Fjölrit RALA - 22.03.1979, Qupperneq 21

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• Figure 2 shows the dry weight of Aig_A2;i‘
weights of the filtrates are also shown as well as
the loss in dry weight during production of the re-
spective conc. wheys.
Ash:
The ash content of A^-A^, Ai3_A23’ mlll< and skyr was
determined. The results are shown in table 10.
• The results show that the ash content of whey varies
from 0.6 to 0.76%.
• If the ash content of A^ and A^ are compared it can
be seen that 11% of the ash has passed into the fil-
trate. During centrifugation, 3.3% of the ash is
lost additionally.
• The flow for ash in 1 1 of whey which passes through
the column and is then centrifuged, is shown in flow
diagram 2. Calculations are for 0.7% ash in the whey
Flow Diagram 2. Ash (25% concentrate)
sk'yr whey reverse concentrate centn- purified conc.
7g ash ^ Dsmosis 6.2g ash' fuge 6.0g ash ^
filtrate
> r o- 8g ash
■ The total loss in ash is therefore 14.3% during pro-
duction of conc. whey used to mix with fruit juices.
Minerals:
The minerals calcium, magnesium, potassium, sodium and
phosphorus were measured in A^-A^, A33_A2i> roilk and skyr
in mg/kg. The results are shown in table 11.
• A comparison of the individual measurements is done
in table 12, and shows considerable variation in the