Integration of membrane processes for by-product valorization to improve the eco-efficiency of small/medium size cheese dairy plants
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/20.500.12207/5627 |
Resumo: | Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies. |
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Integration of membrane processes for by-product valorization to improve the eco-efficiency of small/medium size cheese dairy plantsScond sheep cheese wheyGoat cheese wheyUltrafiltration/diafiltrationProcess designCost–benefit analysisLacticíniosEco-efficiência de queijariasSeparação por membranasAnálise custos-benefíciosGoat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.MDPI2022-11-04T17:50:20Z2021-07-28T00:00:00Z2021-07-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12207/5627eng2304-8158https://doi.org/10.3390/foods10081740Macedo, AntóniaBilau, JoséCambóias, EuniceDuarte, E.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-11-10T07:45:19Zoai:repositorio.ipbeja.pt:20.500.12207/5627Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:14:34.653009Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Integration of membrane processes for by-product valorization to improve the eco-efficiency of small/medium size cheese dairy plants |
title |
Integration of membrane processes for by-product valorization to improve the eco-efficiency of small/medium size cheese dairy plants |
spellingShingle |
Integration of membrane processes for by-product valorization to improve the eco-efficiency of small/medium size cheese dairy plants Macedo, Antónia Scond sheep cheese whey Goat cheese whey Ultrafiltration/diafiltration Process design Cost–benefit analysis Lacticínios Eco-efficiência de queijarias Separação por membranas Análise custos-benefícios |
title_short |
Integration of membrane processes for by-product valorization to improve the eco-efficiency of small/medium size cheese dairy plants |
title_full |
Integration of membrane processes for by-product valorization to improve the eco-efficiency of small/medium size cheese dairy plants |
title_fullStr |
Integration of membrane processes for by-product valorization to improve the eco-efficiency of small/medium size cheese dairy plants |
title_full_unstemmed |
Integration of membrane processes for by-product valorization to improve the eco-efficiency of small/medium size cheese dairy plants |
title_sort |
Integration of membrane processes for by-product valorization to improve the eco-efficiency of small/medium size cheese dairy plants |
author |
Macedo, Antónia |
author_facet |
Macedo, Antónia Bilau, José Cambóias, Eunice Duarte, E. |
author_role |
author |
author2 |
Bilau, José Cambóias, Eunice Duarte, E. |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Macedo, Antónia Bilau, José Cambóias, Eunice Duarte, E. |
dc.subject.por.fl_str_mv |
Scond sheep cheese whey Goat cheese whey Ultrafiltration/diafiltration Process design Cost–benefit analysis Lacticínios Eco-efficiência de queijarias Separação por membranas Análise custos-benefícios |
topic |
Scond sheep cheese whey Goat cheese whey Ultrafiltration/diafiltration Process design Cost–benefit analysis Lacticínios Eco-efficiência de queijarias Separação por membranas Análise custos-benefícios |
description |
Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-07-28T00:00:00Z 2021-07-28 2022-11-04T17:50:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/20.500.12207/5627 |
url |
https://hdl.handle.net/20.500.12207/5627 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 https://doi.org/10.3390/foods10081740 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799130600032960512 |