Use of butter whey for the preparation of a drink by tangential microfiltration

Abstract

In the present work, the buttermilk protein was concentrated by tangential microfiltration; for this, two sizes of holes in the membrane were used (0.1 µm and 0.2 µm). The pore dimension in the membrane influenced the protein concentration in the retentate and the volumetric retention factor (FRV). Better results were achieved using the 0.1 µm membrane, a protein concentration of 15.82 ± 0.43 g/100 g was achieved in the retentate and 0.47 ± 0.03 g/100 g in the permeate. . Nine formulas of the milk drink were applied with the retained (20%, 27.5%, 35%) and the blackberry pulp (30%, 35%, 40%). A sensory analysis was carried out, using a balanced incomplete block (BIB) design. The formulation that achieved the best results was made up of 20% retained and 35% blackberry pulp. The obtained soft drink was subjected to fixity tests, stored at three temperatures (-17 ºC, 6 ºC and 20 ºC) for 21 days. The results of these studies established a microbiologically stable food and the sensory tests showed that the temperature influenced the organoleptic characteristics of the drink.