Demineralization of salted whey by electrodialysis.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00023782" target="_blank" >RIV/60461373:22330/10:00023782 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Demineralization of salted whey by electrodialysis.
Original language description
Whey is a by-product from the production of cheese or curd, nowadays one of the main products in dairy industry. However, the utilization of whey is limited by its high content of salts. Demineralization is therefore necessary for further processing of whey. In this study, a special attention was paid to desalination of whey with added salt (1-3% w/w NaCl). The aim was to simulate processing of whey from the industial production of Cheddar and blue veined cheeses. In our experiments we used fresh cheesewhey obtained after rennet coagulation. Whey was microfiltrated on filtration unit ARNO 700 (Mikropur a.s., Hradec Králové, Czech Republic) with a tubular three channel ceramic TAMI-Industries membrane (1.4 ?m; 35 °C; 0.125 MPa). Sodium chloride was then added to a part of whey to obtain salted whey. All types of whey were consequently desalted by electrodialysis (ED). We used a lab-scale electrodialysis unit ED-Z mini (Mega a.s., Stráž pod Ralskem, Czech Republic) to remove ions from n
Czech name
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Czech description
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Project
<a href="/en/project/FR-TI1%2F470" target="_blank" >FR-TI1/470: *Progressive technology of salty cheese whey processing</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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