DYNA

Sánchez, G., Garzón, M., Gil, M., Giraldo, F., Cardona, L. and Ramírez, M., Aprovechamiento del suero lácteo de una empresa del norte antioqueño mediante microorganismos eficientes. Producción + Limpia [Online]. 4(2), pp. 65-74, 2012. Disponible en: https://www.researchgate.net/publication/277045268_Aprovechamiento_del_suero_lacteo_de_una_empresa_del_norte_antioqueno_mediante_microorganismos_eficientes

Álvarez-Mira, M., Caracterización fisicoquímica diferentes tipos lactosueros producidos en Colanta, Tesis de Grado, Facultad de Ingeniería, Corporación Universitaria Lasallista, Colombia, 2013, 42 P.

López, R., Becerra, M. and Borrás, L., Caracterización físico-química y microbiológica del lactosuero del queso Paipa. Ciencia y Agricultura, 15(2), pp. 99-106, 2018. DOI: 10.19053/01228420.v15.2

Varghese, S., Kolpe, R. and Amarinder, B., Development of whey-fruit-based energy drink mixes using D-optimal mixture design. International. Journal of Food Science and Technology, 48(4), pp. 742-748, 2013. DOI: 10.1111/ijfs.12022

Muset, G. y Castells, M., Compilación, valorización del lactosuero [en línea], Instituto Nacional de Tecnología Industrial - INTI, Argentina, 2017. ISBN 978-950-532-341-8

Williams-Mena, P., Formulación y elaboración de dos bebidas refrescantes con base en suero dulce de queso fresco y sabores de frutas, Tesis de Grado, Zamorano, Honduras, 2002, 43 P.

Almécija, M., Ibáñez, R., Guadix, A. and Guadix, E., Effect of pH on the fractionation of whey proteins with a ceramic ultrafiltration membrane. Journal of Membrane Science, 288(2), pp. 28-35, 2007. DOI: 10.1016/j.memsci.2006.10.021

Sanmartín-Estrada, B., Aprovechamiento del suero de quesería de origen caprino mediante la obtención de concentrados de proteínas séricas y subproductos de clarificación. Estudios de sus propiedades tecnológicas, Tesis Dr., Facultad de Ciencias, Universidad Santiago de Compostela, España, 2010, 284 P.

Chacon, A., Tecnologías de membranas en la agroindustria láctea. Agronomía Mesoamericana, 17(002), pp. 243-263, 2006. DOI: 10.15517/am.v17i2.5164

Steinhauer, T., Schwing, J., Krauß, S. and Kulozik, U., Enhancement of ultrafiltration-performance and improvement of hygienic quality during the production of whey concentrates. International Dairy Journal, 45, pp. 8-14, 2015. DOI: 10.1016/j.idairyj.2015.01.010

Hernández, M. y Velez, J., Suero de leche y su aplicación en la elaboración de alimentos funcionales. Temas Selectos de Ingeniaría de Alimentos, [en línea]. 8(2), pp. 13-22, 2014. Disponible en: http://web.udlap.mx/tsia/files/2015/05/TSIA-82-Hernandez-Rojas-et-al-2014.pdf

Parra, R., Lactosuero: importancia en la industria de alimentos. Revista Facultad Nacional de Agronomía, [en línea]. 62(1), pp. 4967-4982, 2009. Disponible en: http://www.scielo.org.co/pdf/rfnam/v62n1/a21v62n1.pdf

Bacenetti, J., Bava, L., Schievano, A. and Zucali, M., Whey protein concentrate (WPC) production: environmental impact assessment. Journal of Food Engineering, 224, pp. 139-147, 2018. DOI: 10.1016/j.jfoodeng.2017.12.018

Baldasso, C., Barros, T. and Tessaro, I., Concentration and purification of whey proteins by ultrafiltration. Desalination, 278, pp. 381-386, 2011. DOI: 10.1016/j.desal.2011.05.055

Foegeding, E.A., Luck, P. and Vardhanabhuti, B., Milk protein products/whey protein products. Encyclopedia of Dairy Sciences. Academic Press, San Diego, USA, 2011.

Kelly, P., Membrane separation, [online], Encyclopedia of Dairy Sciences, 2003 [consulted on: Julio 2018], available at: 10.1016/b0-12-227235-8/00290-x

Pan, K., Song, Q., Wang, L. and Cao, B., A study of demineralization of whey by nanofiltration membrane. Desalination, 267(2-3), pp. 217-221, 2011. DOI: 10.1016/j.desal.2010.09.029

Zhao, L., Zhao, H., Nguyen, P., Li, A., Jiang, L., Xia, Q., Rong, Y., Qiu, Y. and Zhou, J., Separation performance of multi-components solution by membrane technology in continual diafiltration mode. Desalination, 322, pp. 113-120, 2013. DOI: 10.1016/j.desal.2013.05.016

Agudelo-Chaparro, J., Microencapsulación de Lactobacillus rhamnosus ATCC 7469 mediante secado por aspersión usando proteínas de lactosuero dulce. Tesis Dr., Universidad Nacional de Colombia, Medellín, Colombia, 2018.

Román, A., Wang, J., Csanádi, J., Hodúr, C. and Vatai, G., Partial demineralization and concentration of acid whey by nanofiltration combined with diafiltration. Desalination, 241, pp. 288-295, 2009. DOI: 10.1016/j.desal.2007.12.054

Alexander, M., Nieh, M., Ferrer, M. and Corredig, M., Changes in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron Scattering. The Journal of Dairy Research, 78, pp. 349-356, 2011. DOI: 10.1017/S0022029911000409

Bonnaillie, L.M. and Tomasula, P.M., Whey protein fractionation. In: Onwulata, C.I. and Huth, P.J., Eds., Whey processing, functionality and health benefits, Wiley Online Library, 2009, pp. 15-38. DOI: 10.1002/9780813803845.ch2

Prudencio, E., Muller, C., Fritzen, C., Amboni, R. and Petrus, J., Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese. Food Research International, 56, pp. 92-99, 2014. DOI: 10.1016/j.foodres.2013.12.017

Butylina, S., Luque, S. and Nyström, M., Fractionation of whey-derived peptides using a combination of ultrafiltration and nanofiltration. Journal of Membrane Science, 280(2), pp. 418-426, 2006. DOI: 10.1016/j.memsci.2006.01.046

Tunick, M., Whey protein production and utilization: a brief history. In: Onwulata, C.I. and Huth, P.J., Eds., Whey processing, functionality and health benefits, Wiley Online Library, 2009, pp. 1-13. DOI: 10.1002/9780813803845.ch1

Onwulata, C., Milk Whey processes: current and future trends, In: Onwulata, C.I. and Huth, P.J., Eds., Whey processing, functionality and health benefits, Wiley Online Library, 2009, pp. 369-389. DOI: 10.1002/9780813803845.ch14

Barba, D., Beolchini, F., Cifoni, D. and Veglio, F., Whey protein concentrate production in a pilot scale two-stage diafiltration process. Separation Science and Technology, 36(4), pp. 587-603, 2001. DOI: 10.1081/SS-100102948

Tamara-Castro, C., Aprovechamiento industrial del lactosuero, Tesis de Grado, Facultad de Ingeniería, Universidad de Córdoba, Colombia, 2015, 83 P.

Jelemenský, M., Paulen, R., Fikar, M. and Kovács, Z., Time-optimal operation of multi-component batch diafiltration. Computers and Chemical Engineering, 83, pp. 131-138, 2015. DOI: 10.1016/j.compchemeng.2015.05.029

Sen, D., Roy, A., Bhattacharya, A., Banerjee, D. and Bhattacharjee, C., Development of a knowledge-based hybrid neural network (KBHNN) for studying the effect of diafiltration during ultrafiltration of whey. Desalination, 273(1), pp. 168-178, 2011. DOI: 10.1016/j.desal.2010.10.038

Paulen, R., Fikar, M., Foley, G., Kovács, Z. and Czermak, P., Optimal feeding strategy of diafiltration buffer in batch membrane processes. Journal of Membrane Science, 412, pp. 160-172, 2012. DOI: 10.1016/j.memsci.2012.04.028

Sluková, M., Hinková, A., Henke, S., Smrž, F., Lukačíková, M., Pour, V. and Bubník, Z., Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation. Journal of Food Engineering, 172, pp. 38-47, 2016. DOI: 10.1016/j.jfoodeng.2015.03.023

Ferrer, M., Alexander, M. and Corredig, M., Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration. LWT - Food Science and Technology, 59, pp. 173-180, 2014. DOI: 10.1016/j.lwt.2014.04.037

Wolz, M. and Kulozik, U., Thermal denaturation kinetics of whey proteins at high protein concentrations. International Dairy Journal, 49, pp. 95-101, 2015. DOI: 10.1016/j.idairyj.2015.05.008

De Souza, R., Bergamasco, R., da Costa, S., Feng, X., Bernardo, H. and Gimenes, M., Recovery and purification of lactose from whey. Chemical Engineering and Processing: Process Intensification, 49(11), pp. 1137-1143, 2010. DOI: 10.1016/j.cep.2010.08.015