Kilic M, Lindsay R C
Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Turkey.
J Dairy Sci. 2004 Dec;87(12):4001-3. doi: 10.3168/jds.S0022-0302(04)73540-7.
The recovery of species-related conjugated sheep-like flavored alkylphenols from Manchego-type cheese whey by ultrafiltration was investigated. Concentrations of conjugated alkylphenols were similar in the various fractions of whey permeate collected during ultrafiltration, and this was interpreted as a reflection of their high water solubility. About 49 and 62% of conjugated 3- and 4-ethylphenols and p- and m-cresols in sheep's milk cheese whey, respectively, were recovered in the permeate after ultrafiltration with a volume concentration factor of 5.4. Cheese whey retentate correspondingly contained 38 and 28% of conjugated 3- and 4-ethylphenols and p- and m-cresols from the original whey, respectively. Permeate fractions from sheep's milk cheese whey were combined, concentrated by vacuum evaporation, and lactose was partially removed by crystallization and filtration to obtain an aqueous sheep-like flavor precursor concentrate.
研究了通过超滤从曼彻格类型奶酪乳清中回收与物种相关的共轭类绵羊风味烷基酚。超滤过程中收集的乳清渗透物的各个部分中，共轭烷基酚的浓度相似，这被解释为它们高水溶性的反映。在体积浓缩系数为5.4的超滤后，绵羊奶酪乳清中约49%和62%的共轭3-和4-乙基酚以及对甲酚和间甲酚分别在渗透物中被回收。奶酪乳清截留物相应地分别含有来自原始乳清的38%和28%的共轭3-和4-乙基酚以及对甲酚和间甲酚。将绵羊奶酪乳清的渗透物部分合并，通过真空蒸发浓缩，并通过结晶和过滤部分去除乳糖，以获得一种类绵羊风味前体浓缩水溶液。
