Abstract

The influence of the concentration by evaporation under vacuum on the surface tension of milk and whey was determined. Whey was obtained by enzymatic coagulation of the milk during the production of fresh cheese. Milk and whey were concentrated in a vacuum evaporator with single-acting plates. To correlate the total solids and the active surface components with whey’s surface tension, a simple and multiple linear regression analysis were performed using the SAS 9.1.3 program. The results show that the increase in milk concentration causes a slight decrease in surface tension (40.62 to 39.21 mN/m). However, different zones of variation for the surface tension were presented. As for whey, a linear increase in the surface tension (35.8 to 43.78 mN/m) was present. The component that most influenced the surface tension are lipids; this is due to the denaturation of fat globules, which reduces the adsorption capacity at the surface.

Keywords:

Concentrated milk, concentrated whey, denaturation, evaporation, surface tension,

References

Competing interests

The authors have no competing interests.

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