Phospholipid recovery from sweet whey and whey protein concentrate: Use of electrodialysis with bipolar membrane combined with a dilution factor as an ecoefficient method

Ingredients used in the manufacture of reduced-fat process cheese products were screened for their ability to inhibit growth of Clostridium botulinum serotypes A and B in media. Reinforced clostridial medium (RCM) supplemented with 0,0.5, 1, 2, 3, 5, or 10% (wt/vol) of various ingredients, including a carbohydrate-based fat replacer, an enzyme-modified cheese (EMC) derived from a Blue cheese, sweet whey, modified whey protein, or whey protein concentrate, did not inhibit botulinal growth and toxin production when stored at 30°C for 1 week. In contrast, RCM supplemented with 10% soy-based flavor enhancer, 10% Parmesan EMC, or 5 or 10% Cheddar EMC inhibited botulinal toxin production in media for at least 6 weeks of storage at 30°C. Subsequent trials revealed that the antibotulinal effect varied significantly among 13 lots of EMC and that the antimicrobial effect was not correlated with the pH or water activity of the EMC.

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Investigation of whey protein concentration by ultrafiltration elements designed for water treatment

Hemijska industrija ◽

10.2298/hemind121016008k ◽

2013 ◽

Vol 67 (5) ◽

pp. 835-842 ◽

Cited By ~ 3

Author(s):

Miroslav Kukucka ◽

Nikoleta Kukucka

Keyword(s):

Water Treatment ◽

Whey Protein ◽

Protein Concentration ◽

Whey Proteins ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Excess Amount ◽

Sweet Whey ◽

One Year ◽

Lower Molar

Suitability of polysulfone ultrafiltration membranes (UFM) commercial designed for water treatment have been investigated for separation of protein (PR) from sweet whey. Ultrafiltration (UF) of whey originated from dairy has been realized by self-made pilot plant which has been in service about one year. Influence of two whey temperatures (9 oC and 30 oC) on efficiency of protein concentration has been examined. Application of investigated UF elements has given whey protein concentrate (WPC) with 5 to 6 times excess amount of protein content in regard to starting one. In the same time the prevalent content of lactose has been removed to permeate. Better results have been occurred during the cold whey filtration. Besides the fact that molecular weight cut-off (MWCO) of investigated membranes were 50-100 kDa, results showed very successful concentrating of whey proteins of dominantly lower molar weights than 50-100 kDa. Investigated membranes are beneficial for design and construction of UF plants for exploitation in small dairies.

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Process steps for the preparation of purified fractions of α-lactalbumin and β-lactoglobulin from whey protein concentrates

Journal of Dairy Research ◽

10.1017/s0022029999003519 ◽

1999 ◽

Vol 66 (2) ◽

pp. 225-236 ◽

Cited By ~ 51

Author(s):

GENEVIEVE GÉSAN-GUIZIOU ◽

GEORGES DAUFIN ◽

MARTIN TIMMER ◽

DURITA ALLERSMA ◽

CAROLINE VAN DER HORST

Keyword(s):

Whey Protein ◽

Cheese Whey ◽

Pilot Scale ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Whey Protein Concentrates ◽

Sweet Whey ◽

Acid Whey ◽

Gouda Cheese ◽

Β Lactoglobulin

Fractions enriched with α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were produced by a process comprising the following successive steps: clarification–defatting of whey protein concentrate, precipitation of α-lactalbumin, separation of soluble β-lactoglobulin, washing the precipitate, solubilization of the precipitate, concentration and purification of α-la. The present study evaluated the performance of the process, firstly on a laboratory scale with acid whey and then on a pilot scale with Gouda cheese whey. In both cases soluble β-lg was separated from the precipitate using diafiltration or microfiltration and the purities of α-la and β-lg were in the range 52–83 and 85–94% respectively. The purity of the β-lg fraction was higher using acid whey, which does not contain caseinomacropeptide, than using sweet whey. With the pilot scale plant, the recoveries (6% for α-la; 51% for β-lg) were disappointing, but ways of improving each step in the process are discussed.

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Preparation of whey protein concentrate from salted whey and its use in yogurt

Journal of Dairy Research ◽

10.1017/s0022029900030119 ◽

1991 ◽

Vol 58 (4) ◽

pp. 503-510 ◽

Cited By ~ 5

Author(s):

Mohamed H. Abd El-Salam ◽

Safinaz El-Shibiny ◽

Mohamed B. Mahfouz ◽

Hala F. El-Dein ◽

Hossein M. El-Atriby ◽

...

Keyword(s):

Protein Content ◽

Whey Protein ◽

Concentration Factor ◽

Complete Removal ◽

Buffalo Milk ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Organoleptic Properties ◽

Sweet Whey

SummarySalted whey (7–8% NaCl) was concentrated by ultrafiltration by a factor of 20. Sweet whey equal to the retentate volume was added and ultrafiltration was continued to a concentration factor of 20. Addition of sweet whey and ultrafiltration was repeated twice more for almost complete removal of salt from whey protein concentrate (WPC). The protein content of WPC was adjusted to 3·5% using sweet whey and the mixture was heated to 65°C for 30 min. This was mixed with buffalo milk at the rate of 0, 10, 20 or 30% and then heated at 80°C for 1, 5 or 20 min before use for yogurt manufacture. The chemical, rheological and organoleptic properties of the yogurt were investigated. WPC could be added to buffalo milk at up to 20% without affecting the quality of the yogurt produced. On the contrary, it improved the texture, mouthfeel and wheying-off of yogurt from buffalo milk. Yogurt with 30% WPC had an unacceptably weak body and texture for a set product. Heating at 80°C for 5 min was sufficient to produce good quality yogurt from buffalo milk containing WPC.

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