Matsui, Kátia NicolauRodrigues, Andre Moreira Interaminence2022-12-232022-12-232022-12-12RODRIGUES, André Moreira Interaminence. Processamento do soro de leite em concentrados e isolados de proteína. Orientador: Kátia Nicolau Matsui . 2022. 57 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Centro de Tencologia, Universidade Federal do Rio Grande do Norte, Natal, 2022.https://repositorio.ufrn.br/handle/123456789/50604Known in the past as one of the residues of cheese production, from the 1980s onwards, whey has shown potential, even becoming the raw material for a high biological value supplement, whey protein. This food provides practicality in food, optimizes protein intake for groups of people with some type of swallowing disability and for resistance training practitioners. Whey protein has become a product with high added value and continuous market expansion. In this context, the present work aimed to describe the production of concentrated and isolated whey protein, understanding the nutritional potential and the large-scale production of this product. For this, a study was carried out evaluating each stage of the processing, calculating the input and output currents of both mass and energy for the main stages of the process, also carrying out an estimate of the cost analysis, dealing in particular with the raw materials , acquisition and depreciation of equipment. In addition, a sketch of the manufacturing plant and suggestions for the treatment of waste generated were presented. Based on these mentioned factors, the economic viability of whey protein production is considered as a function of the demand for the product to be compatible with production costs.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/Whey proteinMicrofiltraçãoUltrafiltraçãoAlto valor proteicoPraticidadeMicrofiltrationUltrafiltrationHigh protein valuePracticalitybachelorThesis