Article
Biotechnology & Applied Microbiology
Brenda Aranda-Jaramillo, Elizabeth Leon-Becerril, Oscar Aguilar-Juarez, Roberto Castro-Munoz, Octavio Garcia-Depraect
Summary: This study investigates the feasibility of producing hydrogen from acid cheese whey via lactate-driven dark fermentation (LD-DF). The results show that it is technically feasible to produce hydrogen from undiluted cheese whey through lactate oxidation-mediated fermentation. Microbial community analysis reveals that Lactobacillus, Clostridium, and Klebsiella were the dominant bacterial genera when the hydrogen production rate peaked. It is suggested that LD-DF can be a strategic hydrogen-producing pathway to be implemented with cheese whey.
FERMENTATION-BASEL
(2023)
Article
Agricultural Engineering
Haoran Wu, Rachel Dalke, Jesse Mai, Mark Holtzapple, Meltem Urgun-Demirtas
Summary: A new anaerobic digestion process based on arrested methanogenesis (AM) was developed to treat high-strength cheese whey and brewery wastewater with simultaneous carboxylic acid production. Experimental results demonstrated that under suitable conditions, high total carboxylic acids concentration could be achieved, with lactate conversion to chain-elongated volatile fatty acid observed. Fed-batch digestion with biomass recycling resulted in a 2-fold increase in VFAs concentration and higher diversity in the microbial consortia.
BIORESOURCE TECHNOLOGY
(2021)
Article
Chemistry, Physical
Grazia Policastro, Alessandra Cesaro, Massimiliano Fabbricino
Summary: This study focuses on the engineering of photo fermentative hydrogen production from cheese whey for the scale-up of photo-bioreactors. A review analysis suggests that tubular photobioreactors are effective for the process. However, the use of pure cultures poses a challenge for scaling up due to the need for aseptic environments. A semi-continuous tubular photobioreactor was started up under unsterile conditions, and preliminary tests were conducted to determine the optimal operating conditions. The study provides insights into the effective photo fermentation scale-up for cheese whey valorization.
INTERNATIONAL JOURNAL OF HYDROGEN ENERGY
(2023)
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
A. Polettini, R. Pomi, A. Rossi, T. Zonfa, G. De Gioannis, A. Muntoni
Summary: Despite being widely investigated, the production of hydrogen through dark fermentative processes using organic residues still faces challenges that limit its implementation on a larger scale. This study used continuous fermentation experiments with synthetic cheese whey as the substrate to gain detailed understanding of the process and identify suitable operating conditions. The results showed that the main features of the hydrogenogenic fermentation process can be described using a reduced set of factors, providing valuable insights for process monitoring and prediction.
Article
Thermodynamics
T. J. Bolen, Mahmudul Hasan, Timothy Conway, Djigui David Stephane Yameogo, Pablo Sanchez, Arifur Rahman, Hossain Azam
Summary: This study investigated the impact of co-digestion of waste activated sludge and primary sludge with various organic wastes on biogas production. The results showed that adding cheese whey and grease interceptor waste increased methane production by 15% and 2% respectively, and improved volatile solids removal. However, co-digestion of cheese whey and primary sludge did not enhance biogas production, whereas mixing grease interceptor waste and pulped food waste with primary sludge showed potential for improved biogas production. Additionally, detailed energy balance analysis of a water resource recovery facility was conducted to understand the influence of co-digestion on energy neutrality.
Article
Chemistry, Applied
Ozgenur Coskun, Norbert Raak, Milena Corredig
Summary: This study investigated the physical and chemical changes of milk concentrates after heating and cooling, and examined the effect of soluble phase composition on viscosity changes and protein aggregation. The results showed that heating led to a decrease in protein particle diameter and bulk viscosity, while turbidity increased. The presence of whey proteins was found to drive casein dissociation. Cooling kinetics also affected the dissociation of caseins in heated skim milk. Control of diafiltration for ions and whey protein depletion is critical for the technological quality of the concentrates.
FOOD HYDROCOLLOIDS
(2023)
Article
Energy & Fuels
Khadeeja Parveen Kallarakkal, Karuppan Muthukumar, Arun Alagarsamy, Arivalagan Pugazhendhi, Samsudeen Naina Mohamed
Summary: Biobutanol is a renewable eco-friendly fuel with high energy input potential. Increasing carbohydrate content in algal biomass can boost biobutanol production, as demonstrated by experimental results showing higher production efficiency under deprived conditions. The study highlights the compatibility of Oscillatoria sp. in wastewater with nutrient alterations for biobutanol production.
Article
Environmental Sciences
T. de Almeida Pires, V. L. Cardoso, F. R. X. Batista
Summary: The study found that microalgae can effectively treat cheese whey, removing harmful substances like carbon, nitrogen, and phosphorous, and also discovered that using larger inoculum sizes can lead to better treatment results.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY
(2022)
Article
Agricultural Engineering
Ruth Iglesias-Iglesias, Ana Portela-Grandio, Laura Treu, Stefano Campanaro, Christian Kennes, Maria C. Veiga
Summary: The research aimed to evaluate the efficiency of producing caproic acid and other volatile fatty acids using cheese whey and sewage sludge in a continuous reactor. Optimal conditions were found to be a 10-day hydraulic retention time and two feeding cycles per day, resulting in caproic acid as the most abundant organic acid. Additionally, a copolymer of hydroxybutyrate, hydroxyvalerate and hydroxyhexanoate was obtained in a fed-batch experiment using the organic acids stream as feeding.
BIORESOURCE TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Alice P. Jolicoeur, Marie-Laurence Lemay, Elyse Beaubien, Jessy Belanger, Claudia Bergeron, Francoise Bourque-Leblanc, Laurie Dore, Marie-Eve Dupuis, Audrey Fleury, Josiane E. Garneau, Simon J. Labrie, Steve Labrie, Genevieve Lacasse, Marianne Lamontagne-Drolet, Roxanne Lessard-Hurtubise, Bruno Martel, Rym Menasria, Rachel Morin-Pelchat, Gabrielle Pageau, Julie E. Samson, Genevieve M. Rousseau, Denise M. Tremblay, Manon Duquenne, Maryse Lamoureux, Sylvain Moineau
Summary: This 20-year study describes the close monitoring of dairy lactococcal phages in a cheddar cheese factory and the impact of these phages on cheese production. The study found that phages can persist in the factory for long periods of time and different phage genuses have different host ranges. The findings of this study guided the adaptation of the starter culture schedule to minimize the risk of fermentation failure due to phages.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Energy & Fuels
Miguel Figueiredo Nascimento, Ricardo Barreiros, Ana Cristina Oliveira, Frederico Castelo Ferreira, Nuno Torres Faria
Summary: This study reports the production of β-galactosidase by Moesziomyces spp. from different sugars and the use of waste frying oil and cheese whey as media components for the efficient production of mannosylerythritol lipids (MELs).
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Biotechnology & Applied Microbiology
Nahuel E. Casa, Julieta Lois-Milevicich, Paola Alvarez, Ricardo Mateucci, Marina de Escalada Pla
Summary: The batch production of Chlorella vulgaris using ricotta cheese whey as a growth media was evaluated. Different pre-treatment methods were tested, and tangential flow microfiltration showed the best performance. Macronutrient supplementation did not enhance the biomass production.
JOURNAL OF APPLIED PHYCOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Carmen Barquin, Aranza Vital-Grappin, Izumi Kumakiri, Nazely Diban, Maria J. Rivero, Ane Urtiaga, Inmaculada Ortiz
Summary: This study demonstrates the photocatalytic degradation of organic pollutants in water using TiO2 and TiO2/Ag membranes immobilized on ceramic porous tubular supports. The membranes showed high water fluxes and low rejection rates against model pollutants. The photocatalytic performance for the degradation of DCA was similar to suspended TiO2 particles, but significantly improved when the aqueous solution permeated through the pores of the photocatalytic membrane.
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
Engineering, Chemical
Annika Linke, Tobias Linke, Joerg Hinrichs, Reinhard Kohlus
Summary: The impact of spray drying conditions on encapsulated rapeseed oil was investigated with a focus on encapsulation efficiency (EE). It was found that a higher solid content and inlet temperature led to faster drying rates and more efficient encapsulation, while increased air humidity resulted in slower drying rates. Higher EE was achieved with larger particle sizes, consistent with theoretical calculations based on particle and oil droplet diameter.
Article
Chemistry, Applied
Fabian Ostertag, Christian M. Schmidt, Sonja Berensmeter, Joerg Hinrichs
Summary: A RP-HPLC-DAD method was developed and validated for the simultaneous quantification of minor and major whey proteins, with high precision and accuracy demonstrated in the validation experiments.
Article
Agriculture, Multidisciplinary
Laixin Dai, Melanie Cepeda, Joerg Hinrichs, Jochen Weiss
Summary: The study investigated the emulsifying behavior of untreated insoluble microalgae protein fraction and two of its hydrolysates obtained at different temperatures and acid concentrations. Emulsions with Hydrolysates 85 showed the smallest droplet size and highest apparent viscosity, with gravitational separation hindered as oil content increased. The results suggest that Hydrolysates 85 may be a good emulsifier for concentrated emulsion-based foods with high oil content.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Johannes Schaefer, Joerg Hinrichs, Reinhard Kohlus, Thom Huppertz, Zeynep Atamer
Summary: The study demonstrates the potential of producing highly functional calcium-reduced MCC85 products with simple process adaptations. Calcium reduction can improve the solubility of MCC85, have no impact on viscosity, and cause a slight increase in casein micelle size.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Engineering, Chemical
Adrian Koerzendoerfer, Philipp Temme, Alexander Lodermeyer, Eberhard Schluecker, Joerg Hinrichs
Summary: Research has shown that vibrations during yogurt fermentation can disrupt gelation structure, leading to the formation of large particles. The amplitude of vibrations affects the number and formation of particles, while vibrations also impact the water-holding capacity and apparent viscosity of yogurt.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Firuze Ergin, Zeynep Atamer, Emine Mine Comak Gocer, Muammer Demir, Jorg Hinrichs, Ahmet Kucukcetin
Summary: In this study, phage Felix O1 was microencapsulated using extrusion method with sodium alginate and sodium caseinate. Optimization of process variables was conducted to achieve microcapsules with highest efficiency, resistance to low pH and smallest perimeter. Response Surface Methodology was used to determine the optimum conditions, resulting in improved activity of microencapsulated phage Felix O1 in simulated gastric and intestinal fluids.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Stefan Nobel, Benjamin Seifert, Kilian Daffner, Johannes Schaefer, Joerg Hinrichs
Summary: This study demonstrates a novel approach using dairy protein-based materials for 3D printing of personalized food products, with a focus on controlling sol-gel transition through pH and temperature adjustment. The resulting firm and stable gels are considered suitable feedstock for extrusion-based 3D printing applications.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Christian Kern, Thorsten Stefan, Julia Sacharow, Philipp Kuegler, Joerg Hinrichs
Summary: A mechanistic, spatio-temporal model was created to predict early stage semi-solid food ripening, using finite element method software. The model was refined and validated with experimental data, showing that effective diffusion of substrate and metabolites is crucial for uniform distribution. An injection technology was developed based on optimized parameters to achieve homogeneous fermentation in casein matrices.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jessica M. Filla, Maybritt Stadler, Anisa Heck, Jorg Hinrichs
Summary: Whey protein pectin complexes can replace fat in food products while providing creaminess, protein, and fiber. The dispersion preparation time, feasibility of using different whey protein sources, and enrichment of the complexes for subsequent drying have not been fully assessed. Enrichment efficiency of the complexes via acid-induced aggregation and subsequent centrifugation was evaluated for yield and purity of protein in the pellet and pectin in the supernatant.
Article
Engineering, Chemical
Jakob Alfons Froehlich, Tobias Valentin Raiber, Joerg Hinrichs, Reinhard Kohlus
Summary: This study investigated the impact of total solid content in feed solution on agglomerate formation in a pilot plant spray dryer. Results showed that increasing total solid content led to larger agglomerates due to changes in particle viscosity, while higher total solid contents resulted in less coalescence of the agglomerates. The counter-current air classification in the drying chamber affected the agglomerate properties such as size, density, and shape.
Article
Chemistry, Multidisciplinary
Christina Schubert, Sabina Fischer, Kathrin Dorsch, Lutz Tessmer, Joerg Hinrichs, Zeynep Atamer
Summary: There is a bidirectional interaction between the gut microbiota and human health. Researchers have investigated an encapsulation method using alginate, calcium ions, and milk proteins to protect bacteriophages and release them in the gut. By inserting the capsules into food matrices, probiotics can be consumed along with the bacteriophages to repopulate the gut and contribute to better health.
APPLIED SCIENCES-BASEL
(2022)
Correction
Chemistry, Multidisciplinary
Christina Schubert, Sabina Fischer, Kathrin Dorsch, Lutz Tessmer, Joerg Hinrichs, Zeynep Atamer
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Jessica Filla, Annabelle Nodin, Joerg Hinrichs
Summary: WPPC is a complex that can replace fat and enhance creaminess in products. It is formed by whey protein and pectin through pH adjustment and thermomechanical treatment. This study found that in the industrial production environment, a suitable pH range of 4.75 to 5.5 can be used to control the particle size of WPPC by adjusting the pH of whey protein and pectin, achieving a high perceived creaminess in different product matrices.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)