Which model? Comparing fermentation kinetic expressions for cream cheese production

A great number of cheese dairies and dairy industries in Greece are disposing their wastes, mainly cheese whey, either on land or in surface receivers, in large quantities creating a major environmental problem. A typical agricultural and pastoral provincial town of 70,000 inhabitants, Trikala, became the starting point of this research. A co-treatment of the urban sewage and the dairy wastes in the municipal treatment plant was recommended. The successful application of the above statement is based primarily on the pretreatment of the cheese dairies wastes. So far for cheese whey the recovery of the lactose serum in the contemporary central unit applying membrane technology has been suggested. As far as the wastewaters of the washing and refrigeration are concerned a pretreatment is required for the defatting in a grease trap, the grating, the adjustment of pH and the equalisation in an appropriate tank. Finally, this research has also focussed on the importance of membrane technology in improving the quality of milk and cheese production.

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Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

Proceedings ◽

10.3390/foods_2020-07600 ◽

2020 ◽

Vol 70 (1) ◽

pp. 99

Author(s):

Loulouda Bosnea ◽

Antonia Terpou ◽

Eleni Pappa ◽

Efthymia Kondyli ◽

Marios Mataragas ◽

...

Keyword(s):

Protein Content ◽

Spirulina Platensis ◽

Dairy Products ◽

Consumer Acceptance ◽

Constant Weight ◽

High Protein Content ◽

Microbiological Profile ◽

Soft Cheese ◽

Evaluation Panel ◽

Cheese Production

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.

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An Integrated Approach for the Valorization of Cheese Whey

Foods ◽

10.3390/foods10030564 ◽

2021 ◽

Vol 10 (3) ◽

pp. 564

Author(s):

Francisco J. Barba

Keyword(s):

Cheese Whey ◽

Integrated Approach ◽

Complete Recovery ◽

Microbial Load ◽

Processing Technologies ◽

Whole Process ◽

Unit Operations ◽

Safe Product ◽

Development Goals ◽

Cheese Production

Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.

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Use of caprifig tree extract as a substitute for calf rennet in goat's fresh cheese production

Small Ruminant Research ◽

10.1016/j.smallrumres.2021.106382 ◽

2021 ◽

pp. 106382

Author(s):

Yasser Hachana ◽

Oussama Aloui ◽

Riccardo Fortina

Keyword(s):

Fresh Cheese ◽

Cheese Production

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Irradiated beetroot extract as a colorant for cream cheese

Radiation Physics and Chemistry ◽

10.1016/j.radphyschem.2010.08.002 ◽

2011 ◽

Vol 80 (1) ◽

pp. 114-118 ◽

Cited By ~ 13

Author(s):

Maria Paula Junqueira-Goncalves ◽

Lediana Pereira Cardoso ◽

Michele Silva Pinto ◽

Rodrigo Magela Pereira ◽

Nilda Ferreira Soares ◽

...

Keyword(s):

Cream Cheese

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Bacterial diversity in organic and conventional Minas Frescal cheese production using targeted 16S rRNA sequencing

International Dairy Journal ◽

10.1016/j.idairyj.2021.105139 ◽

2021 ◽

pp. 105139

Author(s):

Anderson Clayton da Silva Abreu ◽

Marcelo Falsarella Carazzolle ◽

Bruna Lourenço Crippa ◽

Giovana Rueda Barboza ◽

Vera Lúcia Mores Rall ◽

...

Keyword(s):

16S Rrna ◽

Bacterial Diversity ◽

16S Rrna Sequencing ◽

Rrna Sequencing ◽

Cheese Production

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A Study on the Feasibility of Anaerobic Co-Digestion of Raw Cheese Whey with Coffee Pulp Residues

Energies ◽

10.3390/en14123611 ◽

2021 ◽

Vol 14 (12) ◽

pp. 3611

Author(s):

Sandra Gonzalez-Piedra ◽

Héctor Hernández-García ◽

Juan M. Perez-Morales ◽

Laura Acosta-Domínguez ◽

Juan-Rodrigo Bastidas-Oyanedel ◽

...

Keyword(s):

Methane Production ◽

Kinetic Models ◽

Cheese Whey ◽

Maximum Yield ◽

Gompertz Model ◽

Coffee Pulp ◽

The One ◽

The Cost ◽

Best Fit ◽

Cheese Production

In this paper, a study on the feasibility of the treatment of raw cheese whey by anaerobic co-digestion using coffee pulp residues as a co-substrate is presented. It considers raw whey generated in artisanal cheese markers, which is generally not treated, thus causing environmental pollution problems. An experimental design was carried out evaluating the effect of pH and the substrate ratio on methane production at 35 °C (i.e., mesophilic conditions). The interaction of the parameters on the co-substrate degradation and the methane production was analyzed using a response surface analysis. Furthermore, two kinetic models were proposed (first order and modified Gompertz models) to determine the dynamic profiles of methane yield. The results show that co-digestion of the raw whey is favored at pH = 6, reaching a maximum yield of 71.54 mLCH4 gVSrem−1 (31.5% VS removed) for raw cheese whey and coffee pulp ratio of 1 gVSwhey gVSCoffe−1. The proposed kinetic models successfully fit the experimental methane production data, the Gompertz model being the one that showed the best fit. Then, the results show that anaerobic co-digestion can be used to reduce the environmental impact of raw whey. Likewise, the methane obtained can be integrated into the cheese production process, which could contribute to reducing the cost per energy consumption.

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