Whetlac
Transformation of the residual whey permeate
from the cheese manufacture: lactic acid production.
Acronym:Whetlac
Proposal nº: 222400
The whey is the liquid remaining after the separation of milk fat and casein from whole milk. Aproximately 85% of the total milk used for manufacturing cheese and paneer is discarded as whey. Most milk plants do not have proper treatment systems for the disposal of whey and the dumping of whey constitutes a significant loss of potential food and energy, as whey retains about 55% of total milk nutrients. Among the most abundant of these nutrients are lactose, soluble proteins, lipids and mineral salts.
The potential market to produce lactic acid at a low cost with hihger purity from whey, based on new producction technologies will supposse a great increase in the demand and the evolution of new applications.
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