Table 2.
Proximal composition of ricotta cheese exhausted whey (RCEW), ultrafiltration protein-rich retentate (R-UF), and ultrafiltration permeate (P-UF).
| RCEW | R-UF | P-UF | |
|---|---|---|---|
| pH | 5.2 ± 0.1 a | 5.2 ± 0.2 a | 5.2 ± 0.1 a |
| Total Nitrogen (mg/L) | 60.02 ± 0.54 b | 290.02 ± 4.05 a | 1.34 ± 0.02 c |
| Proteins * (% w/v) | 0.38 ± 0.06 b | 1.85 ± 0.05 a | 0.08 ± 0.01 c |
| Total Free Amino Acids (mg/L) | 417 ± 5 b | 52 ± 2 c | 516 ± 9 a |
| Lactose (% w/v) | 3.80 ± 0.10 b | 5.19 ± 0.22 a | 3.42 ± 0.11 c |
| Glucose (% w/v) | <0.01 | <0.01 | <0.01 |
| Galactose (% w/v) | <0.01 | <0.01 | <0.01 |
| Fat (% w/v) | 0.16 ± 0.10 b | 0.75 ± 0.04 a | <0.01 |
| Ash (% w/v) | 1.08 ± 0.12 b | 0.23 ± 0.08 c | 1.35 ± 0.11 a |
The data are the means of three independent experiments ± standard deviations (n = 3). a–c Values in the same row with different superscript letters differ significantly (p < 0.05). * Protein content is calculated as total nitrogen × 6.38.