Uf permeate is rich source of essential nutrients like whey protein, minerals, vitamins etc., therefore it provides great scope in the manufacturing of sports drinks, alcoholic bevarages and so on...

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2. Utilization of UF
permeate
Vijay P. Jadhav
Jr.M.Tech (DC)
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3. Contents:-
Introduction
UF process
Need of utilization of UF permeate
Nutritional value
Utilization
Conclusion
Bibliography
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4. 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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5. 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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6. 90% Lactose
Water
60-80% NPN
100% Salts
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7. 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. 7

8.  Greenish watery portion left after the coagulation of milk.
 Sweet whey (rennet whey)
 Acid whey (quark whey)
 Industrial grade whey (HCl,H2SO4)
Whey utilization
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 5.0-4.68

9. 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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10. 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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11. 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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12. 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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13. 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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14. 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. 14

15. Methane production
 Methanosarcina barkeri
Methanobacterium formicum
Methanococcus burtonii
 CH3COO−
+ H+
CH→ 4 +CO2
 The reduction of CO2
into methane in the
presence of hydrogen can
be expressed as follows:
 CO2 + 4 H2 CH→ 4 + 2H2O
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16. 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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17. SCP production
 Aeromonus
hydrophylla
 Candida tropicalis,
utilis & intermidia
 Saccharomyces
cereviciae
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18. 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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19. Bibliography:-
 Beucler.A, Drake, M and Foegeding, E.A. (2005). Design of a beverage
from whey permeate.J.Food Sci., 70:S277-S285.
 Muller A, Chaufer B, Merin U, Daufin G (2003) Purification of α-
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. 13:95-101.
 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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20. 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): 643–647.
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21. Thank you
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