INDEX

Acetaldehyde, production by fermentation, 54

Acetone, production by fermentation, 432, 433-4

Acid wheys applications for, 144 clarification of, 301, 302 composition of, 67, 68, 74 mineral in, 48, 64, 74 see also Whey

Acidification whey protein fractionation using,

295-8 whey treated prior to electrodialysis,

114 Activated-sludge treatment method

advantages/disadvantages of, 56 cost comparison for, 58

Aerated-lagoon treatment method, 140

advantages/disadvantages of, 56 cost comparison for, 58

Alcaligenes viscosus, polysaccharides produced by, 441

Alcohol production of, 39, 51-2, 434-6 see also Ethanol

Alcoholic beverages, 94,146,149,172, 348

Algae, composition of, 21 Alkaline-earth metal hydroxides,

lactose recovered using, 344-5

473

American Dairy Products Institute (ADPI), data on whey products, 24-6, 137, 138

Amicon microfilters, 299 Amino acid content

cheese, 42-3 milk and concentrates, 11,42-3 whey, 12,42-3,66 whey proteins, 15, 459-61

Amino acids, production of, 438-9 Ammonium lactate, 139 Anaerobic attached film expanded

bed, whey treated using, 417 Anaerobic digesters

biogas produced by, 420 rate-limiting factors for, 420-1

Analytical methods lactose, 332-6 lactose-hydrolysis products, 386-8

Animal feeds, whey products used, 25-6,35,49,69,71,136,138, 140, 147-8

Anitron whey treatment system, 419 methane production data for, 420

Anti-caking agent, lactose as, 152, 348 Aqualyzer electrodialysis stack, 118 Aspergillus niger

fermentation by, 438 lactase from, 372, 375

Aspergillus oryzae fermentation by, 20,21 lactase from, 372, 374-5

Ass milk, composition of, 3

474 Index

Baboon milk, composition of, 318, 319 Bacillus polymyxa, fermentation by,

443 Bacillus stearothermophilus, lactase

from , 375, 385 Bacteria, composition of, 21 Bakery products, 36, 137, 144,145,

276,347,348, 395 Bean protein, nutritional value of, 461 Beef cattle

feeding requirements for, 69 whey fed to, 69, 71

Beef protein, nutritional value of, 461 Beers, 172,348 Bel Fromageries process, 430 Beverages, 171-89

demineralized whey in, 94 deproteinized whey in, 149-50 lactose-hydrolysis syrups in, 151 ,

176,177,396 whey in , 137, 146, 171-89 whey protein concentrates in, 36,

137,245,247 see also Alcoholic beverages; Soft

drinks; Whey based beverages

Bifidobacterium spp. lactulose broken down by , 351 stimulation of growth of, 143,326

Biochemicals, production of, 436-44 Biogas,50,413-21

biochemistry of production, 414-16 energy analysis of, 416- 21 meaning ofterm, 50, 411 primitive plants for , 50

Biomass permeate-produced, 421-8 whey-produced, 428-31

Biotechnology, applications of, 411-12

Bovine serum albumin emulsification affected by, 254 separation by HPLC, 263 ultrafiltration retentates, in, 213,

263 Breath hydrogen test, lactose

tolerance assessed by, 364-5 , 453

Brettanomyces anomalus , fermentation by, 428

Brevibacterium lactoJermentum, fermentation by , 438, 439

Browning of foods, reactions responsible, 325-6

Buffalo milk composition of, 3, 319

seasonal variation, 4 Butanol

production by fermentation, 433- 4 advantages of, 432-3 disadvantages of, 433

uses of, 432 2,3-Butylene glycol, production by

fermentation, 443

Calcium content

milk, 4, 5, 10 whey, 16,41 , 48,64, 68, 74 whey protein concentrates , 16,

243-4 effect on heat stability of whey

proteins , 244 effect of lactose on absorption ,

452-3,456 Calcium saccharate process, lactose

recovered using, 344-5 Camel milk, composition of, 3, 319 Camembert cheese whey , composition

of, 74 Candida spp.

C. albicans, fermentation by, 44 C. curvata, fermentation by, 442-3 C. intermedia, fermentation by, 426,

431 C. krusei, fermentation by, 44, 431 C. pseudotropicalis, fermentation

by, 435 C. tropicalis , fermentation by, 21,

22,23,42,44 C. utilis, fermentation by , 44, 422

Canned fruits, lactose-hydrolysis syrup used , 396

Carabao milk, composition of, 3 Caramelization (of sugars) , 325

Carbonated beverages, 173, 174, 181 - 2

Carboxylmethyl cellulose (CMC), whey proteins recovered using, 285

Carboxylmethyl ion exchange resins whey protein

fractionation using, 293 recovery using, 286

Casein content, correlation with lactose

content, 318, 321 nutritional value of, 461

Cat milk, composition of, 7, 319 Cataracts (in eye)

hydrolysed lactose, effect of, 397 lactose, effect of, 457

Cation exchange lactose

hydrolysis using, 370-1 recovered by, 94, 346

Cellulose acetate membranes , 79, 202 Cellulose-based polyelectrolytes,

whey proteins recovered using, 285,286

Centrifugal separators whey clarified by, 76, 219, 223 whey proteins recovered by, 309

Cereal proteins, supplementation by WPC, 31, 32, 36

Chakka whey, composition of, 4 Cheddar cheese-making

amino acid recovery in, 42-3 UF skim milk used, 46 whey from

amino acids in, 42-3 , 66 composition of, 40, 46, 64, 65, 74 demineralization of, 103 fermentation of, 428 minerals in, 41, 74 regular compared with UF milk,

40,41 Cheese

consumption in Norway, 159 lactose-hydrolysed products added

to, 391 whey proteins added to, 171, 276-7 world-wide production data, 13, 14

fndex 475

Cheesemilk, composition of, 10, 11 Chewing gum ingredients, 395 Chloramine T method (for analysis of

lactose), 333 Chocolate confectionary, 146, 347 Chromatographic methods

lactose analysed by, 335-6 whey proteins separated by, 262, 263

Citric acid, production of, 438 Clarification (of whey) , 75-6, 219, 223,

299-302 Clostridium acetobutylicum,

fermentation by, 432, 433-4 Clostridium tyrobutyricum, lactate

converted by, 414 Coffee whitener, 245,246,254 Colorimetric methods, lactose

hydrolysis determined by, 386

Concentrated whey cheese, 159-66 see also Mysost

Concentration polarization (in ultrafiltration), 198-200

Confectionary products, 137, 144, 146, 347,394-5

Corning (lactose hydrolysis) process, 383

Cost comparisons biogas, 416, 417 demineralization processes, 125-7 ethanol production, 52-3, 139,434,

435 evaporation vs reverse osmosis,

80-1,82 lactose hydrolysis , 384 oil production, 443 waste treatment methods, 58 whey recovery/fractionation,

309-11 Cottage cheese

annual US production, 47 skim milk permeate used, 47 UF skim milk used, 46 whey from

amino acids in, 66 composition of, 65 demineralization of, 94, 114 ultrafiltration of, 213

476 Index

Counter diffusion, demineralization by, 121, 124

cost comparison for, 127 effluents produced, 122-3

Cow milk amino acids in, 11 composition of, 3, 4, 6, 7, 10, 11,

318,319 seasonal variations, 4, 6

minerals in, 10,92 nutritional value of protein in, 461 vitamins in, 10 whey cheeses produced from, 160

Cows, feeding requirements for, 69 Cream whey cheeses, 171,396 Cryoscopic methods

lactose analysed by, 334 lactose hydrolysis determined by,

386 Crystallization processes, lactose/

whey, 83-5, 340-1, 344 Cultured dairy products, 182-3

Dahi, whey from, 4 Decalcification, 114 Defatting (of whey), 76, 219,299-300 Demineralization

beverage processing using, 188-9 commercial scope for, 92-3 degree achieved by various

techniques, 101-2, 107, 112, 113, 120, 121, 124

hydrolysed whey processed by, 388 processing costs for, 125-7 products of, 93- 5, 148-9

food, use in, 93-4 infant formulae, use in, 94-5

techniques used, 95-124 counter diffusion, 121, 124 effluent problems compared,

122-3, 124-5 electrodialysis, 107-19 heat treatment, 119 ion exchange, 95-107 'loose' reverse osmosis, 120-1 pH adjustment, 120

Demineralized lactose-hydrolysis products, 388

Demineralized whey lipid/protein content of, 296 uses of, 93-5,148-9

Demineralized whey protein concentrates, uses of, 243

Dental caries development, effect of hydrolysed lactose, 398-9

Dephospholipidization (D PL) Process, 221

Deproteinating agents, 336 Deproteinized whey

manufacture of, 141 meaning of term, 9, 410 uses of, 141, 149-50 see also Whey permeate

Derby cheese whey, composition of, 64 Desserts, 145, 150,245,353 Diabetic foods, 152, 353, 463 Diacetyl, production of, 443 Diafiitration, 224-5

protein separation by, 262 Differential scanning calorimetry,

lactose, 332 Disposal options, 45-59

food products, 46-8 pretreatment of milk, 45-6 sewage options, 54-9

Dog milk, composition of, 7, 319 Domiati cheese, 43

skim milk permeate used in, 47 Drying of products

lactose-hydrolysis products, 388-9, 398

whey powder, 85-8 whey protein concentrates, 226,

264-5 Dynamic membranes, 202-3

Economic aspects, 36-49 see also Cost comparisons

Edam whey, composition of, 74 Effluent

production, demineralization processes, 124-5

Index 477

Effluent---contd. treatment

cost comparison for, 58 methods used, 56-7,140-1,

417-20 Egg protein

amino acids in, 460 nutritional value of, 461

Electrodialysis commercial equipment for, 108 current densities used, 110 demineralization by, 107-19

cost comparison for, 126 effluents produced, 122-3, 124,

125 losses of non-mineral

components, 116-17 module improvements for,

118-19 operating modes, 111-12 operating problems encountered,

115-17 pH effects, 115 pretreatments ~ing, 113-14 process variables for, 112-15 temperature effects, 114-15 three-stream system, 116, 117 transport depletion system, 117

meaning of term, 107 membranes for, 108-9 modules for, 109-10 voltages used, 110 whey concentrates produced by,

27-8 composition of concentrates, 14,

15, 16 Elephant milk, composition of, 319 Emmental whey, composition of, 74 Emulsification

factors affecting, 251-2 properties, methods used to study,

253-4 Emulsifying properties, whey protein

concentrates, 17,33,251-4 Emulsion

activity assay, 253-4 capacity, 253

Energy prices, 432 Energy sources, energy content of, 432 Enrich (xanthum gum), 442 Enzymatic methods

lactose analysed by, 335 lactose hydrolysis determined by,

386 Enzymatic reactions

lactose hydrolysis, 187-8,324, 371-85

lactose synthesis, 321 whey proteins hydrolysis, 280-1

Escherichia coli fermentation by, 439 lactase from, 372

Essential amino acids, 459-60 see also Amino acid content

Ethanol energy content of, 432, 434 lactose solubility affected by, 328,

345-6 production of, 39, 51,139,434-6

economics of, 52-3, 139,434,435 high-yield processes used, 51-2

Evaporation processes whey concentrated by, 77-9

cost compared with reverse osmosis, 80-1, 82

multi-stage evaporators used, 78-9

Falling-film evaporators, whey concentrated by, 77

Fermentation salt whey, 20-1, 42-3,44 whey, 20-2, 49-54, 139,413-44

acetaldehyde/ethanol strategies, 52-4

alcohols produced, 39,51, 139, 434-6

biochemicals produced, 436-44 biomass produced, 428-31 methane produced, 50-1, 413-21 organisms used, 20, 21,22,42,44,

414,422,423,425,426,427,428 whey permeates, 421-8 .

478 Index

Ferric chloride precipitation method, whey protein fractionation using, 307-8

Ferric-lactose complex, preparation of, 346

Ferricyanide method (for analysis of lactose), 333

Fertilizer demineralization by-product used

as, 125 whey used as, 70, 72, 134, 140

Feta cheese, skim milk permeate used in,47

Filtermat driers, 87, 88, 389 Fixed-bed reactors, lactose hydrolysis

using, 379, 380 Flavouring materials, production by

fermentation, 443-4 Fluid-bed drying

whey powder, 88 whey protein concentrates, 226

Fluid-bed reactors lactose hydrolysis, 379, 380, 384 whey treatment using, 418, 419

Foaming properties effect of lipids, 238, 239-40, 297,298 factors affecting, 254 whey protein

concentrates, 18,34,250,254-9 fractions, 297, 298

Food products see under Bakery products; Canned fruit; Confectionary products; Desserts; Ice cream; Meat products; Sausages; Yoghurt

Free-flow additive , lactose as, 152,348 Fructose, sweetness of, 368 Fruit-based (whey-based) beverages,

176-9 composition of, 178,450,459 consumer appeal of, 179 hydrolysed lactose in, 174,396 nutritional aspects of, 178-9 packaging of, 179, 180 technological problems, 177-8

Frusighurt, 176, 178, 179 Fungi, composition of, 21 Fusarium moniliforme, hormones

produced by , 440

Galactose nutritional aspects of, 397 sweetness of, 368, 457

I3-Galactosidase production of, 440-1 see also Lactase

Gas chromatography (GC), lactose analysed by, 335

Gel filtration whey concentrates produced by,

28-9,284-5 composition of concentrates, 14,

15, 16 Gel polarization model (for

ultrafiltration),200 Gelation properties

whey protein concentrates, 34, 249-51

effect of lipids, 238, 240-1 Gibberellafujikuori, hormones from,

439-40 Gibberellic acid, production of,

439-40 Gibbs-Marangoni effect, 255-6 Gluconic acid , 152,354 Glucose, sweetness of, 368, 457 Goat milk

composition of, 3, 4, 7,319 whey cheeses produced from, 160

Gouda whey ultrafiltration of, 212, 213

pretreatment for, 220 'Green' alcohol, 51 Guinea pig milk, composition of, 319

Hagen-Poiseuille Law, 198 Hamster milk , composition of, 319 Heat treatment

demineralization by, 119-20 protein denaturation by, 24, 26, 275 ultrafiltration flux improved by,

219-20 whey protein concentrates produced

by,26-7 composition of concentrates, 14

whey protein fractionation using, 302-6

Index 479

Heated whey protein cheese, 166-71 , 281-4

see also Ricotta Heptane binding procedure, protein

hydrophobicity measured by, 242,258

High-performance liquid chromatography (HPLC)

lactose analysed by, 335-6 column packing materials used,

336 deproteinating agents used, 336

lactose hydrolysis determined by, 386

whey proteins separated by, 262, 263 Hollow fibre (ultrafiltration)

membranes, 206, 207-8, 376 Honey, artificial, 396 Horse milk, composition of, 3, 7, 319 Human milk, composition of, 3, 7,318,

319 Hydrochloric acid whey

composition of, 74 demineralization of, 103 ultrafiltration of, 212

Hydrogenation, lactose hydrolysed by, 385

Hydrolysed lactose, 187-8,324, 361-99

analysis of, 386-8 cariogenicity of, 398-9 functional properties of, 390-2 further processing of, 388-9 manufacture of, 370-85

enzyme systems used, 371-85 head/acid hydrolysis used, 370-1

nutritional aspects of, 397-9, 455-7

protein quality of, 398 stability of syrups, 369 storage of syrups, 389-90 sweetness of, 368-9 uses of. 187-8,390-7

Hydrolysed milk, 382 Hydrolysed whey

composition of syrup, 151 manufacture of, 141-2 uses of, 150-1

Ice cream, 94,145,150,245,393-4 Immobilized enzyme systems

lactose hydrolysed using, 142, 377-85

commercial systems, 382-5 enzymes used, 377, 378 reactor systems used, 379-81 sanitation methods used, 381-2 support systems, 377, 378, 379

Immobilized whole cells, lactose hydrolysed using, 385

Infant foods, 35, 94-5,137,144,149, 247,462

Infrared (IR) spectroscopy lactose analysed by, 334-5 lactose crystal forms studied by, 331

Interlac (beverage) , 177, 183 International Dairy Federation (IDF),

lactose analysis method, 333 Ion exchange

demineralization by, 95-107 cost comparison for, 126 effluents produced, 122-3, 124 feed used, 102 fouling problems, 104-5 lactose refining by, 343 losses of non-mineral

components, 105 operating cycles for, 99-101 operating problems encountered,

104-5 physical problems with resin

beads, 104 process reactor configuration for,

98-9 process variations, 105-7 processing variables for 101-4 regenerants used, 100 resins used, 95-8 structural leakage problems, 105 temperature effects, 102, 103, 104 thermal regeneration used, 107

whey concentrates produced using, 31,284,289-92

composition of concentrates, 14, 15, 16,289

whey protein fractionation using, 293-5

480

Ion exchange--contd. whey protein recovery using, 286,

287,288-92,309 Irrigation (to dispose of whey), 54-5

advantages/disadvantages of, 56-7 cost comparison for, 58 leaf analysis after, 70 nutrients in whey, 70 soil analysis after, 69

Khoa, manufacture of, 398 Kiel (fermentation) process, 430-1 Kluyveromyces bulgaricus,

fermentation by, 426 Kluyveromyces fragilis

fermentation by biomass produced, 44, 426, 427,

428,429,430 ethanol produced, 51,434, 435,

436 single-cell protein produced, 20,

426,427 lactase from, 372, 441

Kluyveromyces lactis, lactase from, 372,376,441

Kluyveromyces marxianus, fermentation by, 21, 22, 23, 42,44

Kraft Foods, whey disposal by, 55 Kwink beverage, 175, 184

Lactaid (soluble enzyme), 382 Lactalbumin, 24, 26

amino acids in, 460 effect of calcium on heat stability of,

244 emulsification affected by, 254 enriched fraction

composition of, 296 functional properties of, 297-8,

305 production of, 295-6, 304-5, 306

enzymatic hydrolysis of, 280-1 manufacture of, 26, 273-6 nutritional value of, 461

Index

I Lactalbumin--contd. properties of, 24, 26, 276, 302-3

improved properties, 277-80 separation by heat and pH, 303-5 separation by HPLC, 263 ultrafiltration retentates, in, 213-14,

263 uses of, 171,276-7 whey protein concentrates, in, 237,

263 see also Whey protein concentrate

Lactase added to milk, 370, 456 deficiency in humans, 364, 451

protection given against rotavirus infection, 397

production of, 440-1 soluble enzyme, 382 use in hydrolysis of lactose, 372, 378

Lacteeze (soluble enzyme), 382 Lactic acid

nutritional aspects of, 457 production of, 437-8

Lactic acid whey composition of, 74 demineralization of, 103 methane produced from, 418

Lactitol nutritional aspects of, 352 permissible daily intake for, 352 production of, 143, 351, 352 properties of, 352 sweetening powder of, 352 uses of, 152-3,353

Lactobacillus bulgaricus, fermentation by, 428,431, 437, 438

Lactobacillus delbruecki, fermentation by, 438

Lactobacillus thermophilus, lactase from, 372

Lactobionic acid, 152, 354 Lactofruit beverages, 151 13-Lactoglobulin

amino acids in, 460 analytical methods for

chemical methods, 333-4 chromatographic methods, 335-6

Index 481

13 Lactoglobulin--contd. analytical methods--contd.

enzymatic methods, 335 physical methods, 334-5

Lactose--contd.

effect of calcium on heat stability of, 244

emulsification affected by, 253, 254 enriched fraction

composition of, 296 functional properties of, 297-8 production of, 295-6,306,307-8

separation by HPLC, 263 ultrafiltration retentates, in,

213-14,263 whey protein concentrates, in, 237,

250,263 Lactose

a-form, 83, 86 conditions for formation, 83, 329,

330 crystal characteristics of, 330 infrared spectra for, 331 physical properties of, 326, 330 ratio to l3-form, 326-7 structural formula for, 322

amorphous form, 83, 85, 329, 331 analytical methods for, 332-6 l3-form

conditions for formation, 329 physical properties of, 326, 330 ratio to a-form, 326-7 structural formula for, 322

biogas produced from, 416 biopolymers from, 143-4, 153 biosynthesis of, 320-1

enzymes involved, 321 chemical properties of, 321-6 chemical reactivity of, 323-6 content

beverages, in, 178, 181 correlation with casein content,

318,321 milk, in, 3, 4, 6, 318, 319, 455 whey, in, 7,64,65,67,68,74,135,

450 whey cheeses, in, 164, 169 whey protein concentrates, in, 14,

15,135,239,244-5,450

crystal forms of, 329-31 crystal size of, 84, 163, 331 crystallization of, 83-5, 143,328,

340-1 continuous process, 344 demineralized deproteinated

permeate used, 343 factors affecting, 84, 341

derivatives of, 143, 152,349-54 diffusivity in gels, 332 digestion of, 363-4 functional properties of, 152, 347 heat decomposition of, 324-5 hydrolysis of, 141-2, 324, 361-99

see also Lactose hydrolysis hygroscopic form, 83, 85 manufacture of, 143, 336-46

calcium saccharate (Steffen) process, 344-5

cation exchange process, 346 concentration processes, 77-83,

339-40 continuous processes, 344 crystallization process, 83-5,

340-3 ferric-lactose complex, 346 processes used, 336, 337, 338 solvent precipitation method,

345-6 nutritional aspects of, 450 organoleptic properties of, 152 oxidation of, 324 physical properties of, 326-32 production data, 25,410 refining of, 343 review articles listed, 320 separation of crystals, 342-3 solubility of, 327-8, 330, 368, 369

effect of alcohol, 328, 345-6 spectral properties of, 331-2 structural formulae for, 322 sweetness of, 322-3,367,368,457 thermal differential properties of,

332 tolerance to, 363-7

assessment methods for, 364-6, 452,453

482 Index

Lactose--contd. uses of, 152,347-9

food applications, 152, 347-8 pharmaceutical applications, 349

Lactose-fatty-acid-ester surfactants, 353

Lactose hydrolysed products analysis of, 386-8 cariogenicity of, 398-9 cataracts incidence affected by, 397 demineralization of, 388 drying of, 388-9 functional properties of, 390-2 manufacture of, 370-85 nutritional aspects of, 397-9,

455-7 protein quality of, 398 stability of syrups, 369, 390 storage of syrups, 389-90 sweetness of, 367-9 uses of, beverages, 176, 187-8 ,

396 Lactose hydrolysis, 141-2,324, 361-99

361-99 commercial applications of, 363 degree of hydrolysis

analytical determination of, 386 stability of syrups affected by, 369

enzymes used, 141, 142, 187, 188, 371-85,456

immobilized-enzyme systems, 142,377-85

properties of lactases, 372 recovery systems, 375-6 single-use (soluble) systems,

373-5 sterile enzyme injection systems,

376-7 heat/acid hydrolysis processes,

370-1 hydrogenation process, 385 immobilized whole cells used, 385 immobilized-enzyme systems used

commercial systems, 382-5 reactor types, 379-81 sanitation methods, 381-2 sources of lactases, 378 supports for, 377-9

Lactose intolerance assessment methods for, 364-5, 452,

453 clinical symptoms of, 364, 365, 451 meaning of term, 365, 451

Lactose malabsorption control of, 453-5 diet, effect of, 454-5 dosage, effect of, 366 , 453-4 solid foods, effect of, 454 enzyme ingestion to overcome, 370,

456 meaning of term, 365 , 451 popUlation studies, 367,451-2 prevalence in world population,

366-7,451 , 452 Lactosuria, 318 Lactosyl urea, 152, 354 Lacto-Whey process, 139,141 , 148 Lactulose

production of, 143,326,350-1 factors affecting, 143

structural formula of, 350 uses of, 152,351

Ladish Triclover plant, 376 Land disposal (of whey), 54-5

soil analysis after application, 69 see also Irrigation

Laxatives, 351, 353 Leuconostoc citrovorum, 372 Lipid-protein complexes, removal

prior to whey protein fractionation, 298-302

Lipids, production by fermentation, 442-4

Lipids content, whey protein concentrate, 135 , 238-41

Llama milk, composition of, 3,319 Low-calorie products, 353 Low-lactose milk, 455

Maillard reaction, 153,325 Meat products, 137, 144, 147,171,245,

276,395-6 Membrane fouling

electrodialysis, 115-16 ultrafiltration, 30-1

Membrane process see Diafiltration; Electrodialysis; Reverse osmosis; Ultrafiltration

Membranes electrodialysis, 108-9 production of, 202, 203 reverse osmosis, 79 ultrafiltration, 200-3

Metaphosphate precipitation see Phosphate precipitation

Methane production of, 39, 50-1, 139

biochemistry of, 414-16 Microfiltration

whey clarified by, 76, 219, 299-300 whey protein recovery using,

299-300,310 Milk

composition of, 3, 4,5,6, 7,10,11, 318,319

related to rate of growth of animal,7

seasonal variations, 4, 6 concentrates, whey quality affected

by,38,40-1 permeates

amino acid composition of, 12 characteristics of, 37 compared with whey permeates,

9,37 products from, 2,8 shakes, 176,177,183-4 see also Buffalo milk; Cow milk;

Goat milk; Sheep milk Milk based beverages, 183- 4 Mineral content

milk, 4, 5, 10 whey, 7, 16,41,48,64,68,74,465-6 whey protein concentrate, 16, 135,

242-4 Mink milk, composition of, 318, 319 Molasses extender, 141 Monkey milk, composition of, 319 Morchella spp., fermentation by, 444 Multi-stage evaporators, 78-9 Munson-Walker method (for analysis

of lactose), 333 Mushrooms, fermentation by, 443-4

Index

Mysost (whey cheese), 159-66 composition of, 164 consumer use of, 164 consumption in Norway, 159 manufacture of, 160-3 new developments of, 164-6 nutritional aspects of, 164 production data, 160 sandiness problem for, 163 spreadable products, 165

composition of, 164

Nano-filtration, 120

483

Naturc's Wonder (beverage), 176, 186, 382

Niro Atomizer lactose crystallization proccess,84-5

Norwegian whey cheese, 159-66 see also Mysost

Nuc1eopore microfilters, 299, 300 Nutritional aspects, 449-68

beverages, 178-9, 181, 184 hydrolysed lactose, 397-9,455-7 lactitol,352 lactose, 450 whey cheeses, 164, 169 whey protein concentrate, 31-2,

458-65,466-7

Oidium lactis, fermentation by, 422 Oils, production by fermentation,

442-4 Olestra (fat substitute), 34, 35 Oligisaccharides, 353-4

analysis of, 387 production of, 354,387-8

Oxidative browning, 325

Packaging, beverages, 179, 180, 181 Partially delactosed whey, 148 Partially demineralized whey, 149 Pasta products, 169,284 Pasteurization (of whey), 77, 223 Paterson Candy ultrafiltration design,

203,204

484 Index

Permeates meaning of term, 7, 9, 410 see also Milk permeates; Whey

permeates pH treatment

demineralization by, 119-20 ultrafiltration flux improved by,

219-20 Pharmaceutical applications, lactose,

349 Phenol-sulphuric acid method (for

analysis oflactose), 333, 334 Phosphate precipitation .

whey protein concentrates produced by,29-30,284-5

composition of concentrates, 14,15 Picric acid method (for analysis of

lactose), 333 Pig milk, composition of, 7, 319 Pigs, feeding requirements for, 69, 147 Plate-and-frame (ultrafiltration)

designs, 203-5 Polarimetric methods

lactose analysed by, 334 lactose hydrolysis determined by,

386 Polyphosphate precipitation see

Phosphate precipitation Polysaccharides, production of, 153,

441-2 Pretreatment of milk, amount of whey

reduced by, 45-6 Price/volume relationship, 412 Prim (whey cheese spread), 160, 397

composition of, 164 Protein Advisory Group (PAG) test,

lactose tolerance assessed by, 364,365

Protein content beverages,178,459 biornass, 21, 22, 421, 422,423,424,

428,429 milk, 3,4,5,6,7,319 whey, 4,40,46,64,65,67,68,74,

135,458 whey cheeses, 164, 169 whey protein concentrates, 14, 15,

16,31,135,235,239,289,458

Protein efficiency ratio (PER), 460-1 Protein functionality, 232-5

effects of processing, 259-65 foodstuffs, in, 246

Protein hydration, 248 Protein hydrophobicity

methods used to investigate, 241-2, 258

whey protein concentrates, 241-2, 254,257,258

Protein solubility, whey protein concentrates, 17, 32-3, 235-7,246-7

Proto lac process, 29

Rabbit milk, composition of, 7, 319 Raman spectroscopy, lactose studied

using, 332 Regenerated cellulose ion exchangers,

whey proteins recovered using, 286,287

Reindeer milk, composition of, 3,319 Rennet whey

composition of, 74 demineralization of, 113

Reverse osmosis (RO), 9, 79-80 cost comparison with evaporation,

80-1,82 'loose' reverse osmosis, 120-1

cost comparison for, 126-7 effluents produced, 122-3, 125

maximum solids content achievable by,79,165

membrane materials used, 79 process details, 80 vitamins retained by, 466

Rice protein, nutritional value of, 461 Ricotone (whey cheese), 166 Ricotta whey cheese, 166-71

composition of, 168-9 manufacture of, 167-8, 281-2

acidulants used, 167, 281 continuous processes, 170, 283

new developments, 169-71, 282-3 potential uses of, 170,171 uses of, 169, 171,284

Rivella (beverage), 149-50, 176, 181

Index 485

Romicon hollow-fibre ultrafiltration design, 207

Rotavirus infection protection by lactase deficiency, 397

Saccharimeter, 334 Saccharomyces cerevesiae,

fermentation by, 435 Saccharomyces fragilis, fermentation

by,434 St Paulin whey, composition of, 74 Salad dressing, 144,246,254 Salt, addition to milk, 41 Salt whey

composition of, 21 single-cell protein produced from,

21-2,42-3.,44 Sausages,245,246,248,251 Sav (fermentation) process, 422 Seasonal variations, milk/whey

composition, 4,6,257-9 Sephadex gel filtration, 28-9, 443 Sephamatic system, 29 Servovit (beverage), 182 Sewage

disposal of whey as, 55, 414 surcharge on, 55, 58 treatment of, 56-7,140-1

Sheep milk, composition of, 3, 5, 7, 319

Simplesse (fat substitute), 34, 35 Single-cell protein (SCP), 18,20-2,41,

43,424-8 composition of biomass, 21, 22 fermentation organisms used, 20,

21,42,425,426,427,428 Sirotherm resins, 107 Skim milk permeate, use in cheese­

making, 47 Skim milk powder, mineral contents

of, 16 Skim milk whey, composition of, 65, 68 SMR process, 105-7

cost comparison for, 125-6 effluents produced, 122-3, 124-5 main operations of, 106

SMR process--contd. see also Ion exchange,

. demineralization by Soft drinks, 36,137,151,181-2,247 Soil analysis (after application of

whey),69 Solids retention time, definition of, 419 Solubility of proteins, whey protein

concentrates, 17,32-3, 235-7

Solute retention, 196 Solvent flux, 196 Soya protein

nutritional value of, 461 whey protein mixed with, 462

Spherosil ion exchange resins whey protein fractionation using,

294-5 whey protein recovery using, 289-92

Spiral wound membranes, 205, 207 Spray-drying

lactose-hydrolysed milks, 398 whey powder, 86-8

fluid bed used, 88 post-crystallization stage used, 87 straight-through system, 86-7

whey protein concentrates, 226, 264-5

Stabilization-pond treatment method, advantages/disadvantages of, 56-7

Steffen process, lactose recovered using, 344-5

Streptococcus diacetylactis, fermentation by, 443

Streptococcus faecalis, fermentation by,443

Streptococcus thermophilus, lactase from, 440

Sucrose, sweetness of, 368 Sulphonic acid ion exchange resins,

whey protein fractionation using, 293

Sulphuric acid whey composition of, 74 demineralization of, 113

Sumitomo (lactose hydrolysis) process, 383-4

486 Index

Surelli (beverage), 176,182 Sweet wheys

applications for, 144 composition of, 67, 68, 74 minerals in, 48, 64, 74 see also Whey

Sweetness lactitol,352 lactose,322-3,367,368 lactose-hydrolysed products, 367-9

Swiss cheese whey amino acids in, 66 composition of, 65 fermentation of, 429 mineral content of, 48, 64

Therapeutic products, 35,171,351, 463

Thermoca\Cic aggregation, residual fat removed using, 300-2

Thermo-quark,170 Torula cremoris, fermentation by, 434 Torulopsis bovina, fermentation by,

427 Torulopsis colliculosa, fermentation

by, 443 Torulopsis sphaerica, fermentation by,

427 Trichosporon cutaneum, fermentation

by, 425, 428,430,442 Trickling-filter treatment method, 141

advantages/disadvantages of, 56 cost comparison for, 58

Trinder enzymatic method, 335

Ultrafiltration (UF) compared with reverse osmosis, 9 concentration factors for, 209-10 concentration polarization in, 200,

216 equipment for, 203-8

hollow-fibre designs, 206, 207-8 plate-and-frame designs, 203-5 spiral-wound designs, 205, 207 tubular designs, 203

Ultrafiltration~contd. flux for

factors affecting, 198, 200, 214-21 flow velocity, effect of, 214-15 pretreatment, effect of, 219-21 retentate concentration, effect of,

217-18 temperature, effect of, 215-16 time, effect of, 216-17 trans-membrane pressure, effect

of, 214-15 typical values, 214 whey type, effect of, 218

fouling of membranes, 30-1, 216, 218

gel polarization model for, 200 lactase recovery using, 375, 376 lactose content of milk reduced by,

454 membrane designs for, 203-8

hollow fibre designs, 206, 207-8 plate-and-frame designs, 203-5 spiral wound designs, 205, 207 tubular designs, 203

membrane materials for, 200-3 membrane selectivity for, 211-14 multi-stage system for, 208-9 pore models for, 197-8 principles of, 196-210 process operations for, 208-10 protein separation by, 262 resistance model for, 198,217 skim milk concentrates produced by,

46-8,467 vitamins retained by, 466, 467 whey cheeses produced using, 166,

282,283 whey concentrates produced by, 9,

30-1,221-5,273 beverages using, 186-7 cleaning procedures used, 225 composition of concentrate, 14,

15, 16 concentration processes used,

225-6 drying processes used, 226 effect of whey quality, 221

Index 487

Uitrafiltration--contd. Whey concentrates ~ contd.

pretreatments used-, 221, 223,-299-302

retentate,225 whey proteins recovered by, 273,

309 Ultra-osmosis, 120, 388

Valio (lactose hydrolysis) process, 187, 382-3

Vienna (fermentation) process, 431 Viscosity, whey protein concentrates,

33-4,81,86,277-8 Vistec Protein Recovery Process, 286

flow sheet for, 287 process sequence for, 287

Vitamin content milk, 10,467 whey, 10, 17,23,41,68,466 whey protein concentrates, 17,

466-7 Volume concentration factor, 209-10

Waldhof (fermentation) process, 422 Waste treatment methods, 140-1

advantages/disadvantages of, 56-7 cost comparison for, 58

Water absorption, effect of whey protein concentrates, 247-9

Wheast, manufacture of, 422-3 Wheat protein, nutritional value of,

461 Whey

acidity of, 410-11 amino acids in, 12,42-3,66 biomass produced from, 428-31 clarification of, 75-6, 219, 223,

299-302 composition of, 7,64,65,67,68,74,

135 seasonal variations in, 4, 257-9

crystallization processes for, 83-5 disposal of, 45,140-1

land irrigation used, 54-5, 140

Whey--contd. disposal of--contd.

sewage treatment used, 56-7, 140-1

drying of, 85-8 fermentation of, 20-2, 49-54, 139

products produced, 20-2, 39, 50-1,52-4,139

land disposal of, 54-5 meaning of term, 2, 5, 7 minerals in, 16,41,48,68,464-5 pasteurization of, 77 pre-treatment of, 260-1 processing of

concentration of, 77-83 final processes, 83-8 prior to concentration, 75-7

production data, 13,25,92-3, 134, 135

protein separation in, 263 quality affected by concentrates, 38,

40-1 separation of fat/lipids, 76, 259 storage of, 259-60 ultrafiltration of, 9, 30-1, 210-25 utilization of, 12-13, 133-53

economic aspects, 36-49 process plant characteristics, 18 systems used, 19 usage categories, 25

vitamin content of, 17,23,41,68, 466-7

see also Acid whey; Cheese whey; Salt whey; Sweet whey

Whey based beverages carbonate beverages, 181-2 commercial products available,

176-7 cultured dairy products, 146,182-3 Ravoured milk beverages, 146,

183-4 fruit based beverages, 146, 174-9

composition of, 178,450, 458 consumer appeal of, 179 nutrient content of, 178-9 packaging of, 179,180 technological problems, 175-8

488 Index

Whey based beverages--contd. future developments, 190 packaging of, 179, 180, 181 processing technologies used, 185-9

demineralization, 188-9 lactose hydrolysis, 187-8 membrane processes, 186-7

regulatory aspects of, 189 types of, 173

Whey cheeses, 158-71 future developments, 189 lactose-hydrolysed products used,

164,391,396-7 mysost-type cheese, 159-66 Ricotta whcy cheese, 166-71 see also Mysost; Ricotta

Whey permeates biochemical oxidation demand of,

414 biomass produced from, 421-8 chemical oxidation demand of, 414 demineralization of, 94 manufacture of, 141 meaning of term, 9, 75 uses of, 141, 149-50,411

Whey powder applications for, 144-8

animal feedstuffs, 147-8 bakery products, 145 beverages, 146 confectionery products, 146 ice cream and frozen desserts, 145 meat products, 147

cost compared with whey protein concentrate, 232

drying of, 85-8 hygroscopic whey powder, 85 lactose content of, 450 manufacture of, 86-8,139 mineral content of, 16, 465 non-hygroscopic whey powder, 86 protein content of, 458 vitamin content of, 466

Whey protein concentrates (WPC), 24 amino acids in, 15 applications of, 34-6, 245-57 composition of, 14, 15, 16, 17, 135,

235-45

WPC--contd. cost compared with whey powder,

232 drying of, 226, 264-5 electrodialysis-produced product

composition of, 14, 15, 16 processes used, 27-8 properties of, 17, 18

emulsifying properties of, 17, 33, 251-4

foaming properties of, 18,34,250, 254-9

effect of lipids, 238, 239-40 functional properties of, 32-4 gelation of, 34, 249-51

effect of lipids, 238, 240-1 gel-filtration-produced product

composition of, 14, 15, 16 processes used, 28-9, 284-5 properties of, 17,18

heat coagulation-produced product composition of, 14 high-heat/low-pH process used,

277-80 process used, 26-7, 273-81 properties of, 27, 276 uses of, 171,276-7

ion-exchange-produced product composition of, 14, 15, 16,289 processes used, 31, 288-92

lactose content of, 14, 15, 135, 239, 244-5

lipid content of, 14, 135,238-41 mineral content of, 16, 135,242-4 nutritional value of, 31-2 pH and solubility of, 17 phosphate-precipitation-produced

product composition of, 14, 15, 16 processes used, 29-30, 284-5 properties of, 17

production data, 25 production processes for, 26-31,260

electrodialysis, 27-8 gel filtration, 28-9, 284-5 heat coagulation, 26-7, 273-81 polyphosphate precipitation,

29-30,284-5

Index 489

WPC-contd. ultrafiltration, 30-1, 222, 223-5,

273 properties of, 17, 18,231-65 protein content of, 14, 15, 16,31,

135,235, 239 protein distribution in, 237-8 protein hydrophobicity of, 241-2,

254,257 protein solubility affected by, 246-7 solubility of, 17, 32-3,235-7,279 therapeutic uses for, 35, 463 ultrafiltration-produced product

composition of, 14, 15, 16 concentration processes used, 225 drying processes used, 226 effect of whey quality, 221 pretreatments used, 221, 223 processes used, 30-1, 222, 223-5 properties of, 17, 18 retentate treatment for, 225

uses in foodstuffs, 34-6, 245-57 viscosity of, 33-4 vitamin content of, 17,466-7 water-binding of proteins affected

by,247-9 Whey proteins

allergy to, 463 amino acids in, 459 fractionation of, 24, 292-308

ferric chloride precipitation method used, 307-8

ion exchange used, 293-5 low-pH ion-depletion used, 295-8 reasons for, 292-3 residual lipid-protein complexes

removed, 298-302 thermal separation used, 302-6

heat denaturation of, 24, 26 thermodynamic parameters for,

275 mixtures with other proteins, 461-2 nutritional value of, 461 recovery of, 273-92

cellulose-based polyelectrolytes used, 285, 286

gel filtration used, 28-9, 284:-5 heat coagulation used, 26-7,

273-81

Whey proteins-contd. recovery of-contd.

ion exchange used, 31, 288-92 polyphosphates used, 29-30,

284-5 ultrafiltration used, 30-1, 222,

223-5,273 see also Gel filtration; Heat

treatment; Ion exchange; Mysost; Ricotta cheese; Ultrafiltration; Whey protein concentrates

see also Bovine serum albumin; Lactalbumin; Lactoglobulin

Whipping properties whey protein concentrates, 18,34,

254-7 whey protein fractions, 297, 298

Wine , 94,146,149,172 Wingea robertsii, fermentation by, 428

Xanthamonas campestris, polysaccharides produced by, 442

Xanthan gums production of, 442 uses of, 153,441

Yak milk, composition of, 319 Yeast

biomass from, 422-31 composition of, 21

Yoghurt tolerance by lactase-deficient

people, 454 whey products in, 150,245,394

Yoghurt drinks, 182-3 Y or (beverage), 177, 183

Zinc bioavailability of, 464 content in milk/whey, 10,41,64

Zooglea ramigera , polysaccharides produced by, 441

Zygosaccharomyces rouxii, fermentation by, 44