Abstract
Expired dairy products are often disposed of due to the potential health hazard they pose to living organisms. Lack of methods to recover valuable components from them are also a reason for manufactures to dispose of the expired dairy products. Milk encompasses several different components with their own functional properties that can be applied in production of food and non-food technical products. This study aims to investigate the novel approach of using liquid biphasic flotation (LBF) method for protein extraction from expired milk products and obtaining the optimal operating conditions for protein extraction. The optimized conditions were found at 80% concentration ethanol as top phase, 150 g/L dipotassium hydrogen phosphate along with 10% (w/v) milk as bottom phase, and a flotation time of 7.5 min. The protein recovery yield and separation efficiency after optimization were 94.97% and 86.289%, respectively. The experiment has been scaled up by 40 times to ensure it can be commercialized, and the protein recovery yield and separation efficiency were found to be 78.92% and 85.62%, respectively. This novel approach gives a chance for expired milk products to be changed from waste to raw materials which is beneficial for the environment and the economy.
Highlights
A large quantity of dairy waste is produced per annum in every country
The type of salts used for liquid biphasic flotation (LBF) is a key for protein extraction in this system as different salts induce different interactions with the protein, causing the separation efficiency of the proteins to alter
The optimum conditions for protein extraction from dairy wastes tested in this study were found to be 150 g/L dipotassium hydrogen phosphate, 80% of ethanol, 10% (w/v) milk, a pH system of 9.15, and a flotation time of
Summary
Taking UK as an example, a total of 330,000 tons of milk waste is produced annually with approximately 90% of the total waste produced from homes This is equivalent to 490 million pints nationwide or 18.5 pints per household. The typical household UK fridge operates at a temperature that is 2 ◦ C warmer than the recommended storage temperature of milk, which is between 0 and 5 ◦ C [1]. This amount of milk waste creates an environmental problem as it creates greenhouse gas emissions equivalent to approximately 20,000 cars annually [2]
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