Processing and physico-chemical characterization of whole whey powder
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/299 |
Resumo: | The purpose of the present study was to produce and to characterize whey powder with high fat content resulting from whey with total content of fat and by lactose crystallization of the concentrated product. Whole whey used was resulting from Coalho type cheese production and vacuum evaporation, lactose crystallization and drying were undertaken at semi-industrial scale. Coalho type cheese is a fresh cheese, obtained by rennet coagulation without addition of starter culture, it has 36% w∙w-1 to 45.9% w∙w-1 of moisture and its productions leads to typical sweet whey. The whey powder composition was determined and the lactose crystallization process was described. Isotherms were constructed from equilibrium data established for whey powder and salt solutions with known water activity. The sodium concentration of the samples was determined by flame photometry. The conditions of production applied in this experiment using whole whey lead to the formation of lactose crystals presenting the recommended size and percentage of crystallization for whey powder production. The high fat concentration of the whole whey powder allows its application in the chocolate industry. The proposed method for the determination of Na in dried whey was analytically adequate. |
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Processing and physico-chemical characterization of whole whey powderPROCESSAMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE SORO EM PÓ INTEGRALFísico-química, química de lácteos; Concentrados, desidratados, soro;spray drying; crystallization; fat; sodiumsecagem por spray; cristalização; gordura; sódioThe purpose of the present study was to produce and to characterize whey powder with high fat content resulting from whey with total content of fat and by lactose crystallization of the concentrated product. Whole whey used was resulting from Coalho type cheese production and vacuum evaporation, lactose crystallization and drying were undertaken at semi-industrial scale. Coalho type cheese is a fresh cheese, obtained by rennet coagulation without addition of starter culture, it has 36% w∙w-1 to 45.9% w∙w-1 of moisture and its productions leads to typical sweet whey. The whey powder composition was determined and the lactose crystallization process was described. Isotherms were constructed from equilibrium data established for whey powder and salt solutions with known water activity. The sodium concentration of the samples was determined by flame photometry. The conditions of production applied in this experiment using whole whey lead to the formation of lactose crystals presenting the recommended size and percentage of crystallization for whey powder production. The high fat concentration of the whole whey powder allows its application in the chocolate industry. The proposed method for the determination of Na in dried whey was analytically adequate.O objetivo do presente estudo foi produzir e caracterizar soro em pó com elevada concentração de gordura, oriundo de soro com teor total de gordura e pela cristalização da lactose do soro concentrado. O soro integral foi obtido da produção de queijo de coalho e a evaporação a vácuo, a cristalização da lactose e a secagem foram realizadas em escala semi-industrial. O queijo de coalho é um queijo fresco obtido por coagulação enzimática sem a adição de fermento lático, possui entre 36% m.m-1 e 45,9% m.m-1 de umidade e de sua produção acarreta um típico soro doce. A composição do pó foi determinada e a cristalização da lactose foi descrita. Isotermas foram construídas a partir dos dados de equilíbrio entre o soro em pó e soluções salinas com atividade de água conhecida. A concentração de sódio nas amostras foi obtida por fotometria de chama. As condições de produção aplicadas neste experimento, empregando soro integral, produziram cristais de lactose e uma porcentagem de cristalização recomendadas para produção de soro em pó. A elevada concentração de gordura no soro em pó obtido permite a sua aplicação na indústria de chocolates. A metodologia proposta para a determinação de sódio mostrou-se analiticamente adequada.ILCTFAPEMIGPerrone, Ítalo TulerSousa, Rafael ArrombaSilva, Pâmella Ranne PereiraStephani, RodrigoRodrigues Júnior, Paulo HenriqueCarvalho, Antônio Fernandes2014-08-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/29910.14295/2238-6416.v69i5.299Journal of Candido Tostes Dairy Institute; v. 69, n. 5 (2014); 323-333Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 5 (2014); 323-3332238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGenghttps://www.revistadoilct.com.br/rilct/article/view/299/334Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2014-11-08T10:22:43Zoai:oai.rilct.emnuvens.com.br:article/299Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2014-11-08T10:22:43Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Processing and physico-chemical characterization of whole whey powder PROCESSAMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE SORO EM PÓ INTEGRAL |
title |
Processing and physico-chemical characterization of whole whey powder |
spellingShingle |
Processing and physico-chemical characterization of whole whey powder Perrone, Ítalo Tuler Físico-química, química de lácteos; Concentrados, desidratados, soro; spray drying; crystallization; fat; sodium secagem por spray; cristalização; gordura; sódio |
title_short |
Processing and physico-chemical characterization of whole whey powder |
title_full |
Processing and physico-chemical characterization of whole whey powder |
title_fullStr |
Processing and physico-chemical characterization of whole whey powder |
title_full_unstemmed |
Processing and physico-chemical characterization of whole whey powder |
title_sort |
Processing and physico-chemical characterization of whole whey powder |
author |
Perrone, Ítalo Tuler |
author_facet |
Perrone, Ítalo Tuler Sousa, Rafael Arromba Silva, Pâmella Ranne Pereira Stephani, Rodrigo Rodrigues Júnior, Paulo Henrique Carvalho, Antônio Fernandes |
author_role |
author |
author2 |
Sousa, Rafael Arromba Silva, Pâmella Ranne Pereira Stephani, Rodrigo Rodrigues Júnior, Paulo Henrique Carvalho, Antônio Fernandes |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
FAPEMIG |
dc.contributor.author.fl_str_mv |
Perrone, Ítalo Tuler Sousa, Rafael Arromba Silva, Pâmella Ranne Pereira Stephani, Rodrigo Rodrigues Júnior, Paulo Henrique Carvalho, Antônio Fernandes |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Físico-química, química de lácteos; Concentrados, desidratados, soro; spray drying; crystallization; fat; sodium secagem por spray; cristalização; gordura; sódio |
topic |
Físico-química, química de lácteos; Concentrados, desidratados, soro; spray drying; crystallization; fat; sodium secagem por spray; cristalização; gordura; sódio |
description |
The purpose of the present study was to produce and to characterize whey powder with high fat content resulting from whey with total content of fat and by lactose crystallization of the concentrated product. Whole whey used was resulting from Coalho type cheese production and vacuum evaporation, lactose crystallization and drying were undertaken at semi-industrial scale. Coalho type cheese is a fresh cheese, obtained by rennet coagulation without addition of starter culture, it has 36% w∙w-1 to 45.9% w∙w-1 of moisture and its productions leads to typical sweet whey. The whey powder composition was determined and the lactose crystallization process was described. Isotherms were constructed from equilibrium data established for whey powder and salt solutions with known water activity. The sodium concentration of the samples was determined by flame photometry. The conditions of production applied in this experiment using whole whey lead to the formation of lactose crystals presenting the recommended size and percentage of crystallization for whey powder production. The high fat concentration of the whole whey powder allows its application in the chocolate industry. The proposed method for the determination of Na in dried whey was analytically adequate. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-08-08 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/299 10.14295/2238-6416.v69i5.299 |
url |
https://www.revistadoilct.com.br/rilct/article/view/299 |
identifier_str_mv |
10.14295/2238-6416.v69i5.299 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/299/334 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 69, n. 5 (2014); 323-333 Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 5 (2014); 323-333 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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