The effect of pH on separation of lactose and salts during membrane nanofiltration of cheese whey

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43899283" target="_blank" >RIV/60461373:22330/14:43899283 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Studium vlivu pH na separaci laktosy a solí při membránové nanofiltraci syrovátky

Original language description

Membrane separation techniques are extensively used in a dairy industry both for milk and cheese whey processing. However, cheese whey might still be considered a problematic waste. Another problem, which food technologists have to face, is variable quality, composition and properties of food materials bringing high demands for manufacturing industry. This paper studies the filtration kinetics and separation efficiency during purification and fractionation of cheese whey (sweet and salty) from Czech dairies by pilot-plant ultrafiltration (Bollene, France) using tubular membranes (Membralox, Pall). We tested various process set-ups from a single step ultrafiltration to the combination of two or three ultrafiltrations with different mineral membranes' cut-offs, such as 5 kDa, 20 nm, 100 nm, 200 nm and 500 nm. All experiments ran in a retentate recycling mode. UF permeates were subsequently used for nanofiltration where we evaluated the effect of pre-ultrafiltration on the nanofiltration

Czech name

Studium vlivu pH na separaci laktosy a solí při membránové nanofiltraci syrovátky

Czech description

Membrane separation techniques are extensively used in a dairy industry both for milk and cheese whey processing. However, cheese whey might still be considered a problematic waste. Another problem, which food technologists have to face, is variable quality, composition and properties of food materials bringing high demands for manufacturing industry. This paper studies the filtration kinetics and separation efficiency during purification and fractionation of cheese whey (sweet and salty) from Czech dairies by pilot-plant ultrafiltration (Bollene, France) using tubular membranes (Membralox, Pall). We tested various process set-ups from a single step ultrafiltration to the combination of two or three ultrafiltrations with different mineral membranes' cut-offs, such as 5 kDa, 20 nm, 100 nm, 200 nm and 500 nm. All experiments ran in a retentate recycling mode. UF permeates were subsequently used for nanofiltration where we evaluated the effect of pre-ultrafiltration on the nanofiltration

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2014

Confidentiality

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

Article name in the collection

Celostátní přehlídky sýrů 2014 - Výsledky přehlídek a sborník příspěvků konference Mléko a sýry

ISBN

978-80-7080-909-9

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

91-96

Publisher name

Vysoká škola chemicko-technologická v Praze

Place of publication

Praha

Event location

Praha

Event date

Jan 23, 2014

Type of event by nationality

CST - Celostátní akce

UT code for WoS article

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