Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/64392
Type: Artigo de periódico
Title: Effect of pH and heat treatment of cheese whey on protein retention and ultrafiltration permeate flow rate
Author: Fachin, L
Viotto, WH
Abstract: The effect of pH (6-7) and heat treatment (70-80 degrees C/2 min) of sweet cheese whey on the coefficient of protein retention and on the permeate flow rate was studied by response surface methodology (RSM). During whey ultrafiltration (UF), the permeate flow rate decreased slightly with intensification of the heat treatment. A quadratic relationship between flow rate and pH was observed. The best region was found to be between pH 5.9 and 6.5 with a heat treatment of 68 degrees C/2 min, the maximum being at pH 6.2. The flow rate was correlated with whey protein denaturation and WPC ash content, being highest with the lowest WPC ash content and protein denaturation. Permeate flow rate was extremely low at pH 7, probably due to a higher influence of the calcium salts as evidenced by the higher values of WPC ash content. When the pH was decreased from 7 to near 6, the permeate flow rate was more influenced by the behavior of protein denaturation.
Country: Alemanha
Editor: A V A Agrarverlag
Rights: fechado
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

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