In this study, demineralization of cheese whey by sequential nanofltration (NF) and electrodialysis (ED) methods was investigated. For the NF step, two NF membranes labeled as NF-270 and NF-90 were tested. Approximately 90% of protein and lactose rejections were obtained with partial demineralization during NF step. For full demineralization of the NF permeate, NF follo...

Cheese whey is the major by-product of dairy industry, and its disposal constitutes an environmental concern. The production cheese has been increasing, with 190 million tonnes per year being produced nowadays. Therefore, it emergent to consider different routes for utilization. great nutritional value turns into attractive substrate biotechnological applications. Currently, processing includes...

The nutritional quality of soy protein products is affected by the processing conditions employed in their manufacture. Heat treatment during processing serves to inactivate the inhibitors of trypsin and chymotrypsin, enzymes which play a key role in the digestion of protein in animals. In the processing of defatted soy flour to prepare a soy protein isolate, generally no heat treatment is used...

Membrane distillation (MD) was applied for the concentration of a range of dairy streams, such as whole milk, skim milk and whey. MD of a pure lactose solution was also investigated. Direct contact MD (DCMD) mode experiments were carried out in continuous concentration mode, keeping the warm feed/retentate and cold permeate stream temperatures at 54 °C and 5 °C respectively. Performance in term...

Microbial community structure and dynamics were examined in two anaerobic reactors run in repeated-batch mode to treat whey permeate. Despite being started up using different seeding sources, the reactors showed generally similar reaction patterns and performances. During the repeated-batch operation for three cycles, the overall reaction rate increased with the increase in the initial populati...