Resumo

BEJARANO-TORO, Edinson; SEPULVEDA-VALENCIA, José Uriel  e  RODRIGUEZ-SANDOVAL, Eduardo. Use of Ultrafiltration Technology to Concentrate Whey Proteins after White Cheese Manufacturing. Rev. Fac. Nac. Agron. Medellín [online]. 2022, vol.75, n.2, pp.9961-9969.  Epub 31-Maio-2022. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v75n2.98600.

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%.

Palavras-chave : Cheese manufacturing; Protein concentrate; Ultrafiltration membrane technology; Whey.

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