Abstract:
This study aims to valorize sweet whey, an abundant by-product of the cheese
industry. The process began with whey extraction through acidic coagulation of milk,
comparing two coagulants: vinegar and pure acetic acid. Results showed that
vinegar, although less concentrated, provided good yield with safer handling.
The obtained whey was characterized both physicochemically and
microbiologically, confirming its compliance with quality standards. Membrane
processes—microfiltration and ultrafiltration—were then applied to remove fats and
concentrate proteins. Finally, spray drying was used to produce a whey protein
powder.
However, the final powder showed a low protein content (9.24%), far below
commercial standards. This indicates the need to optimize certain steps, particularly
the concentration process or the quality of the initial whey.
