NANOFILTRATION Further details and information can be provided via email. aliammad999@gmail.com

1. Nano filtration and Demineralization of
Whey Liquid to Prepare Whey Liquid
Concentrate
Name: Ali Ammad Ahmad
Roll no: 100022
MS Food Science and Technology
Department of Food Science
Government College University Faisalabad
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2. Introduction:
• Whey is a liquid, formed as a byproduct during the process of cheese
production
• It is composed of 93% of water and 50% of total solids from milk
• Whey protein concentrate are largely used as attractive food
ingredients in a wide range of food applications
• Once the whey has reached 80% protein, it can be dried to form whey
protein concentrate (WPC) powder
• Whey concentrate consists of 80% protein and 20% fat and sugar
(carbohydrates, lactose)
(Croissant, Kang, Campbell, Bastian, & Drake, 2009)
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3. Introduction:
• The demineralization influences the shelf life of the whey concentrates
• Nano filtration (NF) offers the opportunity to concentrate and partially
demineralize whey at the same time
• Demineralized whey powder delivers improved functionality such as
mouthfeel and water binding properties
• And further use in Infant formulas
(Marx, Sixt, Hofsommer, Wörthmann, & Kulozik, 2019)
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4. Objective
• To characterize the whey concentrate formed by Nano filtration
• Demineralization of whey concentrate to enhance its applications
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5. Experimental design
Whey liquid
Nano Filtration
Demineralization Heat treatment
Storage
Analysis pH, TDS
Density, Brix
Mineral Analysis
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6. Procurement of Materials
• The liquid whey will be purchased
from Adam Cheese.
• All the chemicals and glassware
required for the research will be
utilized from the respective lab.
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7. Research Methodologies
pH
TDS
Density
Brix
Sedimentation
Fat Analysis
Mineral analysis
Statistical Analysis
All the tests will be carried out according to the recommended standards.
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8. Research Methodologies
pH
 pH meter will be used
TDS
 TDS meter will be used to find the total dissolved solids
Brix
 Brix meter or refractometer will be used to find the brix of the concentrated
whey
(AOAC, 2016)
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9. Research Methodologies
Sedimentation
 Sedimentation analysis will be done by using centrifuge machine
Fat Analysis
 It will be performed by using Gerber machine
Mineral analysis
 Spectrophotometer will be used to analyze minerals in concentrated whey
(Bekele, Nosworthy, Tyler, & Henry, 2021; Olorode & Sobowale, 2021)
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10. Research Methodologies
Statistical Analysis
After analysis data will be collected and analyzed by using experimental design
(Montgomery, 2017)
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11. References
• Bekele, E. K., Nosworthy, M. G., Tyler, R. T., & Henry, C. J. (2021). Antioxidant
capacity and total phenolics content of direct‐expanded chickpea–sorghum snacks.
Journal of Food Processing and Preservation, 45(5), e15439.
• Croissant, A., Kang, E., Campbell, R., Bastian, E., & Drake, M. (2009). The effect of
bleaching agent on the flavor of liquid whey and whey protein concentrate. Journal
of dairy science, 92(12), 5917-5927.
• Marx, M., Sixt, A., Hofsommer, J., Wörthmann, M., & Kulozik, U. (2019).
Manufacturing of demineralized whey concentrates with extended shelf life: Impact
of the degree of demineralization on functional and microbial quality criteria. Food
and bioproducts processing, 114, 1-11.
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12. References
• Montgomery, D. C. (2017). Design and analysis of experiments: John wiley
& sons.
• Olorode, O. O., & Sobowale, S. S. (2021). Evaluation of qualities of extruded
snacks from yellow cassava flour substituted with processed sesame seed’s
flour. World Journal of Advanced Research and Reviews, 10(1), 074-086.
• Paez, V., Barrett, W. B., Deng, X., Diaz-Amigo, C., Fiedler, K., Fuerer, C.,
Konings, E. J. (2016). AOAC SMPR® 2016.002. Journal of AOAC
International, 99(4), 1122-1124.
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