The effect of dry matter and salt addition on cheese whey demineralisation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F28676092%3A_____%2F13%3A%230000203" target="_blank" >RIV/28676092:_____/13:#0000203 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/13:43896430
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of dry matter and salt addition on cheese whey demineralisation
Original language description
The high mineral load of whey limits its utilisation. Demineralisation is needed for further processing and food applications. We used a lab-scale electrodialysis unit to remove ions from ten model solutions of fresh or reconstituted whey with increaseddry matter and sodium content. The drop of main whey cations (K+, Na+, Ca2+, Mg2+) was measured by capillary electrophoresis. Whey solutions with 7, 14, 21% (w/w) dry matter were demineralised in 35, 60 and 95 min, respectively. The total salt content decreased by 90?95%. After NaCl addition at 1, 2, 3% (w/w), more than 95% of all cations were removed in 45, 65 and 90 min, respectively. K+ and Na+ were removed the fastest in all solutions, their concentration decreased by 83?100%, Ca2+ and Mg2+ contentdecreased by 61?96%. These results demonstrate that mineral salts are effectively removed from whey even if it is concentrated and highly salted.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
JP - Industrial processes and processing
OECD FORD branch
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Result continuities
Project
<a href="/en/project/FR-TI1%2F470" target="_blank" >FR-TI1/470: *Progressive technology of salty cheese whey processing</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2013
Confidentiality
C - Předmět řešení projektu podléhá obchodnímu tajemství (§ 504 Občanského zákoníku), ale název projektu, cíle projektu a u ukončeného nebo zastaveného projektu zhodnocení výsledku řešení projektu (údaje P03, P04, P15, P19, P29, PN8) dodané do CEP, jsou upraveny tak, aby byly zveřejnitelné.
Data specific for result type
Name of the periodical
ntenational Dairy Journal, Volume 31, Issue 1,January 2013,page 29 - 33
ISSN
0958-6946
e-ISSN
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Volume of the periodical
Volume 31
Issue of the periodical within the volume
Volume 31, Issue 1
Country of publishing house
US - UNITED STATES
Number of pages
5
Pages from-to
5
UT code for WoS article
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EID of the result in the Scopus database
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