Foodstuffs cheese whey

Electrodialysis has a number of other large-scale applications and these would include the manufacture of pure sodium chloride for table salt (in Japan, electrodialysis is the principal method, production exceeding 10 ton year" ), the demineralization of cows milk (for baby food), cheese whey and sugar solutions, the removal of excess acid from fruit juice, the isolation of organic acids from reaction streams, and the production of low-salt foodstuffs. 

Milk and dairy products have been important trading goods since historical times. Thus, they may well have been one of the earliest foodstuffs to be subjected to adulteration. There are several ways in which the authenticity of milk may be challenged, and, since milk is used as the raw material for other products, such as cheese, there is also the potential to use waste from the milk-processing industry (e.g., whey) as an extender. Another possibility is the use of milk of other species of animal. There may be safety issues attached to this type of adulteration, since many people are allergic to cows milk and therefore choose milk, cheese, and yogurt from other... 

Animal foodstuffs, with the exception of unsalted butter, naturally contain much more sodium than unsalted vegetable foodstuffs. Curd is relatively sodium-poor. Most of the sodium contained in milk leaves the curd with the whey. Cheese (7000-28000 mg kg DM of sodium) and sausage obtain their high sodium concentrations through NaCl-supplementation. As with breast milk, the sodium concentration of infant formulas is lower in sodium than cows milk, and covers the sodium requirement of babies (Harzer and Haschke 1989, Baranowski 2000). Fresh trout store only 4000 mg kg DM of sodium, while smoked (and salted) trout contains 18000mgkg f Marine fish deliver between 6000 and 29000 mg kg DM of sodium to the food chain. By comparison, salted herring contain huge amounts of sodium, perhaps 100 g Na or 250 g NaCl kg DM. 

Ultrafiltration is used to separate and concentrate various protein types from foodstuffs, such as whey protein from cheese manufacture, egg albumen, and blood plasma proteins (Porter and Michaels, 1970). Ultrafiltration achieves separation by the use of a semi-permeable membrane. The process is carried out under hydraulic pressure. 

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