Recovery of valuable products such as proteins and lactose from dairy industry effluents offers promise due to the value addition and reduction in the environmental concerns. The current work deals with understanding the effects of application of different pre-treatment approaches as thermal, sonication and thermosonication on the recovery of lactose from paneer (cottage cheese) whey using actual commercial samples procured locally. Ultrasonic horn (20 kHz) with varying power levels over the range of 100 W to 250 W has been used with different levels of ultrasonic exposure for ultrasound and thermosonication experiments. Ultrafiltration has been subsequently used for the separation of proteins and lactose from whey followed by anti-solvent sonocrystallization of lactose using ethanol. Combined pretreatment using ultrasound and heating resulted in maximum recovery as 94.59±1.26%. Detailed understanding into the effect of different pretreatment conditions allowed for maximizing the recovery of lactose. Overall present work has clearly established that pretreatment using ultrasound in combination with thermal treatment results in enhanced recovery of lactose from whey.

由于增值和减少了对环境的关注，从乳制品工业废水中回收有价值的产品（例如蛋白质和乳糖）提供了希望。当前的工作涉及了解使用本地采购的实际商业样品，采用不同的预处理方法（如热，超声和热超声处理）对从芝士（山寨奶酪）乳清中回收乳糖的影响。功率在100 W至250 W范围内变化的超声波喇叭（20 kHz）已用于不同水平的超声波暴露，用于超声和热超声实验。超滤随后已用于从乳清中分离蛋白质和乳糖，然后使用乙醇将乳糖反溶剂声结晶。超声和加热相结合的预处理导致最大回收率为94.59±1.26％。对不同预处理条件的影响的详细了解可最大程度地提高乳糖的回收率。总体上，目前的工作已经明确地确定了使用超声波与热处理相结合的预处理可以提高乳清中乳糖的回收率。