Effects of Carboxymethyl Chitosan on Yield and Whey Protein Loss in Cottage Cheese

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.

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CONTINUOUS COAGULATION OF COTTAGE CHEESE WHEY PROTEIN

Journal of Food Science ◽

10.1111/j.1365-2621.1976.tb01155.x ◽

1976 ◽

Vol 41 (6) ◽

pp. 1293-1296 ◽

Cited By ~ 10

Author(s):

C. C. PANZER ◽

E. F. SCHOPPET ◽

H. I. SINNAMON ◽

N. C. ACETO

Keyword(s):

Whey Protein ◽

Cheese Whey ◽

Cottage Cheese

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Processing cottage cheese whey components for functional food production

Foods and raw materials ◽

10.21603/2308-4057-2020-1-52-59 ◽

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.

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DIRECTIONAL PROTEOLYSIS OF SECONDARY RAW MATERIALS

SERIES CHEMISTRY AND TECHNOLOGY ◽

10.32014/2020.2518-1491.83 ◽

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

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(80)83037-2 ◽

1980 ◽

Vol 63 (6) ◽

pp. 989-990 ◽

Cited By ~ 2

Author(s):

Stanley E. Gilliland ◽

Charles F. Stewart

Keyword(s):

Whey Protein ◽

Cheese Whey ◽

Cottage Cheese ◽

Kluyveromyces Fragilis

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

Journal of Dairy Research ◽

10.1017/s0022029900031976 ◽

1996 ◽

Vol 63 (3) ◽

pp. 467-473 ◽

Cited By ~ 8

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.

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