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.
Editorial Material
Food Science & Technology
Francisco J. Barba
Summary: The valorization of whey involves integrating different processes into a single process to achieve complete recovery, including physical-chemical processes and fermentation. Innovative processing technologies can also be used to reduce microbial load in cheese whey and improve the quality and safety of the final products.
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
Environmental Sciences
Jemaa Mabrouki, Mohammed Ammar Abbassi, Besma Khiari, Salah Jellali, Antonis A. Zorpas, Mejdi Jeguirim
Summary: This article discusses the process of setting up a cost-efficient biorefinery in the Tunisian dairy industry by utilizing the production unit effluents to produce bioethanol. Through analysis of four production scenarios, it was found that the third scenario, in which a reverse osmosis procedure is added to concentrate the whey and streams are added to recycle biomass, produces the highest amount of bioethanol and generates the most profit.
Article
Food Science & Technology
Cesar Alonso Gutierrez-Hernandez, Ayerim Hernandez-Almanza, Javier Ulises Hernandez-Beltran, Nagamani Balagurusamy, Fernando Hernandez-Teran
Summary: Cheese whey, a by-product of cheese manufacture, is often discarded without proper treatment, causing environmental impact. However, it has potential as a substrate in biotechnological processes due to its nutrient composition.
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
Biotechnology & Applied Microbiology
Hyeong Ryeol Kim, Kang Hyun Lee, Youngsang Chun, Soo Kweon Lee, Ju Hun Lee, Seung Wook Kim, Hah Young Yoo
Summary: Food waste-based biorefineries are important for achieving a sustainable circular economy. This study utilized cheese whey powder to produce cyclosporin A and showed the potential of using cheese whey powder as a sustainable feedstock for biorefineries.
FERMENTATION-BASEL
(2022)
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
Thermodynamics
Joana T. Cunha, Daniel G. Gomes, Aloia Romani, Kentaro Inokuma, Tomohisa Hasunuma, Akihiko Kondo, Lucilia Domingues
Summary: This study engineered industrial strains of Saccharomyces cerevisiae with improved thermotolerance and stress resistance for cell surface display of cellulolytic enzymes, enabling high ethanol titers through consolidated bioprocessing. Additionally, beta-galactosidase was displayed for lactose consumption, resulting in high ethanol production from the simultaneous use of cheese whey and pretreated corn cob as substrate. The multi-feedstock valorization approach and lactose-consuming cellulolytic yeast led to a 60% reduction in materials costs and a 2.5-fold increase in annual ethanol production, contributing to the establishment of economically viable ethanol processes.
ENERGY CONVERSION AND MANAGEMENT
(2021)
Article
Biochemistry & Molecular Biology
Abdelrahman M. Khattab, Mahmoud E. Esmael, Ayman A. Farrag, Mohamed I. A. Ibrahim
Summary: The study aimed to reduce the production cost of PHAs by using cheese whey as a carbon source, leading to the discovery that Bacillus flexus Azu-A2 is capable of producing highly purified PHB at a lower cost.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Microbiology
Serena Martini, Mattia Bonazzi, Ilaria Malorgio, Valentina Pizzamiglio, Davide Tagliazucchi, Lisa Solieri
Summary: The study characterized the spoilage yeast population in PR whey starter and evaluated their suitability in producing ethanol and bioactive peptides from whey. It was found that these yeasts can ferment to produce ethanol and bioactive peptides.
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
Manuel Mantua Esteves Garcia, Carlos Jose Dias Pereira, Ana Cristina Freitas, Ana Maria Pereira Gomes, Maria Manuela Estevez Pintado
Summary: Probiotic goat whey cheeses with added second cheese whey powder were successfully developed, resulting in creamy and spreadable products. The study found that combining probiotic bacteria, citrate, and thyme essential oil can increase the shelf-life and functional value of dairy products.
Article
Food Science & Technology
Laura Ferreira, Ana Borges, David Gomes, Susana Dias, Carlos Pereira, Marta Henriques
Summary: This study focuses on producing probiotic butter and utilizing the by-product buttermilk. The minimum microbial counts required to claim the probiotic properties are confirmed. The butter meets the reference values required to be considered as a probiotic and is also softer and more humid compared to conventional butter. Additionally, fermented buttermilk can be commercialized as a probiotic dairy beverage, contributing to the circular economy.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Agriculture, Dairy & Animal Science
Justina Mileriene, Loreta Serniene, Marta Henriques, David Gomes, Carlos Pereira, Kristina Kondrotiene, Neringa Kasetiene, Lina Lauciene, Dalia Sekmokiene, Mindaugas Malakauskas
Summary: The study aimed to improve the shelf life of Eastern European acid-curd cheese by applying an antimicrobial protein-based edible coating with Chinese cinnamon bark extract. The coating effectively extended the shelf life of the cheese and reduced the growth of yeasts and molds. Different packaging conditions showed varying effects on the cheese, but the sensory properties were similar across all samples.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Green & Sustainable Science & Technology
Paula Coutinho, Manuel Simoes, Carlos Pereira, Teresa Paiva
Summary: The Jarmelista autochthonous bovine breed, representing a sustainable and culturally significant aspect of Portuguese territory, faces challenges in market recognition and added value verification. This limits its economic and tourism potential, leading to skepticism from businesses and consumers. Opportunities for overcoming these obstacles have been identified.
Article
Food Science & Technology
Sylwia Chudy, Agnieszka Makowska, Miroslawa Krzywdzinska-Bartkowiak, Michal Piatek, Marta Henriques, Ana Raquel Borges, David Gomes, Carlos Dias Pereira
Summary: The study found that the addition of microparticulated whey protein to reduced-fat cheese had little impact on the characteristics of the cheese and ground puffs, but did influence the characteristics of the puffs. Reduced-fat cheese without MPWP was shown to be the best raw material for producing microwave vacuum-dried puffs. Vacuum microwave drying is suggested as a promising solution for producing cheese puffs, with finely ground puffs also having potential as ingredients in food formulations.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Article
Environmental Sciences
Soudabeh Ghalamara, Ezequiel R. Coscueta, Sara Silva, Carla Brazinha, Carlos D. Pereira, Manuela E. Pintado
Summary: This study developed an innovative pilot-scale integrated membrane process to obtain fractions rich in protein/peptides from sardine cooking effluents. The fractions with the best bioactive properties were achieved by enzymatic hydrolysis combined with ultrafiltration, nanofiltration, and reverse osmosis technologies. These fractions could potentially be used in the food, pharmaceutical, or cosmetic industries.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Food Science & Technology
Manuel Mantua Esteves Garcia, Carlos Jose Dias Pereira, Ana Cristina Freitas, Ana Maria Pereira Gomes, Maria Manuela Estevez Pintado
Summary: Probiotic goat whey cheeses with added second cheese whey powder were successfully developed, resulting in creamy and spreadable products. The study found that combining probiotic bacteria, citrate, and thyme essential oil can increase the shelf-life and functional value of dairy products.
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
Food Science & Technology
Tania Silva, Arona Pires, David Gomes, Jorge Viegas, Susana Pereira-Dias, Manuela E. E. Pintado, Marta Henriques, Carlos Dias Pereira
Summary: Small ruminant dairy products are common in Mediterranean countries and can contribute to the development of rural areas. This study aimed to evaluate the potential of sheep butter as a vehicle for probiotic microorganisms and to develop fermented buttermilk with functional properties. Different starters were used to ferment the cream and produce butter and buttermilk. The samples were compared based on their physicochemical, microbiological, and sensory characteristics. The results showed that the use of appropriate starter cultures can lead to the production of innovative and potentially healthier products, while also improving the income of small-scale producers.
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.
Article
Engineering, Biomedical
C. M. R. Caridade, C. D. Pereira, A. F. Pires, N. G. Marnotes, J. F. Viegas
Summary: Research on meat marbling is important for evaluating meat quality. Digital image processing technologies offer a non-invasive and cost-effective method for quantifying meat marbling, making it an environmentally sustainable approach.
COMPUTER METHODS IN BIOMECHANICS AND BIOMEDICAL ENGINEERING-IMAGING AND VISUALIZATION
(2022)
