Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/9573
DC FieldValueLanguage
dc.contributor.authorGalanakis, Charis M.-
dc.contributor.authorChasiotis, Stathis-
dc.contributor.authorBotsaris, George-
dc.contributor.authorGekas, Vassilis-
dc.contributor.otherΧασιώτης, Στάθης-
dc.contributor.otherΜπότσαρης, Γιώργος-
dc.contributor.otherΓκέκας, Βασίλης-
dc.date.accessioned2017-02-09T12:35:04Z-
dc.date.available2017-02-09T12:35:04Z-
dc.date.issued2014-11-01-
dc.identifier.citationFood Research International, 2014, vol. 65, no. PC, pp. 477-483en_US
dc.identifier.issn09639969-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/9573-
dc.description.abstractHalloumi 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofFood Research Internationalen_US
dc.rights© Elsevieren_US
dc.subjectLactoseen_US
dc.subjectMembraneen_US
dc.subjectNanofiltrationen_US
dc.subjectProteinen_US
dc.subjectUltrafiltrationen_US
dc.subjectWheyen_US
dc.titleSeparation and recovery of proteins and sugars from Halloumi cheese wheyen_US
dc.typeArticleen_US
dc.collaborationChemical Analytical Laboratories “Galanakis”en_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryAnimal and Dairy Scienceen_US
dc.journalsSubscriptionen_US
dc.countryGreeceen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1016/j.foodres.2014.03.060en_US
dc.relation.issuePCen_US
dc.relation.volume65en_US
cut.common.academicyear2020-2021en_US
dc.identifier.spage477en_US
dc.identifier.epage483en_US
item.grantfulltextnone-
item.openairetypearticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.languageiso639-1en-
crisitem.journal.journalissn0963-9969-
crisitem.journal.publisherElsevier-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-3197-6535-
crisitem.author.orcid0000-0003-3502-2210-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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