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Whey cheese: membrane technology to increase yields

Published online by Cambridge University Press:  12 February 2016

Francisco Riera ,
Pablo González  and
Claudia Muro
Francisco Riera*
Affiliation:
Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo (Asturias), Spain
Pablo González
Affiliation:
Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo (Asturias), Spain
Claudia Muro
Affiliation:
Department of Chemical Engineering and Research, Instituto Tecnológico de Toluca, Toluca, México
*
*For correspondence; e-mail: far@uniovi.es
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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.

Keywords

Ricotta cheesewhey concentrationnanofiltrationreverse osmosis
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 1 , February 2016 , pp. 96 - 103
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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