Ultrafiltración tangencial de lactosuero de queso fresco pasteurizado

Abstract

Introduction. Ultrafiltration is a technological process that allows concentrating components of high nutritional value in food liquids. Objective. To study the tangential ultrafiltration in pasteurized fresh cheese whey. Materials and methods. Microfiltered whey was subjected to tangential ultrafiltration applying two pressures 1 and 1.5 Bar (PTM), with a 50 kDa membrane, determining permeate flow (JP), transmembrane pressure (PTM), volumetric retention factor (FRV). pH analysis, soluble solids, titratable acidity, protein, and lactose were carried out to the feed, permeate and retention currents. Results. The maximum JP with 1 Bar (PTM) was 49.5 L/hm² ± 2.12, and the minimum of 33.6 L/hm² ± 2.12; for the pressure of 1.5 Bar the maximum JP was 60 L/hm² ± 0.00, and the minimum of 39 L/hm² ± 4.24. The FRV for pressures 1 and 1.5 bar (PTM) was 1.13 and 1.08 respectively. The results of the pH analysis did not show significant differences between the currents and pressures. The titratable acidity for both pressure 1 and 1.5 Bar (PTM) showed significant difference between feed and retained, as for soluble solids. The protein results for the 1 Bar and 1.5 Bar (PTM) pressures showed significant differences in the different currents. The lactose did not present significant differences between the currents. Conclusions. With the established working parameters, it was not possible to concentrate a significant amount of protein but with batch concentration and the same parameters will be possible to obtain a whey protein concentrate.