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Integrated membrane operations in whey processing

Abstract : Among the food industries, the dairy industry has undoubtedly known the largestintroduction of membrane technologies (microfiltration (MF), ultrafiltration (UF),nanofiltration (NF), and reverse osmosis (RO)). In the 1970s, the development ofthe membrane processes resulted in the emergence of a new whey industry, whichis one of the best demonstrations of what can be done with well-thought use ofseparation techniques and biotechnologies. Whey is the liquid coproduct gener-ated during cheese and casein productions. Because of its high water content andrelatively high sugar andmineral contents, whey isused to be considered as awaste product without value. In the past, whey was disposed off as sewage, di-rectly dumped into the sea or the river despite its high biological oxygen demand(BOD5=30–50 g L–1for1,000Lofwhey),spreadonfieldsoratbestusedforfeed-ing pigs. In the 1980s, more than two thirds of whey production was still disposedoff as waste with a detrimental effect on the environment. The widespread adoptionof the membrane processes, such as UF, within the last quarter of the twentieth cen-tury represented a major technological evolution in facilitating the recovery of wheyproteins in a near native form from whey.Additionally, the increased knowledgeon the technological and biological functions of whey constituents has drawn in-terest of researchers, manufacturers, and consumers, and has boosted the demandand thereby the market for high-value wheyingredients for functional or health-promoting foods. By applying membrane processes, a significant amount of thewhey produced is then being processed, mainly for the recovery of its protein con-tent (Figure 2.1). The development of value-added products from whey compoundsrepresents one of the most promising applications of membranes in the dairy in-dustry today. For economic reasons, such a development is made possible only bylarge dairy processors, and whey is still treated as a waste by small processors andin most developing countries
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Submitted on : Monday, August 9, 2021 - 2:28:31 PM
Last modification on : Monday, August 16, 2021 - 5:08:07 PM


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  • HAL Id : hal-03318177, version 1



Geneviève Gésan-Guiziou. Integrated membrane operations in whey processing. De Gruyter. Membrane systems in the food production, Volume 1:, De Gruyter, chapitre 2, 2021, Dairy, Wine and Oil Processing, 9783110742886. ⟨hal-03318177⟩



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