Wheys

As whey contains many nutrient compounds (lactose, proteins, minerals and some fat) its use as starting material for the manufacture of various specialty products expands. 

Microfiltration of whey prior to ultrafiltration in the production of whey protein concentrates (WPC) was reported among others by Maubois et al. [75], van der Horst [76], and Wnuk et al. [77]. The microfiltration step cdso prevents fouling of the UF-membranes (either polymeric membranes or ceramic membrane) e.g. Daufin et al. [78] by phosphates and calcium. 

Ceramic membranes jfield higher fluxes (up to 691/m h) and better separation then polymeric membranes, resulting in WPCs with lower fat contents [76]. Experiments at HIC with its 0.5 pm ceramic membranes showed fluxes of well over 2001/m h. 

Analogous to this processing, Korolczuk and Mahaut [80] report the necessity to use ceramic membranes for the filtration of acid-coagulated milk in order to produce UF-fresh cheeses with good taste. Typical fluxes, using Carbosep Ml (cut-off 50,000 D) increase from 10 to 20 1/m h at 40°C, with decreasing concentration factor. 

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M. Otto, Chemometrie Statistik und Computereinsatz in der Analytik, WHey-VCH, Weinheim, 1997 M. Otto, Chemometrics. Statistics and Computer Application in Analytical Chemistry, Wiley-VCH, Weinheim, 1998. 

Prediction of Physical and Chemical Properties (Chapter X, Section 1) in Handbook of Chemoinformatics - From Data to Knowledge, J. Gasteiger (Ed.), Whey-VCH, Weinheim, 2003. 

H.F. Schaefer III, P. R. Schreiner (Eds.), John Wiley Sons, Chichester, 1998, pp. 1845-1857. pq ACD/lLab - Interactive Laboratory, http //wwiv.acdlab5.com/ilab p7] Chemical Concepts (Whey-VCH), http //www.chemicalconcepts.com p ] Bio-Rad Laboratories, Inc., kttp //wmv.bio-rad.com P9] M. Tusar, L. Tusar, S. Bohanec,... 

L. J. Bellamy, The Infrared Spectra of Complex Molecules, Whey, Chichester, 1975. 

B. Testa, G. Cruciani, Structure-metabolism relations and the challenge of predicting biotransformation, in Pharmacokinetic Optimization in Drug Research, B. Testa, H. van de Water-beemd, G. Folkers, R. Guy (Eds.), WHey-VCH, Weinheim, New York, 2001, pp. 65-84. 

In addition, we thank Dr. Gudrun Walter of Whey-VCH, for encouraging us to embark on this project and Dr. Romy Kirsten for the smooth collaboration in processing our manuscripts. 

Condensed milk Condensed phosphates Condensed whey Condenser Condensers... 

Whey protein Whilhelmy plate techniqi Whipped cream Whipped toppings Wliipping CTeain Whipworm Whisker reinforcements Whiskers... 

M. Pique, in M. Knimmenacker andj. Lewis, eds.. Prospects in Nanotechnology Toward Molecular Manufacturing ohii Whey Sons, Inc., New York, 1995, pp. 93-112. 

Superbase mix of rice maltodextrin, starch xanthan, and whey protein Excel... 

Tradblazer whey/milk protein Gum-based mimetics Kraft General Foods... 

Table 5 presents typical operating conditions and cell production values for commercial-scale yeast-based SCP processes including (63) Saccharomjces cerevisae ie, primary yeast from molasses Candida utilis ie, Torula yeast, from papermiU. wastes, glucose, or sucrose and Klujveromjces marxianus var fragilis ie, fragihs yeast, from cheese whey or cheese whey permeate. AH of these products have been cleared for food use in the United States by the Food and Dmg Administration (77). 

K. marxianus var. fragilis which utilizes lactose, produces a food-giade yeast product from cheese whey or cheese whey permeates collected from ultrafiltration processes at cheese plants. Again, the process is similar to that used with C. utilis (2,63). The Provesteen process can produce fragiUs yeast from cheese whey or cheese whey permeate at cell concentrations ia the range of 110—120 g/L, dry wt basis (70,73). 

D. Braun, in G. Geuskens, ed.. Degradation And Stabili tion O/Potymers John WHey Sons, Inc., New York, 1975, pp. 23—41. 

Fig. 1. Conventional process for lactic acid production from dextrose, molasses, or whey.

Food Processing. The sugar and com sweetener industries have the largest volume of instaHed ion-exchange resin in the food processing (qv) industry. Lesser quantities are used to process wine (qv), whey, fmit juices (qv), and gelatin (qv). 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

The fourth fully developed membrane process is electrodialysis, in which charged membranes are used to separate ions from aqueous solutions under the driving force of an electrical potential difference. The process utilizes an electrodialysis stack, built on the plate-and-frame principle, containing several hundred individual cells formed by a pair of anion- and cation-exchange membranes. The principal current appHcation of electrodialysis is the desalting of brackish groundwater. However, industrial use of the process in the food industry, for example to deionize cheese whey, is growing, as is its use in poUution-control appHcations. 

Electro dialysis is used widely to desalinate brackish water, but this is by no means its only significant appHcation. In Japan, which has no readily available natural salt brines, electro dialysis is used to concentrate salt from seawater. The process is also used in the food industry to deionize cheese whey, and in a number of poUution-control appHcations. 

Large quantities of evaporated milk are used to manufacture ice cream, bakery products, and confectionery products (see Bakery processes and LEAVENING agents). When used for manufacturing other foods, evaporated milk is not sterilized, but placed in bulk containers, refrigerated, and used fresh. This product is caHed condensed milk. Skimmed milk may be used as a feedstock to produce evaporated skimmed milk. The moisture content of other Hquid milk products can be reduced by evaporation to produce condensed whey, condensed buttermilk, and concentrated sour milk. 

Foam spray dryiag coasists of forcing gas, usuaHy air or nitrogea, iato the product stream at 1.38 MPa (200 psi) ahead of the pump ia the normal spray dryer circuit. This method improves some of the characteristics of dried milk, such as dispersibHity, bulk deasity, and uniformity. The foam—spray dryer can accept a condensed product with 60% total soHds, as compared to 50% without the foam process. The usual neutralization of acid whey is avoided with the foam—spray dryer (see Drying Foams Sprays). 

Buttermilk. Buttermilk is drained from butter (chum) after butter granules are formed as such, it is the fluid other than the fat which is removed by churning. Buttermilk may be used as a beverage or may be dried and used for baking. Buttermilk from churning is - 91% water and 9% total sohds. Total sohds include lactose [598-82-3] 4.5% nitrogenous matter, 3.4% ash, 0.7% and fat, 0.4%. Table 17 gives the U.S. specifications for dry buttermilk (DBM) and whey. 

Property Spray process DBM RoUer process DBM Dry whey, extra... 

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