Fjölrit RALA - 22.03.1979, Qupperneq 20

-14-
In order to remove skyr droplets, Ag was stored for 3
days after which the liquid was suctioned off the sur-
face and then centrifuged. This treatment caused a
decrease in the protein content from 8.9 g/1 to 8.2 g/1
or 7.9% after centrifugation.
Dry Matter:
The amount of dry matter in whey and conc. whey was
determined. Measurements were done on A^-A^, A^g, A^ and
A^g-A^j, and also on milk and skyr. The results are shown
in table 9.
• The amount of dry matter in whey seems to vary consider-
ably or from 5.12 to 5.80%. The average amount is 5.30%,
i.e. 43% of the dry matter is discarded annually.
• If the dry matter content of A^ and A^ are compared, it
is clear that 8.2% of the dry matter passes through the
membrane into the filtrate in the production of 25%
conc. whey.
• The flow of 1 liter of whey which passes through the
column and is centrifuged is shown in flow diagram 1.
Calculations are in accordance with 5.25% dry matter
in the whey.
Flow Diagram 1. Dry Matter (2 5-% concentrate)
skyr whey
52.5g dry matter
reverse concent^ate centri-
osmosis A 48.2g dry matter fuge
Durified conc
yc.
45.5g dry mattef
filtrate
4.3g dry matter
A comparison of the results for Ag and A^ shows that
5.5% of the dry matter in Ag is lost when Ag is cen-
trifuged. If we follow 1 1 of the whey in flow diagram
1, it can be seen that 13.3% of the original dry matter
has been lost during the treatment.