Prerada surutke primenom ultrafiltracije i reverzne osmoze.
1996
Vladisavljevic G. | Pudja P.D.
The production of cheese and casein create large volumes of whey. Whey represents a serious waste-disposal problem containing high content of organic components. However, with the advances in membrane technology and bioengineering, whey proteins and lactose can be recovered or converted in a profitable manner. Including simple operation, possible energy savings and no thermal effect, ultrafiltration and reverse osmosis are the promissing methods of whey processing. Reverse osmosis is used as a concentration step, prior to further whey processing or as a purification method, for the production of high-quality water from whey permeates. Ultrafiltration both fractionates and concentrates the whey, producing the retentates with a variety of protein : lactose rations. The rapid development will probably continue over years to come, and ultrafiltration and reverse osmosis will certainly find many new applications in whey processing.
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