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Membrane Separation Processes
Separation of milk into well-defined fractions will lead to a more optimal use of milk components (milk fat, casein, whey proteins) and their functional properties (Lf¡¢Lp¡¢IgG). Based on pore size and molecular-cut off, membrane separation technology (MF, UF, NF and RO) is well capable of large-scale fractionation of milk.
Membranes can be applied to processes below:
- Bacteria and Spores Reduction;
- Casein Separation and Concentration;
- Partial Demineralization of Whey;
- Whey Protein Separation;
- Lactose Recovery and Purification;
- Waster treatment and Recovery;
Chromatography of Whey Proteins
Whey is a by-product of cheese, casein, and yogurt manufacture. Whey comprises 80%~90% of the total volume of milk entering the process and contains about 50% of the nutrients in the original milk: soluble protein, lactose, viatmins and minerals. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications.
According to the charge (pI) and size (molecular mass) of the whey proteins, membrane filtration and resin-based chromatography can be applied to the fractionation of whey proteins.
Whey Demineralization
As whey has a fairly high salt content, about 8~12% calculated on dry matter, its usefulness as an ingredient in human food is limited. By having the whey demineralized, various fields of application can be found for whey which is partially (25%~30%) or highly (90%~95%) demineralized.
Partially demineralized whey concentrate can be used in the manufacture of ice-cream and bakery products or even in quarg, whereas highly demineralized whey concentrate or powder can be utilized in formulas for infants and in a very wide group of other products.
According to the salts in whey, Nanofiltration (NF), electroydialysis (ED) and ion-exchange (IX) can be applied for the demineralization of whey.
Technology | NF | NF+ED | NF+ED+IX |
Denineralization | 30%~35% | 50%~70% | >90% |
Lactose Content | <70% | 70%~75% | >80% |
Ash Content | >5% | 2.5~5% | <1% |