Ana Sofia Figueiredo
CeFEMA/Chemical Engineering Department, Instituto Superior Técnico, Universidade de Lisboa, Lisboa, Portugal; Instituto Superior de Engenharia de Lisboa, Instituto Politécnico de Lisboa, Lisboa, Portugal
[ 1 ] - Optimization of Cheese Whey Ultrafltration/Diafltration for the Production of Beverage Liquid Protein Concentrates with Lactose Partially Removed
The processing of cheese whey pre-concentrated by reverse osmosis is carried out through ultrafiltration in diafiltration mode to produce whey protein concentrates with lower lactose content to be incorporated in beverages. The initial cheese whey protein and lactose contents are 2.13g/100g and 13.22g/100g, respectively.The commercial membranes, GR95PP, supplied by Alfa Laval, Denmark, we...
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