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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/28676092:_____/13:#0000203

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

International Dairy Journal

ISSN

0958-6946

e-ISSN

—

Svazek periodika

31

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

5

Strana od-do

29-33

Kód UT WoS článku

000317342600005

EID výsledku v databázi Scopus

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