Recovery Of Lactose Research Articles

Application of Steffen process and its modifications to recovery of lactose and proteins from whey

Application of Steffen process and its modifications to recovery of lactose and proteins from whey

A rapid method for the determination of lactose in milk and cheese

AbstractA colorimetric method is described for the determination of lactose in milk and cheese. It appears to be both speedy and accurate, as is evidenced by the facts that a lactose determination in milk takes about 15 min. to complete, while suitably designed experiments indicate a satisfactory degree of recovery of lactose. As illustrations of the potential uses of the method, figures are given for the lactose content of different types of cheese at different stages of maturity and for milk undergoing the process of souring.

Improved Methods in the Recovery of Lactose using Ion Exchange Resins

Summary Two methods of recovering lactose from cheddar cheese whey were studied. One method involved passing the original whey through ion exchange resins, removing the whey protein and further purifying the removed lactose solution with ion exchange resins. The purified lactose solution then was spray dried. The second method differed from the first only in that the original whey was not treated with ion exchange resins prior to the recovery of the protein fraction. Lactose of a higher degree of purity was recovered when the original whey was not treated with ion exchange resins. An average purity of 97.0 per cent on 12 runs was obtained. Five selected runs yielded lactose of an average purity of better than 98 per cent. Three runs yielded lactose of better than 99 per cent purity although none quite met specifications of USP grade. The recovered lactose was a fine, white powder, slightly sweet and readily soluble. In solution the recovered lactose was colorless, odorless, and neutral to litmus. Analysis of the recovered lactose for monosaccharides gave negative results.