INSTRUMENTAL EVALUATION A CHEESE TEXTURE MADE FROM CONCENTRATED WHEY BY ULTRAFILTRATION
Abstract
The whey is a liquid residue of the dairy industry which is removed by cheese makers;
concentration using ultrafiltration has been an alternative to its use. The objectives of this
study were produce a cheese from whey concentrated by ultrafiltration and instrumentally
evaluate cheese texture using the texture profile analysis (TPA) and uniaxial compression.
In this paper the whey is concentrated on an ultrafiltration system capacity of 5 L under
the following conditions: pressure of 2,5 bar, 25 ° C, the permeate outflow of 0,33 kg/h
ceramic membrane with pore size of 50 nm. The concentrated whey used in the manufacture
of cheese using different percentages of replacement and they were evaluated; the results
showed cheeses soft with low fat.
Downloads
Copyright (c) 2015 Sociedad Química del Perú
This work is licensed under a Creative Commons Attribution 4.0 International License.
Revista Arbitrada
Derechos reservados: Prohibido el uso total o parcial del material de esta revista sin indicar la fuente de origen.
Nota: Las referencias comerciales que aparecen en los trabajos no constituyen una recomendación de la
Sociedad Química del Perú
