Whey mineralization

1. WHEY

2. DEFINITION
Whey is the watery portion of milk remaining after
milk coagulation and removal of the curd. Whey can be
obtained by acid, heat, and rennet coagulation of milk.
whey.
• Sour Whey Ph3.8 - 4.6
• Sweet Whey Ph5.2 - 6.7

3. Types:
SourAcid Whey • Acid Whey: Acid whey is obtained during
making of acid type of cheese such as cottage cheese. •
Sweet Whey • Sweet Whey: Sweet whey is manufactured
during making of rennet type hard cheese like cheddar or
Ph5.2 - 6.7

4. Constituents:
Individual Proteins of Whey • b -lactoglobulin 50% • a -lactalbumin
20% • Immunoglobulins 20% • Serum Albumin 5% • Minor Proteins
Beta-lactoglobulin b-Lactoglobulin is the most abundant protein in
whey (about 6 g/l) and is responsible for functional properties such
protein to form a gel on heating.
Alpha-lactalbumin • Alpha-lactalbumin is a whey protein high in the
amino acid tryptophan, which the body uses to make the
Purified alpha-lactalbumin is most readily used in infant formula
most structurally similar protein profile compared to breast milk.
Immunoglobulins • An immunoglobulin (Ig) is an antibody • whey
fraction of milk appears to contain a significant amount of
10-15 percent of total whey proteins.

5. Choice Of Whey Processes. • Depends on the type of whey
• Depends on market & location
• Climate
Membrane filtration of Whey Whey divided by use of membrane filter
• Ultrafilteration
• Microfilteration
• Nanofilteration Resulting in
• Whey protein concentrate
• Whey portein isolate
• Lactose Permeate

6. Membrane Technology:
• MembreneFiltration Membrane processing is the:
Separation without the use of heat.
• • Particles are separated on the basis of theirmolecular
the use of pressure and specially designed semi-
• • There two main forms of membrane filtration involved
industry
• Micro Filteration &
• Ultrafilteration

7. Filtration Technology
Micro Filteration : Microfiltration is characterized as having
a molecular weight cut-off range (MWCO) from about
Microfiltration of Whey involves Retention of fat and large
whey proteins from small whey proteins, Non-Protein
and minerals of a lower molecular weight.
particles in the range of 0.05-10 microns. Microfiltration is
broth clarification and biomass clarification and recovery.

8. Application:
• Applications
• Fat removal for WPI production: the limitation of fat
mechanical separation results in high fat WPC. This high
maximum protein content in the final WPC powder,
on the feed quality. Whey protein isolates (WPI) require
content in the final product to < 0.5%

9. Ultrafiltration of Whey:
Fractioning and retention of fat and whey proteins of high molecular weight from Non-
Protein Nitrogen (NPN), lactose and minerals of a lower molecular weight.
Applications
• 35% - 65% Whey Protein Concentrate Production:
Total solids for 10-28% depending on incoming feed characteristics.
• WPC 70-85% Whey Protein Concentrate Production:
Fat removal with Microfiltration is required depending on feed characteristics.
Diafiltration is required

10. Nanofiltration
• Nanofilteration
• Nanofiltration can perform separation applications such
color removal, and desalination. In concentration of
suspended solids, and polyvalent ions, the permeate
ions and low-molecular-weight organic solutions like

11. • The whey proteins that have the most functionality are those that have been
processed further. Whey protein concentrate: Whey protein filtered and
concentrated from 34 to 80% protein.
• Whey protein hydrolysates: Produced by hydrolysis of several enzymes and
has shorter chains of whey protein.
• Whey protein isolates: Essentially whey protein concentrate that has been
concentrated and purified further. There are less mineral impurities and a
greater concentration of protein, containing upwards of ninety- five percent
protein.

12. Whey Protein Concentrate
• Whey protein concentrate has anywhere between 29% and
89% protein depending upon the product. As the protein
level in whey protein concentrate decreases the amounts
of fat and/or lactose usually increase

13. Whey Protein Isolate
• Whey protein isolate is the most pure and concentrated
form of whey protein available. It contains 90% or more
protein and very little (if any) fat and lactose

14. Functional Properties of Whey Protein
• Contributes to viscosity and stability of products .
• Enhances texture.
• Whey protein concentrates can be texturized into powders, crumbs, ribbons,
chunks and more.
• Binding agents.
• Promotes browning.
• Can create foams.
• Enhance solubility.
• Can form gels.

15. • Whey protein is a high quality protein powder derived from cow's milk.
• Whey protein contains fats, carbohydrates, vitamins and minerals.
• Whey protein is having strong amino acid profile because of that it is
arguably the most popular sports nutrition supplement.
• Whey protein has been shown to augment muscle.

16. TYPES OF Whey protein
TYPES OF Whey protein exists in two forms
• Isolate and Concentrate
• Whey Protein Isolate contains 98 protein (pure protein) and 2
moisture (fat, carbohydrates)
• Whey Protein Concentrate (100 Whey) contains 80
protein and 20 moisture (fat, carbohydrates)

17. Drying of whey
• • Preheating
• • Concentration
• • Flash cooling
• • Precrystallization
• • Spray drying
• • Cooling in a vibrated fluid bed
• • Spray Drying without Crystallization Treatment

18. More Applications
Whey Protein Coating • For whey coating for improving packaging material
• Whey Protein Coating for Formulations & application methods for dry
• Coating Formulations • Coating process conditions
• Quality & Shelf life improvements
Further Research
• Oxygen Coatings on food
• Gloss Coatings on Sweets
• Oxygen Barriers on plastics
• Moisture Coatings on Plastics
• Moisture Barriers on food
• Anti-microbial coatings on cheese
• Edible/biodegradeable films and container

19. More Applications
Medical Research
• Whey Protein Concentrates-stimulate Cell-mediated &
neck and head cancer patients.
• Several whey proteins display anti-microbial & antiviral
Production of Ethanol
• Ethanol for use in alcoholicbeverages & fuel, is produced
the Lactose Permeate from whey.
• when certain species of yeast metabolize sugar in the
they produce ethanol and carbon dioxide.