Original scientific paper

Proteins precipitation from UF concentrated whey II

Ljubica Tratnik ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

Abstract

The whey was concentrated by means of ultrafiltration. Thus, the transportation of concentrates and the heat energy consumption for the coagulation of the proteins were reduced. Tests have shown that an economic whey concentration ratio was 1/4 to 1/10 of initial volume. The protein amount in relation to the native whey has increased twice, at the 1/4 concentration ratio, and 4-5 times at the 1/10 concentration ratio. The average yield of the albumin cheese was 2.3 % from the native whey, and no essential differences to the coagulation method or the concentration ratio (1/5 or 1/10). Produced albumin cheese can be consumed as a fresh cheese or with other food. Due to the high percentage of proteins and good quality characteristics it is a food of high nutritive value.

Keywords

whey; proteins precipitation; ultrafiltration

Hrčak ID:

116087

URI

https://hrcak.srce.hr/116087

Publication date:

2.11.1982.

Article data in other languages: croatian

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