MARQUES, D.I.D; http://lattes.cnpq.br/8505899674778218; MARQUES, Diego Isaias Dias.
Résumé:
The serum from goat milk sub product from the manufacture of cheese contains:
proteins, lactose, salts and vitamins. It is important to make use of goat milk serum in
order to preserve the environment. Also, to make use of the waste whey, adds value
and increases the economy. Moreover, it could be an alternative to economic
exploitation of the potential of the semi arid region of Paralba. Many studies related
to the concentrations of the constituents of whey by ultrafiltration are found in the
literature, but few are related to goat's milk, which has some distinct characteristics of
bovine milk. The objective of this study was to obtain the concentrated whey goat
through the process of ultrafiltration (UF) and then remove as much of the salt and
lactose present in the concentrate through the process of global Diafiltration (DF).
The dependent variables studied in the full factorial design were: pH and inlet
pressure. The independent variables were: the permeate flow, concentration factor
proteins, retention factor protein, lactose concentration and electrical conductivity.
The kinetics of these independent variables concentration was also monitored as a
function of volume, final concentration in the UF process. The process of removing
salt and lactose was achieved in two cycles DF series. The results showed that the
permeate flow decreased during the experiment. It was possible to concentrate 4.17
times the proteins present in serum, the membrane obtained an optimal average of
retention reaching 98%. The dependent variables did not significantly influence the
responses of the permeate flux and concentration factor proteins, within the range
studied and DF was efficient by reducing the concentration of lactose in concentrated
overall 50.2 g / L to 11.6 g/L and electrical conductivity decreased from 5.2 to 1.3
mS/cm.