The effects and desirability of utilizing dried whey in pie crust, muffins, and beef gravies were studied using taste panel evaluations and objective testings. In pas try the addition of whey caused significant changes. As the whey level increased to 10 percent of the flour weight, the crust became browner during baking and the shortometer recorded an increase in tenderness. The taste panel noted as whey levels increased to 10 percent and above that the color became yellow instead of creamy white; the flavor became undesirable; and pastry became less tender and flaky. Whey significantly increased the desirability of muffins by enhancing the golden brown color, producing a more desirable flavor and increasing the tenderness of the muffins. Whey enhanced the flavor of fresh gravies. The consistency and mouth feel rated undesirable in milk gravies when whey was added. However it was more acceptable in gravies using water as the liquid. High whey levels prevented excessive retrogradation, but had adverse flavor effects.

Eliminating calcium chloride and replacing whole casein with k-casein eliminated clouding and sharpened diffusion boundaries in casein-agar gels used for the estimation of residual milk clotting enzymes in curd and whey. It also eliminated the need for a highly purified calcium-free agar. The substrate contained .54 percent k-casein, 3.6 percent sodium acetate, .73 percent bacto-agar and 95.13 percent water. The pH was adjusted to 5.9 with .lN hydrochloric acid. Proteases derived from Mucor pusillus var Lindt, Mucor Miehei and Endothia parasitica, as well as rennet, procine and bovine pepsins were used at recommended levels to set milk for Cheddar cheese manufacture. Whey samples from each lot were taken at draining and adjusted to pH 5.2, 5.6, 6.0, 6.2, 6.6 and 7.0 prior to being heated to 68.3C, 71.1C and 73.9C for .25, .5, 1, 5, and 10 minutes. Enzyme activities were assayed before and after heating. Mucor miehei protease was the most heat stable at all pH values followed by Mucor pusillus protease, rennet, bovine pepsin, E. parasitica protease and porcine pepsin. The heat stability of all enzymes except E. parasitica protease decreased with increasing pH, E. parasitica protease decreased with decreasing pH. All enzymes were inactivated at the minimum heat treatment at pH 7.0 except E. parasitica protease which was most stable at that pH. At pH 5.2 M. miehei protease persisted after a 10 minute treatment at 73.9C.

Two methods of single-stage fermentation were used to produce methane from whey. The first method involved batch fermentation in which the pH was automatically controlled at 7.0. In addition to pH control, the second method was characterized by introducing the substrate continuously into the fermenter along with dilution water to keep the organic acids at a non-toxic level. The first method did not improve the production of methane compared to the batch fermentation in which a pH control system was not used (41). However, the second method showed that the concentration of organic acids has a major effect on limiting the production of methane from whey, and that by diluting the substrate with water the concentration of these acids was kept at levels not toxic to methanogenic bacteria until the population of methanogenic bacteria was such that they could convert organic acids to methane as rapidly as the acids were produced by non-methanogenic bacteria in a continuous process. This continuous process was capable of producing .179 m3 methane per kilogram of lactose in cheese whey.

Milk samples from two cheese plants with overlapping milk supplies were collected monthly for one year in an attempt to measure seasonal variation in the ability of milk and whey to support lactic culture growth . Treatments to control and minimize variability of milk or whey were evaluated to optimize stability in starter culture performance. Raw milk samples were tested for somatic cell counts, activity tests (modified Horrall- Elliker), acid degree values, and total plate counts. Activity (modified Horraii-EIIiker) and inhibitory tests were also performed on pasteurized, pasteurized-vacuumized and high heat milk treatments. Rennet whey (heated and unheated) was collected from raw and pasteurized-vacuumized milk and tested for lactic culture performance by monitoring growth under pH control for 16 h and measuring milli-equivalents of neutralizer (NaOH) added. Lactic culture performance and stability in raw milk was poor in all seasons. Culture performance in high heat milk was poor, but demonstrated good repeatability. Pasteurized milk supported good lactic culture performance and stability. Pasteurized-vacuumized milk provided excellent lactic culture performance and stability throughout the year. Culture performance during December through March demonstrated the greatest variation. The cultures performed more uniformly during April through August. September was a transition month. Cultures demonstrated uniformity and optimum culture activity during October and November.

This study determined the impact of starches on the properties of low fat rennet curd as measured by microstructural and instrumental analysis. In experiment 1, 17 starches were initially screened for swelling power, impact of curd yield at 5 g/L and 10 g/L in milk, and settling in rennet-induced partially acidified low fat curd. Starches examined were narrowed down to five in experiment 2; they included: modified waxy corn starch, waxy rice starch, instant tapioca starch, dextrin, and a modified tapioca starch. These starches were added to skim milk to make rennet-induced partially acidified milk gels. Gels were made by adding starch to skim milk, heating to gelatinize starch, followed by addition of rennet and glucono-delta-lactone (GDL) to induce gelation. Once gels were set they were cut and centrifuged to sediment the curd. The amount of starch lost in whey was quantified to estimate starch retention in the curd. Confocal laser scanning microscopy was used to determine starch impact on curd microstructure. Curds yields were 13.1%, 18.4%, 20.7%, 21.5%, 23.5%, and 13.2% for control gel, and gels containing waxy corn, waxy rice, instant tapioca, modified tapioca and dextrin starches, respectively. Estimated starch retentions in the curds were 71%, 90%, 90%, 21%, and 1% for these curds. Waxy corn, waxy rice, and instant tapioca starches have the potential to improve the texture of low fat cheese because they are retained well in the protein network during coagulation and concentration of the milk proteins, and they generate interruptions in curd network that may help limit extensive protein-protein interactions. Modified tapioca starch causes the protein structure of the curd to be very loose, but it was not retained optimally in the curd. Also, because there were few distinct starch particles in the modified tapioca curd network, it is likely that when it is subjected to all the cheesemaking steps the same loose protein structure would not be observed. Dextrin was not retained well in the curd, nor did it disrupt the protein network, making it unsuitable for use in low fat cheese. In experiment 3, low fat cheddar cheeses were made with waxy corn starch, waxy rice starch, modified tapioca starch, and instant tapioca starch. Modified tapioca starch did not increase the moisture content of the cheese. Waxy corn starch, waxy rice starch, and instant tapioca starch all increased the moisture content of the cheeses significantly. However, when moisture contents of cheeses were over 61%, the body of the cheese visibly softened during storage, making the cheese very pasty. When starch-containing cheeses had moisture levels lower than that, the curd did not knit together well.

No description available.

The structure, functionality, isolation methods and applications of whey components, particularly the proteins and lactose, have been extensively studied. These studies have had a great impact on the food industry where whey components are increasingly being used as food ingredients. Two generations of whey protein product, namely Lactalbumin, produced by heat-induced precipitation, and Whey Protein Concentration/ Isloate, produced by ultrafiltration/ ion exchange chromatography, have been commercialised. Crystalline lactose in the food and pharmaceutical grades is also being produced. Recently, research activities in whey fractionation have shifted to the isolation of the minor components. This thesis is aimed at developing a Total Whey Utilization strategy by which the several components of the whey stream would be completely recovered by fractionation, resulting in little or no residue to be disposed of in the wastewater stream. Therefore, this study was initially dedicated to the development of novel separation methods which would be suitable for the Total Whey Utilization process. The development of those techniques revealed some previously unknown feature of whey components. The mechanisms of the separation methods have been also investigated. Although crystallization is an efficient method for fractionation or purification, its disadvantage is that the mother liquor is a wastewater containing high salt and BOD (Biological Oxygen Demand). The chromatographic method has been investigated in this work to separate the mother liquor or permeate into lactose and mineral fractions such that a goal of this thesis, namely a 'clean' water stream after processing whey, can be finally achieved. These studies have focused on the effect of resin type, salt form of the resin and the operating conditions on the separation of the lactose and mineral fraction. / Doctor of Philosophy (PhD)

Membrane processes have found increasing industrial applications worldwide. For membrane processes to deliver their desired performances and mitigate the effect of disturbances, automatic controllers must be installed. Before the installation of controllers, operability analysis is a crucial step to evaluate how well the processes can be controlled, and to determine how process design can be improved for better control. However, existing applications of operability analysis in membrane processes are limited. This thesis extends the application of operability analysis to a multiple-stage membrane process, exemplified by a detailed case study of a 12-stage industrial whey ultrafiltration (UF) process. Process dynamic models are determined to describe the transient behaviour of process performance caused by disturbances and long-term fouling. Steady-state nonlinear operability analysis is conducted to identify inherent limitations of the process. Using the process dynamic models, dynamic operability analysis is performed to determine the effects of dynamic behaviour on process and controller design. Steady-state operability analysis shows that the whey UF process is not able to mitigate the effects of high concentrations of true protein in the fresh whey feed. The ability of the process to mitigate the effects of disturbances is also adversely affected by long-term membrane fouling. Mid-run washing is therefore necessary to restore control performance after long periods of operation. Besides demonstrating the adverse effects of long-term membrane fouling on operability, dynamic operability analysis identifies the manipulated variables that can deliver the best control performance. It also indicates that control performance can be improved by installing equipment (e.g. buffer tanks) upstream of the process. Dynamic operability analysis shows that recycling of the retentate stream has a profound effect on the plant-wide dynamics and reduces significantly the achievable speed of process response under automatic control. However, retentate recycling is essential during operation to minimize membrane fouling. Although reducing the number of stages in the whey UF process can improve the achievable speed of process response under automatic control, process performance will fluctuate significantly from its desired level. A trade-off therefore exists between process performance and control performance that should be addressed during process and controller design.

<p>As a part of a large project at Norrmejerier, a biogas production plant has been constructed at Umeå Dairy. In this plant wastewater, residual milk and whey are decomposed and biogas is produced. The biogas is burned in a steam boiler. The biogas plant is designed as an anaerobic contact process, with sludge separation and recirculation by a clarifier. The fat in the substrate is treated in a separate reactor.</p><p>The purpose of this study is to evaluate the design and start-up of this biogas production plant. Further, the interaction with the contractor responsible for construction and start-up is evaluated.</p><p>The plant is generally well designed, the process conditions are suitable and the objectives are realistic. However, the seed sludge is unsuitable and the time plan is too optimistic.</p><p>At the end of the period of this study, the plant was running and all central components are performing as intended. Still, the objectives have not been reached. This is mainly attributed to the poor quality of the seed sludge.</p><p>The management of the plant and the interaction with the contractor has generally been good. Most problems that arose were of typical start-up nature. Others were due to insufficient planning or lack of communication. Further, several design flaws were identified during start-up.</p><p>Washout of sludge has been one of the most significant drawbacks during start-up. This inconvenience seems to be the result of improper seed sludge and a too hasty increase of the organic loading rate.</p> / <p>Norrmejerier har som en del av ett större projekt låtit uppföra en anläggning för biogasproduktion vid Umeå mejeri. I anläggningen, som är utformad som en anaerob kontaktprocess, behandlas avloppsvattnen och andra organiska restprodukter från mejeriet tillsammans med vassle från både Umeå och Burträsk mejeri. Fettet i substratet avskiljs och behandlas separat. Den biogas som produceras vid nedbrytningen av det organiska materialet bränns i en brännare och ånga produceras.</p><p>Syftet med den här studien är att utvärdera anläggningens design, valda processförhållanden och förfarandet under uppstarten av biogasanläggningen. Dessutom utvärderas interaktionen med den tyska entreprenör som är ansvarig för konstruktion och uppstart.</p><p>Anläggningens utformning och valda processbetingelser är passande och de uppsatta målen är rimliga. Däremot är valet av ymp olämpligt och tidsplanen för uppstarten är för optimistisk.</p><p>När denna studie avslutades var anläggningen i bruk och biogas producerades. Alla de mål för som formulerats hade dock inte uppnåtts. Ympens dåliga kvalitet är den mest bidragande orsaken till att uppstartsperioden har blivit förlängd.</p><p>Arbetet under uppstarten och samarbetet med entreprenören har generellt sett varit lyckat. Man har dock stött på många komplikationer, varav de flesta har varit av typisk uppstartsnatur. Andra har varit resultatet av bristande planering och kommunikation. En rad konstruktions- och designfel har också identifierats under uppstarten.</p><p>Slamflykt från reaktorerna har varit det mest betydande problemet hos den biologiska processen. Denna förlust av slam förmodas bero på olämpligt val av ymp och en alltför hastig ökning av den organiska belastningen i reaktorerna under uppstarten.</p>

Cost-effective processing of dairy whey permeates is important to the environment and economics of the agriculture industry in Canada. Bioconversion of whey permeates is an attractive means of obtaining value-added adjuncts with improved nutritional and functional properties. In the past, cost-effective technologies to recover additional value from whey permeates at a low cost were lacking. Currently, such a technological platform is now feasible with the introduction of new modern bioconversion technologies that incorporate batch or continuous bioreactors, and use ultra- and nano-filtration membranes for the separation of whey permeate components. In this dissertation, a novel processing methodology is described. This methodology, which is a desirable configuration for food manufacturers includes a stirred batch nanomembrane bioreactor equipped with a crossflow nanomembrane and offers lactose bioconversion with an immobilized biocatalyst, product separation, and biocatalyst recovery in a batch operation. The major focus of this research was on: a) the development of a new analytical methodology for carbohydrate measurement during the lactose bioconversion process, b) the selection, testing and integration of highly selective nanomembranes to separate the desired substrates, whey permeate carbohydrates, from the reaction mixture, and c) the production of a stable and highly active and specific immobilized biocatalyst. Noticeably, this methodology was designed, developed and tested for the bioconversion of lactose, but could also be used for the bioconversion of other carbohydrate feedstocks. The food industry in Canada needs an integrated approach to achieve complete lactose reclamation and use. This research project offers such a solution. The research described in this dissertation presents an integrated model of a stirred batch bioreactor that may support not only current, but also future research, and may economically impact the development and bioconversion of whey permeates containing lactose. This may lead to the development of a continuous processing methodology for low cost recovery of lactose from whey permeates and simultaneous conversion to value-added products. / Bioresource and Food Engineering