INSTRUMENTAL EVALUATION A CHEESE TEXTURE MADE FROM CONCENTRATED WHEY BY ULTRAFILTRATION

• Autores: Guerrero Ramos, César, Salas Valerio, Walter F., Baldeón Chamorro, Edwin O.
• Formato: artículo
• Fecha de Publicación: 2015
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/34
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/34
• Nivel de acceso: acceso abierto
• Materia: Cheese; whey; TPA analysis; uniaxial compression; Queso fresco; suero de leche; TPA; compresión uniaxial

The whey is a liquid residue of the dairy industry which is removed by cheese makers;concentration using ultrafiltration has been an alternative to its use. The objectives of thisstudy were produce a cheese from whey concentrated by ultrafiltration and instrumentallyevaluate cheese texture using the texture profile analysis (TPA) and uniaxial compression.In this paper the whey is concentrated on an ultrafiltration system capacity of 5 L underthe following conditions: pressure of 2,5 bar, 25 ° C, the permeate outflow of 0,33 kg/hceramic membrane with pore size of 50 nm. The concentrated whey used in the manufactureof cheese using different percentages of replacement and they were evaluated; the resultsshowed cheeses soft with low fat.