Recovering pure lactose from sweet whey permeate - by concentrating, heating to ppte. calcium phosphate and protein, decolourising, then concentrating and crystallisation

摘要

Processing of sweet whey permeate for recovery of lactose (A) comprises (i1) heating a permeate (conc. to 30-60 wt.% dry matter; adjusted to pH 6.8-7.2) for long enough to ppte. a Ca phosphate-enriched lactose/protein/inorganic salt mixt. (I) at at least 80 deg.C. (but below b.pt.); (2) sepn. of (I); (3) treating the residual permeate with active charcoal for long enough to decolourise it, then removing the charcoal; (4) concentrating the permeate to 60-80 wt.% dry matter, so that (A) crystallises out; (5) sepg. (A); (6) sepg. the residue mother liquor by microfiltration into a salt/protein/lactose solid mixt. (II) and a filtrate. USE/ADANTAGE - The method produces high purity (over 99.5%), white lactose plus various Ca phosphate-contg. solids which can be used as additives in the food, beverage, fodder and fermentation industries.