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Advisor(s)
Abstract(s)
Cheese whey, the co-product from cheese making processes, is a natural and
cheap source of high value compounds, mainly proteins, small peptides, oligosaccharides,
lactose, and minerals. Lactose is the main component (about 90%) of the
dry extract of cheese whey. This carbohydrate has plenty of application in the food
and pharmaceutical industries due to its relative low sweetening power, caloric
value, and glycemic index. Besides, lactose is currently available for diverse physicochemical
properties, namely particle size, bulk density, distribution, and flow
characteristics, extending its use for a larger range of applications. Recovery of
lactose from cheese whey can be carried out through different processes, such as
membrane processes, crystallization, anti-solvent crystallization, and sonocrystallization.
This chapter aims to furnish a deep insight into the performance of
membrane processes for lactose recovery from cheese whey
Description
Keywords
cheese whey lactose recovery membrane processes nanofiltration ultrafiltration
Pedagogical Context
Citation
Publisher
IntechOpen