Production of lactose from whey by physical and chemical methods and its application
1993
Chompunut Supiyaphant
Lactose powder was produced from whey which was by-product from gouda cheese production. The whey composed of 1.09 percent protein, 0.33 percent fat, 4.12 percent lactose, 0.52 percent ash, 5.97 percent total solid, 5.75 percent solid not fat and pH of 6.73. Whey protein was coagulated by heating to 90 deg C, adjusting pH to 5.1-5.2 using citric acid and separating protein by basket centrifuge. Sodium carbonate was added to supernatant whey for adjusting the pH to 7.0, then solution was concentrated to obtain total solid to 20 percent by reverse osmosis with 30 bar pressure for 30 minutes. Concentrated whey was spray dried using spray dryer with inlet temperature 180 deg C and outlet temperature 80 deg C. Lactose powder had color L = 79.18, a = -2.98, b = +11.94 and it contained moisture content of 0.56 percent, lactose of 97.73 percent, protein of 0.62 percent, fat of 0.30 percent and ash of 0.39 percent. Microbial quality of lactose powder indicated that total plate count of 5.9*10*[3) colonies/g, yeast and mold 30 colonies/g and coliform less than 3 MPN/g. Results of adding the lactose powder in production of chocolate milk tablet indicated that 20 percent of lactose could be used with sensory acceptable in texture, hardness and glossiness of the tablet. The tablet's hardness was 13.25 kgf, its color was lighter (L = 51.00, a = +2.89, b = +20.82), protein (10.51 percent), fat (12.72 percent) was lower while lactose (70.00 percent) was higher than the control tablet. Study on the production cost of lactose from whey was 11.89 baht/kg and the production cost of chocolate milk tablet which adding lactose 20 percent was 210.95 baht/kg.
显示更多 [+] 显示较少 [-]