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Nanofiltration Concentration Effect on the Efficacy of Lactose Crystallization (1992)

GUU, Y. K. ; ZALL, R. R.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 57 (1992), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Application of nanofiltration membranes to processing sweet whey and skim milk ultrafiltration permeate increased lactose crystal yield by about 10 and 8 %, respectively, at a concentration factor of 3.0. These increases were attributed to depletion of minerals, especially monovalent cations such as sodium and potassium, by the partial demineralization effect of the nanofiltration membrane. These membranes may be incorporated into current industrial processes for producing lactose from whey and milk permeates.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08084.x

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