Utilization of uf permeate in dairy industry

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Utilization of UF permeate

Vijay P. JadhavJr.M.Tech (DC)

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Contents:-IntroductionUF processNeed of utilization of UF permeateNutritional valueUtilizationConclusionBibliography

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Introduction Separation is an important unit operation in dairy

industry.

Reverse Osmosis (RO), Nanofiltration (NF), Ultrafiltration (UF), Microfiltration (MF) processes have been in use in the dairy industry for about 4-5 decades.

The UF permeate contained 6.1% total solids, 4.2% lactose

0.54% ash & water soluble vitamins

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UF processUF is a medium pressure-driven membrane filtration

process (3-7 bar).

Larger components are rejected by the membrane.

In the dairy industry, UF is used for a wide range of applications such as protein standardization of cheese milk, powders, fresh cheese production, protein concentration and decalcification of permeates as well as lactose reduction of milk.

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90% LactoseWater

60-80% NPN

100% Salts

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Need to utilize UF permeate ?Complete and efficient utilization of milk whey.

Manufacturing of high quality products.

Application in food and pharmaceutical industry.

Reduction in waste water load (BOD of whey is 30-60,000 mg/liter).

Help in cost management process. 7

Greenish watery portion left after the coagulation of milk. Sweet whey (rennet whey) Acid whey (quark whey) Industrial grade whey (HCl,H2SO4)

Whey utilization

Constituents % Sweet whey Acid wheyWater 93-94 94-95Dry matter 6-6.5 5-6Lactose 4.5-5 3.8-4.3Total protein 0.8-1 0.8-1Whey protein 0.6-0.65 0.6-0.65Minerals 0.5-0.7 0.5-0.7pH 6.4-6.2 5.0-4.68

Utilization of permeate Sport drinks Lactose production Whey beverages Acidowhey Alcohol production SCP production Whey wine Health drinks Cattle feeding Manufacture of individual whey fraction Methane gas 9

Sport drinks Considered as functional

beverage category.

Purpose is to help athletes replace water, electrolytes, and energy after training or competition.

Types 1) Plain SD 2) Fruit SD

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Lactose production UF permeate contain 4.2 to

4.5% lactose.

Lactose is widely used as a filler or diluent in tablets and capsules.

Used in lyophilized products, infant feed formulas.

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Acido-Whey Pasteurized acido whey has three

months shelf life under refrigeration. Good nutritional value. Therapeutic capability for protection

against gastro-intestinal disorders and deficiency of vitamins.

Much cheaper as compared to the other beverages or carbonated drinks.

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Alcohol production C12H22O11 + H2O →

4C2H5OH + 4CO2 Kluveromyces fragilis. Kluyveromyces marxianus & Kluyveromyces lactis.

Used in pharmaceuticals, perfumes and inks as well as beverages.

Cooling of serum

Fermentation

Distillation

Alcohol

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Cattle feeding Dairy cows can drink as much as 100 liter

per day of whey (30% of the total dry matter intake).

No depressive effect on milk production, duration of lactation or milk fat.

Must be free of any pathogenic organisms. Unhygienic condition increase the fly

population.

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Methane production Methanosarcina barkeri Methanobacterium formicum Methanococcus burtonii CH3COO− + H+ → CH4 +CO2

The reduction of CO2 into methane in the presence of hydrogen can be expressed as follows:

CO2 + 4 H2 → CH4 + 2H2O       

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Whey wine Shallon Winery in Astoria,

makes a cranberry whey wine that is really good.

He recommends adding a little bit of carbonated beverage to it for the bubbles, which is also excellent.

Kluveromyces lactis or Kluveromyces fragilis

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SCP production Aeromonus

hydrophylla Candida tropicalis,

utilis & intermidia Saccharomyces

cereviciae

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Conclusion:-

The utilization of whey helps in the cost management process. It also reduces the load of effluent treatment plant. In developing country like India there is lot of scope to start the production of whey based products.

“Best From The Waste”

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Bibliography:- Beucler.A, Drake, M and Foegeding, E.A. (2005). Design of a beverage

from whey permeate.J.Food Sci., 70:S277-S285. Muller A, Chaufer B, Merin U, Daufin G (2003) Purification of α-

lactalbumin from a prepurified acid whey: Ultrafiltration or precipitation. Lait 83: 439-451.2

Abd El-Khair, A. A. (2009). Formulation of milk permeates for utilization as electrolyte beverages. Australian J. Basic and App. Sci. 3: 572-578.

Abd El-Salam, M. H.et al (1991). Manufacture and properties of beverages based on fermented permeate and natural fruit juices. Chem. Mikrobiol. Technol. Lebensm. 13:95-101.

Allen, R. J. L. (1940). The estimation of phosphorus. Biochem. J. 34: 858. A.O.A.C., Official Methods of Analysis, (2007). 18th Ed. The Association

of Official Analytical Chemists. Washington, D.C.

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Cont…

Hattem et al (2011) Utilization of milk permeate in the manufacture of sport drink. Journal of Agricultural Technology 7(5): 1247-1254.

Ernest, K., Robert, S. and Louise, W. 2005. Storage stability and sensory analysis of UHT-processed whey-banana beverages. Journal of Food Quality 28: 386-401.

Ghule, B.V et al 2006. Hypolipidemic and antihyperlipidemic effects of Lagenaria siceraria (Mol.) fruit extracts. Indian Journal of Experimental Biology 44: 905-909.

Ivarson KC, Morita H. (1982). "Single-Cell Protein Production by the Acid-Tolerant Fungus Scytalidium acidophilum from Acid Hydrolysates of Waste Paper." Appl Environ Microbiol. 43 (3): 643–647.

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Thank you

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