Characterisation of flux and composition during ultrafiltration and diafiltration of cheddar cheese whey

Abstract

<span style="font-size:12.0pt;font-family:" calibri","sans-serif";="" mso-ascii-theme-font:minor-latin;mso-fareast-font-family:"times="" new="" roman";="" mso-hansi-theme-font:minor-latin;mso-bidi-font-family:helvetica;color:black;="" mso-ansi-language:en-us;mso-fareast-language:en-us;mso-bidi-language:ar-sa"="">Ultrafiltration (UF) and diafiltration (OF) of cheddar cheese whey have been carried out after adjusting <i>p</i>H of whey to various levels ranging from 3.0 to 7.2 and imparting different heat treatments in a pilot scale hollow fibre UF plant, possessing PM 50 polysulphone membrane. Concentration has been carried out at 50°C and 1.75 and 0.5 bar inlet and outlet pressures, respectively tea volume-reduction of 95% followed by diafiltration in order to elicit their effect on flux and composition of resultant whey protein concentrate (WPC). It is evident from the results that a significantly higher flux could be obtained when whey was processed either at a <i>p</i>H of 3.0 or 7.2 along with a preheat treatment of 80°C/15 s compared to other levels of <i>p</i>H 4.5,5.6 and 6.4 and heat treatment 60⁰C/30 min. By UF the protein content on dry matter increased to a level ranging from 61.48 to 63.82% from an initial value of 14.89%. The lactose content decreased to a level ranging from 25.60 to 28.50% from an initial value of 76.14%. Whereas the ash content to a level of 3.17 to 6.23% from 8.20%. The <i>p</i>H of processing had significant effect on ash content being minimum at <i>p</i>H 3.0 (3.17%) and maximum at <i>p</i>H 7.2 (6.30%). The calcium and the phosphorus content of retentate followed the similar pattern as that of ash.</span>