Whey and milk permeate demineralization

Milk permeate vs whey permeate

Whey permeate (also referred to as deproteinized whey) is a co-product of the production of whey protein concentrate and whey protein isolate. Good solubility and a pleasant dairy flavour make whey permeate formulator-friendly.

Milk permeate is a co-product of the production of milk protein concentrate, milk protein isolate, and ultrafiltered milk manufacturing. Milk permeate has a similar composition to whey permeate, but because it is derived directly from milk and has fewer processing steps, its organoleptic profile may be different. Milk permeate is known for its clean, consistent flavour.

Why demineralize UF permeates

UF permeates have originally high pH which increases precipitation of calcium phosphate especially in combination with thermal treatment. The calcium phosphate precipitation is even more significant for UF permeates in comparison to whey processing. The ED process can help you to deal with this issue.

Demineralization improves crystallization and decreases costs for CIP. As the scaling and fouling are decreased during the spray drying thanks to the efficient removal of calcium, magnesium, phosphates, and organic ions (acids). Thanks to better crystallization fewer processing steps are resulting in lower losses in Mother Liquor.

Advantages of whey permeate clarification using MEGA electrodialysis

The main benefits of whey permeate clarification by MEGA electrodialysis are:

• Improved crystallization (better crystals, fewer steps, and lower losses in mother liquor)
• Decreased costs for CIP
• Reduces water sources in comparison to competitive technologies
• Minimizing evaporator and spray-drying scaling issues (lower demands on CIP)
• Feasible achievement of specific KPI's with low losses of the product
• The final product meets the conditions for certification as an organic product/BIO
• Effective removal of multivalent ions and organic ions (acids)
• More possibilities for internal reuse.

Organoleptic benefits of demineralized UF permeates

Thanks to the electrodialysis technology the UF permeate has a low content of ash. Demineralized whey permeate has a high concentration of lactose and low content of mineral salts. Therefore, it has a pure milk aroma and sweet, low salty taste. Thus, the main benefits of demineralized whey permeate are:

• Sweet milky taste, thus it can be used as a substitute for lactose
• Cost-efficient substitute
• Creates a valuable product for sale and further processing
• It is a natural ingredient that is not degraded in any way by ED processing.

Dairy applications of demineralized whey permeate

Thanks to its pure milk aroma and sweet, low salty taste, the UF permeate can be used as an alternative to more expensive fillers in a wide variety of foods without affecting its taste or texture. That is why the new opportunities for global food and beverage manufacturers to utilize these versatile ingredients in a wide range of applications such as:

• Edible lactose quality thanks to a possibility of an efficient high demineralization
• Bakery – using demineralized UF permeate in the bakery increases nutrition value and also improves its look thanks to the brown and crunchy crust
• Confectionery – using demineralized UF permeate in confectionery allows its usage in only concentrated form which increases the feasibility of the whole process
• Pastry applications, cookies, baked goods, drinks, sweets, ice cream, and others products.