Application of ultrafiltration for valorization of ovine cheese whey

Procedia Engineering

Volumn 44, Issue , 2012, Pages 1949-1950

  Macedo, A ^a   Pinho, M ^b   Duarte, E ^c  

^a INSTITUTO POLITÉCNICO DE BEJA   (Portugal)

^b INSTITUTO SUPERIOR TÉCNICO   (Portugal)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Ovine cheese whey; Ultrafiltration; Volume concentration factor; Whey cheeses

Indexed keywords

EID: 84891935853     PISSN: 18777058     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1016/j.proeng.2012.09.005     Document Type: Conference Paper

References (6)

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2. Pereira, C.D., Diaz, O., Cobos, A. (2007). Impact of ovine whey protein concentrates and clarification by-products on the yield and quality of whey cheese. Food Technol. Biotechnol 45 (1)32-37.
3. Assenat, L. (1985). Le lait de brebis: composition et proprietes. In "Laits et Produits Laitiers: vache, brebis, chevre" (Luquet, F. M. ed.) Technique et Documentation Lavoisier, Paris, France.
4. Pereira, C.D., Diaz, O., Cobos, A. (2002). Valorization of by-products from ovine cheese manufacture: clarification by thermocalcic precipitation/microfiltration before ultrafiltration. International Dairy Journal (12) 773-783.
5. Cheryan, M. (1998). Ultrafiltration and microfiltration handbook, 2nd ed. CRC Press, Florida, USA.
6. Macedo, A., Duarte, E., Pinho, M. N., The role of concentration polarization in ultrafiltration of ovine cheese whey, J. Memb. Sci. 381 (2011) 34-40.