Obtenção de concentrados do soro do leite caprino por ultrafiltração.

Abstract

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.