scholarly journals The Rehydration Ability of Whey Ingredients

2022 ◽  
Author(s):  
Arkady N. Ponomarev ◽  
Elena I. Melnikova ◽  
Ekaterina V. Bogdanova ◽  
Daria A. Paveleva
Keyword(s):  
Whey Protein ◽  
Food Industry ◽  
Cheese Whey ◽  
Environmental Risks ◽  
Wetting Angle ◽  
Whey Protein Concentrate ◽  
Total Production ◽  
Water Penetration ◽  
Whey Permeate ◽  
Water Wetting

The purpose of this research was to studythe ability of whey protein concentrates (WPC) and whey permeate produced with ultrafiltration of cheese whey to rehydrate. The products studied were cheese whey concentrate witha PDM percentage of 80% (WPC-80), and cheese whey permeate, both produced under the conditions of the PJSC Dairy “Voronezhsky”.WPC-80 and the whey permeate dissolution processes were studied using microscopy. Water-impermeable hydrophobic layers were formed at the boundary, preventing water penetration into dry particles. The result was a higher dissolution timeforWPC-80 compared with whey permeate. When WPC-80 came into contact with water,it initially formed an obtuse wetting angle with a slow change over time. Whey permeate reached the equilibrium wetting angle more quickly. Quickreconditioning of WPC moisture content required avoiding capillary penetration of water, which created a turbulent liquid flow. The application of these ingredients in different food industry areas can reduce the costs for finished products, contribute to cost-effectiveness, increase the total production, and reduce environmental risks. Keywords: whey protein concentrate, whey permeate powder, water-wetting, dissolution

scholarly journals Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

2015 ◽  
Vol 82 (3) ◽  
pp. 356-364 ◽  
Author(s):  
Beatriz Padilla ◽  
Florencia Frau ◽  
Ana Isabel Ruiz-Matute ◽  
Antonia Montilla ◽  
Carmela Belloch ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Sodium Aluminate ◽  
Whey Permeate ◽  
Total Carbohydrates ◽  
Cheese Whey Permeate

β-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes’ milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (tagatose, lactulose, GOS and oligosaccharides derived from lactulose, OsLu) close to 50 g/100 g of total carbohydrates for all the strains tested, corresponding to 322 g prebiotics/kg whey permeate. Thus, the suitability of this methodology to produce mixtures of dietary non-digestible carbohydrates with prebiotic properties from WP has been demonstrated, which is interesting for the food industry since it increases the value and the applicability of this by-product from cheese manufacture.

Functional properties of native and cheese whey protein concentrate powders

2007 ◽  
Vol 60 (4) ◽  
pp. 277-285 ◽  
Author(s):  
ANTTI T HEINO ◽  
JANNE O UUSI-RAUVA ◽  
PIRJO R RANTAMÄKI ◽  
OLLI TOSSAVAINEN
Keyword(s):  
Whey Protein ◽  
Functional Properties ◽  
Cheese Whey ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

Whey Protein Use in Cottage Cheese Dressing

1980 ◽  
Vol 43 (10) ◽  
pp. 752-752
Author(s):  
B. J. DEMOTT ◽  
O. G. SANDERS
Keyword(s):  
Whey Protein ◽  
Xanthan Gum ◽  
Cheese Whey ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Sensory Panel ◽  
Commercial Sample ◽  
Cheese Curd

Cottage cheese whey protein concentrate prepared by heat precipitation and centrifugation was mixed with skimmilk, NaCl and xanthan gum and used as a dressing for cottage cheese curd. The resultant experimental cottage cheese contained more protein than a sample of commercial cottage cheese. The dressed curd particles of the experimental cheese tended to cling together and the flavor was somewhat flat. When evaluated by an 18-member sensory panel, it was given preference scores slightly below the commercial sample.

scholarly journals Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná

2021 ◽  
Vol 10 (13) ◽  
pp. e212101321082
Author(s):  
Keiti Lopes Maestre ◽  
Fernanda Rengel dos Passos ◽  
Carina Contini Triques ◽  
Leila Denise Fiorentin-Ferrari ◽  
Veronice Slusarski-Santana ◽  
...  
Keyword(s):  
Cheese Whey ◽  
Oxygen Demand ◽  
Fermentation Medium ◽  
Whey Protein Concentrate ◽  
Western Region ◽  
Acetobacter Aceti ◽  
Whey Permeate ◽  
Biotechnological Products ◽  
The Western Region ◽  
Cheese Whey Permeate

Sooro Renner Nutrição S.A. company is found in the Western Region of Paraná/Brazil, which is highlighted nationally and in Latin America concerning the production of whey protein concentrate (WPC). During the production of WPC, performed in ultrafiltration membranes, the subproduct cheese whey permeate (CWP) is generated, which is rich in nutrients, such as lactose, minerals, and vitamins. This subproduct is reported as a potential culture medium to grow microorganisms. Thus, this research, performed in partnership with the Sooro company, aimed to develop biotechnological products employing sequential fermentations to fully use this subproduct bioconverting the ethanol obtained from CWP into vinegar employing the acetic bacterium Acetobacter aceti and different methods - Orleans, aerated, and stirred. The biotransformation into ethanol was performed by Kluyveromyces marxianus (alcoholic fermentation step) using a 2³ factorial experimental design to investigate the influence of lactose concentration, temperature, and pH. The maximum ethanol production was 47.18±0.05 g L-1, employing the conditions 88 g L-1 of lactose, 29 °C, and pH 4.5 in 45 h. Besides ethanol, probiotic cellular biomass, prebiotic galacto-oligosaccharides, and organic acids were also produced. In the oxidation stage, the Orleans method presented the best production: 42.30±0.08 g L-1 of acetic acid in 21 days. After this production, reductions of chemical oxygen demand and biochemical oxygen demand of the CWP were 60 and 65%, respectively. The results showed the great potential of CWP as a fermentation medium to obtain biotechnological products as a rentable and viable alternative to fully use CWP.

scholarly journals Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Michele Dutra Rosolen ◽  
Adriano Gennari ◽  
Giandra Volpato ◽  
Claucia Fernanda Volken de Souza
Keyword(s):  
Reaction Time ◽  
Food Industry ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Enzyme Reaction ◽  
Enzyme Concentration ◽  
Lactose Hydrolysis ◽  
Optimum Temperature ◽  
Whey Permeate ◽  
Hydrolysis Process

This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial β-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C) and Kluyveromyces lactis (at temperatures of 10 and 37°C) β-galactosidases, both in 3, 6, and 9 U/mL concentrations. In the temperature of 10°C, the K. lactis β-galactosidase enzyme is more efficient in the milk, cheese whey, and whey permeate lactose hydrolysis when compared to A. oryzae. However, in the enzyme reaction time and concentration conditions evaluated, 100% lactose hydrolysis was not reached using the K. lactis β-galactosidase. The total lactose hydrolysis in whey and permeate was obtained with the A. oryzae enzyme, when using its optimum temperature (55°C), at the end of a 12 h reaction, regardless of the enzyme concentration used. For the lactose present in milk, this result occurred in the concentrations of 6 and 9 U/mL, with the same time and temperature conditions. The studied parameters in the lactose enzymatic hydrolysis are critical for enabling the application of β-galactosidases in the food industry.

scholarly journals DIRECTIONAL PROTEOLYSIS OF SECONDARY RAW MATERIALS

2020 ◽  
Vol 5 (443) ◽  
pp. 77-84
Author(s):  
Zolotarev Nikita A. ◽  
◽  
Fedotova Olga B., ◽  
Agarkova Evgeniya Yu., ◽  
Akhremko Anastasya G., ◽  
...  
Keyword(s):  
Whey Protein ◽  
Food Industry ◽  
Bitter Taste ◽  
Raw Materials ◽  
Sensory Characteristics ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Medium Size ◽  
Protein Hydrolyzate ◽  
Secondary Raw Materials

For the food industry, technologies for processing secondary raw materials are of interest. Curd whey is a typical complex secondary bioproduct. It has a high acidity, so it is difficult to recycle. The scope of use of curd whey is limited. There are technologies for processing whey from cheese. In the manufacture of rennet cheese, whey is formed, which is successfully processed. The technology for processing whey from cheese can only partially be applied for processing whey from cottage cheese. In particular, the use of ultrafiltration can be used for the concentration of curd whey protein. The whey protein concentrate from cottage cheese can be hydrolyzed. Curd whey after proteolytic biocatalysis has a higher potential for use in the food industry The use of hydrolyzed whey rather than native is promising. According to studies of domestic and foreign scientists, peptides of medium length (3-10 kDa) have the highest biological value. However, during hydrolysis, a proteolytic process occurs, the consequence of which is the appearance of a bitter taste due to the formation of bitter amino acids. The aim of the study was to obtain a whey protein hydrolyzate with minimally altered sensory characteristics. The problem with whey protein hydrolysis is that a bitter taste appears during hydrolysis. The aim of the study was to obtain a whey protein hydrolyzate of curd whey. The resulting hydrolyzis should not have a bitter taste, and the length of its peptides should be medium. To obtain curd whey hydrolysates with harmonized sensory characteristics, an enzyme preparation from the group of fungal proteases produced by Aspergillus oryzae was selected. The experimental data made it possible to optimize the parameters of the hydrolysis process. The results of the study and analysis confirm that the whey protein hydrolyzate has minimal changes in organoleptic characteristics compared to native serum. In the hydrolyzate there is no bitterness in the taste and aftertaste. It has been proven that the resulting peptides are of medium size.

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