부산대학교 도서관

This study investigated the recovery of proteins from whey caprine cheese which is mostly discarded as waste. A membrane process including microfiltration and tangential ultrafiltration was used to purify and concentrate the protein solution, reaching a 91.4 g/100 g of protein concentration. The concentrate was then freeze-dried and characterized. The good emulsifying properties, high water and oil holding capacity and the rheological behavior suggested the application of the whey protein concentrate in the formulation of a dressing. Physico-chemical characterization indicated that the samples were similar to a commercial dressing in viscosity, texture, moisture and ash contain. Also the sensory analysis demonstrated a good acceptance mainly in color and flavor of the samples. However, the protein content of the product: 0.97 ± 0.12 g/100 g, duplicated the value of the commercial sample incorporating higher added-value to a product with high consumption. [ABSTRACT FROM AUTHOR]