Utilization of UF Permeate in Dairy Industry

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Utilization of UF permeate
Vijay P. Jadhav Jr.M.Tech (DC)
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Contents-

• Introduction
• UF process
• Need of utilization of UF permeate
• Nutritional value
• Utilization
• Conclusion
• Bibliography

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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 process

• UF 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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100 Salts
60-80 NPN
90 Lactose
Water
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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.

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Whey utilization

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

Constituents Sweet whey Acid whey
Water 93-94 94-95
Dry matter 6-6.5 5-6
Lactose 4.5-5 3.8-4.3
Total protein 0.8-1 0.8-1
Whey protein 0.6-0.65 0.6-0.65
Minerals 0.5-0.7 0.5-0.7
pH 6.4-6.2 5.0-4.6
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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

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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., 70S277-S285.
• Muller A, Chaufer B, Merin U, Daufin G (2003)
  Purification of a-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. 1395-101.
• 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)
  643647.

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Thank you