Resumo

GUERRERO RAMOS, César; SALAS VALERIO, Walter F.  e  BALDEON-CHAMORRO, Edwin O.. Instrumental evaluation a cheese texture made from concentrated whey by ultrafiltration. Rev. Soc. Quím. Perú [online]. 2015, vol.81, n.3, pp.273-282. ISSN 1810-634X.

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 this study were produce a cheese from whey concentrated by ultrafiltration and instrumentally evaluate 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 under the following conditions: pressure of 2,5 bar, 25 ° C, the permeate outflow of 0,33 kg/h ceramic membrane with pore size of 50 nm. The concentrated whey used in the manufacture of cheese using different percentages of replacement and they were evaluated; the results showed cheeses soft with low fat.

Palavras-chave : Cheese; whey; TPA analysis; uniaxial compression.

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