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dc.contributor.author
Cuellas, Anahí  
dc.contributor.author
Jagus, Rosa Juana  
dc.contributor.author
Wagner, Jorge Ricardo  
dc.date.available
2018-08-13T19:27:28Z  
dc.date.issued
2015-04  
dc.identifier.citation
Cuellas, Anahí; Jagus, Rosa Juana; Wagner, Jorge Ricardo; Optimization of Proteins Recovery Process from Cheese Whey; David Publishing; Journal of Agricultural Science and Technology B; 5; 2; 4-2015; 141-148  
dc.identifier.issn
2161-6264  
dc.identifier.uri
http://hdl.handle.net/11336/55206  
dc.description.abstract
The process to obtain a protein-containing ingredient from the remaining whey of Argentinean “Cuatriolo” cheese production was studied. In order to optimize the protein recovery, physical and chemical treatments were investigated. Two protocols with different sequences of application of heating step and acid addition were assayed in the presence and absence of fat and CaCl2. The results were evaluated by the yield, water retention and particle size. The results showed that the highest yield of the process (76.6%) and an increase in water retention (39.8 w/w) were achieved when the acid was added after boiled and incubated for 30 min at 90 °C. In these working conditions, the presence of calcium shows a lower yield of recovery (72.8%) and this behaviour correlates with a smaller particle size. Additionally, the presence of fat reduces the particle size and decreases the performance of the process (69.4%). Thus, the yield of protein recovery is related to the particle size of the aggregates, i.e., the recovery of proteins increases when increase the particle size. The simultaneous presence of fat and CaCl2 increases the amount of water retained in the aggregated protein (47.62 w/w). In conclusion, the process of aggregation in whey protein should take into account both the design of suitable protocol and the presence of fat and additives.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
David Publishing  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Cheese Whey  
dc.subject
Whey Proteins Recovery  
dc.subject
Physical Treatments  
dc.subject
Chemical Treatments  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Optimization of Proteins Recovery Process from Cheese Whey  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-08-08T14:02:27Z  
dc.journal.volume
5  
dc.journal.number
2  
dc.journal.pagination
141-148  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Nueva York  
dc.description.fil
Fil: Cuellas, Anahí. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina  
dc.description.fil
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería; Argentina  
dc.description.fil
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina  
dc.journal.title
Journal of Agricultural Science and Technology B  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.17265/2161-6264/2015.02B.009  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=17088.html