Whey permeate

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). 

Torreggiani, D., Fomi, E., Erba, M.L., and Longoni, F. 1995a. Functional properties of pepper osmodehydrated in hydrolysed cheese whey permeate with or without sorbitol. Food Res. Int. 28, 161-166. 

These researchers found no correlation between hygroscopicity of the powders and degree of lactose crystallization, but there was a direct correlation between hygroscopicity and the amount of lactic acid in the powder. Acid whey permeate dried readily, however, without many of the problems encountered during the drying of whole whey. 

When lactose is used as a substrate for fermentation processes, a wide variety of end products are produced. Some processes are in commercial operation, for example, the Carbery, Ireland, process for the production of alcohol from whey permeate. This plant produces about 22,000 liters of alcohol from 600,000 liters of whey permeate per day. The conversion of lactose to alcohol is about 86%. Single-cell protein has been produced from whey by a Wisconsin plant for many years this plant also produces potable alcohol. 

Whey permeate may also be fermented anaerobically to fuel gas. Studies have also been reported on the production of ammonium lactate by continuous fermentation of deproteinized whey to lactic acid followed by neutralization with ammonia. Conversion of whey and whey permeate to oil and single-cell protein with strains of Candida curvata and Trichosporon cutaneum have been examined. Production of the solvents n-butanol and acetone by Clostridium acetobutylicum or C. butyricum is under investigation in New Zealand. Whey permeate also has potential for citric acid and acrylic acid manufacture. Extracellular microbial polysaccharide production from whey permeate has... 

Guy, E. J. 1979. Purification of syrups from hydrolyzed lactose in sweet whey permeate. J. Dairy Sci. 62, 384-391. 

Mehala, M. A., Cheryan, M. and Argondelis, A. 1985. Conversion of whey permeate to ethanol. Improvement of fermentor productivity using membrane reactors. Cult. Dairy Prod. J. 20, 9-12. 

Cheese whey permeate -substrate for nonconventional foods [FOODS, NONCONVENTIONAL] (Vol 11)... 

Demineralization of UF whey retentate as compared to UF whey permeate is generally slowed down by salt and/or proteins that build up onto and in the membranes (Perez et al., 1994). Finally, in the case of skim milk the aim of the ED process is not only to reduce the overall ash content, but also to increase the calcium/phosphate ratio to about 0.77 in skim milk powder used in infant formula (Batchelder, 1987), this goal being much easily achievable by replacing the conventional membranes with selective ones (Andres et al., 1995). 

Boyaval, P. and Corre, C. 1987. Continuous fermentation of sweet whey permeate for propionic acid production in a CSTR with UF recycle. Biotechnol. Lett. 9(11), 801-806. 

Perez, A., Andres, L.J., Alvarez, R., Coca, J., and Hill, C.G. 1994. Electrodialysis of whey permeates and retentates obtained by ultrafiltration. J. Food Process Eng. 17, 177-190. 

Professor Viswanathan of the University of Arkansas discusses his research into the formulation of formaldehyde-free, thermosetting adhesives from whey permeate with urea and phenol or both in Chapter 28. 

Figure 1. Generation of whey and whey permeate from the cheese industry in the United States.

To a large extent, the utilization of whey and whey byproducts (including salt whey and whey permeate) is a problem of utilizing the milk sugar, lactose. Since the excess lactose produced in the United States each year amounts to more than a billion pounds, one must consider its use in large volume products. One such product is lactose-based polyether-polyol used in the manufacture of low-density rigid polyurethane foams (2). 

Component Fluid Sweet Whey Fluid Acid Whey Salt Whey Whey Permeate... 

In a recent study, a two-step method was used to make whey permeate resin (16,17), The process consisted of injection of gaseous ammonia into a reaction... 

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. 

Figure 3. Percentage of methanol-insoluble product obtained during the reaction of 233.4 g of dry whey permeate and 90.3 mL of sulfuric acid in an enclosed reactor at 145 °C. Ammonia was injected after a reaction time of 21 minutes to increase the pH to 4.0.

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) ]...

Several chapters also demonstrate the use of smaller molecular-weight carbohydrates (i.e., monomers) in adhesives. Tony Conner and his colleagues (Chapter 25) explore the partial replacement of phenol-formaldehyde adhesives used to bond wood with various wood-derived carbohydrates. A1 Christiansen (Chapter 26) and Joe Karchesy and his coworkers (Chapter 27) investigate the very complicated chemistry and the practical application of adhesives based on the reaction of a carbohydrate with urea and phenol. Tito Viswanathan (Chapter 28) describes his attempts to utilize a very large carbohydrate waste stream, whey permeates from the processing of cheese, for the production of wood adhesives. 

Norgaard, L., Hahn, M.T., Knudsen, L.B., Farhat, lA., and Engelsen, S.B. (2005). Multivariate near-infrared and Raman spectroseopie quantifications of the crystallinity of lactose in whey permeate. Int. Dairy J. 15, 1261-1270. 

Separation of lactic and propionic acids. The lactose fraction in the sweet whey permeate from cheese whey ultrafiltration can be fermented to produce lactic acid. In conjunction with the fermentation step, inorganic membranes have been tested in a continuous process to separate the lactic acid. This approach improves the productivity and reduces energy consumption compared to a conventional fermentation process. In addition, it produces a cell-free product. In a conventional process, some cells, although immobilized, are often detached and released to the product Zirconia membranes with a MWCX) of 20,000 daltons were operated at 42 C and a crossflow velocity of 2-5 m/s for this purpose [Boyaval et al., 1987]. The resulting permeate flux is 12-16 L/hr-m. To... 

Propionic acid and its derivatives are used in food, perfume and plastic applications. Traditional processes for making this compound, however, have limited productivity due to the low growth rate of the propionic bacteria and the inhibitory effect of the acid on the fermentation. The cheese whey permeate can be an inexpensive source of propionic acid. Propionic acids can be produced by fermentation of sweet whey permeate in a stirred tank reactor with cells separated from the medium and recycled back to the reactor by an ultrafiltration Z1O2 membrane on a carbon support [Boyaval and Corre, 1987]. This arrangement reduces the propionic acid concentration and increases the... 

Perez A, Andres LJ, Alvarez R, Coca J, and Hill CG. Electrodialysis of whey permeates and retentates obtained by ultrahltration. J. Food Proc. Eng. 1994 17 177-190. 

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