{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,22]],"date-time":"2026-03-22T04:12:34Z","timestamp":1774152754147,"version":"3.50.1"},"reference-count":38,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2021,7,28]],"date-time":"2021-07-28T00:00:00Z","timestamp":1627430400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Goat and second cheese whey from sheep\u2019s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water\u2014about 92%\u2014includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration\/diafiltration (UF\/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF\/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost\u2013Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small\/medium sized cheese dairies.<\/jats:p>","DOI":"10.3390\/foods10081740","type":"journal-article","created":{"date-parts":[[2021,7,28]],"date-time":"2021-07-28T11:12:52Z","timestamp":1627470772000},"page":"1740","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small\/Medium Size Cheese Dairy Plants"],"prefix":"10.3390","volume":"10","author":[{"given":"Ant\u00f3nia","family":"Macedo","sequence":"first","affiliation":[{"name":"Polytechnic Institute of Beja, Rua Pedro Soares, Campus do IPBeja, 7800-295 Beja, Portugal"},{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Jos\u00e9","family":"Bilau","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Beja, Rua Pedro Soares, Campus do IPBeja, 7800-295 Beja, Portugal"},{"name":"Center for Advanced Studies in Management and Economics of the University of \u00c9vora (CEFAGE-UE), 7005-869 \u00c9vora, Portugal"}]},{"given":"Eunice","family":"Camb\u00f3ias","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Beja, Rua Pedro Soares, Campus do IPBeja, 7800-295 Beja, Portugal"}]},{"given":"Elizabeth","family":"Duarte","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,7,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1006\/fstl.1999.0531","article-title":"Comparative characterization of whey protein concentrates from ovine, caprine and bovine breeds","volume":"32","author":"Pintado","year":"1999","journal-title":"LWT Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"601","DOI":"10.1016\/j.foodhyd.2003.10.003","article-title":"Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products","volume":"18","author":"Pereira","year":"2004","journal-title":"Food Hydrocoll."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1016\/j.smallrumres.2006.09.013","article-title":"Physico-chemical characteristics of goat and sheep milk","volume":"68","author":"Park","year":"2007","journal-title":"Small Rumin. Res."},{"key":"ref_4","unstructured":"Daufin, G., Ren\u00e9, F., and Aimar, P. (1998). Les Separations par Membrane Dans les Proc\u00e9d\u00e9s de L\u2019Industrie Alimentaire, Collection Sciences et Techniques Agroalimentaires."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Chen, Q., Zhao, L., Chen, Q., Ahmad, W., Li, Y., and Qin, Z. (2018). The Application of Membrane Separation Technology in the Dairy Industry, Technological Approaches for Novel Applications in Dairy Processing, Intechopen.","DOI":"10.5772\/intechopen.76320"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Peinemann, K.V., Nunes, S.P., and Giorno, L. (2010). Cross-flow membrane applications in the food industry. Membrane Technology, Vol. 3: Membranes for Food Applications, Wiley-Vch Verlag GmbH & Co., kGaA.","DOI":"10.1002\/9783527631384"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/S0958-6946(98)00045-4","article-title":"Protein separations using membrane filtration: New opportunities for whey fractionation","volume":"8","author":"Zydney","year":"1998","journal-title":"Int. Dairy J."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1016\/S0924-2244(00)88912-8","article-title":"Current and future applications for membrane processes in the dairy industry","volume":"6","author":"Rosemberg","year":"1995","journal-title":"Trends Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Cheryan, M. (1998). Ultrafiltration and Microfiltration Handbook, CRC Press LLC. [2nd ed.].","DOI":"10.1201\/9781482278743"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1051\/lait:2000115","article-title":"Nanofiltration of sweet whey by spiral wound organic membranes: Impact of hydrodynamics","volume":"8","author":"Jeantet","year":"2000","journal-title":"Lait"},{"key":"ref_11","unstructured":"Pouliot, Y., and Jelen, P. (1995). Pretreatments of dairy fluids to minimize long-term membrane fouling. Fouling and Cleaning in Pressure Driven Membrane Processes. Special Issue 9504, International Dairy Federation."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.desal.2012.07.006","article-title":"Measuring hydrophilicity of RO membranes by contact angles via sessile drop and captive bubble method: A comparative study","volume":"303","author":"Baek","year":"2012","journal-title":"Desalination"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.idairyj.2014.12.003","article-title":"Assessment of the performance of three ultrafiltration membranes for fractionation of ovine second cheese whey","volume":"48","author":"Macedo","year":"2015","journal-title":"Int. Dairy J."},{"key":"ref_14","unstructured":"Marshall, A.D., and Daufin, G. (1995). Physico-chemical aspects of membrane fouling by dairy liquids. Fouling and Cleaning in Pressure Driven Membrane Processes. Special Issue 9504, International Dairy Federation."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Hoek, M.V.E., and Tarabara, V.V. (2013). Diafiltration. Encyclopedia of Membrane Science and Technology, Wiley.","DOI":"10.1002\/9781118522318"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.smallrumres.2011.09.040","article-title":"Bioactive components of ovine and caprine cheese whey","volume":"101","author":"Ramos","year":"2011","journal-title":"Small Rumin. Res."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"437","DOI":"10.3168\/jds.2009-2566","article-title":"Physiological properties of bioactive peptides obtained from whey proteins","volume":"93","author":"Madureira","year":"2010","journal-title":"J. Dairy Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/S0955-2863(03)00030-5","article-title":"Functional properties of whey, whey components, and essential amino acids: Mechanisms underlying health benefits for active people (review)","volume":"14","author":"Ha","year":"2003","journal-title":"J. Nutr. Biochem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1046\/j.1364-727x.2001.00026.x","article-title":"Composition and nutritional value of commercial dried whey products from Feta cheese manufacture","volume":"54","author":"Boumba","year":"2001","journal-title":"Int. J. Dairy Tecnol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"361","DOI":"10.1590\/fst.43218","article-title":"Liquid whey protein concentrates as primary raw material for acid dairy gels","volume":"40","author":"Henriques","year":"2020","journal-title":"Food Sci. Technol. Camp."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"307","DOI":"10.17113\/ftb.53.03.15.4043","article-title":"Novel functional whey-based drinks with great potential to the dairy industry","volume":"53","author":"Pereira","year":"2015","journal-title":"Food Technol. Biotechnol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/S0958-6946(01)00099-1","article-title":"Technological challenges for future probiotic foods","volume":"12","author":"Sandholm","year":"2002","journal-title":"Int. Dairy J."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"476","DOI":"10.1093\/ajcn\/73.2.476s","article-title":"Market potential for probiotics","volume":"73","author":"Stanton","year":"2001","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/S0924-2244(98)00031-4","article-title":"Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey","volume":"9","author":"Bryant","year":"1998","journal-title":"Trends Food Sci. Technol."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Benoit, S., Margni, M., Bouchard, C., and Pouliot, Y. (2019). A workable tool for assessing eco-efficiency in dairy processing using process simulation. J. Clean. Prod., 236.","DOI":"10.1016\/j.jclepro.2019.117658"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"9670","DOI":"10.3168\/jds.2018-14430","article-title":"Preparation of milk protein concentrates by ultrafiltration and continuous diafiltration: Effect of process design on overall efficiency","volume":"101","author":"Benoit","year":"2018","journal-title":"J. Dairy Sci."},{"key":"ref_27","first-page":"24","article-title":"The commercial potential of new dairy products from membrane technology","volume":"3","author":"Siebert","year":"2001","journal-title":"J. Food Distrib Res."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Macedo, A., Monteiro, J., and Duarte, E. (2018). A contribution for the valorisation of sheep and goat cheese whey through nanofiltration. Membranes, 8.","DOI":"10.3390\/membranes8040114"},{"key":"ref_29","unstructured":"Perry, R.H., Green, D.W., and Maloney, J.O. (1984). Perry\u2019s Chemical Engineers\u2019s Handbook, McGraw-Hill. [6th ed.]."},{"key":"ref_30","unstructured":"Mulder, M. (2003). Basic Principles of Membrane Technology, Kluwer Academic Publishers. [2nd ed.]."},{"key":"ref_31","unstructured":"Portuguese Standard PS 675 (1986). Milk and dry milk. Determination of lactose concentration, Di\u00e1rio da Rep\u00fablica III S\u00e9rie, No. 123."},{"key":"ref_32","unstructured":"Cunliffe, P. (1990). Solids (Total) in milk, IDF-ISO-AOAC method I. Official Methods of Analysis of AOAC International, AOAC Official Methods of Analysis."},{"key":"ref_33","unstructured":"Portuguese Standard PS 1986 (1991). Milk. Determination of Crude Protein, Di\u00e1rio da Rep\u00fablica, III S\u00e9rie, No. 142."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1002\/jsfa.10667","article-title":"Use of ultrafiltrated cow\u2019s whey for the production of whey cheese with kefir or probiotics","volume":"101","author":"Pires","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Mishan, E.J., and Quah, E. (2020). Cost-Benefit Analysis, Routledge. [6th ed.].","DOI":"10.4324\/9781351029780"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"773","DOI":"10.1016\/S0958-6946(02)00070-5","article-title":"Valorization of by-products from ovine cheese manufacture: Clarification by thermocalcic precipitation\/microfiltration before ultrafiltration","volume":"12","author":"Pereira","year":"2002","journal-title":"Int. Dairy J."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1111\/j.1365-2621.1995.tb05642.x","article-title":"Chemical pretreatment and microfiltration for making delipidized whey protein concentrate","volume":"60","author":"Karleskind","year":"1995","journal-title":"J. Food Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/S1383-5866(00)00144-1","article-title":"Design of sanitary and sterile UF and diafiltration plants","volume":"22","author":"Madsen","year":"2001","journal-title":"Sep. Purif. Technol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/8\/1740\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T06:36:10Z","timestamp":1760164570000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/8\/1740"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,7,28]]},"references-count":38,"journal-issue":{"issue":"8","published-online":{"date-parts":[[2021,8]]}},"alternative-id":["foods10081740"],"URL":"https:\/\/doi.org\/10.3390\/foods10081740","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,7,28]]}}}