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

espanolEl objetivo de este estudio fue evaluar el proceso de diafiltracion (DF) para la obtencion de un concentrado de proteina a base de lactosuero dulce. Para la evaluacion del proceso, se uso un proceso de diafiltracion en modo de ultrafiltracion considerando dos parametros de operacion: relacion volumetrica (RV) y numero de ciclos (NC). Se utilizo un sistema de separacion por membranas bajo el modulo de operacion de ultrafiltracion (UF) del tipo espiral polietersulfona con un tamano de corte de 10 kDa. Durante las evaluaciones fueron determinadas las siguientes variables: minerales por medio de la tecnica de espectrometria ICP (Calcio, Sodio, Potasio, Magnesio, Fosforo), contenido de Lactosa determinado mediante HPLC y contenido de Proteina por medio del metodo de Kjeldahl. Los resultados mostraron la efectividad del proceso con respecto a la eliminacion de Lactosa alcanzando valores superiores al 90% e incrementos en proteinas del 75% EnglishThe 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%