切达干酪乳清结晶分离乳糖的工艺优化

Study on the Technology of Crystallization Separation of Lactose from Cheddar Cheese Whey

摘要:

以切达干酪的乳清为原料，采用浓缩结晶的方法分离乳糖，利用响应面优化结晶工艺。通过Box-Benhnken试验设计方法，在单因素实验的基础上，以结晶乳糖得率为指标，研究了结晶时间、结晶温度以及乳清pH因素及相互作用对得率的影响，得到了最佳的结晶工艺条件：结晶温度38.4 ℃、结晶时间24.7 h、乳清pH 5.1，此条件下，乳糖结晶得率达到最大值47.7%。

Abstract:

The whey from cheddar cheese production with fresh milk was used as raw materials. The concentrated crystallization was optimized through response surface analysis. By use of Box-Benhnken experimental design method, the effects of the crystallization temperature, crystallization time and pH and their interactions on the lactose yield were studied on the base of the single factor test. The results showed that the optimum conditions were as following: the crystallization temperature 38.4 ℃, crystallization time 24.7 h and pH 5.1. Under these conditions, the rate of lactose crystal reached 47.7%.