Evaluation of diafiltration process for concentration of the protein in the sweet whey from cheese factory

Abstract

The aim of this work was to study the diafiltration (DF) process to obtain a protein concentrate using sweet whey. For the evaluation of the process, ultrafiltration (UF) in diafiltration mode was used and two operating parameters were evaluated: volumetric ratio (RV) and number of diavolumens (NC). It was performed by an ultrafiltration membrane using a spiral wound polyether sulfone membrane with an MWCO of 10 kDa and both the influences of the added amount of diavolume and of the frequency of diavolumes were studied and the following variables were quantified: mineral content by ICP spectrometry techniques (Calcium, Sodium, Potassium, Magnesium, Phosphorus), content of Lactose determined by HPLC and Protein content by Kjeldahl method. The results showed the effectiveness of the process regarding to the elimination of the lactose reaching values of more than 90% and obtaining a percentage of protein close to 75%.