Skip to main content
×
×
Home

Whey cheese: membrane technology to increase yields

  • Francisco Riera (a1), Pablo González (a1) and Claudia Muro (a2)
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.

Copyright
Corresponding author
*For correspondence; e-mail: far@uniovi.es
References
Hide All
AOAC 1996 Official Methods of Analysis, 16th edition. Vol. II, Maryland, USA
Carvalho, F, Prazeres, AR & Rivas, J 2013 Cheese whey wastewater: characterization and treatment. Science of the Total Environment 445–446 385396
Cuartas-Uribe, B, Alcaina-Miranda, MI, Soriano-Costa, E, Mendoza-Roca, JA, Iborra-Clar, MI & Lora-García, J 2009 A study of the separation of lactose from whey ultrafiltration permeate using nanofiltration. Desalination 241 244255
Di Pierro, P, Sorrentino, A, Mariniello, L, Giosafatto, CVL & Porta, R 2011 Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. LWT - Food Science and Technology 44 23242327
FIL-IDF 28A 1974 Determination of the lactose content of milk
Gilron, J, Gara, N & Kedem, O 2001 Experimental analysis of negative salt rejection in nanofiltration membranes. Journal of Membrane Science 185 223236
Kosikowski, F & Mistry, V 1997 Soft Italian Cheese-Mozzarella and Ricotta. Cheese and Fermented Milk Foods 1 174193
Mahran, G, Hammad, Y, Ahmed, N, Sayed, A & Abdel-Aziz, M 1998 Year Manufacture of Ricotta cheese from whey fortified with skimmilk powder using different acidulants. In Proceedings of the 7th Egyptian Conference for Dairy Science and Technology, Cairo, Egypt
Mangino, ME 1984 Physicochemical aspects of whey protein functionality. Journal of Dairy Science 67 27112722
Mathur, B & Shahani, K 1981 Ricotta cheese could be your best vehicle for whey. Dairy Field 164 110114
Modler, HW & Emmons, DB 2001 The use of continuous Ricotta processing to reduce ingredient cost in ‘further processed’ cheese products. International Dairy Journal 11 517523
Mulder, M 2000 Basic Principles of Membrane Technology, 2nd edition. London: Kluwer Academic Publishers
Nudda, A, Battacone, G, Bencini, R & Pulina, G 2004 Chapter 8: nutrition and milk quality. In Dairy Sheep Nutrition, pp. 129150 (Eds Pulina, G & Bencini, R). London: CABI Publishing
Pintado, ME, Macedo, AC & Malcata, FX 2001 Review: technology, chemistry and microbiology of whey cheeses. Food Science and Technology International 7 105116
Pizzillo, M, Claps, S, Cifuni, G, Fedele, V & Rubino, R 2005 Effect of goat breed on the sensory, chemical and nutritional characteristics of Ricotta cheese. Livestock Production Science 94 3340
Prudêncio, ES, Müller, CM, Fritzen-Freire, CB, Amboni, RDC & Petrus, JCC 2014 Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of Ricotta cheese. Food Research International 56 9299
Salvatore, E, Pes, M, Falchi, G, Pagnozzi, D, Furesi, S, Fiori, M, Roggio, T, Addis, M & Pirisi, A 2014 Effect of whey concentration on protein recovery in fresh ovine Ricotta cheese. Journal of Dairy Science 97 46864694
Schaep, J, Van der Bruggen, B, Vandecasteele, C & Wilms, D 1998 Influence of ion size and charge in nanofiltration. Separation and Purification Technology 14 155162
Streiff, P, Nilson, K, Duthie, A & Atherton, H 1979 Whey Ricotta cheese manufactured from fluid and condensed whey. Journal of Food Protection 42 552554
Suárez, E, Lobo, A, Álvarez, S, Riera, FA & Álvarez, R 2006 Partial demineralization of whey and milk ultrafiltration permeate by nanofiltration at pilot-plant scale. Desalination 198 274281
Suárez, E, Lobo, A, Álvarez, S, Riera, F & Álvarez, R 2009 Demineralization of whey and milk ultrafiltration permeate by means of nanofiltration. Desalination 241 272280
Weatherup, W 1986 Effect of processing variables on the yield and quality of Ricotta cheese. Dairy Industries International 51 4145
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Keywords

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed