INDEX Acetaldehyde, production by fermentation, 54 Acetone, production by fermentation, 432, Acid wheys applications for, 144 clarification of,

Transcription

1 INDEX Acetaldehyde, production by fermentation, 54 Acetone, production by fermentation, 432, 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, 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, see also Ethanol Alcoholic beverages, 94,146,149,172, 348 Algae, composition of, 21 Alkaline-earth metal hydroxides, lactose recovered using, 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, Amino acids, production of, Ammonium lactate, 139 Anaerobic attached film expanded bed, whey treated using, 417 Anaerobic digesters biogas produced by, 420 rate-limiting factors for, Analytical methods lactose, lactose-hydrolysis products, Animal feeds, whey products used, 25-6,35,49,69,71,136,138, 140, 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, Ass milk, composition of, 3 473

2 474 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, demineralized whey in, 94 deproteinized whey in, lactose-hydrolysis syrups in, 151, 176,177,396 whey in, 137, 146, 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, Biogas,50, biochemistry of production, energy analysis of, meaning ofterm, 50, 411 primitive plants for, 50 Biomass permeate-produced, whey-produced, Biotechnology, applications of, 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, Buffalo milk composition of, 3, 319 seasonal variation, 4 Butanol production by fermentation, advantages of, 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, effect on heat stability of whey proteins, 244 effect of lactose on absorption, 452-3,456 Calcium saccharate process, lactose recovered using, Camel milk, composition of, 3, 319 Camembert cheese whey, composition of, 74 Candida spp. C. albicans, fermentation by, 44 C. curvata, fermentation by, 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

3 fndex 475 Carbonated beverages, 173, 174, 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, 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, world-wide production data, 13, 14 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, whey proteins separated by, 262, 263 Citric acid, production of, 438 Clarification (of whey), 75-6, 219, 223, Clostridium acetobutylicum, fermentation by, 432, Clostridium tyrobutyricum, lactate converted by, 414 Coffee whitener, 245,246,254 Colorimetric methods, lactose hydrolysis determined by, 386 Concentrated whey cheese, see also Mysost Concentration polarization (in ultrafiltration), Confectionary products, 137, 144, 146, 347,394-5 Corning (lactose hydrolysis) process, 383 Cost comparisons biogas, 416, 417 demineralization processes, 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, 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

4 476 Index Counter diffusion, demineralization by, 121, 124 cost comparison for, 127 effluents produced, 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, Dahi, whey from, 4 Decalcification, 114 Defatting (of whey), 76, 219, Demineralization beverage processing using, 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, products of, 93-5, food, use in, 93-4 infant formulae, use in, 94-5 techniques used, counter diffusion, 121, 124 effluent problems compared, 122-3, electrodialysis, heat treatment, 119 ion exchange, 'loose' reverse osmosis, 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, Dephospholipidization (D PL) Process, 221 Deproteinating agents, 336 Deproteinized whey manufacture of, 141 meaning of term, 9, 410 uses of, 141, 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, protein separation by, 262 Differential scanning calorimetry, lactose, 332 Disposal options, 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, Dynamic membranes, Economic aspects, see also Cost comparisons Edam whey, composition of, 74 Effluent production, demineralization processes, 124-5

5 Index 477 Effluent---contd. treatment cost comparison for, 58 methods used, 56-7,140-1, Egg protein amino acids in, 460 nutritional value of, 461 Electrodialysis commercial equipment for, 108 current densities used, 110 demineralization by, cost comparison for, 126 effluents produced, 122-3, 124, 125 losses of non-mineral components, module improvements for, operating modes, operating problems encountered, ph effects, 115 pretreatments ~ i n g, process variables for, temperature effects, three-stream system, 116, 117 transport depletion system, 117 meaning of term, 107 membranes for, modules for, 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, properties, methods used to study, Emulsifying properties, whey protein concentrates, 17,33,251-4 Emulsion activity assay, 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, lactose synthesis, 321 whey proteins hydrolysis, Escherichia coli fermentation by, 439 lactase from, 372 Essential amino acids, see also Amino acid content Ethanol energy content of, 432, 434 lactose solubility affected by, 328, 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, acetaldehyde/ethanol strategies, 52-4 alcohols produced, 39,51, 139, biochemicals produced, biomass produced, methane produced, 50-1, organisms used, 20, 21,22,42,44, 414,422,423,425,426,427,428 whey permeates,

6 478 Index Ferric chloride precipitation method, whey protein fractionation using, 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, 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, , 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, composition of, 178,450,459 consumer appeal of, 179 hydrolysed lactose in, 174,396 nutritional aspects of, packaging of, 179, 180 technological problems, 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, 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, effect of lipids, 238, Gibberellafujikuori, hormones from, Gibberellic acid, production of, Gibbs-Marangoni effect, 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, protein denaturation by, 24, 26, 275 ultrafiltration flux improved by, whey protein concentrates produced by,26-7 composition of concentrates, 14 whey protein fractionation using, 302-6

7 Index 479 Heated whey protein cheese, , see also Ricotta Heptane binding procedure, protein hydrophobicity measured by, 242,258 High-performance liquid chromatography (HPLC) lactose analysed by, 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, analysis of, cariogenicity of, functional properties of, further processing of, manufacture of, enzyme systems used, head/acid hydrolysis used, nutritional aspects of, 397-9, protein quality of, 398 stability of syrups, 369 storage of syrups, sweetness of, uses of ,390-7 Hydrolysed milk, 382 Hydrolysed whey composition of syrup, 151 manufacture of, uses of, Ice cream, 94,145,150,245,393-4 Immobilized enzyme systems lactose hydrolysed using, 142, commercial systems, enzymes used, 377, 378 reactor systems used, sanitation methods used, 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, lactose crystal forms studied by, 331 Interlac (beverage), 177, 183 International Dairy Federation (IDF), lactose analysis method, 333 Ion exchange demineralization by, cost comparison for, 126 effluents produced, 122-3, 124 feed used, 102 fouling problems, lactose refining by, 343 losses of non-mineral components, 105 operating cycles for, operating problems encountered, physical problems with resin beads, 104 process reactor configuration for, 98-9 process variations, processing variables for 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, composition of concentrates, 14, 15, 16,289 whey protein fractionation using, 293-5

8 480 Index 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, 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, manufacture of, 26, nutritional value of, 461 I Lactalbumin--contd. properties of, 24, 26, 276, improved properties, separation by heat and ph, separation by HPLC, 263 ultrafiltration retentates, in, , 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, soluble enzyme, 382 use in hydrolysis of lactose, 372, 378 Lacteeze (soluble enzyme), 382 Lactic acid nutritional aspects of, 457 production of, 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, Lactoglobulin amino acids in, 460 analytical methods for chemical methods, chromatographic methods, 335-6

9 Index Lactoglobulin--contd. analytical methods--contd. enzymatic methods, 335 physical methods, effect of calcium on heat stability of, 244 emulsification affected by, 253, 254 enriched fraction composition of, 296 functional properties of, production of, 295-6,306,307-8 separation by HPLC, 263 ultrafiltration retentates, in, ,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, structural formula for, 322 amorphous form, 83, 85, 329, 331 analytical methods for, l3-form conditions for formation, 329 physical properties of, 326, 330 ratio to a-form, structural formula for, 322 biogas produced from, 416 biopolymers from, 143-4, 153 biosynthesis of, enzymes involved, 321 chemical properties of, chemical reactivity of, 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 Lactose--contd. crystal forms of, crystal size of, 84, 163, 331 crystallization of, 83-5, 143,328, continuous process, 344 demineralized deproteinated permeate used, 343 factors affecting, 84, 341 derivatives of, 143, 152, diffusivity in gels, 332 digestion of, functional properties of, 152, 347 heat decomposition of, hydrolysis of, 141-2, 324, see also Lactose hydrolysis hygroscopic form, 83, 85 manufacture of, 143, calcium saccharate (Steffen) process, cation exchange process, 346 concentration processes, 77-83, continuous processes, 344 crystallization process, 83-5, ferric-lactose complex, 346 processes used, 336, 337, 338 solvent precipitation method, nutritional aspects of, 450 organoleptic properties of, 152 oxidation of, 324 physical properties of, production data, 25,410 refining of, 343 review articles listed, 320 separation of crystals, solubility of, 327-8, 330, 368, 369 effect of alcohol, 328, spectral properties of, structural formulae for, 322 sweetness of, 322-3,367,368,457 thermal differential properties of, 332 tolerance to, assessment methods for, 364-6, 452,453

10 482 Index Lactose--contd. uses of, 152,347-9 food applications, 152, pharmaceutical applications, 349 Lactose-fatty-acid-ester surfactants, 353 Lactose hydrolysed products analysis of, cariogenicity of, cataracts incidence affected by, 397 demineralization of, 388 drying of, functional properties of, manufacture of, nutritional aspects of, 397-9, protein quality of, 398 stability of syrups, 369, 390 storage of syrups, sweetness of, uses of, beverages, 176, 187-8, 396 Lactose hydrolysis, 141-2,324, commercial applications of, 363 degree of hydrolysis analytical determination of, 386 stability of syrups affected by, 369 enzymes used, 141, 142, 187, 188, ,456 immobilized-enzyme systems, 142, properties of lactases, 372 recovery systems, single-use (soluble) systems, sterile enzyme injection systems, heat/acid hydrolysis processes, hydrogenation process, 385 immobilized whole cells used, 385 immobilized-enzyme systems used commercial systems, reactor types, sanitation methods, sources of lactases, 378 supports for, Lactose intolerance assessment methods for, 364-5, 452, 453 clinical symptoms of, 364, 365, 451 meaning of term, 365, 451 Lactose malabsorption control of, diet, effect of, dosage, effect of, 366, 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, Lipids, production by fermentation, Lipids content, whey protein concentrate, 135, 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, ultrafiltration, 30-1

11 Index 483 Membrane process see Diafiltration; Electrodialysis; Reverse osmosis; Ultrafiltration Membranes electrodialysis, production of, 202, 203 reverse osmosis, 79 ultrafiltration, Metaphosphate precipitation see Phosphate precipitation Methane production of, 39, 50-1, 139 biochemistry of, Microfiltration whey clarified by, 76, 219, whey protein recovery using, ,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, Mineral content milk, 4, 5, 10 whey, 7, 16,41,48,64,68,74,465-6 whey protein concentrate, 16, 135, 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, Mysost (whey cheese), composition of, 164 consumer use of, 164 consumption in Norway, 159 manufacture of, new developments of, nutritional aspects of, 164 production data, 160 sandiness problem for, 163 spreadable products, 165 composition of, 164 Nano-filtration, 120 Naturc's Wonder (beverage), 176, 186, 382 Niro Atomizer lactose crystallization proccess,84-5 Norwegian whey cheese, see also Mysost Nuc1eopore microfilters, 299, 300 Nutritional aspects, beverages, 178-9, 181, 184 hydrolysed lactose, 397-9,455-7 lactitol,352 lactose, 450 whey cheeses, 164, 169 whey protein concentrate, 31-2, ,466-7 Oidium lactis, fermentation by, 422 Oils, production by fermentation, Olestra (fat substitute), 34, 35 Oligisaccharides, 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

12 484 Index Permeates meaning of term, 7, 9, 410 see also Milk permeates; Whey permeates ph treatment demineralization by, ultrafiltration flux improved by, 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, Polarimetric methods lactose analysed by, 334 lactose hydrolysis determined by, 386 Polyphosphate precipitation see Phosphate precipitation Polysaccharides, production of, 153, 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), Protein functionality, effects of processing, 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, cost comparison with evaporation, 80-1,82 'loose' reverse osmosis, cost comparison for, 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, composition of, manufacture of, 167-8, acidulants used, 167, 281 continuous processes, 170, 283 new developments, , potential uses of, 170,171 uses of, 169, 171,284 Rivella (beverage), , 176, 181

13 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 cheesemaking, 47 Skim milk powder, mineral contents of, 16 Skim milk whey, composition of, 65, 68 SMR process, cost comparison for, effluents produced, 122-3, 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, 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, whey protein recovery using, 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, Stabilization-pond treatment method, advantages/disadvantages of, 56-7 Steffen process, lactose recovered using, 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

14 486 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, 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, 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, concentration polarization in, 200, 216 equipment for, hollow-fibre designs, 206, plate-and-frame designs, spiral-wound designs, 205, 207 tubular designs, 203 U l t r a f i l t r a t i o n ~ c o n t d. flux for factors affecting, 198, 200, flow velocity, effect of, pretreatment, effect of, retentate concentration, effect of, temperature, effect of, time, effect of, trans-membrane pressure, effect of, 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, hollow fibre designs, 206, plate-and-frame designs, spiral wound designs, 205, 207 tubular designs, 203 membrane materials for, membrane selectivity for, multi-stage system for, pore models for, principles of, process operations for, 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, cleaning procedures used, 225 composition of concentrate, 14, 15, 16 concentration processes used, drying processes used, 226 effect of whey quality, 221

15 Index 487 Uitrafiltration--contd. Whey concentrates ~ contd. pretreatments used-, 221, 223, retentate,225 whey proteins recovered by, 273, 309 Ultra-osmosis, 120, 388 Valio (lactose hydrolysis) process, 187, 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, Volume concentration factor, Waldhof (fermentation) process, 422 Waste treatment methods, advantages/disadvantages of, 56-7 cost comparison for, 58 Water absorption, effect of whey protein concentrates, Wheast, manufacture of, Wheat protein, nutritional value of, 461 Whey acidity of, amino acids in, 12,42-3,66 biomass produced from, clarification of, 75-6, 219, 223, composition of, 7,64,65,67,68,74, 135 seasonal variations in, 4, 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, 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, processing of concentration of, 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, ultrafiltration of, 9, 30-1, utilization of, 12-13, economic aspects, process plant characteristics, 18 systems used, 19 usage categories, 25 vitamin content of, 17,23,41,68, see also Acid whey; Cheese whey; Salt whey; Sweet whey Whey based beverages carbonate beverages, commercial products available, cultured dairy products, 146,182-3 Ravoured milk beverages, 146, fruit based beverages, 146, composition of, 178,450, 458 consumer appeal of, 179 nutrient content of, packaging of, 179,180 technological problems, 175-8

16 488 Index Whey based beverages--contd. future developments, 190 packaging of, 179, 180, 181 processing technologies used, demineralization, lactose hydrolysis, membrane processes, regulatory aspects of, 189 types of, 173 Whey cheeses, future developments, 189 lactose-hydrolysed products used, 164,391,396-7 mysost-type cheese, Ricotta whcy cheese, see also Mysost; Ricotta Whey permeates biochemical oxidation demand of, 414 biomass produced from, chemical oxidation demand of, 414 demineralization of, 94 manufacture of, 141 meaning of term, 9, 75 uses of, 141, ,411 Whey powder applications for, animal feedstuffs, 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, composition of, 14, 15, 16, 17, 135, WPC--contd. cost compared with whey powder, 232 drying of, 226, electrodialysis-produced product composition of, 14, 15, 16 processes used, 27-8 properties of, 17, 18 emulsifying properties of, 17, 33, foaming properties of, 18,34,250, effect of lipids, 238, functional properties of, 32-4 gelation of, 34, effect of lipids, 238, gel-filtration-produced product composition of, 14, 15, 16 processes used, 28-9, properties of, 17,18 heat coagulation-produced product composition of, 14 high-heat/low-ph process used, process used, 26-7, properties of, 27, 276 uses of, 171,276-7 ion-exchange-produced product composition of, 14, 15, 16,289 processes used, 31, lactose content of, 14, 15, 135, 239, lipid content of, 14, 135, 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, properties of, 17 production data, 25 production processes for, 26-31,260 electrodialysis, 27-8 gel filtration, 28-9, heat coagulation, 26-7, polyphosphate precipitation, 29-30,284-5

17 Index 489 WPC-contd. ultrafiltration, 30-1, 222, 223-5, 273 properties of, 17, 18, protein content of, 14, 15, 16,31, 135,235, 239 protein distribution in, protein hydrophobicity of, 241-2, 254,257 protein solubility affected by, 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, properties of, 17, 18 retentate treatment for, 225 uses in foodstuffs, 34-6, 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, ferric chloride precipitation method used, ion exchange used, low-ph ion-depletion used, reasons for, residual lipid-protein complexes removed, thermal separation used, heat denaturation of, 24, 26 thermodynamic parameters for, 275 mixtures with other proteins, nutritional value of, 461 recovery of, cellulose-based polyelectrolytes used, 285, 286 gel filtration used, 28-9, 284:-5 heat coagulation used, 26-7, Whey proteins-contd. recovery of-contd. ion exchange used, 31, polyphosphates used, 29-30, 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, 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, composition of, 21 Yoghurt tolerance by lactase-deficient people, 454 whey products in, 150,245,394 Yoghurt drinks, 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