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This paper aim to evaluate the ultrafiltration (UF) process for constituents recovery from whey. Sequences of factorial designs were performed by varying temperature (5 to 40°C) and pressure (1 to 3 bar), to maximize the proteins concentration using membrane of 100kDa in dead end system. Based on the best result new experiments were performed with membrane of 50kDa and 10kDa. With the membrane of 50 the protein retention was about 3 times higher than the membrane of 100kDa. The concentrated obtained by UF membrane of 10kDa, 10°C and 2 bar in laboratory scale showed a mean protein retention of 80 %, greater protein solubility, emulsion stability and the identification of β-lactoglobulins (18.3 kDa) and α-lactalbumin fractions (14.2kDa). Therefore, the use of membrane of 100 and 50kDa are became a industrially recommendable alternatives to concentration of whey proteins, and/or as a previous step to the fractionation of whey constituents using membrane ≤10kDa, aiming at future applications in different areas (food, pharmaceutical, chemical, etc.).

This study aimed at concentrating sheep milk using ultrafiltration as well as Pecorino cheese elaboration and characterization. Sheep milk ultrafiltration at 22°C, for 30 min and 2 bar, provided an approximately fourfold increase in the protein and fat concentrations, consequently increased cheese yield by 17%. The cheese stored for 30 days was classified as high moisture (52%), semi‐fat (29%) with 37% protein content. High positive correlations were observed (>0.80) for depth index in relation to extension index, serine, glutamic acid, proline, methionine, valine, and phenylalanine. Arginine, threonine, aspartic acid, leucine, and lysinepresented negative (p < .05) correlations for protein. The use of concentrated sheep milk enables obtaining differential products with added‐value asan alternative technology. Practical applications Sheep milk is used in fine cheese production, mainly in Europe. The southern state of Rio Grande do Sul is the main sheep milk producer in Brazil with approximately 158,000 L per year, a market lacking further prospecting for products with different characteristics. Sheep milk concentration by ultrafiltration increases its protein contents that consequently enhancing the cheese yield as well as offering a flavor differential. In the present work, it was possible to verify that the milk concentration at 22°C, for 30 min and 2 bar, using 10 kDa membrane provided a fourfold increase in protein and fat concentrations, consequently increasing cheese yield by 17%, which provided a cheese with distinctive nutritional characteristics when compared to those made with nonconcentrated milk.