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Process for coupled production of sweet whey and lactic acid from acid whey

A technology for joint production, sweet whey, applied in fatty acid production, peptide preparation methods, chemical instruments and methods, etc., can solve problems such as cost, loss of milk components, and difficulty in spray drying

Active Publication Date: 2018-07-31
DMK DEUT MILCHKONTOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Acid whey is also difficult to filter and very difficult to spray dry
This by-product of cheese production is therefore usually disposed of, resulting in additional environmental pollution and expense; this also constitutes a loss, since milk components are lost in the process, especially valuable whey protein, lactose and calcium phosphate

Method used

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  • Process for coupled production of sweet whey and lactic acid from acid whey

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 100 kg of acid whey with a lactic acid content of 0.45% by weight and a pH value of 4.9 was fed to a nanofiltration step at a flow rate of 5 kg / min with a cut-off of 800 at a temperature of 20° C. and a pressure of 12 bar and a volume concentration factor of 4 Dalton's open membrane for filtration. 75 kg of first filtrate P1 were obtained, which contained 0.365% by weight of lactic acid, and 25 kg of retentate R1, which still contained 0.7% by weight of lactic acid. Thus, 80% of the original amount of lactic acid was detected in the filtrate. 75 kg of water were added to the first retentate and then sent to a further nanofiltration step, filtered through a closed membrane with a cut-off of 200 Daltons at a temperature of 20°C and a pressure of 35 bar. A second filtrate P2 containing 0.18% by weight of lactic acid was obtained, while a second retentate R2 was reduced to 0.2% by weight of lactic acid, thus having the quality of sweet whey.

Embodiment 2

[0036]100 kg of acid whey with a lactic acid content of 0.45% by weight and a pH value of 4.9 was fed to a nanofiltration step at a flow rate of 5 kg / min with a cut-off of 800 at a temperature of 20° C., a volume concentration factor of 4 and a pressure of 35 bar. Dalton's open membrane for filtration. A first filtrate P1 containing 0.23% by weight of lactic acid and a first retentate R1 containing 1.1% by weight of lactic acid were obtained. Therefore, only 50% of the original amount of lactic acid was detected in the filtrate in this example. 75 kg of water (P3) were added to the first retentate and then sent to a further nanofiltration step, filtered through a closed membrane with a cut-off of 200 Daltons at a temperature of 20° C. and a pressure of 35 bar. A second filtrate P2 is obtained, which contains 0.05% by weight of lactic acid, while a concentrate of 0.95% by weight of lactic acid is reduced in the second retentate R2, which roughly corresponds to about 0.27% by w...

Embodiment 3

[0038] 100 kg of acid whey with a lactic acid content of 0.45% by weight and a pH of 4.9 was fed to the nanofiltration step at a flow rate of 5 kg / min with a cut-off of 200 at a temperature of 20° C., a volume concentration factor of 4 and a pressure of 35 bar. Dalton's open membrane for filtration. 75 kg of the first filtrate P1 were obtained, which contained 0.11% by weight of lactic acid, and 25 kg of the first retentate R1, which still contained 1.47% by weight of lactic acid. Thus, 25% of the original amount of lactic acid was detected in the filtrate. 75 kg of water (P3) were added to the first retentate and subjected to nanofiltration through a closed membrane with a cut-off of 200 Daltons at a temperature of 20°C and a pressure of 35 bar. The second filtrate P2 was obtained, which contained 0.09% by weight of lactic acid, while the second retentate R2 concentrate contained 1.2% by weight of lactic acid, corresponding to the original concentration of 0.3% by weight of ...

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Abstract

The invention relates to a process for the coupled production of sweet whey and lactic acid from acid whey, comprising the following steps: (a) providing acid whey having a lactic acid content of about 0.1 to about 1% by weight; (b) nanofiltration of the acid whey, obtaining a first permeate P1 and a first retentate R1; (c) optionally, redilution of the first retentate R1 with water to reconstitute the initial dry matter content, and preparation of the second nanofiltration step; (d) nanofiltration of the retentate R1, obtaining a second permeate P2 and sweet whey as a second retentate R2; (e)combining the two permeates P1 and P2 and subjecting the mixture to reverse osmosis, obtaining a third permeate P3 which, substantially, only contains water, and a concentrate of lactic acid as a third retentate R3.

Description

technical field [0001] The present invention belongs to the field of dairy processing and relates to a method by which acid whey can be converted into sweet whey, in which process lactic acid is obtained as a valuable co-product. Background technique [0002] Whey is the watery, yellow-green liquid left over from cheese production. It is the liquid part that separates after the milk has coagulated to produce cheese or quark. There are two types of whey distinguished according to the production method: sweet whey is formed during the production of cheese by coagulation of milk by the curd method, and acid whey is formed during the fermentation of milk by lactic acid bacteria. Whey contains 94% water by weight, 4 to 5% lactose by weight and is essentially fat-free. Whey also contains lactic acid, vitamin B 1 , B 2 (which results in green) and B 6 and sodium, calcium, phosphorus and other minerals, but mainly whey protein at 0.6 to 1% by weight. Therefore, whey contains s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11C1/00B01D61/02B01D61/58
CPCB01D61/027C11C1/005B01D61/029A23C1/04A23C21/00A23C21/026A23J1/08A23J1/205B01D61/025A23C2210/206A23V2002/00B01D2315/16A23V2300/10A23V2300/34C07C51/47A23C9/1425C07K14/47C07K1/34A23C9/1427
Inventor 斯文·雷纳·多林M·胡诺尔德
Owner DMK DEUT MILCHKONTOR
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