Development and evaluation of whey based grapes and papaya drink

Whey is nutritious by-product of cheese industry which is dumped into fields, canals and rivers in Bangladesh. It has biological active peptides, proteins and other functional characteristics, due to which it could be used in different food products such as infant formula, beverages and sports nutrition products. Grapes and papaya are rich source of sugar, vitamins, bioactive compounds, dietary antioxidants and fructo-oligosaccharide. They improve the mineral absorption, decrease the serum cholesterol level and stimulate the intestinal microflora due to their prebiotic effects. The current study is being planned to develop low cost nutritive whey-based fruit drink in Bangladesh. Grapes and papaya will be added in the whey with different ratio for development of suitable drink. The drinks will be pasteurized or unpasteurized filled in bottles and keep in refrigerator for the period of 15 days. During storage drinks will be evaluated for physicochemical attributes (ash, pH, crude fat, crude protein, acidity, solid not fat, viscosity and total solids), Microbial (TVC and Coliform) and sensory evaluation (appearance, taste, flavor and over all acceptability) will also be came out during storage. Consequently, the obtained data will be analyzed statistically following two factors under CRD design.

Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach

In some fermentation systems, whey components (lactose, proteins and minerals) can produce isopentyl acetate (IA). An analysis of the best conditions for IA production with Kluyveromyces marxianus was developed in this work. The experiment design was two-factor and three-level design based on a response surface methodology (RSM) using Design-Expert® software. The analysis of anomeric protons by nuclear magnetic resonance (1H-NMR) showed 81.25% of β lactose content. This characteristic favored the production of IA. The maximum output (Mp) of IA, determined by gas chromatography, was 9.52 g/L (p < 0.05). The central composite design (CCD) was used to perform the factor analysis. Results showed that concentrations of 0.03 (g/L) ammonium sulphate and 0.3 (v/v) of isoamyl alcohol are the best conditions for a maximum rate of IA production. The production of IA can reduce the discharge of whey, allowing its reuse and revaluation.

Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite

Whey is a by-product of the cheese industry, and generates a high cost for its correct disposal, because it is produced in large volume by companies during cheese production. It is necessary to seek alternatives for the addition of this by-product in food, in order to nutritionally improve poorly nutritious foods. The objective of the work is to add whey in an ice cream formulation. The addition of whey to ice cream becomes an option to link these concepts and nutritionally improve a product that is widely consumed in Brazil, especially by children. Thus, three formulations were developed, the standard formulation without the addition of whey, formulation two with 25% and formulation three with 50% addition of whey, respectively. Sensory analysis was also performed to assess consumer preference. The results were positive, and formulation two with the addition of 50% whey was the one with the best acceptability. Thus, it can be stated that whey can be applied to ice cream formulations, becoming an alternative for the optimization of this by-product.

DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD

Herbs and spices have long been used to support various food products, including dairy products because of their flavoring, taste, texture and general appearance as well as therapeutic properties such as antioxidant activities, infections, microbes, anti-diabetes and hypertension. Therefore, this study aimed to demonstrate the effect of adding ginger, cinnamon, lycopene extract and olive oil on the physiochemical properties, the quality of the soft cheese produced and the extent of its acceptance by the Iraqi consumer, who prefers this product in abundance to other types of cheese. So, this study was prepared with ten liters of fresh cow's milk used in the manufacture of soft cheese by the dairy factory/ Abu Ghraib/ Baghdad. Standard soft cheese was processed by filtering raw milk first, heating, cooling, adding rennet, incubating, cutting, drainage the whey, salting and supplementing with different addition. Five treatments of soft cheese were made by regular method and supplemented as follows: The control treatment is to make white soft cheese without adding anything other than the basic ingredients for making soft cheese. While adding 2.5% of each of the ginger, cinnamon, lycopene and olive oil for each of the second, third, fourth and fifth treatment, to the curd of milk and supplement its manufacture from squeezing and preserving it until the necessary analyzes were done. The results of the study showed a clear and significant variance (P<0.05) of the percentage of fats, total solids, ash contents and calibrated acidity as the storage period of the soft cheese product increased to 21 days. The results of the statistical analysis also showed that ginger, cinnamon, lycopene and olive oil with certain concentrations had a positive effect (p<0.05) on the physiochemical composition of cheese and on all sensory properties. It was founded that supported cheese with cinnamon had the highest concentration in phenol contents follow: cinnamon cheese> lycopene cheese> olive oil> ginger cheese> control cheese which was 643, 564, 497, 424 and 213 mg\ kg respectively. Also, It was found that lycopene cheese appeared highest scavenging activity for free radical produced from DPPH followed by Lycopene cheese, Olive oil cheese, Ginger cheese and Cinnamon cheese were 96, 94, 91 and 88% respectively. Consequently, the study concluded the importance of producing milk products fortified with medicinal plants and spices and their availability to many consumers who want to consume these fortified products to improve and preserve their health.

Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry

Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio. The wastewater source used in this study was whey liquid from cheese processing industry located at West Java, Indonesia. Conversion of soluble whey protein into whey protein microparticle is required to produce food with nutritional value that can be adjusted to the needs of the specific target with high digestibility and palatability. Whey protein was collected by separation technique through heat treatment at specific condition. This was done by changing the heat treatment condition and pH of the samples. Changing the pH of the samples before heat treatment affect the ionic strength of the whey protein hence, altering the properties of the concentrate. This study aims to produce whey protein concentrate heated at various pH level and to observe physicochemical and functional properties of the concentrates. The method used in this research was a descriptive method conducted on three treatments and two replications namely whey protein concentrate production in a pH condition 6.4; 6.65; and 7.0. The parameters observed were physicochemical and functional properties. Furthermore, the result showed that there were decrease in protein content, along with the increasing pH before heat treatment. Microstructure image (SEM) showed a finer particles with the increasing pH. Meanwhile, solubility of the rehydrated samples tends to increase along with the increasing pH. The measurement of functional properties of the samples showed that denatured whey protein produced at different pH before heat treatment have different water holding capacity and a tendency to form bonds between protein particles thereby increasing the viscosity value. These physicochemical and functional properties were suitable for denatured whey protein to be used as a texture controller in whey protein based-food production.

Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP20) or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate flavour development of dry fermented sausages with 6% of lactic derivatives content. Sausages were fermented to pH 5.0, dried for 32 days and vacuum packed stored under refrigeration for 60 days. Sausages were analysed for physicochemical parameters, technological microbiota and proteolysis after fermentation, drying/ripening and storage. Similar compositional results were obtained in all products (38-39% humidity in the final product; 38.2% fat and 40.7% protein as dry matter throughout the study). Debitrase application positively affected proteolysis by changing the free amino acid profile and increasing non-protein nitrogen and total free amino acids by 2.2 and 11.8-fold, respectively. Accelerzyme increased ripened cheese flavour and overall sensory quality from 5.1 to 5.8; Debitrase increased ripened cheese odour and flavour, bitterness, umami, adhesiveness, pastiness, and overall sensory quality from 5.0 to 5.9, and decreased acid and hardness. This study highlights the effects of adding some exogenous enzyme/bacterial preparations traditionally used in the cheese industry to enhance the flavour of dry fermented sausages with high content of lactic ingredients and increase its sensory quality.