Retentate Fraction Research Paper

The CW Retentate fraction

The retentate whey fraction contains globular proteins that can be isolated from whey. The whey protein concentrate (WPC) and whey Protein Isolate (WPI) are used in the food industry cosmetology and pharmacology (see tab 3, P4 and P5 processes; 1.15,1.17). The proteins, are present in CW in quantity of 6 grams/liter represent 15%–22% of milk proteins, are considered beneficial for health and are characterized by high nutritional value and therapeutic potential [1.17,1.38,1.50. The major whey proteins are: α-lactalbumin, β-lactoglobulin, bovine serum albumin (BSA) and bovine IgG. (4.1). In addition there are also minor whey proteins such as lacto-peroxidase, lacto (trans) ferrin and other minor compounds. detected

The hydrolyzed lactose obtained with enzymatic method using Aspergillus and Kluyveromyces enzymes, possesses greater sweetening power than lactose and is used in the confectionary and ice cream industries replacing saccharose or starch syrup. One method of increasing the economic value of whey permeate is to identify bioactive compounds that can be used in the food/health industry. Considering that bovine milk oligosaccharides are mainly made of 3–10 monomers, it is entirely possible that they pass through the membrane and end in the whey permeate. Numerous papers and patents deal with oligosaccharide presence in whey, whose interest is their compositions similar to those present in human milk then used in infant lactation. (3.2, 3.3) Finally Lactose is used in production of biopolymer namely PHA with fermentations using microbial consortium (Rastonia) and PLA that is more experimented

…………………….lactose + water → ethyl alcohol + carbon dioxide predicting a theoretical yield of 0.538 g ethanol per gram of lactose consumed. Conversion of lactose of whey or whey permeate (liquid that is harvested after ultrafiltration of whey into fuel ethanol is considered not economically competitive with current processes (8.1) respect .other feedstock like sugar cane, mais or 2.nd generation biomasses. It is suggested to increase the lactose concentration with ultrafiltration and inverse osmosis, however this is expensive then the cost can be reduced by using whey in powder. The most important facilities for the production of ethanol from whey are mainly two: the Carbery Group in Ireland in activity since 1978 and the Anchor Ethanol in New Zealand, the Carbery process has been adopted by industrial plants in New Zealand and the United States. Permeate fraction of CW is fermented in batch mode for 12 to 20 h, depending on initial concentration and yeast activity. The yeast is recovered at the end of fermentation and reused several times before being eliminated. The ethanol title at end fermentation is typically in the range of 2.5-4.2% (v / v) for each fermentation, and a continuous distillation process is used. Carbery produces about 11,000 tons of ethanol per year. In New Zealand, Anchor Ethanol, manages three ethanol