Whey solids, production

Anonymous. Estimated U.S. Fluid Whey ana Whey Solids Production (by type) and Resulting Quantity of Whey Solids Further Processed Whey Products Institute, Chicago, IL,... 

Cheese products, packaging, 16 33 Cheese whey solids, 26 473 Chelant(s), 5 708... 

Product Weight (lb/gal) Total Food Solids (lb/gal) Total Milk Solids (%) Milk Fat <%) Whey Solids (%) Egg Yolk Solids (%)... 

Even though liquid whey has been successfully commercialized in the form of alcoholic and nonalcoholic beverages, these are still a rarity in most countries. Most whey is converted to whey solids as ingredients for human food or animal feeds by traditional processes such as spray drying, roller drying, concentration to semisolid feed blocks, or production of sweetened condensed whey. Jelen (1979) reported other traditionally established processes including lactose crystallization from untreated or modified whey, production of heat-denatured whey protein concentrate, or recovery of milk fat from whey cheese in whey butter. ... 

It is important to mention that combinations of some of the aforementioned products aTe available to food processors. Over Lhe years, for certain special products, including pharmaceuticals, glycerin, methylcellu-lose, polyvinylpyrolidon (PVP), sodium carboxymethycellulose, and whey solids have been used. 

Salty cheese whey, for instance, poses a serious waste disposal problem in the food industry (31). The salt content, whey solids content, and biochemical oxygen demand of the salty cheese whey are about 4—6%, 6%, and 45,000 mg/L, respectively. Accordingly, the salty cheese whey can neither be discharged directly into a Public Owned Treatment Works system, nor mixed with normal cheese whey because of its extremely high salt content. The NF system effectively removes sodium chloride as permeate, which is recycled or discharged. The retentate, which is desalted whey, is added back to the normal whey. This is a typical example of cleaner production and cost-saving measurement. 

Fuel processor for 5 kW PEM fuel cell unit Combined-cycle power generation Production of low-sulfur diesel fuel Waste-fuel upgrading to acetone and isopropanol Conversion of cheese whey (solid waste) to lactic acid Ethanol for gasoline from com symp... 

Dairy products, such as mUk powder, should be prepared exclusively from milk and should not contain solids from whey. The absence of rennet whey solids from mUk powder is required according to legislation. Considering the lower price of rennet whey, it can be an attractive adulterant of milk powder. Thus, the presence of CMP can be a good marker to evaluate milk powder authenticity. Whey powders contain about 12% protein and 75% lactose. Caseinomacropeptide can account for more than 16% of the protein content. RP-HPLC can be used to detect rennet whey in mUk powder by CMP measurement. For this purpose, powdered milks were reconstituted with deionized water. Skim milks were prepared by separating the fat from the whole milk by centrifugation at 700 X g (at 4°C) for 10 min. Caseinomacropeptide and... 

Milk. Imitation milks fall into three broad categories filled products based on skim milk, buttermilk, whey, or combinations of these synthetic milks based on soybean products and toned milk based on the combination of soy or groundnut (peanut) protein with animal milk. Few caseinate-based products have been marketed (1,22,23). Milk is the one area where nutrition is of primary concern, especially in the diets of the young. Substitute milks are being made for human and animal markets. In the latter area, the emphasis is for products to serve as milk replacers for calves. The composition of milk and filled-milk products based on skim milk can be found in Table 10. Table 15 gives the composition of a whey /huttermilk-solids-hased calf-milk replacer, which contains carboxymethyl cellulose (CMC) for proper viscosity of the product. 

Dried milk and whey. Lactose is the major component of dried milk products whole-milk powder, skim-milk powder and whey powder contain c. 30, 50 and 70% lactose, respectively. Protein, fat and air are dispersed in a continuous phase of amorphous solid lactose. Consequently, the behaviour of lactose has a major impact on the properties of dried milk products. 

After most types of cheese are manufactured, about 50% of the milk solids (most of the lactose and lactalbumin) remain in the whey. Cheese-like products can be made from these residual solids. One of the two methods commonly used to make these whey cheeses consists of contentrating the whey through evaporation with heat to obtain a mass with a firm, sugary consistency that, when cooled, forms a cheese (Primost and Ghetost). The other method is employed in the manufacture of Ricotta cheese. 

The viscosity of milk and dairy products depends upon the temperature and on the amount and state of dispersion of the solid components. Representative values at 20 °C are whey 1.2 centipoise (cp), skim milk 1.5 cp, and whole milk 2.0 cp. From these values, it is evident that the caseinate micelles and the fat globules are the most important contributors to the viscosity. Specific data are given in Table 8.5. 

Among purely industrial fermentations, milk and its products, for historic and economic reasons, have received only limited attention. Decentralization of casein and cheese manufacture in the early days weakened the competitive position of the low-solids by-product, whey, relative to that of grains and molasses. With changing economic and market trends, by-products of milk which are suited for many industrial fermentations may become more competitive. In times of unusual demand, such as wars produce, these by-products are of considerable industrial interest. 

Dairy wastes fall into two categories, one of which may be described as an intrinsic waste, and the other as a conditional waste. All dairy factories experience losses that are intrinsically a part of factory operation. For example, a dairy factory that receives 10,000 lb of milk daily may produce each working day about 1250 gal of waste with a milk solids concentration of 0.1 %. Cheese plants, on the other hand, produce whey as a by-product of cheesemaking although whey contains half the nutrients of the milk from which it was derived, it must be treated as a conditional waste—conditional upon the absence of a suitable market for its use. A more detailed discussion on disposal of dairy wastes can be found in a review by Arbuckle (1970). 

In addition to cream butter, a poorer product, skim milk butler, is made from the cream, separated either spontaneously or mechanically, of the residual whey from the manufacture of cheese. It is recognised mainly by its low percentage of dry solids not fat which scarcely amounts to 0 5. 

Membrane-retained components are collectively called concentrate or retentate. Materials permeating the membrane are called filtrate, ultrafiltrate, or permeate. It is the objective of ultrafiltration to recover or concentrate particular species in the retentate (eg, latex concentration, pigment recovery, protein recovery from cheese and casein wheys, and concentration of proteins for biopharmaceuticals) or to produce a purified permeate (eg, sewage treatment, production of sterile water or antibiotics, etc). Dia.filtra.tion is a specific ultrafiltration process in which the retentate is further purified or the permeable solids are extracted further by the addition of water or, in the case of proteins, buffer to the retentate. 

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