Dairy Ingredients for Food Processing: An Overview 27
fractionating whey into concentrates of pro-
tein, minerals, and lactose. See Kilara (2008)
and Chapter 8 of this book for details. Figure
1.7 shows an outline for the manufacture of
whey products and milk protein concentrate.
The proximate composition of dry whey,
whey products, caseinates, and milk protein
concentrates is shown in Table 1.9.
of cheese being made. These solids are valu-
able additions to the functional properties of
various foods, as well as a source of valuable
nutrients. The techniques of concentration,
drying, and reverse osmosis recover virtually
all of the whey solids. Crystallization, ion
exchange, and membrane systems such as
ultrafi ltration and electrodialysis are used for
Figure 1.7. Process outlines for whey products and milk protein concentrate.
Defatted whey Skim milk
Reverse osmosis
Ultrafiltration
Retentate-whey
protein
concentrate
Evaporator
Spray dryer
Whey Protein
Concentrate
Permeate-
lactose-mineral
stream
Condenser/
evaporator
Crystallize
Lactose
Mineral
fraction
Ultrafiltration
Milk protein
concentrate
Evaporator
Spray dryer
Milk Protein
Concentrate