.09.005.

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39

COLBERT, LANCE B., and ERIC A. DECKER. "Antioxidant Activity of an Ultrafiltration Permeate from Acid Whey." Journal of Food Science 56, no. 5 (September 1991): 1248–50. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04744.x.

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Titov, S., D. Sayko, A. Shahov, and R. Ramazanov. "THE MODELING OF THE ULTRAFILTRATION PROCESS ELECTOPLATING CHEESE WHEY." Актуальные направления научных исследований XXI века: теория и практика 2, no. 5 (November 11, 2014): 245–48. http://dx.doi.org/10.12737/6396.

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41

PÉREZ, A., L. J. ANDRÉS, R. ÁLVAREZ, J. COCA, and C. G. HILL. "ELECTRODIALYSIS of WHEY PERMEATES and RETENTATES OBTAINED BY ULTRAFILTRATION." Journal of Food Process Engineering 17, no. 2 (May 1994): 177–90. http://dx.doi.org/10.1111/j.1745-4530.1994.tb00334.x.

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42

Heng, Meng H., and Charles E. Glatz. "Chemical Pretreatments and Fouling in Acid Cheese Whey Ultrafiltration." Journal of Dairy Science 74, no. 1 (January 1991): 11–19. http://dx.doi.org/10.3168/jds.s0022-0302(91)78138-1.

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NAKAMURA, Tetsuo, Hideki SADO, and Yukitaka SYUKUNOBE. "Antigenicity of Whey Protein Hydrolysates Fractionated with Ultrafiltration Membrane." NIPPON SHOKUHIN KOGYO GAKKAISHI 39, no. 1 (1992): 113–16. http://dx.doi.org/10.3136/nskkk1962.39.113.

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Daufin, G., U. Merin, J. P. Labbé, A. Quémerais, and F. L. Kerhervé. "Cleaning of inorganic membranes after whey and milk ultrafiltration." Biotechnology and Bioengineering 38, no. 1 (June 5, 1991): 82–89. http://dx.doi.org/10.1002/bit.260380111.

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45

Mansor, Eman S., Eman A. Ali, and A. M. Shaban. "Tight ultrafiltration polyethersulfone membrane for cheese whey wastewater treatment." Chemical Engineering Journal 407 (March 2021): 127175. http://dx.doi.org/10.1016/j.cej.2020.127175.

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46

Saltık, M. Bahadır, Leyla Özkan, Marc Jacobs, and Albert van der Padt. "Dynamic modeling of ultrafiltration membranes for whey separation processes." Computers & Chemical Engineering 99 (April 2017): 280–95. http://dx.doi.org/10.1016/j.compchemeng.2017.01.035.

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47

Konrad, Gerd, Thomas Kleinschmidt, and Claudia Lorenz. "Ultrafiltration of whey buttermilk to obtain a phospholipid concentrate." International Dairy Journal 30, no. 1 (May 2013): 39–44. http://dx.doi.org/10.1016/j.idairyj.2012.11.007.

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48

Davey, M., K. Landman, J. M. Perera, G. W. Stevens, N. D. Lawrence, and M. Iyer. "Measurement and prediction of the ultrafiltration of whey protein." AIChE Journal 50, no. 7 (2004): 1431–37. http://dx.doi.org/10.1002/aic.10136.

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49

Wen-qiong, Wang, Zhang Lan-wei, Han Xue, and Lu Yi. "Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking." Food Chemistry 215 (January 2017): 31–40. http://dx.doi.org/10.1016/j.foodchem.2016.07.057.

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50

Daufin, Georges, Françoise Michel, Jean-Pierre Labbé, Auguste Quemebais, and André Grangeon. "Ultrafiltration of defatted whey: improving performance by limiting membrane fouling." Journal of Dairy Research 60, no. 1 (February 1993): 79–88. http://dx.doi.org/10.1017/s0022029900027369.

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SummaryDefatted whey was obtained by aggregating residual fat to calcium phosphate precipitates and separating the precipitate by membrane microfiltration (pore diameter 0·2 μm). When ultrafiltering this defatted whey the performance of an inorganic membrane (molecular mass cut-off, 10 kDa) was limited by the large concentration of Ca and phosphates. Consequently, the influence of the aggregation pH (either decreasing or constant) on membrane fouling has been studied for ultrafiltration (UF) of defatted sweet whey and defatted whey UF retentates (protein content up to 30g l–1). In all experiments protein rejection was 100%. When pH was kept constant during the pretreatment, membrane fouling was significantly lowered. Hydraulic resistances ascribed to irreversible fouling were in good agreement with fouled membrane analyses performed by i.r. and X-ray photoelectron spectroscopies. They showed that provided a low Ca and phosphate content was maintained in the microfiltrate, which was achieved at constant pH, no apatite was detected within the membrane, and proteins were less fouling. On the other hand, the amount of fouling material depended on the transmembrane pressure gradient along the hydraulic path. On the membrane surface, the higher the pressure, the higher the fouling. In the membrane bulk, the fouling heterogeneity depended on the ability of the defatted whey to precipitate apatite. If it did, the higher the pressure, the higher the calcium phosphate and the protein fouling. With other phosphate structures, the bulk fouling depended on the barrier formed by surface fouling layers and the protein concentration polarization layer, which were more resistant to solute and solvent transfer under higher pressure, where they were thicker.

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