The effect of dry matter and salt addition on cheese whey demineralisation

摘要: Abstract The high mineral load of whey limits its utilisation. Demineralisation is needed for further processing and food applications. We used a lab-scale electrodialysis unit to remove ions from ten model solutions fresh or reconstituted with increased dry matter sodium content. drop main cations (K + , Na Ca 2+ Mg ) was measured by capillary electrophoresis. Whey 7, 14, 21% (w/w) were demineralised in 35, 60 95 min, respectively. total salt content decreased 90–95%. After NaCl addition at 1, 2, 3% (w/w), more than 95% all removed 45, 65 90 min, K the fastest solutions, their concentration 83–100%, 61–96%. These results demonstrate that salts are effectively even if it concentrated highly salted.