Abstract #16
Section: ADSA Dairy Foods Oral Competition (Graduate)
Session: ADSA Dairy Foods Graduate Competition
Format: Oral
Day/Time: Monday 9:30 AM–9:45 AM
Location: Room 200 DE
Session: ADSA Dairy Foods Graduate Competition
Format: Oral
Day/Time: Monday 9:30 AM–9:45 AM
Location: Room 200 DE
# 16
Efficiency of ceramic microfiltration removal of whey protein from sweet whey.
Brandon Carter*1, David Barbano2, MaryAnne Drake1, 1North Caroline State University, Raleigh, NC, 2Cornell University, Ithaca, NY.
Key Words: microfiltration, whey protein, ceramic membranes
Efficiency of ceramic microfiltration removal of whey protein from sweet whey.
Brandon Carter*1, David Barbano2, MaryAnne Drake1, 1North Caroline State University, Raleigh, NC, 2Cornell University, Ithaca, NY.
Microfiltration (MF) is a commonly used technology in the dairy industry for removing bacteria, fractionating casein and serum proteins, and defatting of whey. In the production of whey protein isolate (WPI), MF or anion exchange is required to achieve protein concentrations above 90% of total solids. When using MF, an MF retentate co-product is produced called whey protein phospholipid concentrate (WPPC). WPI is sold for a higher price than WPPC; thus, improving whey protein passage during microfiltration will increase WPI protein yield and profit. A 3×, 3-stage spiral wound MF process at 50°C removes about 70% of serum protein (SP) from skim milk. In contrast, ceramic MF has been shown to remove 95 to 98% of serum proteins from skim milk in a 3×, 3-stage process at 50°C. The objective of this study was to determine if 95% removal of whey proteins is achievable with separated sweet whey as the starting material under the same conditions as reported for skim milk. Sweet whey was produced from a standard Cheddar cheese make and 375 kg of pasteurized, fat-separated whey was subjected to ceramic MF. The experiment was repeated 3 times with a 0.1 µm ceramic uniform transmembrane pressure (UTP) Membralox MF membrane. Retentate and permeate were collected, weighed, and sampled at each stage and analyzed for total protein by Kjeldahl, as well as protein profile using a reversed phase C4 UPLC column with a photodiode array detector. Peak areas were calculated from standard curves of individual proteins to quantify concentration of individual whey proteins in the retentate and permeate. Results were compared with previous published research from skim milk. Approximately 85% of the total nitrogen was removed from whey in 3 stages of MF of whey. Protein removal in permeate from sweet whey was 10% lower than values reported from ceramic MF of skim milk, but higher than the 70% reported for spiral wound MF membranes on skim milk. This research demonstrates that a high percentage removal of whey proteins can be achieved with 0.1 µ ceramic UTP MF Membralox membranes.
Key Words: microfiltration, whey protein, ceramic membranes