Demineralization of delactose permeate and acid whey

Abstract Text:

The dairy industry is continuously working on novel technologies for producing value added products or ingredients with superior functional and nutritional qualities. Consequently, a coproduct with relatively low in value is also being produced. It is equally important to look for new ways to increase the market for these coproducts. For example, delactosed permeate (DLP), a coproduct, is obtained after recovering milk proteins and most of the lactose from milk or whey permeate. Milk proteins are removed by using ultrafiltration process and lactose is separated by crystallization process. DLP does not have a standard of identity or a defined composition. The high moisture content (60 to 75%) and presence of organic acids poses a challenge to use as a food ingredient without further processing. Researchers have studied the thermodynamics of moisture migration in DLP. The Greek yogurt whey is compositionally different from cheese whey, and thus posing economic and environmental challenges to the dairy industry. Greek style yogurt in the United States is one of the largest growing sectors in the dairy industry. Greek yogurt is produced by removing a part of water and water-soluble components from yogurt. Consequently, a large quantity of Greek yogurt whey (GYW) is being produced as a co-product. The objective of the present work was to present a review of newer knowledge on the manufacture and utilization of dairy co-products. It includes evaluation of the use of magnetic fluid treatment (MFT) and addition of clay minerals as alternative methods for separating valuable DLP and GYW components.

Keywords: Demineralization, delactose permeate, Greek yogurt whey