Lorincz A.,Hungarian Dairy Research Institute Ltd. |
Unger A.,Hungarian Dairy Research Institute Ltd. |
Novak A.,Hungarian Dairy Research Institute Ltd. |
Szabo K.,Hungarian Dairy Research Institute Ltd. |
And 7 more authors.
Milchwissenschaft | Year: 2012
Sour whey, a by-product of quark production, is currently produced at the rate of about 145 million tons per year worldwide. The majority of the sour whey is utilised in animal food production, and a small part is spray-dried. Despite these uses, every year 10.87 million tons of milk components are lost, including 362,500 tons of whey protein, 7.97 million tons of lactose, 1.08 million tons of calcium and other minerals, 942,500 tons of non-protein nitrogen materials (NPN), and 870,000 tons of lactic acid and water. Central processing of the left over sour whey (e.g., lactose, lactic acid or biogas manufacturing) is not a real solution due to the large distance of these facilities from the mostly small scale quark production plants and to the high investment costs. The objective of this study was to develop a new method to convert sour whey components to high-value human food products on-site at quark production plants by utilising membrane separation technology. We developed product models based on the separated sour whey components such as sour cream, kefir, yogurt and bread. This new technology has the potential to result an all-inclusive utilisation of sour whey and offers a new profit source for quark producers. Source