Dairy Ingredients for Food Processing

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