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Title: Valorization of goat cheese whey through an integrated process of ultrafiltration and nanofiltration
Authors: Macedo, Antónia
Azedo, David
Duarte, E.
Pereira, C.
Keywords: Goat cheese whey
Dilution mode
Otimização de processos de membrana
Issue Date: 28-Jun-2021
Publisher: MDPI
Citation: Macedo, A., Azedo, D., Duarte, E. & Pereira, C. (2021). Valorization of goat cheese whey through an integrated process of ultrafiltration and nanofiltration. Membranes, 11(7), 1-12.
Abstract: Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic load, adequate treatment is necessary before its disposal. Additionally, the recent growing interest in caprine products, attributed to their specific nutritional and nutraceutical characteristics, such as the lower allergenicity of their proteins and higher content of oligosaccharides, compared with bovine products, made the recovery of goat cheese whey a challenge. In this study, an integrated process for the recovery of sweet goat whey components was carried out. It includes filtration, centrifugation and pasteurization, followed by sequential membrane processes, ultrafiltration/dilution, nanofiltration of ultrafiltration permeates in dilution mode and the concentration/dilution of nanofiltration retentates. Ultrafiltration was performed with membranes of 10 and 1 kDa. Membranes of 10 kDa have higher permeate fluxes and, in a single stage of dilution, allowed for better protein retention and higher lactose purity, with a separation factor of 14. The concentration of lactose
Peer reviewed: yes
ISSN: 2077-0375
Publisher version:
Appears in Collections:D-TCA - Artigos em revistas indexadas à WoS/Scopus

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