OBTETION OF LACTOSE FROM WHEY OF CHEESE TYPE MOZZARELLA

Authors

  • ANA CRISTINA DINIZ MACIEL Universidade Estadual de Maringá
  • NINA WASZCZYNSKYJ Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v16i2.14021

Keywords:

LACTOSE, SORO DE QUEIJO, LATICÍNIOS. LACTOSE, WHEY OF CHEESE, DAIRY PRODUCTS.

Abstract

Rough lactose was obtained from whey of mozzarella cheese. The processing steps were: whey skimming with the use of milk centrifuge, pasteurization, concentration, lactose crystallization, separation and drying of the lactose crystals in stove. The obtained lactose presented 92.6% of purity, showing out the technical viability of the process. 

 

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How to Cite

DINIZ MACIEL, A. C., & WASZCZYNSKYJ, N. (1998). OBTETION OF LACTOSE FROM WHEY OF CHEESE TYPE MOZZARELLA. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 16(2). https://doi.org/10.5380/cep.v16i2.14021

Issue

Vol. 16 No. 2 (1998)

Section

Artigos

License

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