Use of Ultrafiltration Technology to Concentrate Whey Proteins after White Cheese Manufacturing

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dc.creatorEdinson Bejarano-Toro
dc.creatorJosé Uriel Sepúlveda-Valencia
dc.creatorEduardo Rodríguez-Sandoval
dc.date2022
dc.date.accessioned2026-07-07T03:30:13Z
dc.descriptionDairy 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%.
dc.formatapplication/pdf
dc.identifier0304-2847
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179975178009
dc.identifierhttps://www.redalyc.org/journal/1799/179975178009/
dc.identifierhttps://www.redalyc.org/journal/1799/179975178009/html/
dc.identifierhttps://www.redalyc.org/journal/1799/179975178009/179975178009.epub
dc.identifierhttps://www.redalyc.org/journal/1799/179975178009/movil
dc.identifier10.15446/rfnam.v75n2.98600
dc.identifier.urihttp://hdl.handle.net/123456789/435635
dc.languageen
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.redalyc.org/revista.oa?id=1799
dc.rightsRevista Facultad Nacional de Agronomía - Medellín
dc.sourceRevista Facultad Nacional de Agronomía - Medellín (Colombia) Num.2 Vol.75
dc.subjectAgrociencias
dc.titleUse of Ultrafiltration Technology to Concentrate Whey Proteins after White Cheese Manufacturing
dc.typeartículo científico

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Revista Facultad Nacional de Agronomía - Universidad Nacional de Colombia