20.500.12556/DKUM-91261 Nanofiltration of the remaining whey after kefir grains’ cultivation Acid whey is derived from fresh cheese. The proteins were isolated by a monolithic ion-exchange column. The remaining whey fraction was used as a starter culture substrate of kefir grains. The aim of this work was, firstly, to study the possibility of column replacement by a UF membrane. If we succeeded, the concentrate would be used as a starter culture substrate of kefir grains. The second part of the research was to purify the remaining solution. The idea was to separate this solution to the permeate and the concentrate by nanofiltration. Further application of both filtration streams was tested as aqueous solutions or dried matter. Chemical and microbiological analyses were performed of both the permeate and the concentrate. The permeate analyses showed that lactose had been fully removed. The aqueous permeate was not stable, mainly due to an increase of total bacteria from 103 to 106 CFU/mL. Therefore, the permeate was spray-dried. The dry permeate was added to the moisture solution in different concentrations. The results showed that up to 0.5% of the dry permeate could be added to the moisturizing solution, with negligible changes in properties having the ability to inhibit acne growth. Anaerobic digestion of industrial sludge was performed with the addition of an aqueous concentrate, which showed improvement in anaerobic fermentation. kefir grain cultivation remaining whey nanofiltration kefirjeva zrna gojenje kefirjevih zrn sirotka nanofiltracija true false true MDPI Angleški jezik Slovenski jezik https://www.mdpi.com/journal/membranes © 2022 by the author Znanstveno delo 2024-12-05 11:12:05 2024-12-05 11:33:32 2025-04-17 13:57:43 0000-00-00 00:00:00 2022 0 0 Str. 1-14 št. 10, št. članka 993 Letn. 12 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2022-09-28 2022-10-10 2022-10-13 66 126168579 10.3390/membranes12100993 2077-0375 Simonic_2022_Nanofiltration_of_the_Remaining_Whey.pdf Simonic_2022_Nanofiltration_of_the_Remaining_Whey.pdf 1 582180416349AB701E71C533D4491E10 36da34808b5d5de36cf59023f7035b71d77f1bc734b45f2c09daa8d50b6b973f 1a9bfb00-b2f4-11ef-9aff-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=187120 https://doi.org/10.3390/membranes12100993 0 2e135a12-b2f4-11ef-9aff-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=187121 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0