Skip to main content
SpringerLink
Log in

Ultrafiltration and Manufacture of Whey Protein Concentrates

  • Chapter
Whey and Lactose Processing

Abstract

The past 15 years has seen remarkable growth in the production of soluble whey protein concentrates (WPCs) derived by the ultrafiltration of whey. The unique physico-chemical and nutritional properties of the whey proteins (Kinsella & Whitehead, 1989) and the perceived value of WPCs as functional food ingredients (de Wit, 1984), together with concomitant advances in the design of commercial equipment, have undoubtedly been major contributing factors.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 74.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Armishaw, R. F. (1982). Inorganic fouling of membranes during ultrafiltration of casein whey. N. Z. J. Dairy Sci. Technol., 17, 213–28.

    Google Scholar 

  • Attebery, J. M. (1971). Removing lipid material from whey. US Patent 3 560 219.

    Google Scholar 

  • Beaton, N. C. & Steadly, H. (1982). Industrial ultrafiltration. In Recent Developments in Separation Science,Vol. VII, ed. N. N. Li. CRC Press, Boca Raton, Florida, pp. 1–29.

    Google Scholar 

  • Blatt, W. F., Dravid, A., Michaels, A. S. & Nelsen, L. (1970). Solute polarization and cake formation in membrane ultrafiltration: Causes, consequences, and control techniques. In Membrane Science and Technology: Industrial Biological, and Waste Treatment Processes, ed. J. E. Flinn. Plenum Press, New York, pp. 47–97.

    Google Scholar 

  • Bolzer, R. J. M. & Clanchin, J. (1983). European Patent 92463.

    Google Scholar 

  • Breslau, B. R. (1977). Advances in ultrafiltration processing technology as related to applications in the dairy industry. In Proceedings, Whey Products Conference, Atlantic City, 14–15 October 1976. Agricultural Research Service, US Department of Agriculture, Philadelphia, Pennsylvania, pp. 37–60.

    Google Scholar 

  • Breslau, B. R. (1982). Ultrafiltration, theory and practice. In Corn Refiners Association Scientific Conference, Lincolnshire, Illinois, USA, pp. 1–53.

    Google Scholar 

  • Breslau, B. R. & Kilcullen, B. M. (1977). Hollow fiber ultrafiltration of cottage cheese whey: Performance study. J. Dairy Sci., 60, 1379–86.

    Article  Google Scholar 

  • Brule, G., Real del Sol, E., Fauquant, J. & Fiaud, C. (1978). Mineral salts stability in aqueous phase of milk: Influence of heat treatments. J. Dairy Sci., 61, 1225–32.

    Article  Google Scholar 

  • Cheryan, M. (1986). Ultrafiltration Handbook. Technomic Publishing Co. Inc., Lancaster, Pennsylvania.

    Google Scholar 

  • Cogan, T. M. (1977). A review of heat resistant lipases and proteinases and the quality of dairy products. Irish J. Food Sci. Technol., 1, 95–105.

    Google Scholar 

  • deFilipi, R. P. & Goldsmith, R. L. (1970). Application and theory of membrane processes for biological and other macromolecular solutions. In Membrane Science and Technology: Industrial, Biological, and Waste Treatment Processes, ed. J. E. Flinn. Plenum Press, New York, pp. 33–46.

    Google Scholar 

  • de Wit, J. N. (1984). Functional properties of whey proteins in food systems. Nette. Milk Dairy J.,38 71–89.

    Google Scholar 

  • de Wit, J. N., Klarenbeek, G. & de Boer, R. (1978). A simple method for the clarification of whey. Int. Dairy Congr., 20 919–20.

    Google Scholar 

  • Delaney, R. A. M. & Donnelly, J. K. (1975). Ion exchange/ultrafiltration studies on whey complementary aspects. In Separation Processes by Membranes, Ion Exchange and Freeze Concentration in the Food Industry. International Symposium. APRIA, Paris, pp. D19:1-D19:18.

    Google Scholar 

  • Donnelly, J. K. & Delaney, R. A. M. (1974). Performance characteristics of an ultrafiltration plant. Lebensmittel-Wissenschaft und Technologie,7 162–6.

    Google Scholar 

  • Ennis, B. M., Johns, J. E. M. & O’Connell, M. T. (1981). The effect of the replacement of calcium with sodium on the ultrafiltration of acid whey. N. Z. J. Dairy Sci. Technol., 16 69–78.

    Google Scholar 

  • Fauquant, J., Pierre, A. & Brulé, G. (1985). Clarification du lactosérum acide de caséinere. La Technique Laitiere, 1003 37–9, 41.

    Google Scholar 

  • Frommer, M. A., Feiner, I., Kedem, O. & Bloch, R. (1970). Mechanism for formation of skinned membranes. 2. Equilibrium properties and osmotic flows determining membrane structure. Desalination,7 393.

    Article  Google Scholar 

  • Gernedel, C. (1980). Ãœber die verfahrenstechnischen Einflussgrössen bei der Ultrafiltration. Untersuchungen am Beispiel von Milch und Molke. Dissertation. München-Weihenstephan.

    Google Scholar 

  • Glover, F. A. (1985). Ultrafiltration and Reverse Osmosis for the Dairy Industry, Technical Bulletin 5. The National Institute for Research in Dairying, Reading, England.

    Google Scholar 

  • Grindstaff, D. A. & Ahern, W. P. (1975). Process for pretreating raw cheese whey. US Patent 3 864 506.

    Google Scholar 

  • Hanemaaijer, J. H. (1985). Microfiltration in whey processing. Desalination,53, 143–55.

    Article  Google Scholar 

  • Harriott, P. (1973). The mechanism of partial rejection by ultrafiltration membranes. Separation Sci., 8(3), 291–302.

    Article  Google Scholar 

  • Hayes, J. F., Dunkerley, J. A., Muller, L. L. & Griffin, A. T. (1974). Studies on whey processing by ultrafiltration. II. Improving permeation rates by preventing fouling. Aust. J. Dairy Technol., 29, 132–40.

    Google Scholar 

  • Hiddink, J, de Boer, R. & Romijn, D. J. (1978). Removal of milk salts during ultrafiltration of whey and buttermilk. Neth. Milk Dairy J., 32, 80–93.

    Google Scholar 

  • Hiddink, J., de Boer, R. & Nooy, P. F. C. (1981). Effect of various pre-treatments on the ultrafiltration of sweet cheese whey at about 55°C. Milchwissenschaft, 36, 657–63.

    Google Scholar 

  • Houldsworth, D. W. (1980). Demineralization of whey by means of ion exchange and electrodialysis. J. Soc. Dairy Technol., 33, 45–51.

    Article  Google Scholar 

  • Howell, J. A., Velicangil, O., Le, M. S. & Herrara Zeppelin, A. L. (1980). Membrane Processes, North Western Branch Papers 4. Institution of Chemical Engineers, London.

    Google Scholar 

  • Ingham, K. C., Busby, T. F., Sahlestrom, Y. & Castino, F. (1980). Separation of macromolecules by ultrafiltration: Influence of protein adsorption, protein-protein interactions, and concentration polarization. In Ultrafiltration Membranes and Applications, ed. A. R. Cooper. Polymer Science and Technology, Vol. 13. Plenum Press, New York and London.

    Google Scholar 

  • International Dairy Federation (1979). Equipment Available for Membrane Processes, Document 115. International Dairy Federation, Brussels, pp. 20–35.

    Google Scholar 

  • Jelen, P. (1973). Whipping studies with partially delactosed cheese whey. J. Dairy Sci., 56,1505–10.

    Article  Google Scholar 

  • Johnson, J. S., Dresner, L. & Kraus, K. A. (1966). Hyperfiltration (reverse osmosis). In Principles of Desalination, ed. K. S. Spiegler. Academic Press, New York, pp. 345–439.

    Google Scholar 

  • Kedem, O. & Katchalsky, A. (1961). A physical interpretation of the phenomenological coefficients of membrane permeability. J. General Physiol., 45, 143–79.

    Article  Google Scholar 

  • Kessler, H. G. (1981). Ultrafiltration-processing variables. In Food Engineering and Dairy Technology, ed. A. Kessler. Freising, Federal Republic of Germany, pp. 86–100.

    Google Scholar 

  • Kesting, R. E. (1971). Synthetic Polymeric Membranes. McGraw-Hill, New York.

    Google Scholar 

  • Kim, Y. A., Chism, G. W. & Mangino, M. E. (1987). Determination of the betalactoglobulin, alpha-lactalbumin and bovine serum albumin of whey protein concentrates and their relationship to protein functionality. J. Food Sci., 52 124–7.

    Article  Google Scholar 

  • Kinsella, J. E. & Whitehead, D. M. (1989). Proteins in whey: Chemical, physical, and functional properties. Adv. Food Nutrition Res., 33, 343–438.

    Article  Google Scholar 

  • Lacey, R. E. & Loeb, S. (1972). Industrial Processing with Membranes. Wiley, New York.

    Google Scholar 

  • Lee, D. N. & Merson, R. L. (1976). Prefiltration of cottage cheese whey to reduce fouling of ultrafiltration membranes. J. Food Sci., 41 403–10.

    Article  Google Scholar 

  • Lewis, K. J. & Rutter, M. A. (1979). A study of protein rejection rates during ultrafiltration and the effects upon the protein composition of the concentrated product. J. Sci. Food Agric., 30, 1015.

    Article  Google Scholar 

  • Loeb, S. & Sourirajan, S. (1962). Sea water demineralization by means of an osmotic membrane. Adv. Chem. Ser., 38, 117.

    Article  Google Scholar 

  • Madsen, R. (1985). Theory of membrane filtration. In Evaporation,Membrane Filtration and Spray Drying, ed. R. Hansen. North European Dairy Journal, VanlOse, Denmark, pp. 179–286.

    Google Scholar 

  • Matthews, M. E. (1979). Advances in whey processing-ultrafiltration and reverse osmosis. N.Z. J. Dairy Sci. Technol., 14, 86–92.

    Google Scholar 

  • Matthews, M. E., Doughty, R. K. & Short, J. L. (1978). Pretreatment of acid casein wheys to improve processing rates in ultrafiltration. N. Z. J. Dairy Sci. Technol., 13, 216–20.

    Google Scholar 

  • Maubois, J. L. (1980). Ultrafiltration of whey. J. Soc. Dairy Technol.,33, 55–8.

    Article  Google Scholar 

  • Maubois, J. L., Pierre, A., Fauquant, J. & Piot, M. (1986). Industrial fractionation of main whey proteins. International Whey Conference, Chicago, USA.

    Google Scholar 

  • Melachouris, N. (1977). Process for recovery of whey protein having improved solution clarity using polyphosphates. US Patent 4 043 990.

    Google Scholar 

  • Merin, U., Gordin, S. & Tanny, G. B. (1983). Microfiltration of sweet cheese whey. N.Z. J. Dairy Sci. Technol., 18, 153–60.

    Google Scholar 

  • Merten, U. (1966). Desalination by Reverse Osmosis. MIT Press, Cambridge, MA.

    Google Scholar 

  • Michaels, A. S. (1968a). New separation technique for the CPI. Chem. Eng. Progr., 64(12), 31–43.

    Google Scholar 

  • Michaels, A. S. (1968b). Ultrafiltration. In Progress in Separation and Purification, ed. E. S. Perry. Wiley, New York, pp. 297–334.

    Google Scholar 

  • Michaels, A. S. (1970). US Patent 3 526 588.

    Google Scholar 

  • Muller, L. L., Hayes, J. F. & Griffin, A. T. (1973). Studies on whey processing by ultrafiltration. 1. Comparative performance of various ultrafiltration modules on whey from hydrochloric acid casein and cheddar cheese. Aust. J. Dairy Technol., 28, 70–7.

    Google Scholar 

  • Nielsen, P. S. (1988). Membrane Filtration for Whey Protein Concentrate, Marketing Bulletin. APV Pasilac AS, Aarhus, Denmark.

    Google Scholar 

  • Patel, P. C. & Merson, R. L. (1978). Ultrafiltration of cottage cheese whey; influence of whey constituents on membrane performance. J. Food Sci. Technol., India,15, 56–61.

    Google Scholar 

  • Phillips, L. G., Hague, Z. & Kinsella, J. E. (1987). A method for the measurement of foam formation and stability. J. Food Sci., 52, 1074–7.

    Article  Google Scholar 

  • Porter, M. C. & Nelson, L. (1972). Ultrafiltration in the chemical, food processing, pharmaceutical and medical industries. In Recent Developments in Separation Science, Vol. II, ed. N. N. Li. CRC Press, Cleveland, Ohio, pp. 227–67.

    Google Scholar 

  • Richardson, B. C. (1983). The proteinases of bovine milk and the effect of pasteurization on their activity. N. Z. J. Dairy Sci. Technol., 18, 233–45.

    Google Scholar 

  • Riley, R. L., Gardner, J. O. & Merten, U. (1964). Cellulose acetate membranes: Electron microscopy of structure. Science, 143, 801–3.

    Article  Google Scholar 

  • So, M. T., Eirich, F. R., Baker, R. W. & Strathmann, H. (1973). Preparation of asymmetric Loeb-Sourirajon membranes. J. Polym. Sci. Polymer Lett., 11, 201–5.

    Google Scholar 

  • Strathmann, H., Kock, K. & Aimar, P. (1975). The formation mechanism of asymmetric membranes. Desalination, 16, 179.

    Article  Google Scholar 

  • Taddei, C., Aimar, P., Daufin, G. & Sanchez, V. (1988). Factors affecting fouling of an inorganic membrane during sweet whey ultrafiltration. Le Lait, 68, 157–76.

    Article  Google Scholar 

  • Taddei, C., Daufin, G., Aimar, P. & Sanchez, V. (1989). Role of some whey components on mass transfer in ultrafiltration. Biotechnol. Bioeng., 34, 171–9.

    Article  Google Scholar 

  • Vink, H. (1966). Theory of ultrafiltration. Acta Chem. Scand., 20, 2245–9.

    Article  Google Scholar 

  • Volpe, T. & Zabik, M. E. (1975). A whey protein contributing to loaf volume depression. Cereal Chem., 52, 188–97.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. New Zealand Dairy Research Institute, Palmerston North, New Zealand

    P. G. Hobman

Authors
  1. P. G. Hobman
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Division of Food Processing, CSIRO, Victoria, Australia

    J. G. Zadow

Rights and permissions

Reprints and permissions

Copyright information

© 1992 Elsevier Science Publishers Ltd

About this chapter

Cite this chapter

Hobman, P.G. (1992). Ultrafiltration and Manufacture of Whey Protein Concentrates. In: Zadow, J.G. (eds) Whey and Lactose Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-2894-0_6

Download citation

  • DOI: https://doi.org/10.1007/978-94-011-2894-0_6

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-1-85166-753-6

  • Online ISBN: 978-94-011-2894-0

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation