Influence of biological removal of lactose on the physical and chemical parameters of crude sweet whey

Kamel Acem; Tassadit Saadi; Nouria Benali

doi:10.2478/asn-2019-0023

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Influence of biological removal of lactose on the physical and chemical parameters of crude sweet whey

Acta Scientifica Naturalis

Volume 6 (2019): Issue 2 (December 2019)

By: Kamel Acem, Tassadit Saadi and Nouria Benali

Open Access

|Nov 2019

Abstract

The crude sweet whey is an effluent and a co-product of cooked and pressed cheeses and casein, released into the environment without prior treatment (case of Cheese Dairy Sidi Saada, Yellel, Relizane, Algeria) affect the quality of freshwater ecosystems (Oued Mina, Relizane, Algeria).Our study focused on the control of the physical and chemical parameters of crude sweet whey and delactosed whey.The results showed that the applied bioprocess modified the physical and chemical parameters of crude sweet whey such as :density,dry matter,refractive index,viscosity,ash,pH and electrical conductivity, acidity,proteins and lactose; for this purpose these findings depended on the operating conditions, and the composition of the whey put in treatment.

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Articles in this issue

DOI: https://doi.org/10.2478/asn-2019-0023 | Journal eISSN: 2603-347X | Journal ISSN: 2367-5144

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Language: English

Page range: 123 - 129

Published on: Nov 8, 2019

Published by: Konstantin Preslavski University of Shumen

In partnership with: Paradigm Publishing Services

Publication frequency: 3 issues per year

Keywords:

lactose,

Related subjects:

Life sciences, other,

Physics,

Physics, other

© 2019 Kamel Acem, Tassadit Saadi, Nouria Benali, published by Konstantin Preslavski University of Shumen
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 6 (2019): Issue 2 (December 2019)