scholarly journals Amount of Yeast and Whey Protein Recovered from Cottage Cheese Whey Cultured with Kluyveromyces fragilis

1980 ◽  
Vol 63 (6) ◽  
pp. 989-990 ◽  
Author(s):  
Stanley E. Gilliland ◽  
Charles F. Stewart
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Cottage Cheese ◽  
Kluyveromyces Fragilis

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.

PERFORMANCE AND MORPHOLOGY OF KLUYVEROMYCES FRAGILIS AND RHODOTORULA GRACILIS GROWN IN COTTAGE CHEESE WHEY

1974 ◽  
Vol 37 (9) ◽  
pp. 481-484 ◽  
Author(s):  
J. B. Mickle ◽  
Wanda Smith ◽  
Diana Halter ◽  
Sue Knight
Keyword(s):  
Carbon Source ◽  
Sole Carbon Source ◽  
Cheese Whey ◽  
Cottage Cheese ◽  
Kluyveromyces Fragilis ◽  
Cell Numbers ◽  
Rhodotorula Gracilis ◽  
Maximum Cell

The overall objectives of this research were to find practical methods of cottage cheese whey disposal, and economical methods of recovering usable products from the whey. The specific purposes of this study were: (a) to determine whether Kluyveromyces fragilis could reduce the COD of cottage cheese whey more efficiently than in previous trials, (b) to attempt adaptation of Rhodotorula gracilis to lactose, and (c) to describe the morphology of the adapted Rh. gracilis culture. K. fragilis reached maximum cell numbers in approximately 7 h, with initial inocula of 1 × 108 cells/ml. At this rate of inoculation, the COD of cottage cheese whey was reduced 82 ± 2% in 10–11 h, and 93 ± 2% in 24 h, a greater reduction than reported by most authors. Rh. gracilis was adapted to utilize lactose as its sole carbon source by successive transfers on lactose agar. Photomicrographs of this adapted Rh. gracilis culture showed morphology similar to that reported in the literature when the yeasts had been grown on other media.

CONTINUOUS COAGULATION OF COTTAGE CHEESE WHEY PROTEIN

1976 ◽  
Vol 41 (6) ◽  
pp. 1293-1296 ◽  
Author(s):  
C. C. PANZER ◽  
E. F. SCHOPPET ◽  
H. I. SINNAMON ◽  
N. C. ACETO
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Cottage Cheese

scholarly journals Processing cottage cheese whey components for functional food production

2020 ◽  
Vol 8 (1) ◽  
pp. 52-59
Author(s):  
Eugeniya Agarkova ◽  
Alexandr Kruchinin ◽  
Nikita Zolotaryov ◽  
Nataliya Pryanichnikova ◽  
Zinaida Belyakova ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Whey Protein ◽  
Aspergillus Oryzae ◽  
Functional Food ◽  
Food Production ◽  
Enzyme Preparation ◽  
Cheese Whey ◽  
Cottage Cheese ◽  
Rational Approach ◽  
Degree Of Hydrolysis

Introduction. The study offers a new rational approach to processing cottage cheese whey and using it as a highly nutritional functional ingredient in food production. We proposed a scientifically viable method for hydrolyzing cottage cheese whey with enzyme preparations of acid proteases from Aspergillus oryzae with an activity of 400 units/g and a pH range of 3.0 to 5.0. Study objects and methods. Pre-concentrated whey was enzymatically hydrolyzed at 30°C, 40°C, and 50°C for 60 to 180 min (pH 4.6). Non-hydrolyzed whey protein concentrates were used as a control. The amount of enzyme preparation was determined by calculation. All hydrolysate samples showed an increase in active acidity compared to the control samples. Further, we conducted a full-factor experiment with three levels of variation. The input parameters included temperature, duration of hydrolysis, and a substrate-enzyme ratio; the output parameters were the degree of hydrolysis and antioxidant capacity. Results and discussion. The experiment showed the following optimal parameters for hydrolyzing cottage cheese whey proteins with the enzyme preparation of proteases produced by Aspergillus oryzae: temperature – 46.4°C; duration – 180 min; and the amount of enzyme preparation – 9.5% of the protein content. The antioxidant capacity was 7.51 TE mmol/L and the degree of hydrolysis was 17.96%. Conclusion. Due to its proven antioxidant capacity, the whey protein hydrolysate obtained in the study can be used as a functional food ingredient.

Fermentation of Lactose in Direct-Acid-Set Cottage Cheese Whey

1981 ◽  
Vol 44 (8) ◽  
pp. 588-590 ◽  
Author(s):  
B. J. DEMOTT ◽  
F. A. DRAUGHON ◽  
P. J. HERALD
Keyword(s):  
Heat Treatment ◽  
Room Temperature ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Cottage Cheese ◽  
Supernatant Fluid ◽  
Kluyveromyces Fragilis ◽  
Rapid Reduction ◽  
Candida Pseudotropicalis ◽  
Lactose Conversion

Kluyveromyces fragilis was more suitable than Candida pseudotropicalis or Kluyveromyces lactis for production of ethanol from whey. Direct-acid-set cottage cheese whey and the supernatant fluid resulting from heat treatment of the whey at 95 C for 20 min showed similar rates of fermentation when inoculated with K. fragilis. Inoculation rates of 10, 12 and 14 ml of active K. fragilis culture per 100 ml of media were not significantly different in rate of ethanol production. Samples incubated with K. fragilis at 35, 37, 40 and 42 C showed more rapid reduction in specific gravity than samples incubated at room temperature or 30 C. Lactose conversion in whey was 83% complete and in whey supernatant fluid, 77%.

Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt

1996 ◽  
Vol 63 (3) ◽  
pp. 467-473 ◽  
Author(s):  
Mirza I. Baig ◽  
Velore Prasad
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Starter Culture ◽  
Textural Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Marginal Effect ◽  
Protein Concentrate

SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.

Determination of Ethanol in Whey-Sugar Solutions by Freezing

1982 ◽  
Vol 45 (1) ◽  
pp. 26-28 ◽  
Author(s):  
B. J. DEMOTT
Keyword(s):  
Specific Gravity ◽  
Cheese Whey ◽  
Freezing Point ◽  
Cottage Cheese ◽  
Yeast Fermentation ◽  
Kluyveromyces Fragilis ◽  
Total Solids ◽  
Solids Concentration ◽  
Treated Sample

The composition of solutions undergoing yeast fermentation was simulated by using direct-acid-set cottage cheese whey containing increasing amounts of ethanol (0 to 5.4%) with decreasing amounts of sucrose (10 to 0%). Each decrease of 1 g of sucrose per 100 ml of whey accompanied by an increase of 0.54 g of ethanol decreased specific gravity 0.0046 unit and lowered the freezing point 0.159 H. Whey containing 10% added sucrose was treated as follows: (a) inoculated with Kluyveromyces fragilis, (b) carbohydrate splitting enzymes added and inoculated with K. fragilis and (c) carbohydrate splitting enzymes added and inoculated with Saccharomyces cerevisiae. All mixtures were incubated 48 h at 32 C during which six samples from each treatment were analyzed for total solids, specific gravity and freezing point. No difference (P>.05) was noted between samples treated with enzymes or those treated with the two yeasts cultures as related to decrease in total solids concentration or specific gravity. Each 0.001-H decrease in freezing point was accompanied by a total solids decrease of0.006 g per 100 g of whey in the non-enzyme treated sample, and 0.008 g and 0.010 g per 100 g whey in the enzyme-treated samples inoculated with K. fragilis and S. cerevisiae, respectively. Each 0.001-H change in freezing point was equivalent to a change of 0.00003 specific gravity unit in the non-enzyme treated sample and 0.000043 and 0.000048 specific gravity unit in the enzyme-treated samples inoculated with K. fragilis and S. cerevisiae, respectively. The precision with which freezing point can be determined suggests its use in evaluating the amount of ethanol produced during fermentation.

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