Riera Francisco, González Pablo, Muro Claudia
Department of Chemical and Environmental Engineering,University of Oviedo,Julián Clavería 8, 33006 Oviedo (Asturias),Spain.
Department of Chemical Engineering and Research,Instituto Tecnológico de Toluca,Toluca,México.
J Dairy Res. 2016 Feb;83(1):96-103. doi: 10.1017/S0022029915000679.
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.
甜奶酪乳清已被用于在不添加牛奶的情况下获得乳清奶酪。预处理后的乳清通过纳滤（NF）以不同的浓缩比（2、2.5和2.8）或通过反渗透（RO）（2至3次）进行浓缩。浓缩后，用乳酸将乳清酸化至最终pH值为4.6 - 4.8，并加热至85至90°C之间的温度。收集凝固部分（上清液）并在4小时内自由沥干。计算了最终产品中的奶酪乳清产量以及蛋白质、脂肪、乳糖和灰分的回收率。膜预浓缩步骤导致乳清奶酪产量增加。将产品的最终成分与传统奶酪乳清制造产品（无膜浓缩）进行了比较。最终发现奶酪产量在5%至19.6%之间，高于使用传统“Requesón”工艺所获得的产量。
