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Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey

Author:
Crowley, Shane V, Molitor, Michael S, Kalscheuer, Rebecca, Lu, Yanjie, Kelly, Alan L, O'Mahony, James A, Lucey, John A
Source:
International journal of dairy technology 2019 v.72 no.1 pp. 142-151
ISSN:
1364-727X
Subject:
byproducts, calcium phosphates, casein, cottage cheese, ingredients, manufacturing, milk, minerals, powders, soft cheeses, temperature, whey, yogurt
Abstract:
Acid whey is generated during the manufacture of acidified dairy products, such as soft cheeses, acid casein ingredients and strained yoghurts. Examples of these whey‐based by‐products include Cottage cheese acid whey and Greek yoghurt acid whey. Alkalisation of acid whey at elevated temperatures (60 °C) precipitates calcium phosphate, which can be recovered and used as an ingredient. The novel application of a liquid–solid hydrocyclone in the size classification of calcium phosphate from heated and neutralised acid whey was investigated in this study. Factors influencing hydrocyclone performance were tested, and the technology was integrated into a membrane filtration‐based process for the production of milk mineral powders.
Agid:
6279099