Valorisation de lactosérum pour la production de la whey protéine

Abstract

This study aims to valorize sweet whey, an abundant by-product of the cheese industry. The process began with whey extraction through acidic coagulation of milk, comparing two coagulants: vinegar and pure acetic acid. Results showed that vinegar, although less concentrated, provided good yield with safer handling. The obtained whey was characterized both physicochemically and microbiologically, confirming its compliance with quality standards. Membrane processes—microfiltration and ultrafiltration—were then applied to remove fats and concentrate proteins. Finally, spray drying was used to produce a whey protein powder. However, the final powder showed a low protein content (9.24%), far below commercial standards. This indicates the need to optimize certain steps, particularly the concentration process or the quality of the initial whey. صخلم دت تُ