Application of Infrared Spectroscopy to the Monitoring of Lactose and Protein From Whey After Ultra and Nano Filtration Process
DOI:
https://doi.org/10.29356/jmcs.v55i3.826Keywords:
FT-IR, lactose, proteins, whey, ultra-filtration, nano-filtration.Abstract
Whey is produced during cheese manufacture, some of its constituents are lactose and proteins. In different countries such constituents are separated for use as raw material; some of the processes to separate these components are by ultra and nano-filtration, however most common methods for the determination of lactose and proteins are not accurate. This paper shows that infrared spectroscopy is a good alternative for the quantification of lactose and proteins after ultra- and nano-filtration processes. Linear calibration curves were obtained with this analytical technique for aqueous solutions containing lactose or protein in the range 0 to 20%; after 20% lactose, the solution becomes saturated. Infrared spectroscopy is a rapid and precise method that could be successfully used to quantify these compounds and follow the ultra- and nano- filtration process applied to purify lactose and proteins from whey.
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