title: Whey cheese: membrane technology to increase yields.
abstract: Sweet cheese whey has been used to obtain whey cheese without the addition of milk. Pre-treated whey was concentrated by nanofiltration (NF) at different concentration ratios (2, 2.5 and 2.8) or by reverse osmosis (RO) (2-3 times). After the concentration, whey was acidified with lactic acid until a final pH of 4.6-4.8, and heated to temperatures between 85 and 90 °C. The coagulated fraction (supernatant) was collected and freely drained over 4 h. The cheese-whey yield and protein, fat, lactose and ash recoveries in the final product were calculated. The membrane pre-concentration step caused an increase in the whey-cheese yield. The final composition of products was compared with traditional cheese-whey manufacture products (without membrane concentration). Final cheese yields found were to be between 5 and 19.6%, which are higher than those achieved using the traditional 'Requesón' process.
authors: Department of Chemical and Environmental Engineering,University of Oviedo,Julián Clavería 8, 33006 Oviedo (Asturias),Spain.
authors: Francisco
authors: F
authors: Riera
authors: Department of Chemical and Environmental Engineering,University of Oviedo,Julián Clavería 8, 33006 Oviedo (Asturias),Spain.
authors: Pablo
authors: P
authors: González
authors: Department of Chemical Engineering and Research,Instituto Tecnológico de Toluca,Toluca,México.
authors: Claudia
authors: C
authors: Muro
mesh_terms: D002611:Cheese; D005511:Food Handling / Q000379:methods*; D000067796:Whey / Q000737:chemistry*
keywords: Ricotta cheese; nanofiltration; reverse osmosis; whey concentration