ELECTROCHEMICAL COAGULATION OF WHEY-PROTEIN

This paper explores the possibility of using electrochemical coagulati on (EC) directly to extract protein from cheese whey. Different flow c onfigurations for EC were used. The configuration, where the solution first flows through the anode compartment and, after separation of the coagulum, flows through the cathode compartment, was most effective, giving a reduction in protein content of 73.8%. The efficiency of EC w as compared to chemical coagulation. Some explanations for the high ex traction rates found for the EC process are presented.