In-line whey protein and lactose concentration measurement in evaporation


Whey protein and lactose are important food supplements that are commonly concentrated and preserved as powder.  This is typically done using Ultrafiltration (UF), Reverse osmosis (RO) or diafiltration.   

Whey protein concentrate (WPC) is usually processed by ultrafiltration. In whey processing, whey protein is separated by UF as a retentate and lactose as the permeate. Then, both products are concentrated by evaporation. 

In-line measurement of whey protein and lactose concentration 

Production of WPC is a complex process that requires fast in-line concentration measurement in order to efficiently separate lactose, wash out low molecular components and achieve the desired protein concentration in relation to total dry matter.  

Lactose is recovered by crystallization of whey. It is then ground and sifted, and sent to packing. 

Download the application note to learn how whey protein and lactose production can be optimized using high accuracy Vaisala Polaris Sanitary Refractometer, namely: 

  • to control the correct feed product concentration  
  • to control and adjust concentration levels after the ultrafiltration, and at the evaporator inlet.  
  • to measure the dry matter concentration evaporator outlet to optimize energy consumption. 
  • to ensures the correct feed product concentration arriving to the spray dryer or crystallizer. 
  • to monitor the lactose solution supersaturation in order to determine the exact seeding point.

Download our application note in PDF by filling in the form.
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