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- Title
Whey management based on bioreactor and membrane processes: clean technology gaining valuable components of whey.
- Authors
Lech, Magdalena; Trusek, Anna
- Abstract
Whey, the product after cheese production, accounts for 50%-60% of the dry milk matter. On average, 9 L of whey are generated from 10 L of processed milk. Since it contains significant amounts of sugar and protein, it is unfriendly to the environment because it causes excessive growth of microorganisms in water reservoirs. COD from the initial value of 80 g O2/L must be lowered to 150 mg O2/L before whey is discharged to the environment. Therefore, the purpose of the work was to isolate and concentrate those whey components that are the most valuable, that is, protein and lactose. A multi-stage membrane separation was used for this purpose. The first step was microfiltration (MF) for protein concentration at their retention coefficient of 0.88. In the permeate, there were mainly glycomacropeptides (GMPs). Further the concentration of whey proteins and elution of GMPs was done by an ultrafiltration (UF) process associated with diafiltration. The permeates obtained during MF and UF were directed to a nanofiltration process in the aim of lactose concentration. A Bacillus licheniformis strain degraded organic matter not recovered in concentrates was used during the final step of the technology. At a residence time of 30 h, the concentrations of an organic matter in the exit stream met the standards. This time could be significantly shortened (e.g., to 5-6 h) by application of a membrane bioreactor.
- Subjects
LACTOSE; WHEY; BACILLUS licheniformis; MEMBRANE separation; WHEY proteins; CHEESE products; ULTRAFILTRATION
- Publication
Desalination & Water Treatment, 2021, Vol 214, p128
- ISSN
1944-3994
- Publication type
Article
- DOI
10.5004/dwt.2021.26654