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Kosmetyczne zastosowania serwatki

100%

Śliwa K. , Sikora E. , Ogonowski J.

2010

tom [Z] 64, 5-6

507-531

Milk, as colloidal mixture of proteins, lipids and vitamins is applied by known cosmetic producers. In cosmetics, milk occurs as moistening and biologically active agent (i.e. the source of vitamins and proteins), which is able to rebuilt structural proteins of skin. Moreover, milk products, such as lactose, casein or whey are potential cosmetic raw materials. Whey, which is a waste from dairy industry is a valuable raw material for further processing. Chemically, whey contains lactose, proteins, fats, lactic acid, group B vitamins and minerals, so it can be a natural source of valuable cosmetic components. Apart from biological activity, also other functional properties of whey proteins like binding of water, foams stabilizing and emulsifying properties are worth attention. The application of whey as the cosmetic raw material from one side affords another way of whey utilization and on the other side it allows to obtain natural cosmetic products.

The chemical cleaning of ceramic membrane used in UF

75%

Tomaszewska M. , Białończyk L.

Polish Journal of Chemical Technology

2012

tom 14

nr 3

105-109

Ultrafiltration (UF) is one of the membrane processes which is mostly used in the dairy industry for the separation and concentration of whey components or fermentation broth. Fouling of UF membranes in the food industry is primarily due to a deposition of microorganisms, proteins, fats and minerals on the membrane surface. Thus, cleaning of the membranes is an essential step of UF separation. The results from investigations of chemical cleaning of a ceramic UF membrane fouled by precipitation of whey components and yeast contained in the fermentation broth are presented. The effect of cleaning procedure on the degree of permeability restoration by the fouled membrane was studied. The results demonstrated that a combination of sodium hydroxide, phosphoric acid and sodium hypochlorite as a disinfectant could be successfully used to achieve an optimum recovery of the membrane properties.

Skuteczność wydzielania białek z serwatki metodą separacji pianowej

63%

Kawalec-Pietrenko B. , Hołowacz I. , Stępniak K.

2008

tom Nr 6

34-35

Przeprowadzono badania wstępne nad odzyskiwaniem białek z serwatki metodą separacji pianowej. Zbadano wpływ parametrów procesowych na przebieg i wynik końcowy separacji. Stwierdzono znaczący wpływ prędkości przepływu powietrza oraz pH roztworu na wartości współczynnika wzbogacenia oraz stopnia wyflotowania.

Experiments concerning recovery of proteins from whey were carried out. An influence of process parameters on the kinetics as well as the final result of separation- was investigated. It was found a distinct influence of gas flow rate and pH value on the removal ratio and enrichment factor.