The effect of dry matter and salt addition on cheese whey demineralisation.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896430" target="_blank" >RIV/60461373:22330/13:43896430 - isvavai.cz</a>

Alternative codes found

RIV/28676092:_____/13:#0000203

Result on the web

<a href="http://dx.doi.org/10.1016/j.idairyj.2012.12.008" target="_blank" >http://dx.doi.org/10.1016/j.idairyj.2012.12.008</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2012.12.008" target="_blank" >10.1016/j.idairyj.2012.12.008</a>

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 limits whey's utilization. For further processing and food applications demineralization is needed. We used a lab-scale electrodialysis unit ED-Z mini (Mega a.s., Czech Republic) to remove ions from 10 model solutions of native or reconstituted whey with increasing dry matter and sodium content. The drop in milk main cations (K+, Na+, Ca2+, Mg2+) was measured by capillary electrophoresis PrinCE-C750 (Prince Technologies B.V., The Netherlands). Wheys with 7, 14, 21% w/w dry matter were demineralized in 35, 60 and 95 minutes, respectively. The total salt content decreased by 90-95%. After NaCl addition (1-3% w/w) more than 95% of all cations were removed in 45, 65 and 90 minutes, respectively. In all solutions, the fastest removed were K+ and Na+. Their concentration decreased by 83-100%, Ca2+ and Mg2+ content decreased by 61-96%. These results demonstrate that mineral salts are effectively removed from whey even concentrated and highly salted.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2013

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

International Dairy Journal

ISSN

0958-6946

e-ISSN

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Volume of the periodical

31

Issue of the periodical within the volume

1

Country of publishing house

BE - BELGIUM

Number of pages

5

Pages from-to

29-33

UT code for WoS article

000317342600005

EID of the result in the Scopus database

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