Free Access
| Issue |
Lait
Volume 50, Number 498, 1970
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|---|---|---|
| Page(s) | 511 - 523 | |
| DOI | https://doi.org/10.1051/lait:197049822 | |
Lait 50 (1970) 511-523
DOI: 10.1051/lait:197049822
a Département de Biologie appliquée de l'I.U.T. de Nancy (54)
b Service de Recherche des Etablissements LACTO-FRANCE, Verdun (55)
c Ecole de Laiterie de la Faculté des Sciences de Nancy (54)
(Reçu pour publication en juin 1970.)
DOI: 10.1051/lait:197049822
Essais de dessalification des produits laitiers par électrodialyse
G. LINDENa, B. GOHIERb, C. MAISc and B. TARODO de la FUENTEca Département de Biologie appliquée de l'I.U.T. de Nancy (54)
b Service de Recherche des Etablissements LACTO-FRANCE, Verdun (55)
c Ecole de Laiterie de la Faculté des Sciences de Nancy (54)
(Reçu pour publication en juin 1970.)
Abstract - The desalting of whey and other milk byproducts by electro-dialysis has been investigated. The different cations were not removed at the same rate ; calcium and magnesium are more difficult to eliminate than sodium and potassium. With a ten cell pairs pilot plant apparatus and batch operation, for a total desalting of 80-85 p. 100, the mean rates of elimination were : potassium 95 p. 100, sodium 85 p. 100, calcium 50 p. 100 and magnesium 40 p. 100.
The desalting is acompanied by a desacidification (36 to 83 p. 100) and a small decrease of total solids and lactose.
On the physicochemical point of view, the results are very satisfactory; the hygienic and economic aspects has not been considered