Component Analysis And Fermentation Technology Of Whey

Whey is the by-product expelled from the cheese production wit much higher nutritive value.The whey was come from the Mozzarella Cheese in the experiment.Firstly,the main composition of the whey was analysed in the paper.The RP – HPLC method was established for the detection of α–Lactalbumin and β–Lactglobulin in the whey protein.The result was that the protein content in the whey was 0.68%,the fat was 0.88%,the lactose was 5.75%,the dry matter was 7.5%,the calcium was 0.058%,the potassium was 0.162% and the sodium was 0.043%.Optimun chromatography conditions were got.The chromatographic column was XUnion C4(5 μm,4.6 mm × 250 mm),the detector was PDA detector,the test wavelength was 214 nm,the column was 35 ℃,the mobile phase A was 0.1% TFA –aqueous solutions,the mobile phase B was 0.09 % TFA–acetonitrile solution.The linearity gradient elution was used in this research.The velocity of mobile phase was 1 mL/min.This method has a good linear correlation and the the correlation coefficient was higher.The regression coefficient of α – La was 0.9998 and the regression coefficient of β – Lg was 0.9973.The detection thresholds of α – La was 2 μg/m L and the detection thresholds of β – Lg was 7 μg/mL.Secondly,the whey was concentrated by the hollow fiber UF membrane to improve the whey protein concentrations.The hollow fiber UF membrane was DHUF6000.By using the Orthogonal experiment to determine the optimal concentration conditions.It was found that the pressure was 0.12 MPa,the temperature was 35 ℃,the pH was 5.5.Under these conditions,the membrane permeate flux was 26.2 L/(m2·h).When the condensed liquid was 4:1,the Protein content was 3.56% and the lactose content was 4.13%.Then,kinds of Lactobacillus was isolated and purified from the Lactic acid bacteria by the MRS culture medium.Through many experiments,it was defined that Lactobacillus(J2(M1-B: M2-E=1:1))and yeast(2399)were the fermentation strain to ferment the whey.It has homogeneous structure and a distinct aroma.Finally,the fermentation techniques were optimized.It included three sections,lactobacillus fermentation,enzymatic hydrolysis technology and yeast fermentation.Through the single element experiment,the fermentation condition of Lactic acid bacteria was got.The quantity of Lactobacillus J2 inoculation was 5% and the fermentation temperature was 40 ℃.Only about 5.6 hours,the Liquid pH dropped to 4.5.By response surface methodology,the best condition was that the enzyme solution temperature was 40.21 ℃ and the time of enzyme solution was 2.62 h and the adding amount of enzyme was 0.19%.On this condition,the Lactose hydrolysis rate was 89%.With alcohol(%)as the indicators,using the simple variable method and the orthogonal experimental design,the optimum condition for making whey foaming wine was determined.It was that inoculation amount of yeast(2399)was 5.5%,fermentation temperature was 32 ℃,the time was 38 h.On this condition,alcohol content(%)was 3.85% and the sensory score was above 90.In order to improve the stability,the optimum quantity of the xanthan gum was 0.35% and the optimum quantity of the sucrose ester was 0.1%.