scholarly journals Corrigendum to “Cooling crystallization of lactose in the presence of whey protein and lactic acid impurities” [J. Food Eng. 311 (2021)110729]

2021 ◽  
pp. 110841
Author(s):  
Christine Darmali ◽  
Shahnaz Mansouri ◽  
Nima Yazdanpanah ◽  
Meng W. Woo
Keyword(s):  
Lactic Acid ◽  
Whey Protein ◽  
Cooling Crystallization

Cooling crystallization of lactose in the presence of whey protein and lactic acid impurities

2021 ◽  
pp. 110729
Author(s):  
Christine Darmali ◽  
Shahnaz Mansouri ◽  
Nima Yazdanpanah ◽  
Meng W. Woo
Keyword(s):  
Lactic Acid ◽  
Whey Protein ◽  
Cooling Crystallization

Production of lactic acid from whey using hydrolysed whey protein as nitrogen source

1992 ◽  
Vol 14 (9) ◽  
pp. 851-856 ◽  
Author(s):  
B. Lund ◽  
B. Norddahl ◽  
B. Ahring
Keyword(s):  
Lactic Acid ◽  
Nitrogen Source ◽  
Whey Protein

Influence of lactic cultures in denaturation of whey proteins during fermentation of milk

1988 ◽  
Vol 55 (3) ◽  
pp. 443-448 ◽  
Author(s):  
Nataraja Iyer Vaitheeswaran ◽  
Gajanan S. Bhat
Keyword(s):  
Lactic Acid ◽  
Whey Protein ◽  
Lactococcus Lactis ◽  
Whey Proteins ◽  
Skim Milk ◽  
Lactobacillus Delbrueckii ◽  
Streptococcus Salivarius ◽  
Dye Binding

SummaryUndenatured whey protein (UWP) content of skim milk acidified with lactic acid or cultured with lactic cultures was estimated by a dye-binding method. The UWP content decreased with increase in acidity and the denaturation was only partly reversible on neutralization to the original acidity. The decrease in UWP was higher in cultured milk than in the milk acidified to the same extent with lactic acid, indicating the effect of lactic cultures in denaturation of whey proteins during fermentation of milk. Among the lactic cultures the denaturation effect of Lactobacillus delbrueckii subsp. bulgaricus was highest, followed by Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis and Lact. lactis biovar diacetylactis. Denaturation of whey proteins by lactic cultures was found to be partly irreversible.

scholarly journals The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk

2014 ◽  
Vol 32 (No. 6) ◽  
pp. 526-531 ◽  
Author(s):  
Š. Horáčková ◽  
P. Sedláčková ◽  
M. Sluková ◽  
M. Plocková
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Whey Protein ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Different Types ◽  
Plant Sources

The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(–)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.  

Effect of acidification of sheep's cheese whey with organic acids on the retention of protein and on the quality of Myzithra cheese

1988 ◽  
Vol 55 (2) ◽  
pp. 247-254 ◽  
Author(s):  
Christophoros Pappas ◽  
Leandros Voutsinas
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Whey Protein ◽  
Cheese Whey ◽  
Protein Retention

SummaryWhen 10% citric, lactic or acetic acid was added to sheep's milk cheese whey during its heating for Myzithra cheese preparation, protein retention in the cheese was increased. Acidification of whey to pH 5·2 with lactic acid before heating followed by readjustment to pH 5·8 with NaOH was considered to be the best treatment for practical use, increasing whey protein retention in the cheese and yield without loss of flavour, aroma or texture.

scholarly journals Development technologyof yogurt with coffee

2021 ◽  
Vol 23 (96) ◽  
pp. 61-66
Author(s):  
N. B. Slyvka ◽  
I. V. Skulska
Keyword(s):  
Lactic Acid ◽  
Whey Protein ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Instant Coffee ◽  
Organoleptic Characteristics ◽  
Rate Of Increase ◽  
Lactose Fermentation

Formulations of yogurt flavored with coffee with a sugar content of 4 and 6 % and instant coffee Nescafe Gold in the amount of 0.5, 0.7 or 0.9 % were developed. The possibility of including in the formulation of low-fat yogurts protein enrichments, namely dry whey protein concentrate WPC 80 Milkiland in the amount of 1.5 %. A five-point scale has been developed to assess the organoleptic characteristics of new types of yogurt. It was found that the score of the consistency of the samples differed and decreased with increasing coffee content from 0.5 to 0.9 %. The sugar content did not affect the consistency, but higher taste scores were obtained with coffee-flavored samples with the addition of 5 % sugar compared to 4 %. Yogurts with 0.7 % coffee and 4 % sugar and both yogurts with 0.9 % coffee had the lowest scores compared to other yogurt samples. Changes in titratable acidity during yogurt fermentation and during storage were studied. It was found that the highest rate of increase of titratable acidity was registered for sample 3, which at 4 h of fermentation reached 98 °T compared to others, which is explained by the content of 2.2–4.5 % chlorogenic acid and other organic acids in instant coffee. It was found that lactic acid accumulated during storage of yogurts with coffee. On the first day of storage, its content ranged from 0.135–0.200 %, and on the 15th day increased to 1.22–1.42 %. Such changes are natural, because lactic acid is a product of lactic acid microflora metabolism during lactose fermentation. It was investigated that the active acidity at the end of fermentation was 4.56 units. pH against control – 4.72 units. pH and had a higher rate of decline compared to control. This can be explained by the mass fraction of lactose, which in the whey protein concentrate is 36 %. Also, this protein enrichment contains a large number of carboxyl groups, which increases the acidity of the clot and the finished product. All test samples were found to have better rheological properties due to the use of 1.5 % whey protein concentrate and sugar in the formulations. The parameters of technological operations in the production of yogurt with coffee are substantiated.

A Review on Microencapsulation in Improving Probiotic Stability for Beverages Application

2020 ◽  
Vol 14 (1) ◽  
pp. 49
Author(s):  
Khalilah Abdul Khalil
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Whey Protein ◽  
Spray Drying ◽  
Fruit Juice ◽  
Health Effect ◽  
Ice Cream ◽  
Probiotic Bacteria ◽  
External Conditions

Nowadays, probiotic bacteria are extensively used in beverages application to deliver beneficial health effect to the consumer upon ingestion. Different entrapment techniques can be used to maintain the viability of probiotic bacteria during processing as well as during storage of beverage products. Development of artificial microcapsules from entrapment techniques are to support the growth and to provide protection on probiotic cells from unfavorable external conditions that may affect the viability of probiotics in beverages. Techniques that usually applied for probiotic entrapment in beverages are microencapsulation, emulsification, spray drying and extrusion. Biomaterials such as alginate, carrageenan, whey protein, gelatin, chitosan and starch are the most commonly used matrix in entrapment of lactic acid bacteria. Entrapment of probiotic is applied on beverages products such as fruit juice, yoghurt and ice cream. Keywords: Entrapment; Beverages; Matrix materials; Probiotics

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