MSc Dissertations

Estratégias para a valorização do soro de queijo numa PME

  • Mestrado Integrado em Engenharia Biológica, 2018


Whey is a byproduct of the food industry that represents a huge environmental problem because it has a high organic load. Its valorization is an opportunity for the food industry due to its nutritional and functional properties. Currently, membrane processes with ultrafiltration (UF) take a very important position in the valorization of the whey and the study of these systems is main objective of this work. In the first stage of this work the aim was to characterize the whey and obtain whey protein concentrates (WPC) using a UF system with concentration factor of three. At the end of the proce ...

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