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Whey cheese: membrane technology to increase yields.

Francisco Riera1, Pablo González1, Claudia Muro2

  • 1Department of Chemical and Environmental Engineering,University of Oviedo,Julián Clavería 8, 33006 Oviedo (Asturias),Spain.

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|February 13, 2016
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Summary
This summary is machine-generated.

Concentrating sweet cheese whey using membrane filtration before processing significantly increases whey cheese yield. This method improves yield compared to traditional methods, offering a more efficient way to produce whey cheese.

Keywords:
Ricotta cheesenanofiltrationreverse osmosiswhey concentration

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Area of Science:

  • Dairy Science and Technology
  • Food Engineering
  • Bioprocessing

Background:

  • Sweet cheese whey is a byproduct of cheese production.
  • Traditional methods for producing whey cheese, like the 'Requesón' process, have limitations in yield.
  • Optimizing whey processing can enhance the recovery of valuable components.

Purpose of the Study:

  • To investigate the impact of membrane pre-concentration on whey cheese production.
  • To compare the yield and recovery of components in whey cheese produced with and without membrane pre-concentration.
  • To evaluate the efficiency of nanofiltration (NF) and reverse osmosis (RO) in concentrating whey for cheese making.

Main Methods:

  • Sweet cheese whey was concentrated using nanofiltration (NF) at ratios of 2, 2.5, and 2.8, or reverse osmosis (RO) 2-3 times.
  • Concentrated whey was acidified with lactic acid to pH 4.6-4.8 and heated to 85-90 °C.
  • The coagulated supernatant was collected and drained for 4 hours to determine yield and component recovery.

Main Results:

  • Membrane pre-concentration significantly increased the yield of whey cheese.
  • Final cheese yields ranged from 5% to 19.6%, exceeding those from the traditional 'Requesón' process.
  • Calculations were performed for whey cheese yield and the recovery of protein, fat, lactose, and ash.

Conclusions:

  • Membrane pre-concentration, using NF or RO, is an effective method to enhance whey cheese yield.
  • This optimized process offers a more efficient alternative to traditional whey cheese production methods.
  • The study demonstrates improved recovery of key components in whey cheese through membrane technology.