A research project from the University of Copenhagen and Arla Foods Ingredients provides new molecular insights into lactose refining and points to untapped potential in dairy industry side-streams.

Side-streams from lactose production may contain far more valuable components than previously recognised. This is demonstrated by the research project MilkStreamValue, conducted in collaboration between the University of Copenhagen and Arla Foods Ingredients.

The researchers developed analytical methods that make it possible to map more than 100 low-molecular-weight compounds in whey permeate and in different process streams from lactose production. In total, 110 compounds were identified, of which 49 were quantified.

New findings in well-known streams
A particular focus of the project was on non-protein nitrogen compounds – known as NPN compounds – which represent a group of low-molecular-weight substances with potential as functional ingredients. In total, the researchers identified and quantified 37 NPN compounds, including amino acids, amino acid derivatives and nucleobases.

Of these, 19 were detected in whey permeate for the first time, while two compounds – norvaline and pyroglutamic acid – have never previously been described in dairy matrices.

Potential in side-streams
Whey is the largest co-product stream in the dairy industry and contains water, lactose, proteins, minerals and low-molecular-weight compounds. When whey is processed into lactose, several side-streams are generated that are currently only partly utilised.

According to the researchers, the detailed mapping of the molecular composition can help optimise lactose crystallisation, reduce losses in process streams and identify functional compounds for new food ingredients – thereby contributing to more efficient resource utilisation in the dairy sector.

The full research article can be read HERE.

By Maja Løvstrup
Photo: Danish Dairy Research Foundation