Keywords
Milk
Protein
Stretched-curd cheese
Filtration
Membrane
Concentration Leche
Proteína
Queso hilado
Filtración
Membrana
Concentración
Protein
Stretched-curd cheese
Filtration
Membrane
Concentration Leche
Proteína
Queso hilado
Filtración
Membrana
Concentración
How to Cite
González-Téllez, J. C., Malina Malagón, G. A., Hernández Ordoñez, Y. T., Garnica Corrales, F. L., Mantilla Alvarez, Y., & Muvdinova, C. J. (2017). Influence of fresh milk filtration using membranes on the production of stretched-curd cheese. Revista Integra: Investigación Aplicada, Desarrollo Tecnológico E Innovación, 6, 61–80. https://doi.org/10.23850/24628034.1120
Abstract
Fresh whole milk and semi-skimmed milk were filtered using MF and UF membrane technology, as a strategy for the concentration of milk proteins aimed at production of stretched-curd cheese. Ceramic membranes of different pare sizes (0,4S IJm, 0,2 IJm, 300 kDa, lSO kDa, SO kDa and 8 kDa) were used to evaluate the influence of this parameter over productivity and selectivity. For filtration of semi-skimmed milk (1,1% w/w fat) 300 kDa and 0,2 1-1m membranes showed the highest permeabilities of 167±69 kg m-z h-1 and 71,9±42kg m-z h-1 and protein retention percentages of 89,98% and 89,08%, respectively. Tests with whole milk showed lower productivity during filtration for the evaluated pare diameters under the same operating conditions.References
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