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Halfwerk R, Yntema D, Van Spronsen J, Van der Padt A. Recovery of lactose from simulated delactosed whey permeate by a low-temperature crystallization process. J Dairy Sci 2023; 106:5958-5969. [PMID: 37419740 DOI: 10.3168/jds.2023-23249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Accepted: 03/01/2023] [Indexed: 07/09/2023]
Abstract
Delactosed whey permeate is the mother liquor/by-product of lactose manufacture, but it still contains around 20 wt% lactose. The high mineral content, stickiness, and hygroscopic behavior prevent further recovery of lactose in the manufacturing process. Therefore, its use is currently limited to low-value applications such as cattle feed, and more often it is seen as waste. This study investigates a new separation technique operating at sub-zero conditions. At low temperature, precipitation of calcium phosphate is expected to be reduced and the lower solubility at sub-zero temperature makes it possible to recover a large portion of the lactose. We found that lactose could be crystallized at sub-zero conditions. The crystals had a tomahawk morphology and an average size of 23 and 31 µm. In the first 24 h, the amount of calcium phosphate precipitated was limited, whereas the lactose concentration was already close to saturation. The overall rate of crystallization was increased compared with the crystals recovered from a pure lactose solution. Mutarotation was rate limiting in the pure system but it did not limit the crystallization of lactose from delactosed whey permeate. This resulted in faster crystallization; after 24 h the yield was 85%.
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Affiliation(s)
- Ruben Halfwerk
- Wetsus, European Centre of Excellence for Sustainable Water Technology, Oostergoweg 9, 8911 MA Leeuwarden, the Netherlands; Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Doekle Yntema
- Wetsus, European Centre of Excellence for Sustainable Water Technology, Oostergoweg 9, 8911 MA Leeuwarden, the Netherlands
| | - Jaap Van Spronsen
- Cool Separations BV, Ambachtsstraat 17, 3176 PR Poortugaal, the Netherlands
| | - Albert Van der Padt
- Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, the Netherlands
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Hoffmann A, Franz A, Walther T, Löser C. Utilization of delactosed whey permeate for the synthesis of ethyl acetate with Kluyveromyces marxianus. Appl Microbiol Biotechnol 2023; 107:1635-1648. [PMID: 36786916 PMCID: PMC10006051 DOI: 10.1007/s00253-023-12419-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/21/2022] [Accepted: 01/30/2023] [Indexed: 02/15/2023]
Abstract
Ethyl acetate is an important organic solvent and currently produced from fossil carbon resources. Microbial synthesis of this ester from sugar-rich waste could be an interesting alternative. Therefore, synthesis of ethyl acetate by Kluyveromyces marxinanus DSM 5422 from delactosed whey permeate (DWP) was studied in an aerated stirred bioreactor at 40 °C. DWP is mainly composed of residual lactose and minerals. The minerals inhibited yeast growth, as witnessed by an increased lag period, a reduced growth rate, and an extended process duration. All experiments were therefore carried out with diluted DWP. In a series of batch experiments, the pH of iron-deficient DWP medium varied between 4.8 and 5.9. The pH of the cultivation medium significantly influenced cell growth and product syntheses, with the highest ethyl acetate yield of 0.347 g g-1 and lowest by-product formation achieved at pH 5.1. It is likely that this effect is due to pH-dependent iron chelation, which affects the iron bioavailability and the intracellular iron content, thus affecting growth and metabolite synthesis. The viability of yeast cells was always high despite the harsh conditions in DWP medium, which enabled extended usage of the biomass in repeated-batch and fed-batch cultivations. These two culture techniques increased the volume of DWP processed per time by 32 and 84% for the repeated-batch and the fed-batch cultivation, respectively, without a drop of the ester yield. KEY POINTS: • Delactosed whey permeate was converted to ethyl acetate with a high rate and yield. • The formation of ethyl acetate in DWP medium at iron limitation is pH-dependent. • Highly active yeasts from batch processes enabled extension as fed and repeated batch.
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Affiliation(s)
- Andreas Hoffmann
- Bioprocess Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany
| | - Alexander Franz
- Bioprocess Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany
- Biophysical Chemistry, Institute of Biochemistry, University of Leipzig, 04103, Leipzig, Germany
| | - Thomas Walther
- Bioprocess Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany
| | - Christian Löser
- Bioprocess Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany.
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Tian T, Ormond L, Saini C, Liu Y. Development and validation of an ion chromatography‐ultraviolet method for determination of uric acid in the delactosed permeate. SEPARATION SCIENCE PLUS 2023. [DOI: 10.1002/sscp.202200105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Tian Tian
- Research & Development Thermo Fisher Scientific 1228 Titan Way Sunnyvale California 94085 USA
| | - Lindsey Ormond
- Research & Development Milk Specialties Global 7500 Flying Cloud Drive Eden Prairie Minnesota 55344 USA
| | - Charanjit Saini
- Research & Development Thermo Fisher Scientific 1228 Titan Way Sunnyvale California 94085 USA
| | - Yan Liu
- Research & Development Thermo Fisher Scientific 1228 Titan Way Sunnyvale California 94085 USA
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Blais HN, Schroën K, Tobin J. Concentration of skim milk by forward osmosis using delactosed permeate as an innovative draw solution. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Merkel A, Vavro M, Ondrušek M, Voropaeva D, Yaroslavtsev A, Dvořák L, Stulac M, Bauer SA. Lactose mother liquor stream valorisation using electrodialysis. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Oliveira D, Puri R, Fenelon MA, O'Mahony JA. Delactosed permeate as a dairy processing co‐product with major potential value: a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Diana Oliveira
- School of Food and Nutritional Sciences University College Cork Room 234, Food Science Building Cork Ireland
- Dairy Processing Technology Centre University College Cork Room 234, Food Science Building Cork Ireland
| | - Ritika Puri
- School of Food and Nutritional Sciences University College Cork Room 234, Food Science Building Cork Ireland
- Dairy Processing Technology Centre University College Cork Room 234, Food Science Building Cork Ireland
| | - Mark A. Fenelon
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork P61 C996 Ireland
| | - James A. O'Mahony
- School of Food and Nutritional Sciences University College Cork Room 234, Food Science Building Cork Ireland
- Dairy Processing Technology Centre University College Cork Room 234, Food Science Building Cork Ireland
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Levin M, Burrington K, Hartel R. Composition and functionality of whey protein phospholipid concentrate and delactosed permeate. J Dairy Sci 2016; 99:6937-6947. [DOI: 10.3168/jds.2016-10974] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Accepted: 05/31/2016] [Indexed: 11/19/2022]
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Levin M, Burrington K, Hartel R. Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake. J Dairy Sci 2016; 99:6948-6960. [DOI: 10.3168/jds.2016-10975] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Accepted: 05/15/2016] [Indexed: 11/19/2022]
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Wong SY, Hartel RW. Crystallization in lactose refining-a review. J Food Sci 2014; 79:R257-72. [PMID: 24517206 DOI: 10.1111/1750-3841.12349] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Accepted: 12/02/2013] [Indexed: 11/30/2022]
Abstract
In the dairy industry, crystallization is an important separation process used in the refining of lactose from whey solutions. In the refining operation, lactose crystals are separated from the whey solution through nucleation, growth, and/or aggregation. The rate of crystallization is determined by the combined effect of crystallizer design, processing parameters, and impurities on the kinetics of the process. This review summarizes studies on lactose crystallization, including the mechanism, theory of crystallization, and the impact of various factors affecting the crystallization kinetics. In addition, an overview of the industrial crystallization operation highlights the problems faced by the lactose manufacturer. The approaches that are beneficial to the lactose manufacturer for process optimization or improvement are summarized in this review. Over the years, much knowledge has been acquired through extensive research. However, the industrial crystallization process is still far from optimized. Therefore, future effort should focus on transferring the new knowledge and technology to the dairy industry.
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Affiliation(s)
- Shin Yee Wong
- Dept. of Biological Systems Engineering, Univ. of Wisconsin, Madison, WI, 53706
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Bund RK, Hartel RW. Blends of delactosed permeate and pro-cream in ice cream: Effects on physical, textural and sensory attributes. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.02.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Gernigon G, Piot M, Beaucher E, Jeantet R, Schuck P. Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys. J Dairy Sci 2009; 92:5371-7. [DOI: 10.3168/jds.2009-2359] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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