scholarly journals Physical and sensory characteristic of cheese whey frozen yogurt with the addition of arrowroot starch (Marantha arundinaceae L.) as stabilizer

2021 ◽  
Vol 828 (1) ◽  
pp. 012005
Author(s):  
B Mubarokah ◽  
E Nurhartadi ◽  
A Nursiwi ◽  
R Utami ◽  
A P Sanjaya ◽  
...  
Keyword(s):  
Cheese Whey ◽  
Sensory Characteristic ◽  
Frozen Yogurt ◽  
Arrowroot Starch

scholarly journals Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

2021 ◽  
Vol 51 (12) ◽  
Author(s):  
Viviane Michele dos Santos ◽  
Gerlane Souza de Lima ◽  
Viviane Lansky Xavier de Souza Leão ◽  
Karina Correia da Silveira ◽  
Tânia Lúcia Montenegro Stamford
Keyword(s):  
Physicochemical Properties ◽  
Cheese Whey ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Melting Rate ◽  
Starter Cultures ◽  
Culture Viability ◽  
Frozen Yogurt

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

Prospects of using dynamic membrane filtration module UF-RDM for concentrating cheese whey proteins

2019 ◽  
Vol 56 (6) ◽  
pp. 54-56
Author(s):  
E.Yu. Agarkova ◽  
◽  
A.G. Kruchinin ◽  
A.A. Agarkov ◽  
V.D. Haritonov
Keyword(s):  
Membrane Filtration ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Dynamic Membrane

Application of membrane technology in the pretreatment of cheese dairies wastes and co-treatment in a municipal conventional biological unit

1997 ◽  
Vol 36 (2-3) ◽  
pp. 361-367 ◽  
Author(s):  
Eleftheria Papachristou ◽  
Costas T. Lafazanis
Keyword(s):  
Cheese Whey ◽  
Treatment Plant ◽  
Membrane Technology ◽  
Biological Unit ◽  
Urban Sewage ◽  
Dairy Wastes ◽  
Starting Point ◽  
Quality Of Milk ◽  
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.

Standarisasi Ganyong (Canna edulis ker) Sebagai Pangan Alternatif Pasien Diabetes Mellitus

2019 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Veni Dayu Putri ◽  
Fitri Dyna
Keyword(s):  
Diabetes Mellitus ◽  
Resistant Starch ◽  
Proximate Analysis ◽  
Alternative Food ◽  
Crude Fiber ◽  
Food Ingredient ◽  
Testing Method ◽  
Total Food ◽  
Fiber Protein ◽  
Arrowroot Starch

<p><em>Manusia membutuhkan nutrisi untuk memenuhi kebutuhan tubuh seperti karbohidrat, protein, lemak, vitamin dan mineral. Perubahan gaya hidup dan pola konsumsi pangan masyarakat berpengaruh terhadap peningkatan penyakit degeneratif seperti diabetes mellitus (DM). Konsumsi serat dari pati resisten/resistant strach (RS) sangat diperlukan untuk mencegah DM. RS merupakan salah satu pangan hasil modifikasi yang berpotensi sebagai ingredient pangan fungsional. Ganyong merupakan pangan sumber karbohidrat yang mudah ditanam yang dapat dijadikan pangan alternatif bagi penderita DM dengan memodifikasi pati ganyong menjadi RS sehingga mengurangi kandungan indeks glikemiknya (IG). Penelitian ini bertujuan untuk mengetahui kadar abu, air, protein, karbohidrat, lemak dan serat kasar RS ganyong termodifikasi. Pengolahan pati ganyong menjadi RS dilakukan dengan metode autoclaving-cooling dengan 3 siklus pada suhu 130oC dan analisis proksimat mengacu pada metode pengujian SNI 01-2891-1992. Hasil analisis proksimat RS ganyong dibandingkan dengan pati ganyong memperlihatkan peningkatan kadar abu (0,68%), protein (0,56%), lemak (0,28%) dan serat kasar (6,61%), sementara kadar air dan karbohidrat mengalami penurunan yaitu 9,38% dan 74,25%.  Dapat disimpulkan bahwa RS ganyong bisa digunakan sebagai pangan alternatif pada pasien DM karena semakin tinggi nilai kadar serat, protein dan lemak suatu pangan, maka nilai IG semakin rendah. Bagi penderita DM dapat memilih produk pangan yang akan dikonsumsi yang memiliki IG rendah dengan ciri tingginya nilai serat pangan total, lemak dan protein.</em></p><p><em><br /></em></p><p><em><em>Humans need nutrients to fulfill the body’s need such as carbohydrates, proteins, fats, vitamins and minerals. Changes in lifestyle and patterns of food consumption affect the increase in degenerative diseases such as diabetes mellitus (DM). Consumption of fiber from resistant starch is very necessary to prevent DM ,. Resistant starch (RS) is a modified food that has the potential as a functional food ingredient. Arrowroot is a food source of carbohydrates that is easily planted that can be used as an alternative food for people with DM by modifying arrowroot starch into RS thereby reducing the content of the glycemic index (GI). The purpose of this research was to determine ash content, water content, protein, carbohydrates, fat and crude fiber arrowroot RS modified by autoclaving cooling. The procedure of arrowroot starch into RS is carried out by autoclaving cooling method with 3 cycles at 130oC. Proximate analysis conducted refers to the SNI 01-2891-1992 testing method. The results of proximate analysis of arrowroot RS compared to arrowroot starch showed increased levels of ash (0,68%), protein (0,56%), fat (0,28%) and crude fiber (6,61%), while water and carbohydrate content decreased 9,38% and 74,25% respectively. The results showed that arrowroot RS can be used as an alternative food in DM patients because the higher the value of fiber, protein and fat of a food, the lower the GI value. For patients of DM can choose food products that will be consumed that have a low GI with a high value of total food fiber, fat and protein.</em></em></p>

scholarly journals An Integrated Approach for the Valorization of Cheese Whey

Foods ◽  
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.

scholarly journals Hyperproduction of enzyme penicillin amidase by locally isolated thermotolerant Bacillus spp. Marc 0103 in cheese whey

2009 ◽  
Vol 25 ◽  
pp. S47
Author(s):  
A. Tahir ◽  
B. Mateen ◽  
M. Aftab ◽  
S. Univerdi ◽  
O. Goban ◽  
...  
Keyword(s):  
Cheese Whey ◽  
Penicillin Amidase ◽  
Bacillus Spp

scholarly journals Biodégradation Bioplastic Based on Arrowroot Starch with Glycerol Plasticizer and ZnO Fillers

2021 ◽  
Vol 1788 (1) ◽  
pp. 012007
Author(s):  
Naela Ulul Maslahah ◽  
Darmawan Alisaputra ◽  
Endaruji Sedyadi
Keyword(s):  
Arrowroot Starch

scholarly journals The Start-Up of Continuous Biohydrogen Production from Cheese Whey: Comparison of Inoculum Pretreatment Methods and Reactors with Moving and Fixed Polyurethane Carriers

2021 ◽  
Vol 11 (2) ◽  
pp. 510
Author(s):  
Elza R. Mikheeva ◽  
Inna V. Katraeva ◽  
Andrey A. Kovalev ◽  
Dmitriy A. Kovalev ◽  
Alla N. Nozhevnikova ◽  
...  
Keyword(s):  
Cheese Whey ◽  
Hydraulic Retention Time ◽  
Continuous Production ◽  
Oxygen Demand ◽  
Organic Load ◽  
Anaerobic Sludge ◽  
Acid Pretreatment ◽  
Methanogenic Activity ◽  
Start Up ◽  
Load Rate

This article presents the results of the start-up of continuous production of biohydrogen from cheese whey (CW) in an anaerobic filter (AF) and anaerobic fluidized bed (AFB) with a polyurethane carrier. Heat and acid pretreatments were used for the inactivation of hydrogen-scavengers in the inoculum (mesophilic and thermophilic anaerobic sludge). Acid pretreatment was effective for thermophilic anaerobic sludge to suppress methanogenic activity, and heat treatment was effective for mesophilic anaerobic sludge. Maximum specific yields of hydrogen, namely 178 mL/g chemical oxygen demand (COD) and 149 mL/g COD for AFB and AF, respectively, were obtained at the hydraulic retention time (HRT) of 4.5 days and organic load rate (OLR) of 6.61 kg COD/(m3 day). At the same time, the maximum hydrogen production rates of 1.28 and 1.9 NL/(L day) for AF and AFB, respectively, were obtained at the HRT of 2.02 days and OLR of 14.88 kg COD/(m3 day). At the phylum level, the dominant taxa were Firmicutes (65% in AF and 60% in AFB), and at the genus level, Lactobacillus (40% in AF and 43% in AFB) and Bifidobacterium (24% in AF and 30% in AFB).

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