Prepared with whey permeate

Table III shows the properties of particleboards prepared with Phase I whey permeate-based resin. Table IV shows the properties of rice-hull-reinforced building boards using Phase II resin. Low-quality boards are prepared with rice hulls, but their qualities may be improved by using ground hulls or adding sawdust to the formulation. Although whey-based resins have been found to be excellent adhesives for binding solid lignocellulosic materials, these resins tend to require higher cure temperatures and longer cure times as compared to formaldehyde-based resins.

A Mettler TA 3000 system consisting of a TC 10A TA processor and a DSC 20 measuring cell was used to investigate the curing reaction of the whey-based resin prepared as follows. A mixture of 171-g whey permeate, 73.2-g NH4NO3, 2.85-g CuCl2, and 200-mL H20 was placed into a Parr pressure reactor and heated with stirring at 125 °C for 90 min. The pH of the final preparation was 3.6. 

Table III. Properties of Particleboards1 Prepared with the Whey Permeate Resin...

Table IV. Properties of Particleboards Prepared with Phase II Resin [Whey Permeate/H2S04/NH3 (17) ]...

In the manufacture of fresh cheeses, e. g. quark, the pasteurised skim milk is inoculated with micro-organisms (Sc. lactis, Sc. cremoris). To accelerate the thickening, the enzym chymosin is added. After ripening - with a pH value of about 4.6 - the coagulated milk must be pumped through a separator, possibly including an ultrafiltration system, in order to separate the sour whey. The ultrafiltration would separate the whey into 2 phases the permeate (water soluble) and the retentate (protein phase). Finally the quark, retentate, cream, (fruit) preparations, flavourings or spices and herbs are added. 

The development of large-pore membranes facilitates the separation of whey proteins from casein micelles by microfiltration (MF). Membranes used in MF have cut-offs in the range 0.01-10/im, and therefore casein micelles may be in the permeate or retentate streams, depending on the pore size of the MF membranes chosen. MF with large-pore membranes very effectively removes bacteria and somatic cells from milk and may also be used to remove lipoprotein complexes from whey prior to the production of WPCs with improved functionality. The preparation of micellar casein by MF is still at the exploratory stage. 

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