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.

Whey derives from cheese production and is used either in its original form or concentrated in dairy drinks and food products. The whey concentration process generates permeate, which is composed of water and minerals. An alternative for the use of whey permeate is in beverage products. Then, it is important to evaluate its physicochemical properties and sensory aspects of sports drinks formulated with this waste. Different sodium concentrations (0,024, 0,030 and 0,40%) were tested and the intermediate concentration achieved the best results in terms of osmolality in accordance with the standard of current legislation. For the sensory analysis, different concentrations of lemon flavor (0,02, 0,04 and 0,06%) were used, all of which differed significantly (p<0,05) from the commercial sports drink, but the 0,02% concentration had the smallest difference (1,47). The present findings demonstrate the potential of use of whey permeate obtained from nanofiltration for the formulation of sports drinks.

Na fabricação de queijos o soro de leite é um líquido remanescente da precipitação da gordura e das caseínas do leite e apresenta em sua composição proteínas, lactose e minerais. Os constituintes do soro principalmente as proteínas apresentam grande potencial para aplicação em alimentos, assim, são necessárias técnicas para a recuperação. Uma alternativa é a o uso do processo de separação por membranas. O objetivo deste estudo foi aproveitar um subproduto da indústria de lacticínio (soro de leite), recuperando e concentrando as proteínas por ultrafiltração/diafiltração bem como avaliar as propriedades tecnológicas dos concentrados e permeados por membranas e do concentrado proteico de soro de leite em pó (CPS). O processo de ultrafiltração (UF) associado ao processo de diafiltração (DF) incrementou o conteúdo de proteína total, sólidos totais, de 94%, 55%, respectivamente, e reduziu 50% de lactose e 71 % de gordura. O CPS apresentou 78% de proteínas, sendo classificado como concentrado proteico de soro de CPS-80, com reduzido teor de umidade (8%) e de baixa atividade de água (0,417). Os resultados obtidos demostraram a possibilidade de utilizar a ultrafiltração associada à diafiltração, para fracionar os componentes do soro, agregando valor a este subproduto e reconhecendo o soro de leite como uma matéria-prima importante para a cadeia do leite.