Compósito proteico de soro de leite crioconcentrado

Abstract

Whey, a by-product generated on a large scale in the cheese industry, has high nutritional and functional value, but also represents one of the main environmental challenges when improperly discarded. This study aimed to develop an edible and stable protein composite from cryoconcentrated whey using cryoconcentration and foam-mat drying techniques. Physicochemical analyses were performed on both the raw whey and the concentrates obtained, evaluating parameters such as pH, °Brix, total solids, ash content, protein content, swelling capacity, water and oil retention, as well as the determination of BOD and COD of the post-cryoconcentration residue. The results indicated that the cryoconcentration process, combined with the addition of egg white, significantly increased the protein content, reaching values above 47% on a dry basis, and improved the visual and functional stability of the final products. The BOD and COD analysis revealed a reduction in organic load, indicating the potential for mitigating environmental impact. The findings demonstrate that the recovery of whey through accessible techniques such as cryoconcentration and foam formation can add value to this by-product, reduce its polluting potential, and enable new applications in the food industry.