Journal
FOOD CHEMISTRY
Volume 173, Issue -, Pages 1167-1171Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.10.109
Keywords
Cheese whey; Lactulose; Sodium carbonate
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An economical method of lactulose production from cheese whey was developed using sodium carbonate (Na2CO3). Three parameters such as temperature, reaction time, and Na2CO3 concentration were identified as experimental factors, and yield was selected as a response parameter. The experimental factors were optimised employing Response Surface Methodology (RSM). Maximum yield of 29.6% was obtained at reaction time of 20.41 min, Na2CO3 of 0.51% at 90 degrees C. To overcome this limited lactulose yield, due to the conversion of lactulose to galactose, fed batch system was applied using dried cheese whey as lactose source. By this system, limit was broken, and 15.8 g/L of lactulose is produced in hour. (C) 2014 Elsevier Ltd. All rights reserved.
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