Nanofiltration Concentration Effect on the Efficacy of Lactose Crystallization |
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Authors: | Y. K. GUU R. R. ZALL |
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Affiliation: | Author Guu is currently with the Dept. of Food Science at National Pingtung Polytechnic Institute, Pingtung, Taiwan. Address inquiries to Dr. Zall, Dept. of Food Science, Stocking Hall, Cornell Univ., Ithaca, NY 14853. |
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Abstract: | Application of nanofiltration membranes to processing sweet whey and skim milk ultrafiltration permeate increased lactose crystal yield by about 10 and 8 %, respectively, at a concentration factor of 3.0. These increases were attributed to depletion of minerals, especially monovalent cations such as sodium and potassium, by the partial demineralization effect of the nanofiltration membrane. These membranes may be incorporated into current industrial processes for producing lactose from whey and milk permeates. |
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Keywords: | lactose crystallization nanofiltration membranes whey |
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