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Review of Processes and Products for Utilization of Lactose in Deproteinated Milk Serum

New Zealand Dairy Research Institute, Private Bag, Palmerston North, New Zealand

ABSTRACT

Identification of the most cost effective means for the utilization of lactose in deproteinated milk serum (e.g., permeate) is of interest to most dairy companies worldwide. Typical gross composition and mineral data are provided for whole milk and skim milk permeates and Cheddar cheese and lactic casein whey permeates. A review of a diverse range of technically feasible processes and products for utilization of lactose in permeate is outlined under the categories of lactose recovery processes, enzymatic and chemical modifications, and fermentation. In addition, manufacture of crystalline lactose is reviewed extensively, and results of studies at the New Zealand Dairy Research Institute are presented. Literature reviews and experimental data also are given for production of hydrolyzed lactose syrups, acetone/butanol/ethanol fermentation, and anaerobic digestion of permeate for production of methane. Subjective comment and comparison are provided of market, technical, and economic aspects associated with fermentative production of yeast, solvents, methane, food acids, enzymes, gums, and amino acids.

This article has been cited by other articles:

				A. Cote, W. A. Brown, D. Cameron, and G. P. van Walsum Hydrolysis of Lactose in Whey Permeate for Subsequent Fermentation to Ethanol J Dairy Sci, June 1, 2004; 87(6): 1608 - 1620. [Abstract] [Full Text] [PDF]