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Comprehensive utilization and nutrient analysis of traditional sour whey based on composite membrane separation technology
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Jing MA1, Yuan-Sheng GUO1, Ri-Di GA1, Li-Shan SUN3, Chun-Dong LI1, 2, Ri HU1, Guo-Qiang LIU1, Fang XIAO1, Xin-Yu ZANG1, Liang GUO1, 2, *
Journal of Food Safety & Quality | 2025, 16(2) : 138 - 146
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Journal of Food Safety & Quality | 2025, 16(2): 138-146
• Special Topic: Research on Optimization and Application of Food Processing Technology •
Comprehensive utilization and nutrient analysis of traditional sour whey based on composite membrane separation technology
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Jing MA1, Yuan-Sheng GUO1, Ri-Di GA1, Li-Shan SUN3, Chun-Dong LI1, 2, Ri HU1, Guo-Qiang LIU1, Fang XIAO1, Xin-Yu ZANG1, Liang GUO1, 2, *
Affiliations
  • 1. Xilingol Vocational College, Xilinhot 026000, China
  • 2. Xilingol Food Science and Testing Experimental Center (Xilingol Agricultural and Animal Products Testing Center), Xilinhot 026000, China
  • 3. Zhenglanqi Changhong Dairy Factory, Xilinhot 026000, China
Published: 2025-01-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241014009
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Objective To analyze the nutritional components of traditional sour whey and its products and explore its comprehensive utilization value. Methods The traditional sour whey was separated step by step into a variety of homogeneous and stable whey products by composite membrane separation technology. The content of protein, fat, peptide, mineral and lactose was used as evaluation index to analyze the nutritional characteristics and availability direction of these products. Results Four kinds of whey products: Thin cream RQ-1 for milk standardization (fat content 47.4 g/100 g); microfiltration membrane interception liquid RQ-3 was a high-protein and polypeptide drink (protein content 3.52 g/100 g; peptide content 0.92 g/100 g); ultrafiltration membrane interception liquid RQ-5 was a pure peptide type drink (peptide content 0.87 g/100 g); the reverse osmosis membrane interception liquid RQ-9 could be used for the development of mineral drinks (ash content 0.88 g/100 g, 5 major elements detected) and the recycling of lactose (lactose content 3.92 g/100 g). Conclusion “Turning waste into treasure” of traditional sour whey is directly related to the increase of herdsmen's income. The membrane separation method provides a new solution for its comprehensive utilization.

membrane separation  /  traditional sour whey  /  comprehensive utilization
Jing MA, Yuan-Sheng GUO, Ri-Di GA, Li-Shan SUN, Chun-Dong LI, Ri HU, Guo-Qiang LIU, Fang XIAO, Xin-Yu ZANG, Liang GUO. Comprehensive utilization and nutrient analysis of traditional sour whey based on composite membrane separation technology[J]. Journal of Food Safety & Quality, 2025 , 16 (2) : 138 -146 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241014009
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Year 2025 volume 16 Issue 2
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241014009
  • Receive Date：2024-10-14
  • Online Date：2025-07-21
  • Published：2025-01-25
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  • Received：2024-10-14
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Affiliations
    1. Xilingol Vocational College, Xilinhot 026000, China
    2. Xilingol Food Science and Testing Experimental Center (Xilingol Agricultural and Animal Products Testing Center), Xilinhot 026000, China
    3. Zhenglanqi Changhong Dairy Factory, Xilinhot 026000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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