Lactose Hydrolysis by Immobilized Lactase: Semi-Industrial Experience
Cheese whey is a major by-product of cheese making. Most of it is, today, spray dried or concentrated and used in a variety of animal or human applications. Recovery of cheese whey protein by ultrafiltration is becoming a proven and maturing technology. Cheese whey ultrafiltration will in turn yield a secondary byproduct: whey permeate. Significant amounts of permeate are also produced by milk ultrafiltration. Milk permeate and when permeate have similar compositions. Table 1 indicates the typical composition of milk, whey and permeate.
KeywordsCheese Whey Lactose Monohydrate Lactose Hydrolysis Cheese Making Sweet Whey
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