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
Environmental Sciences
Alejandro Caballero, Pablo Caballero, Federico Leon, Bruno Rodriguez-Morgado, Luis Martin, Juan Parrado, Jenifer Vaswani, Alejandro Ramos-Martin
Summary: The study demonstrates a new technology that converts problematic cheese whey into valuable products, achieving zero waste through membrane separation, and obtaining products with commercial utility.
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
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
Engineering, Chemical
Christopher J. Yehl, Andrew L. Zydney
Summary: This study explores a novel approach for protein separations based on High Performance Countercurrent Membrane Purification (HPCMP), demonstrating the feasibility of achieving high selectivity and over 98% yield of proteins without significant pressure-driven flow. The results suggest the potential of utilizing HPCMP for high resolution separations in the preparation of biopharmaceuticals and natural protein products.
JOURNAL OF MEMBRANE SCIENCE
(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
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
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
Engineering, Chemical
Hui Ye, Chuan Gao, Guodong Yang, Yining Zhou, Rui Jiao, YuZhong Zhang, Lizhi Zhao, Qingping Xin, Hong Li
Summary: The development of a dual-gating pH-responsive membrane with heterogeneous structure allowed for successful fractionation and enrichment of whey proteins, presenting a novel concept and sustainable solution for protein separation.
JOURNAL OF MEMBRANE SCIENCE
(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
Biochemistry & Molecular Biology
Alexey A. Yushkin, Alexey V. Balynin, Alexandra P. Nebesskaya, Elena V. Chernikova, Dmitriy G. Muratov, Mikhail N. Efimov, Galina P. Karpacheva
Summary: In this study, ultrafiltration membranes were developed for the removal of asphaltenes from crude oil using a nonsolvent-induced phase separation method. The addition of acrylic acid in acrylonitrile copolymers improved the fouling resistance of the membranes, resulting in a reduction in both total fouling and irreversible fouling. The membranes demonstrated high toluene permeance and effective rejection of asphaltenes, indicating their promising potential for efficient removal of asphaltenes from crude oil.
Article
Food Science & Technology
Wang Wen-qiong, Zhou Ji-yang, Yu Qian, Li Jianju
Summary: In this study, enzymatic cross-linking of whey protein coupled with ultrafiltration effectively reduced membrane fouling and increased protein recovery rate. Analysis showed that protein recovery and permeation peak intensities were significantly improved, indicating successful rejection of most proteins during ultrafiltration. The study also demonstrated an increase in repulsive interaction energy between the cross-linked proteins and membrane surface.
FOOD SCIENCE & NUTRITION
(2021)
Article
Engineering, Environmental
Rita Fragoso, Ana Catarina Henriques, Javier Ochando-Pulido, Nicole Smozinski, Elizabeth Duarte
Summary: The study focused on improving the biodigestibility of mixed sewage sludge and partially dephenolised two-phase olive pomace through co-digestion. The addition of DOP into WWTP anaerobic digester facilities significantly increased biomethane production and system stability, leading to energy savings and improved performance. This strategy shows promise for enhancing biogas production and methane yield in wastewater treatment plants.
WASTE MANAGEMENT & RESEARCH
(2022)
Article
Engineering, Environmental
Denis Manuel Rodrigues, Rita do Amaral Fragoso, Ana Paula Carvalho, Thomas Hein, Antonio Guerreiro de Brito
Summary: This study evaluated the performance of two alternative sources, seasalt and seawater bittern, in different ratios. The results showed that bittern is an effective raw material to improve the downstream transfer of struvite precipitation in wastewater treatment systems, while seasalt may not be suitable due to its high levels of sodium chloride.
JOURNAL OF WATER PROCESS ENGINEERING
(2022)
Article
Multidisciplinary Sciences
Bruno Gouveia, Elizabeth Duarte, Aires dos Santos, Edgar Fernandes
Summary: Anaerobic digestion plays an important role in reducing greenhouse gas emissions and transitioning to a circular economy by creating value from waste. A developed analytical model accurately describes the kinetics of biogas production, reducing the need for time-consuming batch tests. The model has been successfully tested and provides valuable insights into the internal processes of anaerobic digestion and substrate characteristics.
Article
Public, Environmental & Occupational Health
Aducabe Bancessi, Rosa Teodosio, Elizabeth Duarte, Aladje Balde, Luis Catarino, Teresa Nazareth
Summary: This study explored the perceptions of a group of women in Guinea-Bissau regarding household water purification strategies. The findings revealed a general underestimation of the risk of waterborne diseases and a strong belief in the efficacy of moringa-teabags for water purification. However, there is also a need for more information on water treatment and safety.
Article
Environmental Sciences
Eduarda Freitas Diogo Januario, Taynara Basso Vidovix, Anna Carla Ribeiro, Elizabeth da Costa Neves Fernandes de Almeida Duarte, Rosangela Bergamasco, Angelica Marquetotti Salcedo Vieira
Summary: In this study, a new hydrochar adsorbent was developed by chemical and thermal modification of peach stones for efficient removal of caffeine from water. The experimental results showed that the new hydrochar adsorbent exhibited good adsorption performance and removal efficiency towards caffeine.
ENVIRONMENTAL TECHNOLOGY
(2022)
Review
Environmental Sciences
Amir Gholipour, Rita Fragoso, Elizabeth Duarte, Ana Galvao
Summary: This review provides an overarching assessment of the currently available knowledge of Sludge Treatment Reed Beds (STRBs) technology worldwide and identifies the interconnections between operational parameters and system efficiency under different climatic patterns through Meta-Analysis (MA). The findings suggest the feasibility and applicability of STRB technology under different climatic conditions.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Food Science & Technology
Antonia Macedo, Tania Gomes, Carlos Ribeiro, Margarida Moldao-Martins, Elizabeth Duarte, Vitor D. Alves
Summary: This research investigates the performance of ultrafiltration and nanofiltration in fractionating the nutritive/functional compounds present in aqueous extracts of mango peel. The study suggests that the nanofiltration concentrates can be utilized by the food industry or for bioenergy production.
Article
Energy & Fuels
Gabriel Mota Ribeiro, Pedro L. L. Martins, Ana Cristina Oliveira, Florbela Carvalheiro, Rita Fragoso, Luis C. Duarte
Summary: This study proposes a valorization route for spent coffee grounds by producing biomethane, lignin, and oligosaccharides simultaneously through mild alkaline pretreatment. Optimal conditions were determined to obtain high yields of lignin and oligosaccharides. Anaerobic co-digestion of the pretreated biomass with pig slurry resulted in the production of high-quality biomethane, promoting the development of the circular bioeconomy.
Article
Agronomy
Joana Rodrigues, Rita Fragoso, Luisa Brito, David Fangueiro
Summary: Livestock farming produces a large amount of animal slurry, which can be sanitized and used as fertilizer through low-cost treatments by pH adjustment. This study evaluated the impact of sandy soil amendment with dairy slurry treated by pH adjustment on the potential release of nutrients and coliforms into groundwater. The results showed that alkalinized dairy slurry had a lower nitrate leaching potential and reduced the leaching of coliforms compared to raw slurry. However, incomplete sanitization by acidification increased the risk of coliform leaching and groundwater contamination.
Article
Biochemistry & Molecular Biology
Antonia Macedo, Rita Fragoso, Ines Silva, Tania Gomes, Catia F. Martins, Joao Bengala Freire, Elizabeth Duarte
Summary: The study evaluated the impact of adding sugar concentrate solutions obtained from nanofiltration of fruit biowaste to slurry from piglets fed with macroalgae on biogas production. The use of nanofiltration of mango peel extracts increased the methane production by 29% during anaerobic co-digestion. These findings contribute to the development of sustainable valorization routes for biowastes.
Article
Chemistry, Physical
Sofia Lewis Lopes, Rita Fragoso, Elizabeth D'Almeida Duarte
Summary: This study uses real industrial data to provide a decision-making approach for the cold-pressed juice industry. Through multicriteria decision analysis, factors such as availability and physicochemical characteristics of fruit and vegetable pomaces (FVP) are considered. Two management routes are proposed, and the theoretical biochemical methane potential of FVP is predicted. The findings suggest that FVP should be used as a co-substrate in the anaerobic digestion process.
SUSTAINABLE ENERGY & FUELS
(2022)
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)
