PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

Sciences des Aliments ◽

10.3166/sda.22.601-615 ◽

2002 ◽

Vol 22 (5) ◽

pp. 601-615 ◽

Cited By ~ 5

Author(s):

Souhail Besbes ◽

Christophe Blecker ◽

Hamadi Attia ◽

Carine Massaux ◽

Claude Deroanne

Keyword(s):

Heat Treatment ◽

High Pressure ◽

Pressure Treatment ◽

High Pressure Treatment ◽

Sweet Whey

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Efficiency of sweet whey fermentation with psychrophilic methanogens

Environmental Science and Pollution Research ◽

10.1007/s11356-021-14095-y ◽

2021 ◽

Author(s):

Marcin Dębowski ◽

Ewa Korzeniewska ◽

Joanna Kazimierowicz ◽

Marcin Zieliński

Keyword(s):

Removal Efficiency ◽

Natural Environment ◽

Waste Product ◽

Dairy Industry ◽

Psychrophilic Bacteria ◽

Methane Fermentation ◽

Anaerobic Bioreactors ◽

Type Flow ◽

Sweet Whey ◽

Flow Through

AbstractSweet whey is a waste product from the dairy industry that is difficult to manage. High hopes are fostered regarding its neutralization in the methane fermentation. An economically viable alternative to a typical mesophilic fermentation seems to be the process involving psychrophilic bacteria isolated from the natural environment. This study aimed to determine the feasibility of exploiting psychrophilic microorganisms in methane fermentation of sweet whey. The experiments were carried out under dynamic conditions using Bio Flo 310 type flow-through anaerobic bioreactors. The temperature inside the reactors was 10 ± 1 °C. The HRT was 20 days and the OLR was 0.2 g COD/dm3/day. The study yielded 132.7 ± 13.8 mL biogas/gCODremoved. The CH4 concentration in the biogas was 32.7 ± 1.6%, that of H2 was 8.7 ± 4.7%, whereas that of CO2 reached 58.42 ± 2.47%. Other gases were also determined, though in lower concentrations. The COD and BOD5 removal efficiency reached 21.4 ± 0.6% and 17.6 ± 1.0%, respectively.

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Comparison of 3DTA and VSEP systems during the ultrafiltration of sweet whey

Desalination and Water Treatment ◽

10.5004/dwt.2009.927 ◽

2009 ◽

Vol 10 (1-3) ◽

pp. 265-271 ◽

Cited By ~ 5

Author(s):

Cecilia Hodúr ◽

Szabolcs Kertèsz ◽

József Csanádi ◽

Gábor Szabó

Keyword(s):

Sweet Whey

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Purification of κ-Casien Glycomacropeptide from Sweet Whey with Undetectable Level of Phenylalanine

Biotechnology Progress ◽

10.1021/bp010195u ◽

2002 ◽

Vol 18 (2) ◽

pp. 409-412 ◽

Cited By ~ 14

Author(s):

T. Nakano ◽

E.R. Silva-Hernandez ◽

N. Ikawa ◽

L. Ozimek

Keyword(s):

Undetectable Level ◽

Sweet Whey

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Development of a sweet whey-based medium for culture of Lactobacillus

AFRICAN JOURNAL OF BIOTECHNOLOGY ◽

10.5897/ajb2017.16088 ◽

2017 ◽

Vol 16 (30) ◽

pp. 1630-1637 ◽

Cited By ~ 5

Author(s):

BENAISSA Miloud ◽

ZADI-KARAM and Halima ◽

KARAM Nour-Eddine

Keyword(s):

Sweet Whey

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Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes

Journal of Dairy Science ◽

10.3168/jds.2020-18698 ◽

2021 ◽

Author(s):

Brandon Carter ◽

Larissa DiMarzo ◽

Joice Pranata ◽

David M. Barbano ◽

MaryAnne Drake

Keyword(s):

Whey Protein ◽

Sweet Whey ◽

Microfiltration Membranes

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Chocolate-Flavored Drink from Sweet Whey-Milk Blend Sweetened with Date Puree

Journal of Food Protection ◽

10.4315/0362-028x-50.5.398 ◽

1987 ◽

Vol 50 (5) ◽

pp. 398-400 ◽

Cited By ~ 1

Author(s):

AHMED M. HAMAD ◽

HAMAD A. AL-KANHAL ◽

SAMEER S. AL-SHEIKH

Keyword(s):

Physical Properties ◽

Cocoa Powder ◽

Waring Blender ◽

Normal Ranges ◽

Whole Milk ◽

Sweet Whey

A chocolate-flavored dairy drink sweetened with date puree was prepared by using equal parts each of sweet whey and whole milk. The blend was combined with 1.50% cocoa powder, 6% sugar (60% from date puree and 40% from table sugar), 0.05% stabilizer and 0.01% vanilla. The drink was compared with a control prepared with the same formulation except table sugar was used as a sweetener. Both products were heated to 60°C, mixed in a Waring Blender for 2 min, pasteurized at 85°C for 30 min and cooled to 4°C. Sedimentation, pH, acidity and acceptability tests were determined. The chocolate-flavored drink prepared with sweet whey-milk blend and partially sweetened with date puree appeared to be stable and highly acceptable. Chemical and physical properties of the finished product were within normal ranges.

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Evaluation of Three Different Cleaners Recommended for Ultrafiltration Systems by Direct Observations of Commercial-Scale Spiral-Wound Ultrafiltration Membranes1

Journal of Food Protection ◽

10.4315/0362-028x-51.2.89 ◽

1988 ◽

Vol 51 (2) ◽

pp. 89-104 ◽

Cited By ~ 7

Author(s):

K. E. SMITH ◽

R. L. BRADLEY

Keyword(s):

Electron Microscopy ◽

Scanning Electron Microscopy ◽

Visual Inspection ◽

Membrane Materials ◽

Direct Observations ◽

Commercial Scale ◽

Sweet Whey ◽

Scanning Electron ◽

Polysulfone Membranes ◽

Spiral Wound

Efficacy of cleaners designed for use with ultrafiltration systems was determined by microbiological evaluation and through visual inspection using scanning electron microscopy. The ultrafiltration system containing two commercial-scale, polysulfone membranes was soiled with sweet whey (40°C) then rinsed with water and membranes were removed. One half of each membrane was soaked for 2 h at 38°C in one of the following solutions: control (no soaking), acid cleaner (pH 2.5), enzyme-based cleaner (pH 11.5) and chlorinated alkaline cleaner (pH 11.5). The membranes were repositioned in the ultrafiltration unit, rinsed with water, then removed and unwound for analysis. Sections of membrane, retentate spacer and permeate mesh were aseptically removed for enumeration of microorganisms remaining and for examination by scanning electron microscopy. Membranes cleaned with chlorinated alkaline cleaner averaged 2 × 103 CFU/50 cm2, enzyme-based cleaner 6 × 106/CFU, acid anionic cleaner 1 × 107 CFU and the control 5 × 107CFU. Scanning electron microscopy found soil and microorganisms present on all membrane materials exposed to all three cleaners.

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