Article
Acoustics
G. Genaro Amador-Espejo, I. Irving Ruiz-Lopez, J. Paola Gibbens-Bandala, J. Raul Delgado-Macuil, Hector Ruiz-Espinosa
Summary: The study evaluated the impact of thermosonication on producing reduced fat cheese as an alternative to full-fat cheese. By selecting appropriate conditions for cheese making and minimizing fat content and treatment duration, low-fat cheeses were successfully prepared with promising results in terms of quality and sensory acceptability.
ULTRASONICS SONOCHEMISTRY
(2021)
Review
Food Science & Technology
Arona Figueroa Pires, Natali Garcia Marnotes, Olga Diaz Rubio, Angel Cobos Garcia, Carlos Dias Pereira
Summary: The search for new food products that promote consumers health is ongoing, with cheese whey (CW) and second cheese whey (SCW) proving to contain potential ingredients for the development of functional food products. While whey products have gained popularity for their nutritional quality, the by-products CW and SCW are often disregarded or used for animal feed, leading to environmental concerns. More research is needed on the nutritional and functional properties of SCW in order to find ways to reuse this by-product and reduce environmental impacts.
Article
Engineering, Chemical
Malou Warncke, Ingrun Kieferle, Thanh Mai Nguyen, Ulrich Kulozik
Summary: The research investigated the mechanisms responsible for viscosity changes in milk protein concentrates based on total protein concentration, casein/whey protein ratio, and heating, showing that whey protein depletion was key in impacting viscosity, polydispersity, and whey protein denaturation.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Agriculture, Multidisciplinary
Arona F. Pires, Natali G. Marnotes, Amal Bella, Jorge Viegas, David M. Gomes, Marta H. F. Henriques, Carlos J. D. Pereira
Summary: The study demonstrated that whey cheeses produced from concentrated bovine whey with added cream showed lower protein content and higher levels of total solids and fat. The incorporation of Kefir and probiotics decreased the elastic modulus and viscosity of the samples, with the need for appropriate packaging solutions to control yeast and mold growth during storage.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Carolina A. Ayunta, Claudia M. Quinzio, Laura B. Iturriaga, Maria C. Puppo
Summary: In this study, mixed gels of carrageenan and caprine whey protein concentrate (WPCc) were compared with those prepared with carrageenan and commercial bovine whey protein concentrate (WPCb). The results showed that gels with WPCc were weaker than those made with WPCb, but the textural parameters were similar. The addition of CaCl2 improved the elasticity, hardness, and adhesiveness of the gels. Caprine whey samples had higher water holding capacity compared to bovine whey samples. Confocal laser scanning microscope images revealed different appearances of the gels depending on the type of WPC used.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Antonia Macedo, David Azedo, Elizabeth Duarte, Carlos Pereira
Summary: This study developed an integrated process for the recovery of sweet goat whey components through filtration, centrifugation, pasteurization, and sequential membrane processes. The application of this process led to the retention of proteins and lactose in whey, allowing for their total recovery in cheese dairy plants. This integrated process can contribute significantly to the sustainability of small- or medium-sized goat cheese dairies.
Article
Food Science & Technology
Fabian Ostertag, Joerg Hinrichs
Summary: The production of cream cheese, curd, high-protein yogurt, or caseinate results in a large amount of acid whey as a by-product. Currently, acid whey is often disposed as animal feed or organic fertilizer, which overlooks the potential value of its unique composition. An experimental approach involving cross-flow ultrafiltration was used to increase the concentration of biofunctional proteins in whey, specifically lactoferrin and immunoglobulin G. The resulting concentrate exhibited antimicrobial growth inhibition even higher than pure lactoferrin, indicating the potential of converting this underutilized by-product into valuable products for human nutrition.
Article
Engineering, Environmental
Eman S. Mansor, Eman A. Ali, A. M. Shaban
Summary: A facile method was employed to fabricate tight ultrafiltration membrane for the removal of naturally existed hazard organic substances from surface water and wastewater. By using metal organic framework MOF of cerium (Ce), a new composite membrane was developed to enhance the performance of polyethersulfone (PES) membrane. The study showed that increasing the content of Ce-AnthMOF could significantly enhance the hydrophilicity and permeability performance of the membrane. Testing the membrane for the treatment of whey wastewater showed high removal rates of various pollutants, indicating a promising approach for efficient wastewater treatment.
CHEMICAL ENGINEERING JOURNAL
(2021)
Article
Food Science & Technology
Mustafa Satouf
Summary: The objective of this study is to evaluate the effect of adding two types of cheese whey on the properties of Syrian bread. The addition of 25% whey or 50% whey concentrate improved dough stability and resulted in higher protein content. The sensory analysis showed that the bread with whey had the highest overall acceptability scores.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Agriculture, Dairy & Animal Science
E. Reale, S. Govindasamy-Lucey, Y. Lu, M. E. Johnson, J. J. Jaeggi, M. Molitor, J. A. Lucey
Summary: An increasing number of cheese-making companies are using high-protein milks to increase cheese yield. This study explored the impact of reducing whey protein (WP) levels in concentrated cheese milk on cheese characteristics. The results showed that reducing WP levels did not affect the pH, sensory attributes, or insoluble calcium content of cheese, but it did lower the protein hydrolysis and hardness and melting point of the cheese.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Chemistry, Applied
Wen-qiong Wang, Jian-ju Li, Ji-yang Zhou, Man-xi Song, Jia-cheng Wang, Xing Li, Cong-Cong Tang, Mao-lin Lu, Rui-xia Gu
Summary: This study reveals the mechanism of membrane fouling during ultrafiltration from the perspective of ion environment changes. The results show that changes in ion concentration and ratio can affect the structure and aggregation of whey protein.
Article
Food Science & Technology
Malou Warncke, Sonja Keienburg, Ulrich Kulozik
Summary: This study investigated the impact of different compositions and heat treatments on cheese production, confirming that heating has a positive effect on bacterial viability and gelation behavior.
Article
Food Science & Technology
Agne Vasiliauskaite, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, Joana Salomskiene, Loreta Serniene, Mindaugas Malakauskas
Summary: Edible coatings with entrapped antimicrobial Lactobacillus helveticus were applied to acid-curd cheese to improve its quality. The coating effectively slowed down discoloration of the cheese and reduced yeast and mold counts during storage. The immobilized cells in the coating had no negative effect on viability and improved the flavor of the cheese.
Article
Food Science & Technology
Maria Romo, Massimo Castellari, Ricard Bou, Pere Gou, Xavier Felipe
Summary: Whey from goat and sheep are being studied for their nutritional properties, but the presence of beta-Lg in these whey sources may cause allergies in infants. Therefore, researchers are interested in developing whey ingredients with higher alpha-La/beta-Lg ratios. This study investigated the effect of high-pressure processing on goat and sheep native whey concentrates (NWC) to obtain alpha-La-enriched fractions. The results showed that high-pressure processing reduced the concentration of beta-Lg in NWC, while alpha-La concentration remained unchanged.
Article
Chemistry, Applied
Chelsey Hinnenkamp, Baraem P. Ismail
Summary: The study hydrolyzed whey protein concentrate using trypsin and Protease M, showing that Protease M preferentially hydrolyzed alpha-lactalbumin while trypsin targeted beta-lactoglobulin. The two enzymes exhibited different specificity and produced peptides with varying hydrophobicity, but shared 9 bioactive peptides.
Article
Food Science & Technology
M. Ostermann-Porcel, A. N. Rinaldoni, M. E. Campderros, M. Gomez
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2020)
