| dc.description.abstract | Whey is produced during cheese manufacture, some of its
constituents are lactose and proteins. In different countries such constituents
are separated for use as raw material; some of the processes
to separate these components are by ultra and nano-filtration, however
most common methods for the determination of lactose and proteins
are not accurate. This paper shows that infrared spectroscopy is a good
alternative for the quantification of lactose and proteins after ultra- and
nano-filtration processes. Linear calibration curves were obtained with
this analytical technique for aqueous solutions containing lactose or
protein in the range 0 to 20%; after 20% lactose, the solution becomes
saturated. Infrared spectroscopy is a rapid and precise method that
could be successfully used to quantify these compounds and follow
the ultra- and nano-filtration process applied to purify lactose and
proteins from whey. | |
