Preliminary Design of Whey Protein Manufacturing

This document aims to assess the information preliminary design of Whey Protein manufacturing and of related commercially available technologies and to assess the information on Whey Protein, processing techniques, manufacturing(recovery) and design strategies. Technologies of whey protein and Whey Protein Fractionation. Whey is liquid residue of cheese, casein and yoghurt production, is one of the biggest reservoirs of food protein available today. The preliminary assessment for manufacturing in the whey protein takes the first concern The preliminary assessment for any manufacturing sector including the whey protein takes the first concern. The development of whey industry is mainly dependent on the advances of whey manufacturing technology. Whey protein is considered as one of the most important dairy ingredients. Those utilizing the whey product is better understood in term of nutritional and environmental and economic aspect. Generally, to enhance the keeping quality and economic losses of liquid whey several processing techniques are recommended and concentrate whey protein is one mechanism amongst other technique.

Autorentext

Melaku Tafese Awulachew (Forscher am EIAR, Äthiopien) hat einen Master-Abschluss in Chemieingenieurwesen (Fachrichtung Lebensmitteltechnik) von der Universität Addis Abeba, dem Technologieinstitut, Äthiopien, und einen Bachelor-Abschluss in Chemieingenieurwesen von der Adama Science and Technology University, Äthiopien.