Delactosed permeate as a dairy processing co-product with major potential value: a review

Diana Oliveira, Ritika Puri, Mark A. Fenelon, James A. O'Mahony

Research output: Contribution to journalReview articlepeer-review

21 Citations (Scopus)

Abstract

Delactosed permeate (DLP) is the co-product generated during the separation of pre-crystallised lactose from milk and whey permeates. DLP production has grown with the increased production of high protein content ingredients such as whey protein concentrates and isolates. Although DLP is nutritionally rich, with approximately 0.5-1.5, 68-70, 9-10 and 8-9 g/100 g dry matter of protein, total sugars, total mineral and organic acids, respectively, it is still currently underutilised, mostly for animal feed or energy production. There are a number of novel, promising and sustainable DLP-derived food and non-food applications which are the subject of current research. Therefore, there exists the opportunity to exploit this dairy co-product in the development of new value-added ingredients. In this comprehensive review, DLP production, processing challenges and potential applications are discussed, along with identification and assessment of selected strategies for the valorisation of DLP.
Original languageEnglish
Pages (from-to)999-1008
Number of pages10
JournalInternational Journal of Food Science and Technology
Volume54
Issue number4
DOIs
Publication statusPublished - 21 Dec 2018
Externally publishedYes

Keywords

  • By-product
  • Dairy processing
  • Delactosed permeate
  • Lactose
  • Valorisation

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