Whey, Reduced Lactose,

Whey, Reduced Lactose, occurs as either a liquid or a dry product. It is the substance obtained by the selective removal of lactose from whey. Removal of lactose is accomplished by physical separation techniques such as precipitation, filtration, or dialysis. The acidity of Reduced Lactose Whey may be adjusted by the addition of safe and suitable pH-adjusting ingredients. The final product is pasteurized. 

Identification Reduced Lactose Whey exhibits the compositional profile specified below with respect to Ash (Total), Fat, Lactose, Loss on Drying, and Protein. 

Whey Protein Concentrate Whey, Reduced Lactose Whey, Reduced Minerals Yeast, Autolyzed... 

Reduced lactose whey. See Whey, reduced lactose... 

Reduced Lactose Whey. See Whey Reduced MDI. See Methylene bis (4-cyclohexylisocyanate)... 

Trade Name Synonyms Lactose t[DMV USA http //www.dmvusa.com], Reduced Lactose Whey t[DMV USA http //www.dmvusa.com], Whey j[DMV USA http //www.dmvusa.com]... 

Whey, delactosed. See Whey, reduced lactose Whey, demineralized. See Whey, reduced minerals Whey protein... 

Synonyms Reduced lactose whey Whey, delactosed... 

Chert. Descrip. Reduced lactose whey and hydrolyzed sodium caseinate Chem. Anaiysis 45% protein... 

Synonyms Reduced lactose whey Whey, delactosed Definition Substance obtained by removal of lactose from whey as fluid, cone., or dried... 

During cheese making, the coagulated milk or curd is used to make cheese while the supernatant whey is a waste product rich in salts, proteins, and lactose. Whey concentration and desalting by UF produce a retentate product that can be used as an animal feed supplement or food additive. The MMV process (Maubois et al., French Patent 2,052,121) involves concentrating the milk by UF after centrifugation to remove the cream and before coagulation to improve yields and reduce disposal costs. 

Another reason for the reduced use of milk powder is the availability of substitute ingredients such as lactose, whey powder or syrups and speciality milk powder replacers. The speciality milk powder replacers are produced by the dairy industry from milk or whey components, combining them to produce a product that will act as a substitute for milk powder but is less expensive. 

Whey protein concentrate. See Whey protein Whey, reduced lactose CAS 92129-93-6... 

Trade Names Avonlac 170 Avonlac 180 BarFlex 171 Provon 190 Sim-plesse 500 Simplesse 730 Textrion PROGEL 800 Trade Names Containing Provon 292 Whey protein concentrate. See Whey protein Whey, reduced lactose CAS 92129-93-6... 

Whey, reduced lactose 92201-17-7 Palm kernel alcohol 92201-29-1 Palm kemelamide MEA 92456-96-7 Isopropyl tallowate 92669-01-7 Myreth-5 92797-39-2 Hydrolyzed milk protein 92888-374... 

Diafiltration If a batch process is run so that the permeate is replaced by an equal volume of fresh solvent, unretained solutes are flushed through the system more efficiently. A major use of UF is fractionation, where a solvent, a retained solute and an unretained solute are present. An example is whey, containing water, protein, and lactose. If the retention of protein is I and the retention of lactose is 0, the concentration of protein in the retentate rises during UF. The ratio of protein to lac tose rises, but the feed concentration of lactose is unchanged in retentate and permeate. Diafiltration dilutes the feed, and permits the concentration of lactose to be reduced. Diafiltration is used to produce high-purity products, and is used to fractionate high-value products. R is always 0 for eveiy component. 

Lactose, the milk sugar, is a reducing disaccharide consisting of glucose and galactose moieties. The estimated annual worldwide availability of lactose as a byproduct from cheese manufacture is several million tons [1,2], but only about 400 000 t/a lactose is processed further from cheese whey [3], Non-processed whey is an environmental problem due to its high biochemical and chemical oxygen demand [2], The use of lactose as such is limited by two main factors relatively low solubility of lactose in most solvents and lactose intolerance in human body [1]. 

New technology has been applied to allow more whey to be used. The technology has been applied to convert the lactose into a mixture of dextrose and galactose. These two monosaccharides are both reducing sugars and the mixture is much more soluble than lactose. 

Figure 9.1 The time needed (t ) at various temperatures (T) to inactivate some enzymes and cryoglobulins to kill some bacteria and spores to cause a certain degree of browning to convert 1 % of lactose to lactulose to cause heat coagulation to reduce available lysine by 1 % and to make 10% and 75% of the whey proteins insoluble at pH 4.6 (from Walstra and Jenness,...

Riboflavin also may adsorbed on growing lactose crystals and alter the crystalline habit. Since it is naturally present in the whey from which lactose hydrate is made and is present in all dairy foods, its influence on lactose crystallization may be of special interest. Adsorption is dependent upon concentration of riboflavin in solution, on degree of lactose supersaturation and on temperature (Leviton 1943, 1944 Michaels and Van Krevald 1966). No adsorption occurs below a certain minimum (critical) concentration of riboflavin (2.5 uglml), but adsorption increases linearly with riboflavin concentration above this critical level. Increasing the temperature of crystallization results in reduced riboflavin adsorption. Adsorption is favored at lower supersat-... 

As mentioned previously, alcohol greatly reduces the solubility of lactose, but the glass or amorphous form dissolves in alcoholic solutions to form supersaturated solutions. This has been used to extract lactose from whey or skim milk powder with methanol or ethanol. A high-grade lactose subsequently crystallizes from the alcoholic solu-... 

Acetone also reduces the solubility of lactose, upon which a procedure to recover lactose from whey is based (Kerkkonen et al. 1963). Acetone is added to concentrated whey (18 to 20% lactose) in amounts sufficient to precipitate some of the impurities. After these are filtered out, the gradual addition of acetone to over 65% allows recovery of 85% of the lactose during a 3.5 hr period. The yield of lactose and rapidity of crystallization are influenced by the rate of acetone addition. 

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