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Separation of Nitrogenous Residues from Deproteinated Whey for Lactose Crystallization¹

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55101

ABSTRACT

The influence of heat treatment, pH adjustment, and total solids content on the effectiveness of secondary protein removal (clarification) from heat-acid deproteinated whey was studied. Lowering pH and increasing total solids content before clarification decreased residual protein (nitrogen x 6.38) in clarified whey. Lowest nitrogen was obtained by concentrating deproteinated whey to 55% total solids, adjusting pH to 3.5, heating to 90 C, and filtering. Thread-like aggregates formed during concentration of the heat-acid deproteinated whey at pH 4.5 in a rotary film evaporator. Analytical studies indicated that the aggregates were composed predominantly of proteose-peptone component 5.

¹ Scientific Journal Series Paper No. 8331, Minnesota Agricultural Experiment Station, St. Paul 55101.

² Present address: Department of Food Science, University of Alberta, Edmonton, Alberta, Canada.

³ Present address: Department of Food Science and Nutrition, University of Massachusetts, Amherst 01002.