Purificn of lactoserum to remove protein and lactose - by flocculation and fermentation with pH control at each stage

摘要

The process and appts. employes successive chemical addns. to modify the pH at each stage. The pH is pref. reduced to preserve the lactoserum from microbial activity, sep. using H2SO4 to about pH 3 with addn. of ammonia to the flocculation pH at 4.7. An open type fermenter is pref. used with a gas-liq. mixer comprising 2 parallel discs of different diometers sepd. by distance pieces. The gas is fed under the wider disc contg. orifices to accelerate the speed and the liq. being fed between the discs. The level in the fermenter is kept constant by a controlled emptying valve. The fermentation is pref. continuously controlled by pH, biomass volume and nitrogen feed to ensure good yeast/cell growth. The prod. is used in aquaculture. The process enables lower energy consumption and the simpler appts. required is suitable for small volumes of lactoserum partic. at the fermentation stage.