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)
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
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, Multidisciplinary
Natali Garcia Marnotes, Arona Figueroa Pires, Olga Diaz, Angel Cobos, Carlos Dias Pereira
Summary: This study utilized goat and sheep liquid whey concentrates to produce frozen yoghurts, showing significant differences in physicochemical characteristics and effects of added inulin. Goat's frozen yoghurts had higher meltdown rates compared to ewe's, and the survival rates of lactic acid bacteria were lower than reported for similar products. Despite this, both products had positive sensory acceptance results.
APPLIED SCIENCES-BASEL
(2021)
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
Chemistry, Applied
Munkh-Amgalan Gantumur, Narantuya Sukhbaatar, Ruijie Shi, Jialun Hu, Akhunzada Bilawal, Abdul Qayum, Bo Tian, Zhanmei Jiang, Juncai Hou
Summary: Fermentation of whey can enhance the functionality, structural, and physicochemical properties of whey proteins, making them suitable for food processing. Non-supplemented and low-supplemented whey fermentation can improve the solubility, emulsifying activity, and stability of FWPCs. However, high-yield alcoholic fermentation can cause significant changes in the structure of whey proteins.
FOOD HYDROCOLLOIDS
(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
Biotechnology & Applied Microbiology
Laura Soto-Sierra, Zivko L. Nikolov
Summary: This study evaluates tangential flow ultrafiltration as an alternative method for producing protein hydrolysates. The results show that the membrane diafiltration process has the potential to efficiently separate and recover hydrolyzed protein, with a higher protein recovery yield compared to centrifugation and depth filtration methods. Additionally, protein hydrolysates obtained by membrane ultrafiltration exhibit slightly better heat and pH stability.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ipan Hidayat, Lidia Paredes, Pablo M. Binder, Nagore Guerra-Gorostegi, Mabel Mora, Sergio Ponsa, Darren L. Oatley-Radcliffe, Laia Llenas
Summary: The increasing demand for phosphorus fertilisers for global food production and limited phosphate rock reserves have become emerging problems in the world. Cheese whey, with a high content of organic matter and phosphorus, is a promising option for phosphorus recovery. This study assessed the use of a membrane system coupled with freeze concentration to recover phosphorus from cheese whey. With optimal operating conditions and pre-treatment, 70% of phosphorus could be recovered, leading to a phosphorus-rich product with high agronomic value, contributing to a broader circular economy framework.
Article
Food Science & Technology
Mustafa Satouf
Summary: This study evaluated the effect of adding cheese whey on the physical, chemical, and sensory properties of Syrian bread. The results showed that adding whey improved dough stability and sensory acceptability of the bread.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Olga Diaz, Davinia Candia, Angel Cobos
INTERNATIONAL DAIRY JOURNAL
(2017)
Article
Food Science & Technology
Beatriz Sanmartin, Olga Diaz, Laura Rodriguez-Turienzo, Angel Cobos
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2018)
Article
Biochemistry & Molecular Biology
Olga Diaz, Tania Ferreiro, Jose Luis Rodriguez-Otero, Angel Cobos
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2019)
Article
Food Science & Technology
Karen Cruz-Diaz, Angel Cobos, Maria Encarnacion Fernandez-Valle, Olga Diaz, Maria Isabel Cambero
FOOD PACKAGING AND SHELF LIFE
(2019)
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
Chemistry, Multidisciplinary
Natali Garcia Marnotes, Arona Figueroa Pires, Olga Diaz, Angel Cobos, Carlos Dias Pereira
Summary: This study utilized goat and sheep liquid whey concentrates to produce frozen yoghurts, showing significant differences in physicochemical characteristics and effects of added inulin. Goat's frozen yoghurts had higher meltdown rates compared to ewe's, and the survival rates of lactic acid bacteria were lower than reported for similar products. Despite this, both products had positive sensory acceptance results.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Arona Pires, David Gomes, Joao Noronha, Olga Diaz, Angel Cobos, Carlos Dias Pereira
Summary: This study investigated the use of concentrated sheep and goat second cheese whey (SCW) in ice cream production and the effects of storage on its physicochemical, microbiological, and sensory properties. The results showed that sheep's ice creams had higher total solids, protein contents, hardness, and viscosity compared to goat's ice creams. Storage time significantly affected the color parameters of the ice creams. The counts of Lactobacilli sp. and Lactococci sp. were maintained or increased in sheep's ice creams until day 30 of storage. The ice creams containing probiotics maintained their probiotic characteristics for at least 2 months. Overall, all products were well accepted by consumers, with sheep's SCW ice creams being preferred in terms of aroma, taste, and texture.
Article
Food Science & Technology
Angel Cobos, Olga Diaz
Summary: The term 'superfoods' is often used for marketing purposes and is associated with beneficial health properties. Web pages that provide information on 'superfoods' were investigated for their accuracy based on current scientific knowledge. After studying 45 web pages selected from 124 search results obtained from two main search engines, it was found that 136 foods were considered as 'superfoods'. Comparisons were made between the nutritional and healthy properties displayed on these sites and scientific information. The conclusion is that while the information provided on websites is generally simplified and not inaccurate, it should avoid raising false expectations about health benefits and instead offer comprehensible information to consumers. Nonetheless, consuming 'superfoods' as part of a balanced diet can have positive effects on health.
Article
Biochemistry & Molecular Biology
Arona Pires, Goezdenur Tan, David Gomes, Susana Pereira-Dias, Olga Diaz, Angel Cobos, Carlos Pereira
Summary: Membrane filtration technologies are effective for managing dairy byproducts by selectively concentrating specific components like proteins. This study developed synbiotic kefir products using ultrafiltration to obtain sheep and goat whey concentrates. Different formulations with or without probiotic culture were produced and analyzed for physicochemical, microbiological, and sensory properties. The results showed that ultrafiltration can be applied in small/medium-scale dairy plants to obtain high protein concentration whey concentrates and produce synbiotic kefirs. Further improvements are needed to enhance the acceptability of the products.
