Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products
- 31 July 2004
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 18 (4), 601-610
- https://doi.org/10.1016/j.foodhyd.2003.10.003
Abstract
Functionality (solubility, emulsifying and foaming properties) of ovine cheese whey and deproteinized whey (Sorelho) protein concentrates was evaluated. Both by-products of ovine cheese manufacture were clarified by thermocalcic precipitation and microfiltration using two pore size membranes (0.65 and 0.20 μm). Next, they were ultrafiltrated/diafiltrated, and then, the liophilization of the corresponding retentates was carried out. The functionality of these powders, as well as that of untreated ultrafiltrated whey protein concentrate (WPC) and microfiltration retentates powders, was evaluated.Keywords
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