Whey - A By-Product of The Dairy Industry
Whey - A By-Product of The Dairy Industry
Whey - A By-Product of The Dairy Industry
Dairy Industry
Presented by
Mark Naughton
Aidan Doyle
Hugh Holland
What is Whey
Whey is the watery portion of milk
remaining after milk coagulation and
removal of the curd. Whey can be obtained
by acid, heat, and rennet coagulation of
milk. There are two types of whey.
Sour Whey Ph3.8 - 4.6
Sweet Whey Ph5.2 - 6.7
Sour\Acid Whey
Acid Whey: Acid whey is obtained
during making of acid type of cheese
such as cottage cheese.
Ph3.8 - 4.6
Sweet Whey
Sweet Whey: Sweet whey is
manufactured during making of
rennet type hard cheese like cheddar
or Swiss cheese.
Ph5.2 - 6.7
Beta-lactoglobulin
-Lactoglobulin is the most
abundant protein in whey (about 6
g/l) and is responsible for
functional properties such as the
ability of whey protein to form a
gel on heating.
Alpha-lactalbumin
Alpha-lactalbumin is a whey protein high
in the amino acid tryptophan, which the
body uses to make the neurotransmitter
serotonin.
Purified alpha-lactalbumin is most readily
used in infant formula manufacturing, as it
has the most structurally similar protein
profile compared to breast milk.
Immunoglobulins
An immunoglobulin (Ig) is an antibody
whey fraction of milk appears to contain a
significant amount of immunoglobulins,
approximately 10-15 percent of total whey
proteins.
Resulting in
Whey protein concentrate
Whey portein isolate
Lactose Permeate
Membrene Filtration
Membrane processing is the:
Separation without the use of heat.
Particles are separated on the basis of their
molecular size and shape with the use of
pressure and specially designed semipermeable membranes.
There two main forms of membrane filtration
involved in the whey processing industry
Micro Filteration & Ultrafilteration.
Filteration Process
Micro Filteration
Microfiltration is characterized as having a molecular
weight cut-off range (MWCO) from about 50,000 to
500,000.
Microfiltration of Whey involves Retention of fat and
large molecular weight whey proteins from small whey
proteins, Non-Protein Nitrogen (NPN), lactose and
minerals of a lower molecular weight.particles in the
range of 0.05-10 microns. Microfiltration is used for
fermentation, broth clarification and biomass
clarification and recovery.
Applications
Fat removal for WPI production: the limitation
of fat removal from whey by mechanical
separation results in high fat WPC. This high fat
level limits the maximum protein content in the
final WPC powder, usually 80-84% depending
on the feed quality. Whey protein isolates (WPI)
require reduction of fat content in the final
product to < 0.5%.
Ultrafiltration of Whey
Fractioning and retention of fat and
whey proteins of high molecular
weight from Non-Protein Nitrogen
(NPN), lactose and minerals of a
lower molecular weight.
Applications
35% - 65% Whey Protein Concentrate
Production: Total solids for 10-28%
depending on incoming feed
characteristics.
WPC 70-85% Whey Protein Concentrate
Production: Fat removal with Microfiltration
is required depending on feed
characteristics. Diafiltration is required.
Nanofilteration
Nanofiltration can perform
separation applications such as
demineralization, color removal,
and desalination. In concentration
of organic solutes, suspended
solids, and polyvalent ions, the
permeate contains monovalent
ions and low-molecular-weight
organic solutions like alcohol.
Drying of whey
Preheating
Concentration
Flash cooling
Precrystallization
Spray drying
Cooling in a vibrated fluid bed
Spray Drying without Crystallization Treatment
Further Research
Oxygen Coatings on food
Gloss Coatings on Sweets
Oxygen Barriers on plastics
Moisture Coatings on Plastics
Moisture Barriers on food
Anti-microbial coatings on cheese
Edible/biodegradeable films and
containers
Medical Research
Whey Protein Concentratesstimulate Cell-mediated & humoral
immunity for neck and head
cancer patients.
Several whey proteins display
anti-microbial & antiviral activity
Production of Ethanol
Ethanol for use in alcoholic beverages
& fuel, is produced by fermentation
of the Lactose Permeate from whey.
when certain species of yeast
metabolize suger in the absence of
oxygen, they produce ethanol and
carbon dioxide.
Alcohol Rectification
3 stage distillation process which removes the
smallest levels of impurities.
The 96% v/v ethanol feints is diluted with water
and pumped into the extractive distillation
column.
Congeneric compounds miscible in ethanol, but
immiscible in water are removed
The main ethanol stream is pumped to the final
rectification column to reconcentrate the
ethanol and remove the remaining impurities in
the spirit
Process/Operation
Water Purification
Waste Treatment
PM10
The Irish EPA defines PM10 as particulate
matter with a diameter of 10 micrometers
collected with 50% efficiency by a PM10
sampling collection device. However, for
convenience in this reference material, the
term PM10 includes all particles having an
aerodynamic diameter of less than or equal to
10 micrometers.
Fabric Filter A filtration device using one or
more filter bags, sheets, or panels to remove
particles from a gas stream.