Abstract
The present work is a continuation of our previous study on the cryoconcentration of whole milk whey. The aim of the present work was to study a cryoconcentration procedure of skim milk whey and to compare the results with those obtained using whole milk whey. In the present study, skim whey was cryoconcentrated at four stages. It was found that by increasing the cryoconcentration stage, total dry matter content of the concentrated fraction increased, while it decreased in the ice fraction only until the third stage. Total dry matter content in the concentrated fraction reached an average value of 35% (w/v) at the fourth stage. The ratio of total protein to total dry matter remained constant in both fractions independently of the cryoconcentration stage. Results showed that the fat matter is an important factor for protein and lactose distribution between the concentrated and the ice fractions. Mathematical equations were developed to help the optimization of the process. Results showed that three cryoconcentration stages are optimal.
Similar content being viewed by others
References
Aider, M., de Halleux, D., & Akbache, A. (2007). Whey cryoconcentration and impact on its composition. Journal of Food Engineering, 82(10), 92–102.
Atwood, G.-R. (1973). Studies in melt crystallization. In E. S. Perry, & C. J. Van Oss (Eds.) Separation and purification methods (pp. 297–369). New York: Marcel Dekker.
Bae, S.-K., Miyawaki, O., & Arai, S. (1994). Control of freezing front structure and its effect on the concentration efficiency in progressive freeze-concentration. Cryobiology and Cryotechnology, 40, 29–32.
Bailey, J.-M. (1973). Specificity of sugar-phospholipid interactions. Archives of Biochemistry and Biophysics, 168, 586–596.
Bayindirli, L., Ozilgen, M., & Ungan, S. (1993). Mathematical analysis of freeze concentration of apple juice. Journal of Food Engineering, 19(1), 95–107.
Beier, N., Sego, D., Donahue, R., & Biggar, K. (2007). Laboratory investigation on freeze separation of saline mine waste water. Cold Regions Science and Technology, 48(3), 239–247.
Bhatnagar, B.-S., Cardon, S., Pikal, M.-J., & Bogner, R.-H. (2005). Reliable determination of freeze-concentration using DSC. Thermochimica Acta, 425(1–2), 149–163.
Braddock, R.-J., & Marcy, J.-E. (1985). Freeze concentration of pineapple juice. Journal of Food Science, 50, 1636–1639.
Brisson, G., Britten, M., & Pouliot, Y. (2007). Heat-induced aggregation of bovine lactoferrin at neutral pH: Effect of iron saturation. International Dairy Journal, 17(6), 617–624.
Chang, Y.-H., & Hartel, R.-W. (1997). Flow properties of freeze-concentrated skim milk. Journal of Food Engineering, 31(3), 375–386.
Chen, P., Chen, X.-D., & Free, K.-W. (1998). Solute inclusion in ice formed from sucrose solutions on a sub-cooled surface-an experimental study. Journal of Food Engineering, 38(1), 1–13.
Chen, P., Chen, X.-D., & Free, K.-W. (1999). An experimental study on the spatial uniformity of solute inclusion in ice formed from falling film flows on a sub-cooled surface. Journal of Food Engineering, 39(1), 101–105.
Deshpande, S.-S., Bolin, H.-R., & Salunkhe, D.-K. (1982). Freeze concentration of fruit juices. Food Technology, 5, 68–82.
Euston, S.-R., & Hirst, R.- L. (1999). Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein. International Dairy Journal, 9(10), 693–701.
Fetisov, E.-A., & Chagarovsky, A.-P. (1991). Membrane and molecular sieving methods for milk products (p. 272). Moscow: Agropromizdat.
Gilbert, S.-W. (1991). Melt crystallization: Process analysis and optimization. AICHE Journal, 37, 1205–1218.
Grishine, M.-A., & Karpovich, A.-A. (1991). In: Complex treatment of milk and milk industry by-products. , Kiev, 192 pp.
Habib, B., & Farid, M. (2007a). Freeze concentration of milk and saline solutions in a liquid solid fluidized bed. Part II. Modelling of ice removal. Chemical Engineering and Processing (DOI 10.1016/j.cep.2006.11.004).
Habib, B., & Farid, M. (2007b). Freeze concentration of milk and saline solutions in a liquid solid fluidized bed. Part I. Experimental. Chemical Engineering and Processing (DOI 10.1016/j.cep.2006.11.008).
Hartel, R.-W., & Espinel, L.-A. (1993). Freeze concentration of skim milk. Journal of Food Engineering, 20(2), 101–120.
Holt, C., McPhail, D., & Nevison, I. (1999). Apparent chemical composition of nine commercial or semicommercial whey protein concentrates, isolates or fractions. International Journal of Food Science and Technology, 34, 543–556.
Huige, N.-J.-J., & Thijssen, H.-A.-C (1972). Production of large crystals by continuous ripening in a stirred tank. Journal of Crystal Growth, 13/14, 483–487.
Klimczak, I., Malecka, M., Szlachta, M., & Gliszczynska-Swiglo, A. (2007). Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20(3–4), 313–322.
Krus, G.-N., Kuleshova, I.-M., & Dunchenko, N.-I. (1992). Cheese technology and other milk products p. 319. Moscow: Kolos.
Lefevre, P.-G., Habich, K.-I., Hess, H.-S., & Hudson, M.-R. (1964). Phospholid-sugar complexes in relation to cell membrane monosaccharide transport. Science, 143, 955–957.
Leman, J., Haque, Z., & Kinsella, J.-E. (1988). Creaming stability of fluid emulsions containing different milk protein preparations. Milchwissenschaft, 43, 286–289.
Liu, L., Miyawaki, O., & Nakamur, K. (1997). Progressive freeze-concentration of model liquid food. Food Science and Technology International, 3, 348–352.
Miyawaki, O., Liu, L., Shirai, Y., Sakashita, S., & Kagitani, K. (2005). Tubular ice system for scale-up of progressive freeze-concentration. Journal of Food Engineering, 69(1), 107 453 113.
Olowofoyeku, A.-K., Gil, D., & Krame, A. (1980). Freeze concentration of apple juice by rotational unidirectional cooling. International Journal of Refrigeration, 3(2), 93–97.
Park, C.-R. (1961) In A. Kleinzeller, & A. Kotyk (Eds.) Membrane transport and metabolism pp. 453–454. New York: Academic.
Pouliot, Y., Wijers, M.-C., Gauthier, S.-F., & Nadeau, L. (1999). Fractionation of whey protein hydrolysates using charged UF/NF membranes. Journal of Membrane Science, 158(1–2), 105–114.
Ramos, F. A., Delgado, J.-L., Bautista, E., Morales, A.-L., & Duque, C. (2005). Changes in volatiles with the application of progressive freeze-concentration to Andes berry (Rubusglaucus Benth). Journal of Food Engineering, 69(3), 291–297.
Rane, M.-V., & Jabade, S.-K. (2005). Freeze concentration of sugarcane juice in a jaggery making process. Applied Thermal Engineering, 25(14–15), 2122–2137.
Roufik, S., Paquin, P., & Britten, M. (2005). Use of high-performance size exclusion chromatography to characterize protein aggregation in commercial whey protein concentrates. International Dairy Journal, 15(3), 231–241.
Singh, H., & Newstead, D.-F. (1992). Aspects of proteins in milk powder manufacture. In P. F. Fox (Ed.) Advanced dairy chemistry, vol. 1, proteins (pp. 735–765). London: Elsevier.
Zhang, Z., & Hartel, R.-W. (1996). A multilayer freezer for freeze concentration of liquid milk. Journal of Food Engineering, 29(1), 23–38.
Acknowledgments
Authors would like to thank Mr. Abderrazak Akbache for his assistance with the dosage of lactose.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Aider, M., de Halleux, D. & Melnikova, I. Skim Milk Whey Cryoconcentration and Impact on the Composition of the Concentrated and Ice Fractions. Food Bioprocess Technol 2, 80–88 (2009). https://doi.org/10.1007/s11947-007-0023-0
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-007-0023-0