Autor(es): Macedo, Antónia Teresa Zorro Nobre ; Monteiro, Joana Filipa Oliveira ; Azedo, David José Chaveiro da Silva ; Duarte, Elizabeth ; Pereira, Carlos Dias
Data: 2020
Identificador Persistente: http://hdl.handle.net/10400.5/23267
Origem: Repositório da Universidade de Lisboa
Assunto(s): cheese whey; lactose recovery; membrane processes; nanofiltration; ultrafiltration
Cheese whey, the co-product from cheese making processes, is a natural and cheap source of high value compounds, mainly proteins, small peptides, oligosaccharides, lactose, and minerals. Lactose is the main component (about 90%) of the dry extract of cheese whey. This carbohydrate has plenty of application in the food and pharmaceutical industries due to its relative low sweetening power, caloric value, and glycemic index. Besides, lactose is currently available for diverse physicochemical properties, namely particle size, bulk density, distribution, and flow characteristics, extending its use for a larger range of applications. Recovery of lactose from cheese whey can be carried out through different processes, such as membrane processes, crystallization, anti-solvent crystallization, and sonocrystallization. This chapter aims to furnish a deep insight into the performance of membrane processes for lactose recovery from cheese whey
