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Use of Ultrafiltration Technology to Concentrate Whey Proteins after White Cheese Manufacturing
Uso de la tecnología de ultrafiltración para concentrar proteínas de suero después de la fabricación de queso blanco
DOI:
https://doi.org/10.15446/rfnam.v75n2.98600Keywords:
Cheese manufacturing, Protein concentrate , Ultrafiltration membrane technology, Whey (en)Fabricación de queso, Concentrado de proteínas , Tecnología de membranas de ultrafiltración , Lactosuero (es)
Dairy industry generates contamination due to whey dumping from the manufacture of coagulated products. Ultrafiltration technology has been extensively studied in acid whey; however, research on sweet whey ─which is obtained from the production of fresh white cheese (Campesino cheese)─ is scarce. The objective of this study was to concentrate sweet whey proteins by ultrafiltration and to evaluate the process conditions. A polyethersulfone membrane with a molecular weight cut-off of 10 kDa was used. The effect of volumetric concentration factor between 5 and 18, transmembrane pressure between 2.5 and 5 bar was evaluated on the permeate flow, protein retention coefficient, and retention yield using a response surface methodology. The process optimization was carried out in that same range. Protein and fat were concentrated and underwent ultrafiltration; however, a less stable system was obtained. A higher concentration of protein can result in more collisions between molecules, thus generating flocculation. Whey protein concentrates had 18.2% of total solids out of which protein represents 45%.
La industria láctea genera contaminación por el vertimiento de lactosueros resultantes de la elaboración de productos coagulados. La tecnología de ultrafiltración se ha estudiado ampliamente en suero ácido; sin embargo, la investigación es escasa en suero dulce, el cual se obtiene de la producción de queso blanco fresco (queso campesino). El objetivo de este estudio fue concentrar por ultrafiltración las proteínas de lactosuero dulce evaluando condiciones de proceso. Se usó una membrana de polietersulfona con tamaño molecular de corte de 10 kDa. El efecto del factor concentración volumétrico entre 5 y 18, y la presión transmembrana entre 2,5 y 5 bar fueron evaluados sobre el flujo de permeado, coeficiente de retención y rendimiento de retención de la proteína en una metodología de superficie de respuesta. En ese mismo rango se realizó la optimización del proceso. Las proteínas y grasas se concentraron aplicando ultrafiltración; sin embargo, se obtuvo un sistema menos estable ya que una mayor concentración de proteína puede resultar en más colisiones entre moléculas, generando floculación. El concentrado de proteína de suero tuvo 18,2% de sólidos totales, de los cuales la proteína representa el 45%.
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