Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/9573
Title: Separation and recovery of proteins and sugars from Halloumi cheese whey
Authors: Galanakis, Charis M. 
Chasiotis, Stathis 
Botsaris, George 
Gekas, Vassilis 
Keywords: Lactose;Membrane;Nanofiltration;Protein;Ultrafiltration;Whey
Category: Animal and Dairy Science
Field: Agricultural Sciences
Issue Date: 1-Nov-2014
Publisher: Elsevier Ltd
Source: Food Research International, 2014, Volume 65, Issue PC, Pages 477-483
metadata.dc.doi: http://dx.doi.org/10.1016/j.foodres.2014.03.060
Abstract: Halloumi is the traditional cheese of Cyprus that is produced using typically two processes: milk coagulation and pressed curd cooking. Both processes generate two whey substrates rich in proteins and sugars. The scope of the current study is to investigate the separation and recovery of these compounds by processing samples with a cross-flow ultrafiltration module and five membranes in two sequential steps. Three membranes (100, 50 and 20. kDa) were tested in the first scenario and 20. kDa-permeates were assayed in the second using the two materials with narrower pores of 2 and 1. kDa. Experiments were conducted under constant temperature, circulation flux and several transmembrane pressures, while recovery monitoring was performed by determining operation parameters and retention of proteins, reducing and non-reducing sugars. Results indicated that ultrafiltration is able to separate the target compounds optimally upon two different approaches: using a 100. kDa-polysulphone barrier or by combining 20. kDa-polysulphone and 2. kDa-polyethersulphone membranes. The recovery of proteins in the first approach was high for both samples (69-76%), while the retention of non-reducing sugars (herein expressed mainly lactose) was negligible (2-7%). Using the combined treatment, the recovery of proteins and non-reducing sugars was almost quantitative (87-90%) and rather low (39-32%), respectively.
URI: http://ktisis.cut.ac.cy/handle/10488/9573
ISSN: 09639969
Rights: © 2014 Elsevier Ltd.
Type: Article
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