A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environment...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-11-01
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| Series: | Membranes |
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| Online Access: | https://www.mdpi.com/2077-0375/8/4/114 |
| _version_ | 1797728495533555712 |
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| author | Antónia Macedo Joana Monteiro Elizabeth Duarte |
| author_facet | Antónia Macedo Joana Monteiro Elizabeth Duarte |
| author_sort | Antónia Macedo |
| collection | DOAJ |
| description | The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 °C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 × 10<sup>6</sup> Pa and a circulation velocity of 1.42 m·s<sup>−1</sup>, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 × 10<sup>6</sup> Pa and a circulation velocity of 0.94 m·s<sup>−1</sup>, until a VCF of 2.0. From the results, it was concluded that osmotic pressure was the most important factor affecting the performance of the process. In both cases, the final permeates had a much lower organic load and its future use in the process of cheese making should be evaluated. |
| first_indexed | 2024-03-12T11:14:51Z |
| format | Article |
| id | doaj.art-84f81452e55b4107bffd7ef7cbbf4b44 |
| institution | Directory Open Access Journal |
| issn | 2077-0375 |
| language | English |
| last_indexed | 2024-03-12T11:14:51Z |
| publishDate | 2018-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Membranes |
| spelling | doaj.art-84f81452e55b4107bffd7ef7cbbf4b442023-09-02T02:15:46ZengMDPI AGMembranes2077-03752018-11-018411410.3390/membranes8040114membranes8040114A Contribution for the Valorisation of Sheep and Goat Cheese Whey through NanofiltrationAntónia Macedo0Joana Monteiro1Elizabeth Duarte2Escola Superior Agrária, Polytechnic Institute of Beja, Rua Pedro Soares, Ap. 6158, 7801-908 Beja, PortugalInstituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, PortugalThe amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 °C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 × 10<sup>6</sup> Pa and a circulation velocity of 1.42 m·s<sup>−1</sup>, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 × 10<sup>6</sup> Pa and a circulation velocity of 0.94 m·s<sup>−1</sup>, until a VCF of 2.0. From the results, it was concluded that osmotic pressure was the most important factor affecting the performance of the process. In both cases, the final permeates had a much lower organic load and its future use in the process of cheese making should be evaluated.https://www.mdpi.com/2077-0375/8/4/114sheep cheese wheygoat cheese wheyultrafiltration permeatesnanofiltration performance |
| spellingShingle | Antónia Macedo Joana Monteiro Elizabeth Duarte A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration Membranes sheep cheese whey goat cheese whey ultrafiltration permeates nanofiltration performance |
| title | A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration |
| title_full | A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration |
| title_fullStr | A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration |
| title_full_unstemmed | A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration |
| title_short | A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration |
| title_sort | contribution for the valorisation of sheep and goat cheese whey through nanofiltration |
| topic | sheep cheese whey goat cheese whey ultrafiltration permeates nanofiltration performance |
| url | https://www.mdpi.com/2077-0375/8/4/114 |
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