Macedo Antónia, Monteiro Joana, Duarte Elizabeth
Escola Superior Agrária, Polytechnic Institute of Beja, Rua Pedro Soares, Ap. 6158, 7801-908 Beja, Portugal.
LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Membranes (Basel). 2018 Nov 20;8(4):114. doi: 10.3390/membranes8040114.
The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 °C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 × 10⁶ Pa and a circulation velocity of 1.42 m·s, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 × 10⁶ Pa and a circulation velocity of 0.94 m·s, until a VCF of 2.0. From the results, it was concluded that osmotic pressure was the most important factor affecting the performance of the process. In both cases, the final permeates had a much lower organic load and its future use in the process of cheese making should be evaluated.
由于特种绵羊和山羊奶酪生产过程中产生的羊奶具有公认的营养和药用价值，其奶酪乳清的产量正在显著增长。然而，所产生的大部分奶酪乳清并无用途，从而引发了环境问题。这项工作聚焦于研究纳滤过程从绵羊和山羊奶酪乳清中回收超滤渗透物的性能。纳滤实验在25℃下，使用纳滤（NF）膜以全循环和浓缩模式进行。绵羊奶酪乳清超滤渗透物的纳滤在3.0×10⁶ Pa的压力和1.42 m·s的循环速度下进行，直至体积浓缩因子（VCF）达到2.5。山羊奶酪乳清超滤渗透物的纳滤在2.0×10⁶ Pa的压力和0.94 m·s的循环速度下进行，直至VCF达到2.0。从结果得出，渗透压是影响该过程性能的最重要因素。在这两种情况下，最终的渗透物有机负荷都低得多，应评估其在奶酪制作过程中的未来用途。
