Use of cheese whey for biomass production and spray drying of probiotic lactobacilli.

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Lavari, Luisina; Páez, Roxana; Cuatrin, Alejandra; Reinheimer, Jorge; Vinderola, Gabriel

2014-08-01

The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).

Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion.

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Bassan, Juliana C; Goulart, Antonio J; Nasser, Ana L M; Bezerra, Thaís M S; Garrido, Saulo S; Rustiguel, Cynthia B; Guimarães, Luis H S; Monti, Rubens

2015-01-01

Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was analyzed by mass spectrometry and presented homology with Bos taurus beta-lactoglobulin. In addition, the proteins present in buffalo cheese whey were hydrolyzed with pepsin and with different combinations of trypsin, chymotrypsin and carboxypeptidase-A. When the TNBS method was used the obtained hydrolysates presented DH of 55 and 62% for H1 and H2, respectively. Otherwise for the OPA method the DH was 27 and 43% for H1 and H2, respectively. The total antioxidant activities of the H1 and H2 samples with and without previous enzymatic hydrolysis, determined by DPPH using diphenyl-p-picrylhydrazyl radical, was 4.9 and 12 mM of Trolox equivalents (TE) for H2 and H2Dint, respectively. The increased concentrations for H1 and H2 samples were approximately 99% and 75%, respectively. The in vitro gastrointestinal digestion efficiency for the samples that were first hydrolyzed was higher compared with samples not submitted to previous hydrolysis. After in vitro gastrointestinal digestion, several amino acids were released in higher concentrations, and most of which were essential amino acids. These results suggest that buffalo cheese whey is a better source of bioavailable amino acids than bovine cheese whey.

Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey.

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Athira, Syamala; Mann, Bimlesh; Saini, Prerna; Sharma, Rajan; Kumar, Rajesh; Singh, Ashish Kumar

2015-11-01

Cheese whey is a rich by-product in nutritional terms, possessing components with high biological value, excellent functional properties, and an inert flavour profile. In the present study, mozzarella cheese whey was ultra-filtrated to remove lactose and mineral. The retentate was hydrolysed with food-grade enzyme alcalase and the hydrolysis conditions (pH, temperature and time) were optimised for maximum antioxidant activity using response surface methodology. Whey protein hydrolysed for 8 h at pH 9 and 55 °C showed a maximum antioxidant activity of 1.18 ± 0.015 µmol Trolox mg(-1) protein. The antioxidant peptides were further enriched by ultra-filtration through a 3 kDa membrane. Seven peptides - β-Lg f(123-131), β-Lg f(122-131), β-Lg f(124-131), β-Lg f(123-134), β-Lg f(122-131), β-Lg f(96-100) and β-Lg f(94-100) - were identified by LC-MS/MS in the 3 kDa permeate of the hydrolysate. The incorporation of whey protein hydrolysate (WPH) in lemon whey drink (5-10 g L(-1)) increased the antioxidant activity from 76% to 90% as compared to control. Hydrolysis of ultra-filtrated retentate of whey can be an energy- and cost-effective method for the direct production of WPH from whey compared to the industrial production of WPH from whey protein concentrate. This study suggests that WPH with good nutritional and biological properties can be effectively used in health-promoting foods as a biofunctional ingredient. © 2014 Society of Chemical Industry.

Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.

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Belloso-Morales, Genette; Hernández-Sánchez, Humberto

2003-01-01

Kombucha is a sour beverage reported to have potential health effects prepared from the fermentation of black tea and sugar with a "tea fungus", a symbiotic culture of acetic acid bacteria and yeasts. Although black tea is the preferred substrate for Kombucha fermentation, other beverages have also been tested as substrates with fair results. Cheese whey is a by-product with a good amount of fermentable lactose that has been used before in the production of beverages, so the objective of this study was to test three types of whey (fresh sweet, fresh acid and reconstituted sweet) in the elaboration of a fermented beverage using a kombucha culture as inoculum. The isolation and identification of bacteria and yeasts from the fermented tea and wheys was done along with the study of the rates of change in sugar consumption, acid production and pH decrease. Several species of acetic acid bacteria (Acetobacter aceti subsp. aceti, Gluconobacter oxydans subsp. industrius, subsp. oxydans and Gluconoacetobacter xylinus) were isolated from the different kombuchas along with the yeasts Saccharomyces cerevisiae, Kluyveromyces marxianus, and Brettanomyces bruxelensis. The main metabolic products in the fermented wheys included ethanol, lactic and acetic acids. A good growth was obtained in both sweet wheys in which a pH of 3.3 and a total acid content (mainly lactic and acetic acids) of 0.07 mol/l was reached after 96 h. The sweet whey fermented beverages contained a relatively low lactose concentration (< 12 g/l). The final ethanol content was low (5 g/l) in all the fermented wheys. The whey products were strongly sour and salty non sparkling beverages.

Biotechnological Utilization with a Focus on Anaerobic Treatment of Cheese Whey: Current Status and Prospects

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Aspasia A. Chatzipaschali

2012-09-01

Full Text Available Cheese whey utilization is of major concern nowadays. Its high organic matter content, in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem. However, the potential production of biogas (methane, hydrogen or other marketable products with a simultaneous high COD reduction through appropriate treatment proves that cheese whey must be considered as an energy resource rather than a pollutant. The presence of biodegradable components in the cheese whey coupled with the advantages of anaerobic digestion processes over other treatment methods makes anaerobic digestion an attractive and suitable treatment option. This paper intends to review the most representative applications of anaerobic treatment of cheese whey currently being exploited and under research. Moreover, an effort has been made to categorize the common characteristics of the various research efforts and find a comparative basis, as far as their results are concerned. In addition, a number of dairy industries already using such anaerobic digestion systems are presented.

Anaerobic digestion of cheese whey using up-flow anaerobic sludge blanket reactor

Energy Technology Data Exchange (ETDEWEB)

Yan, J.Q.; Lo, K.V.; Liao, P.H.

1989-01-01

Anaerobic treatment of cheese whey using a 17.5-litre up-flow anaerobic sludge blanket reactor was investigated in the laboratory. The reactor was studied over a range of influent concentration from 4.5 to 38.1 g chemical oxygen demand per litre at a constant hydraulic retention time of 5 days. The reactor start-up and the sludge acclimatization were discussed. The reactor performance in terms of methane production, volatile fatty acids conversion, sludge net growth and chemical oxygen demand reduction were also presented in this paper. Over 97% chemical oxygen demand reduction was achieved in this experiment. At the influent concentration of 38.1 g chemical oxygen demand per litre, an instability of the reactor was observed. The results indicated that the up-flow anaerobic sludge blanket reactor process could treat cheese whey effectively.

Effect of multiple substrates in ethanol fermentations from cheese whey

Energy Technology Data Exchange (ETDEWEB)

Wang, C J; Jayanata, Y; Bajpai, R K

1987-01-01

Ethanol fermentations from cheese whey by Kluyveromyces marxianus CBS 397 were investigated. Cheese whey, which contains lactose as the major sugar, has been found to have small amounts of glucose and galactose, depending on the source and operating conditions. Fermentation performance was strongly influenced by the presence of glucose and galactose. However, lactose did not significantly affect the cell growth and product formation even at a high concentration. A logistical model was proposed to take into account the effect of lactose. (Refs. 6).

Batch cultivation of kluyveromyces fragilis in cheese whey

Energy Technology Data Exchange (ETDEWEB)

Beausejour, D; Leduy, A; Ramalho, R S

1981-01-01

Kluyveromyces fragilis was cultivated batchwise in an open pond rectangular bioreactor at 30 degrees Celcius with aeration, under non-sterile conditions and uncontrolled pH. The culture medium contained 7% cheese whey powder, 0.25% KH2PO4, and 0.5% (NH4)2SO4 and was adjusted to an initial pH of 4.0 with H3PO4. The lactose was almost completely consumed after 16 hours and COD reduction attained 80% after 64 hours. The maximum suspended solids concentration obtained was 11.7 g/L. The cheese whey which had initially low protein and high lactose contents was converted by this system into a high protein and low lactose carbohydrate product.

Accelerated fermentation of cheese whey. Developing the system

Energy Technology Data Exchange (ETDEWEB)

Bechtle, R M; Claydon, T J

1971-01-01

A system for accelerated fermentation of cheese wheys requires a mixed yeast and lactose-fermenting bacterial culture. The air flow required (110 ml/min/1./1% of lactose) was proportional to the concentration of wheys in the media. Yeast cell-mass production by accelerated fermentation was equal to or greater than the whey concentration factor when compared with yeast production of single yeast strain production on unconcentrated wheys. Generally, on triple strength wheys, yeast production was approximately 1 lb/gallon of medium. Fermentation media formulas were developed with whey analysis, shake culture, and fermentor trials. The formula used with a specific whey must be adequate to supplement the mineral deficiencies in the whey and to provide trace elements and nutrients essential for maximum microbial growth. High-rate aeration was required for both respiration of the microbial culture and to purge the ferment of volatile metabolites, whose presence depressed microbial cell synthesis.

Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.

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Rashid, Abdul Ahid; Huma, Nuzhat; Zahoor, Tahir; Asgher, Muhammad

2017-02-01

The recovery of milk constituents from cheese whey is affected by various processing conditions followed during production of Ricotta cheese. The objective of the present investigation was to optimize the temperature (60-90 °C), pH (3-7) and CaCl2 concentration (2·0-6·0 mm) for maximum yield/recovery of milk constituents. The research work was carried out in two phases. In 1st phase, the influence of these processing conditions was evaluated through 20 experiments formulated by central composite design (CCD) keeping the yield as response factor. The results obtained from these experiments were used to optimize processing conditions for maximum yield using response surface methodology (RSM). The three best combinations of processing conditions (90 °C, pH 7, CaCl2 6 mm), (100 °C, pH 5, CaCl2 4 mm) and (75 °C, pH 8·4, CaCl2 4 mm) were exploited in the next phase for Ricotta cheese production from a mixture of Buffalo cheese whey and skim milk (9 : 1) to determine the influence of optimized conditions on the cheese composition. Ricotta cheeses were analyzed for various physicochemical (moisture, fat, protein, lactose, total solids, pH and acidity indicated) parameters during storage of 60 d at 4 ± 2 °C after every 15 d interval. Ricotta cheese prepared at 90 °C, pH 7 and CaCl2 6 mm exhibited the highest cheese yield, proteins and total solids, while high fat content was recorded for cheese processed at 100 °C, pH 5 and 4 mm CaCl2 concentration. A significant storage-related increase in acidity and NPN was recorded for all cheese samples.

Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters.

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Zago, Miriam; Bonvini, Barbara; Rossetti, Lia; Meucci, Aurora; Giraffa, Giorgio; Carminati, Domenico

2015-05-01

Twenty-one Lactobacillus helveticus bacteriophages, 18 isolated from different cheese whey starters and three from CNRZ collection, were phenotypically and genetically characterised. A biodiversity between phages was evidenced both by host range and molecular (RAPD-PCR) typing. A more detailed characterisation of six phages showed similar structural protein profiles and a relevant genetic biodiversity, as shown by restriction enzyme analysis of total DNA. Latent period, burst time and burst size data evidenced that phages were active and virulent. Overall, data highlighted the biodiversity of Lb. helveticus phages isolated from cheese whey starters, which were confirmed to be one of the most common phage contamination source in dairy factories. More research is required to further unravel the ecological role of Lb. helveticus phages and to evaluate their impact on the dairy fermentation processes where whey starter cultures are used.

Efficient lactulose production from cheese whey using sodium carbonate.

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Seo, Yeong Hwan; Park, Gwon Woo; Han, Jong-In

2015-04-15

An economical method of lactulose production from cheese whey was developed using sodium carbonate (Na2CO3). Three parameters such as temperature, reaction time, and Na2CO3 concentration were identified as experimental factors, and yield was selected as a response parameter. The experimental factors were optimised employing Response Surface Methodology (RSM). Maximum yield of 29.6% was obtained at reaction time of 20.41 min, Na2CO3 of 0.51% at 90 °C. To overcome this limited lactulose yield, due to the conversion of lactulose to galactose, fed batch system was applied using dried cheese whey as lactose source. By this system, limit was broken, and 15.8 g/L of lactulose is produced in hour. Copyright © 2014 Elsevier Ltd. All rights reserved.

Iron effect on the fermentative metabolism of Clostridium acetobutylicum ATCC 824 using cheese whey as substrate

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Victoria Rosalía Durán-Padilla

2014-12-01

Full Text Available Butanol is considered a superior liquid fuel that can replace gasoline in internal combustion engines. It is produced by acetone-butanol-ethanol (ABE fermentation using various species of solventogenic clostridia. Performance of ABE fermentation process is severely limited mostly by high cost of substrate, substrate inhibition and low solvent tolerance; leading to low product concentrations, low productivity, low yield, and difficulty in controlling culture metabolism. In order to decrease the cost per substrate and exploit a waste generated by dairy industry, this study proposes using cheese whey as substrate for ABE fermentation. It was observed that the addition of an iron source was strictly necessary for the cheese whey to be a viable substrate because this metal is needed to produce ferredoxin, a key protein in the fermentative metabolism of Clostridium acetobutylicum serving as a temporary electron acceptor. Lack of iron in the cheese whey impedes ferredoxin synthesis and therefore, restricts pyruvate-ferredoxin oxidoreductase activity leading to the production of lactic acid instead of acetone, butanol and ethanol. Moreover, the addition of FeSO4 notably improved ABE production performance by increasing butanol content (7.13 ± 1.53 g/L by 65% compared to that of FeCl3 (4.32 ± 0.94 g/L under the same fermentation conditions.

Use of immobilised biocatalysts in the processing of cheese whey.

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Kosseva, Maria R; Panesar, Parmjit S; Kaur, Gurpreet; Kennedy, John F

2009-12-01

Food processing industry operations need to comply with increasingly more stringent environmental regulations related to the disposal or utilisation of by-products and wastes. These include growing restrictions on land spraying with agro-industrial wastes, and on disposal within landfill operations, and the requirements to produce end products that are stabilised and hygienic. Much of the material generated as wastes by the dairy processing industries contains components that could be utilised as substrates and nutrients in a variety of microbial/enzymatic processes, to give rise to added-value products. A good example of a waste that has received considerable attention as a source of added-value products is cheese whey. The carbohydrate reservoir of lactose (4-5%) in whey and the presence of other essential nutrients make it a good natural medium for the growth of microorganisms and a potential substrate for bioprocessing through microbial fermentation. Immobilised cell and enzyme technology has also been applied to whey bioconversion processes to improve the economics of such processes. This review focuses upon the elaboration of a range of immobilisation techniques that have been applied to produce valuable whey-based products. A comprehensive literature survey is also provided to illustrate numerous immobilisation procedures with particular emphasis upon lactose hydrolysis, and ethanol and lactic acid production using immobilised biocatalysts.

Bio-ethanol production by fermentation of ricotta cheese whey as an effective alternative non-vegetable source

Energy Technology Data Exchange (ETDEWEB)

Sansonetti, Sascha; Curcio, Stefano; Calabro, Vincenza; Iorio, Gabriele [Department of Engineering Modeling, University of Calabria, Ponte P. Bucci, Cubo 42/A, 87036 Rende, Cosenza (Italy)

2009-12-15

The aim of the present paper is to investigate the feasibility of bio-ethanol production by batch fermentation of ricotta cheese whey (''Scotta''), a dairy industry waste characterized by lactose concentration ranging from 4.5% to 5.0% (w/w) and, with respect to traditional (raw) whey, by much lower protein content. Scotta, therefore, could represent an effective non-vegetable source for renewable energy production. The microrganism used to carry out the fermentation processes was the yeast Kluyveromyces marxianus. Preliminary experiments, performed in aerobic conditions on different volumes of scotta, have shown the actual growth of the yeast. The subsequent fermentation experiments were carried out, in anaerobic conditions, on three different substrates: scotta, raw cheese whey and deproteinized whey. The experimental data have demonstrated the process feasibility: scotta is an excellent substrate for fermentation and exhibits better performance with respect to both raw cheese whey and deproteinized whey. Complete lactose consumption, indeed, was observed in the shortest time (13 h) and with the highest ethanol yield (97% of the theoretical value). (author)

Characteristic of Fermented Drink from Whey Cheese with Addition of Mango (Mangifera x odorata) Juice

Science.gov (United States)

Desnilasari, D.; Kumalasari, R.

2017-12-01

Whey cheese could be utilized become product such as fermented drink which is added by mango kweni juice to improve their acceptance. The aim of this research was to characterized physicochemical, sensory, and microbiology of fermented drink based on whey cheese with addition different concentration mango kweni juice of (0%, 5%, 10%, and 15%) by Lactobacillus casei. Color scale, viscosity, pH, total soluble solid, total free acid, fat, protein, total L. casei and sensory evaluation from panelist were examined after 24 hour of fermentation. Result showed that addition mango juice significantly affects the color scale, viscosity, pH, protein and number of L. casei of the product. The color of the product becomes more dark, red, and yellow. The product becomes more viscous. pH of the product become more acid and reduces protein content. Respectively total number of L. casei of the product increased 1 log. But addition of mango juice significantly did not affect sensory acceptance, total soluble solid, total free acid, and fat of the product. Sensory acceptance of the product range in dislike slightly and slightly like score that means formulation of the product need to be improved again.

Short communication: Potential of Fresco-style cheese whey as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme inhibitory activities.

Science.gov (United States)

Tarango-Hernández, S; Alarcón-Rojo, A D; Robles-Sánchez, M; Gutiérrez-Méndez, N; Rodríguez-Figueroa, J C

2015-11-01

Recently, traditional Mexican Fresco-style cheese production has been increasing, and the volume of cheese whey generated represents a problem. In this study, we investigated the chemical composition of Fresco-style cheese wheys and their potential as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme (ACE)-inhibitory activities. Three samples from Fresco, Panela, and Ranchero cheeses whey were physicochemically characterized. Water-soluble extracts were fractionated to obtain whey fractions with different molecular weights: 10-5, 5-3, 3-1 and wheys. All whey fractions had antioxidant and ACE-inhibitory activities. The 10-5 kDa whey fraction of Ranchero cheese had the highest Trolox equivalent antioxidant capacity (0.62 ± 0.00 mM), and the 3-1 kDa Panela and Fresco cheese whey fractions showed the highest ACE-inhibitory activity (0.57 ± 0.02 and 0.59 ± 0.04 μg/mL 50%-inhibitory concentration values, respectively). These results suggest that Fresco-style cheese wheys may be a source of protein fractions with bioactivity, and thus could be useful ingredients in the manufacture of functional foods with increased nutritional value. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Performance of microbial fuel cell double chamber using mozzarella cheese whey substrate

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Darmawan, M. D.; Hawa, L. C.; Argo, B. D.

2018-03-01

Nowadays the availability of electric energy is decreasing, hence there is a need for innovation of electric energy producer alternative; one of them is microbial fuel cell (MFC). MFC is a bioelectrochemical system generated by bacterial metabolism that utilizes organic substrate. One of the substrates that can be used is whey, a waste generated from cheese production. Therefore, this study aimed to determine the power of potential current and voltage generated from the use of whey cheese as a substrate for bacterial metabolism. In this research, double chamber system was used in microbial fuel cell reactor by using cheese whey as substrate at anode and potassium permanganate as cathode and utilizing membrane nafion 212 as membrane of proton exchange. The variable of experiment was bacteria type. The types of bacteria used in this study were Lactobacillus bulgaricus, Streptococcus thermophillus and Lactobacillus casei. While the operating time used was 100 hours. The highest current produced was 74.6 μA and the highest voltage was 529.3 mV produced by Lactobacillus bulgaricus bacteria. In this study, it was also found that the death phase of the three bacteria was at 70-80 hours.

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides.

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Yadav, Jay Shankar Singh; Yan, Song; Pilli, Sridhar; Kumar, Lalit; Tyagi, R D; Surampalli, R Y

2015-11-01

The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and COD concentrations. The high organic load of whey arises from the presence of residual milk nutrients. As demand for milk-derived products is increasing, it leads to increased production of whey, which poses a serious management problem. To overcome this problem, various technological approaches have been employed to convert whey into value-added products. These technological advancements have enhanced whey utilization and about 50% of the total produced whey is now transformed into value-added products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane, electricity bioprotein (single cell protein) and probiotics. Among various value-added products, the transformation of whey into proteinaceous products is attractive and demanding. The main important factor which is attractive for transformation of whey into proteinaceous products is the generally recognized as safe (GRAS) regulatory status of whey. Whey and whey permeate are biotransformed into proteinaceous feed and food-grade bioprotein/single cell protein through fermentation. On the other hand, whey can be directly processed to obtain whey protein concentrate, whey protein isolate, and individual whey proteins. Further, whey proteins are also transformed into bioactive peptides via enzymatic or fermentation processes. The proteinaceous products have applications as functional, nutritional and therapeutic commodities. Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review. Copyright © 2015 Elsevier Inc. All rights reserved.

Review: elimination of bacteriophages in whey and whey products

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Zeynep eAtamer

2013-07-01

Full Text Available As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies. In dairy productions, whey from former cheese batches is frequently re-used to increase the yield, to improve the texture and to increase the nutrient value of the final product. Recycling of whey cream and particulated whey proteins is also routinely performed. Most bacteriophages, however, survive pasteurization and may re-enter the cheese manufacturing process. There is a risk that phages multiply to high numbers during the production. Contamination of whey samples with bacteriophages may cause problems in cheese factories because whey separation often leads to aerosol-borne phages and thus contamination of the factory environment. Furthermore, whey cream or whey proteins used for recycling into cheese matrices may contain thermo-resistant phages. Drained cheese whey can be contaminated with phages as high as 109 phages per mL. When whey batches are concentrated, phage titers can increase significantly by a factor of 10 hindering a complete elimination of phages. To eliminate the risk of fermentation failure during recycling of whey, whey treatments assuring an efficient reduction of phages are indispensable. This review focuses on inactivation of phages in whey by thermal treatment, ultraviolet (UV light irradiation and membrane filtration. Inactivation by heat is the most common procedure. However, application of heat for inactivation of thermo-resistant phages in whey is restricted due to negative effects on the functional properties of native whey proteins. Therefore an alternative strategy applying combined treatments should be favoured - rather than heating the dairy product at extreme temperature/time combinations. By using membrane filtration or UV treatment in combination with thermal treatment, phage numbers in whey can be reduced sufficiently to prevent subsequent

Review: elimination of bacteriophages in whey and whey products

Science.gov (United States)

Atamer, Zeynep; Samtlebe, Meike; Neve, Horst; J. Heller, Knut; Hinrichs, Joerg

2013-01-01

As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies. In dairy productions, whey from former cheese batches is frequently re-used to increase the yield, to improve the texture and to increase the nutrient value of the final product. Recycling of whey cream and particulated whey proteins is also routinely performed. Most bacteriophages, however, survive pasteurization and may re-enter the cheese manufacturing process. There is a risk that phages multiply to high numbers during the production. Contamination of whey samples with bacteriophages may cause problems in cheese factories because whey separation often leads to aerosol-borne phages and thus contamination of the factory environment. Furthermore, whey cream or whey proteins used for recycling into cheese matrices may contain thermo-resistant phages. Drained cheese whey can be contaminated with phages as high as 109 phages mL-1. When whey batches are concentrated, phage titers can increase significantly by a factor of 10 hindering a complete elimination of phages. To eliminate the risk of fermentation failure during recycling of whey, whey treatments assuring an efficient reduction of phages are indispensable. This review focuses on inactivation of phages in whey by thermal treatment, ultraviolet (UV) light irradiation, and membrane filtration. Inactivation by heat is the most common procedure. However, application of heat for inactivation of thermo-resistant phages in whey is restricted due to negative effects on the functional properties of native whey proteins. Therefore an alternative strategy applying combined treatments should be favored – rather than heating the dairy product at extreme temperature/time combinations. By using membrane filtration or UV treatment in combination with thermal treatment, phage numbers in whey can be reduced sufficiently to prevent subsequent phage accumulations

Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese.

Science.gov (United States)

Lu, Y; McMahon, D J

2015-01-01

A challenge in manufacturing reduced-sodium cheese is that whey expulsion after salting decreases when less salt is applied. Our objectives were (1) to determine whether changing the salting method would increase whey syneresis when making a lower sodium cheese and (2) to better understand factors contributing to salt-induced curd syneresis. Unsalted milled Cheddar curds were salted using different salting intervals (5 or 10 min), different salting levels (20, 25, or 30g/kg), different numbers of applications when using only 20g/kg salt (1, 2, or 3 applications), and salting with the equivalent of 30g/kg NaCl using a 2:1 molar ratio of NaCl and KCl. Whey from these curds was collected every 5 or 10 min until 30 or 40 min after the start of salting, and curds were subsequently pressed for 3h. Additional trials were conducted in which salted milled Cheddar cheese curd was immersed at 22°C for 6h in various solutions to determine how milled curd pieces respond to different levels of salt and Ca. The use of 10-min intervals delayed whey syneresis without influencing total whey expulsion or cheese composition after pressing. Lowering the salt level reduced whey expulsion, resulting in cheeses with higher moisture and slightly lower pH. Adding salt faster did not increase whey expulsion in reduced-salt cheese. Partial substitution with KCl restored the extent of whey expulsion. When salted milled curd was immersed in a 30g/L salt solution, there was a net influx of salt solution into the curd and curd weight increased. When curd was immersed in 60g/L salt solution, a contraction of curd occurred. Curd shrinkage was more pronounced as the salt solution concentration was increased to 90 and 120g/L. Increasing the Ca concentration in test solutions (such that both serum and total Ca in the curd increased) also promoted curd contraction, resulting in lower curd moisture and pH and less weight gain by the curd. The proportion of Ca in the curd that was bound to the para

Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP solution

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Leandro Freire dos Santos

2017-08-01

Full Text Available Whey is the liquid that results from the coagulation of milk during cheese manufacture. Cheese whey is also an important environmental pollution source. The present experiment sought to compare β-galactosidase (EC 3.2.1.23 production by Aspergillus oryzae from deproteinized and un-deproteinized CWP solutions. β-galactosidase was produced by submerged fermentation in deproteinized or un-deproteinized CWP solutions. To determine the activity of the enzyme, a reaction mixture containing cell-free extract and ortho Nitrophenyl β galactoside (ONPG was used. The results indicated that β-galactosidase induction was greater when using deproteinized CWP solution compared to the un deproteinized CWP solution. These results may enable an alternative management of cheese whey, thereby decreasing its impact on the environment and producing value-added biomacromolecules.

Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose

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Ana Paula Mörschbächer

2016-05-01

Full Text Available ABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. However, one of the limiting factors of its use is the relatively high cost of the enzymes, which could be lowered with the immobilization of these biocatalysts. Considering this context, the objective of this research was to evaluate the commercial Kluyveromyces lactis β-galactosidase enzyme immobilized in calcium alginate spheres and gelatin, using glutaraldehyde and concanavalin A (ConA as modifying agents in the hydrolysis of cheese whey lactose process. Results have shown that the enzyme encapsulation complexed with ConA in alginate-gelatin spheres, without glutaraldehyde in the immobilization support, has significantly increased the hydrolysis of lactose rate, achieving a maximum conversion of 72%.

Effect of Heat Treatment and Salt Concentration on Free Amino Acids Composition of Sudanese Braided (Muddaffara Cheese during Storage

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Mohamed O. E. Altahir

2014-07-01

Full Text Available The aim of this study was to assess the effect of heat treatment and salt concentrations (0, 5, and 10% on the free amino acids (FAA composition of Sudanese braided cheese (BC ripened for up to 3 months at 5±2°C. Heat and salt concentration significantly affected the FAA of braided cheese. The free amino acids concentrations of BC ripened in 0%, 5%, and 10% salted whey (SW were significantly fluctuated. Under ripening conditions tested (salt level + time, braided cheese made from pasteurized milk (BCPM had consistently lower values of FAA than braided cheese made from raw milk (BCRM. In fresh cheese, the major FAA in BCRM were Glu (36.12 nmol/ml, Leu (26.77nmol/ml and Lys (14.51 nmol/ml while the major ones in BCPM were Lys (2.94 nmol/ml and Ala (2.45 nmol/ml. BCPM stored in 10% SW had shorter quality life compared to that stored in 5% salted whey.

The use of acid whey for the production of yogurt-type fermented beverages

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Katarzyna Skryplonek

2018-01-01

Full Text Available Acid whey is a by-product of cheese-making industry, which, in comparison to rennet whey, has less favourable processing properties and thus it is more difficult to utilize. The aim of the study was to evaluate the quality of yogurt-type fermented beverages based on acid whey. In the beverages production yogurt bacteria cultures Streptococcus thermophilus and Lactobacillus delbruecki ssp. bulgaricus (YO-MIX, Danisco, Denmark were used. The production process included combining of pasteurized acid whey with UHT milk, unsweetened condensed milk or skimmed milk powder. Milk was incorporated to beverages in order to enrich casein content and obtain product with quality characteristics similar to fermented milk drinks. Moreover, the beverages were supplemented with oligofructose and whey protein concentrate WPC 35. The products were stored under refrigerated conditions (5±1°C for 21 days. During the storage, an assessment of physicochemical properties and sensory characteristics was carried out. In addition, the beverages were evaluated in consumer preference test. The study showed, that by combining of acid whey with milk it is possible to obtain a products similar to yogurt, although their characteristics were influenced by the composition and storage time. During storage period, the acidity increased and acetaldehyde content decreased. Moreover the deterioration of sensory properties was observed. Consumer preference test indicated, that the best sensory properties had beverages from whey and condensed milk.

Sustainable treatment of different high-strength cheese whey wastewaters: an innovative approach for atmospheric CO2 mitigation and fertilizer production.

Science.gov (United States)

Prazeres, Ana R; Rivas, Javier; Paulo, Úrsula; Ruas, Filipa; Carvalho, Fátima

2016-07-01

Raw cheese whey wastewater (CWW) has been treated by means of FeCl3 coagulation-flocculation, NaOH precipitation, and Ca(OH)2 precipitation. Three different types of CWW were considered: without cheese whey recovery (CWW0), 60 % cheese whey recovery (CWW60), and 80 % cheese whey recovery (CWW80). Cheese whey recovery significantly influenced the characteristics of the wastewater to be treated: organic matter, solids, turbidity, conductivity, sodium, chloride, calcium, nitrogen, potassium, and phosphorus. Initial organic load was reduced to values in the interval of 60-70 %. Application of FeCl3, NaOH, or Ca(OH)2 involved additional chemical oxygen demand (COD) depletions regardless of the CWW used. Under optimum conditions, the combination of 80 % cheese whey recovery and lime application led to 90 % reduction in COD. Turbidity (99.8%), total suspended solids (TSS) (98-99 %), oils and fats (82-96 %), phosphorus (98-99 %), potassium (96-97 %), and total coliforms (100 %) were also reduced. Sludge generated in the latter process showed excellent settling properties. This solid after filtration and natural evaporation can be used as fertilizer with limitations due to its saline nature. In an innovative, low-cost, and environmentally friendly technology, supernatant coming from the Ca(OH)2 addition was naturally neutralized in 4-6 days by atmospheric CO2 absorption without reagent addition. Consequently, a final aerobic biodegradation step can be applied for effluent polishing. This technology also allows for some atmospheric CO2 mitigation. Time requirement for the natural carbonation depends on the effluent characteristics. A precipitate rich in organic matter and nutrients and depletions of solids, sodium, phosphorus, magnesium, Kjeldahl, and ammoniacal nitrogen were also achieved during the natural carbonation.

Production of a biodegradable plastic-degrading enzyme from cheese whey by the phyllosphere yeast Pseudozyma antarctica GB-4(1)W.

Science.gov (United States)

Watanabe, Takashi; Shinozaki, Yukiko; Suzuki, Ken; Koitabashi, Motoo; Yoshida, Shigenobu; Sameshima-Yamashita, Yuka; Kuze Kitamoto, Hiroko

2014-08-01

Cheese whey is a by-product of cheese production and has high concentrations of lactose (about 5%) and other nutrients. Pseudozyma antarctica produces a unique cutinase-like enzyme, named PaE, that efficiently degrades biodegradable plastics. A previous study showed that a combination of 1% oil and 0.5% lactose increased cutinase-like enzyme production by another species of yeast. In this study, to produce PaE from cheese whey, we investigated the effects of soybean oil on PaE production (expressed as biodegradable plastic-degrading activity) by P. antarctica growing on lactose or cheese whey. In flask cultures, the final PaE activity was only 0.03 U/ml when soybean oil was used as the sole carbon source, but increased to 1.79 U/ml when a limited amount of soybean oil (under 0.5%) was combined with a relatively high concentration of lactose (6%). Using a 5-L jar fermentor with lactose fed-batch cultivation and periodic soybean oil addition, about 14.6 U/ml of PaE was obtained after 5 days of cultivation. When the lactose was replaced with cheese whey, PaE production was 10.8 U/ml after 3 days of cultivation. Copyright © 2014 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Digestion of cheese whey with anaerobic rotating biological contact reactors

Energy Technology Data Exchange (ETDEWEB)

Lo, K V; Liao, P H

1986-01-01

A laboratory-scale anaerobic rotating biological contact reactor receiving full strength cheese whey was studied over a range of hydraulic retention times from 11 to 5 days at 35 degrees C. Methane production rates ranging from 1.68 to 3.26 litres CH/sub 4//litre/day and a 76 to 93% reduction in chemical oxygen demand were achieved. At hydraulic retention times shorter than 5 days, steady-state operation could not be maintained for reactors receiving either full strength or diluted whey. A two-stage fermentation system was also studied; the results indicated that stable operation and treatment efficiency (89.5% COD removal) could be achieved.

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

Science.gov (United States)

Gatti, Monica; Bottari, Benedetta; Lazzi, Camilla; Neviani, Erasmo; Mucchetti, Germano

2014-02-01

The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures. Copyright © 2014 American Dairy Science Association

Hydrogen production from cheese whey by catalytic steam reforming: Preliminary study using lactose as a model compound

International Nuclear Information System (INIS)

Remón, J.; Laseca, M.; García, L.; Arauzo, J.

2016-01-01

Highlights: • Steam reforming of lactose: a promising strategy for cheese whey management. • Thermodynamic and experimental analyses of the effect of the operating conditions. • Reaction pathway showing the formation of the most important gas and liquid products. • Technical/energetic assessment: H_2 rich gas, C-free liquid and neutral energy process. - Abstract: Cheese whey is a yellowish liquid by-product of the cheese making process. Owing to its high BOD and COD values, this feedstock should not be directly discharged into the environment without appropriate treatment. Before dealing with real cheese whey, this work addresses the production of a rich hydrogen gas from lactose (the largest organic constituent of this waste) by catalytic steam reforming. This reforming process has been theoretically and experimentally studied. The theoretical study examines the effect of the temperature (300–600 °C), lactose concentration (1–10 wt.%) and N_2 (0–80 cm"3 STP/min) and liquid flow (0.1–0.5 mL/min) rates on the thermodynamic composition of the gas. The results show that the temperature and lactose concentration exerted the greatest influence on the thermodynamics. The experimental study, conducted in a fixed bed reactor using a Ni-based catalyst, considers the effect of the temperature (300–600 °C), lactose concentration (1–10 wt.%) and spatial time (4–16 g catalyst min/g lactose) on the global lactose conversion, product distribution on a carbon basis (gas, liquid and solid) and the compositions of the gas and liquid phases. Complete lactose conversion was achieved under all the experimental conditions. The carbon converted into gas, liquid and solid was 2–97%, 0–66% and 0–94%, respectively. The gas phase was made up of a mixture of H_2 (0–70 vol.%), CO_2 (20–70 vol.%), CO (2–34 vol.%) and CH_4 (0–3 vol.%). The liquid phase consisted of a mixture of aldehydes, ketones, carboxylic acids, sugars, furans, alcohols and phenols

Conversion of cheese whey into a fucose- and glucuronic acid-rich extracellular polysaccharide by Enterobacter A47.

Science.gov (United States)

Antunes, Sílvia; Freitas, Filomena; Alves, Vítor D; Grandfils, Christian; Reis, Maria A M

2015-09-20

Cheese whey was used as the sole substrate for the production of extracellular polysaccharides (EPS) by Enterobacter A47. An EPS concentration of 6.40 g L(-1) was reached within 3.2 days of cultivation, corresponding to a volumetric productivity of 2.00 g L(-1) d(-1). The produced EPS was mainly composed of glucuronic acid (29 mol%) and fucose (29 mol%), with lower contents of glucose and galactose (21 mol% each) and a total acyl groups content of 32 wt.%. The polymer had an average molecular weight of 1.8×10(6) Da, with a polydispersity index of 1.2, and an intrinsic viscosity of 8.0 dL g(-1). EPS aqueous solutions (1.0 wt.% in 0.01 M NaCl, at pH 8.0) presented a shear thinning behavior with a viscosity of the first Newtonian plateau approaching 0.1 Pas. This novel glucuronic acid-rich polymer possesses interesting rheological properties, which, together with its high content of glucuronic acid and fucose, two bioactive sugar monomers, confers it a great potential for use in high-value applications, such as cosmetics and pharmaceuticals. Copyright © 2015 Elsevier B.V. All rights reserved.

Antibacterial activity of different formulations of cheese and whey produced with kefir grains

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Simone Weschenfelder

Full Text Available ABSTRACT The development of different products that confer health benefits on the population is a challenge for those who work with food. The aim of this study was to elaborate two formulations of kefir cheese (C1 and C2 and whey (W1, W2, and to evaluate their in situ antibacterial activity against microorganisms of interest in food. Pasteurized milk, powdered milk and kefir grains were used in preparing the products and their percentage composition was determined. C1, C2, W1 and W2 were contaminated with five different logarithmic fractions (A = 8log to E = 4log CFU/ml of Staphylococcus aureus (ATCC 25923 and Escherichia coli (ATCC 11229, with antibacterial activity assessed over 0, 24, 48 and 72 hours of exposure. The results demonstrated the antibacterial activity of kefir cheese and whey, especially after 24 hours. Escherichia coli was the most sensitive of the bacteria, with maximum antibacterial activity seen in the cheese at population densities D and E, and in the whey at densities B, C, D and E after 48 and 72 h, showing that the in situ antibacterial activity of foods produced with kefir grains tends to be lower when compared with studies in vitro. The greater the nutrient content of the food, the lower the antibacterial activity seen, probably due to the protective action that the nutrients confer on the microorganisms against bacteriocins and the metabolites from fermentation.

Butanol production by bioconversion of cheese whey in a continuous packed bed reactor.

Science.gov (United States)

Raganati, F; Olivieri, G; Procentese, A; Russo, M E; Salatino, P; Marzocchella, A

2013-06-01

Butanol production by Clostridium acetobutylicum DSM 792 fermentation was investigated. Unsupplemented cheese whey was adopted as renewable feedstock. The conversion was successfully carried out in a biofilm packed bed reactor (PBR) for more than 3 months. The PBR was a 4 cm ID, 16 cm high glass tube with a 8 cm bed of 3mm Tygon rings, as carriers. It was operated at the dilution rate between 0.4h(-1) and 0.94 h(-1). The cheese whey conversion process was characterized in terms of metabolites production (butanol included), lactose conversion and biofilm mass. Under optimized conditions, the performances were: butanol productivity 2.66 g/Lh, butanol concentration 4.93 g/L, butanol yield 0.26 g/g, butanol selectivity of the overall solvents production 82 wt%. Copyright © 2013 Elsevier Ltd. All rights reserved.

Evaluation of whey, milk, and delactosed permeates as salt substitutes.

Science.gov (United States)

Smith, S T; Metzger, L; Drake, M A

2016-11-01

Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate. Composition (protein, fat, solids, minerals) was conducted on permeates. Organic acid composition was determined using HPLC. Volatile compounds were extracted from permeates by solid phase microextraction with gas chromatography-mass spectrometry. A trained sensory panel documented sensory attributes of permeates and cream of broccoli soups with and without salt or permeates followed by consumer acceptance testing (n=105) on the soups. Cottage cheese whey permeate contained a higher lactic acid content than other permeates, which has been shown to contribute to a higher salty taste. Cottage cheese whey permeate also contained potato or brothy and caramel flavors and sour and salty tastes, whereas delactosed whey permeate had high intensities of cardboard and beefy or brothy flavors and salty taste. Milk, Cheddar, and Mozzarella cheese whey permeates were characterized by sweet taste and cooked milky flavor. Permeates with higher cardboard flavor had higher levels of aldehydes. All permeates contributed to salty taste and to salty taste perception in soups; although the control soup with added salt was perceived as saltier and was preferred by consumers over permeate soups. Soup with permeate from cottage cheese was the least liked of all soups, likely due to its sour taste. All other permeate soups scored at parity for liking. These results demonstrate the potential for milk, whey, and delactosed permeates from

Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.

Science.gov (United States)

Smith, T J; Foegeding, E A; Drake, M A

2016-04-01

This study evaluated flavor and functional characteristics of whey protein isolates (WPIs) from Cheddar, Mozzarella, Cottage cheese, and rennet casein whey. WPIs were manufactured in triplicate. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid-phase microextraction followed by gas chromatography-mass spectrometry. Functional properties were evaluated by measurement of foam stability, heat stability, and protein solubility. WPI from Cheddar and Cottage cheese whey had the highest cardboard flavor, whereas sweet aromatic flavor was highest in Mozzarella WPI, and rennet casein WPI had the lowest overall flavor and aroma. Distinct sour taste and brothy/potato flavor were also noted in WPI from Cottage cheese whey. Consistent with sensory results, aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI. Overrun, yield stress, and foam stability were not different (P > 0.05) among Cheddar, Mozzarella, and rennet casein WPI, but WPI foams from Cottage cheese whey had a lower overrun and air-phase fraction (P whey sources could be used in new applications due to distinct functional and flavor characteristics. © 2016 Institute of Food Technologists®

Exploitation of dark fermented effluent of cheese whey by co-culture of Rhodobacter sphaeroides and Bacillus firmus for photo-hydrogen production.

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Pandey, A; Pandey, A

2017-07-31

In this study photo-hydrogen production from cheese whey dark fermentation (DF) effluent by the co-culture of Rhodobacter sphaeroides -NMBL-01 and Bacillus firmus - NMBL-03 has been reported. The effect of pH, initial chemical oxygen demand (COD) and the concentration effect of FeSO4.7H2O on photo-hydrogen production have been investigated. The end products of dark fermentation effluent of cheese whey were mainly comprised of soluble organic acids, i.e. butyric acid and lactic acid. The batch process was carried out under light intensity of 2.5 kLux at 32 ± 2oC without any addition of extra carbon and nitrogen source. The single parameter optimization studies revealed optimum pH 6.5, initial COD 4.71 g/L and supplementation of Fe2+ concentration 100 mg/L. The maximum cumulative hydrogen production and yield were found to be 469 ± 45.8 ml H2/L and 146.56 ± 14.31 ml H2/g COD reduced (67.9% reduction in COD) respectively. The mutual interactions among the process parameters were also investigated by three factorial Box-Behnken design of response surface methodology. The optimized experimental values were found concurrent with the calculated values obtained from the theoretical model.

Whey: Characteristics, Applications and Health Aspects

OpenAIRE

Sima Khezri; Mir Mehdi Seyedsaleh; Nina Emami; Parvin Dehghan

2016-01-01

Cheese whey utilization is one of major concerns nowadays. Its high organic matter content (BOD and COD concentrations), in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem. To overcome this issue, various technological approaches have been employed to convert whey into value-added products. It is now transformed into products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane...

Astringency reduction in red wine by whey proteins

OpenAIRE

Jauregi, Paula; Olatujoye, Jumoke B.; Cabezudo, Ignacio; Frazier, Richard A.; Gordon, Michael H.

2016-01-01

Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with me...

Biomethanation of salty cheese whey using multichamber anaerobic bioreactor

Energy Technology Data Exchange (ETDEWEB)

Patel, Chirag; Madamwar, Datta [Sardar Patel Univ., Gujarat (India)

1998-07-01

To obtain enriched methane content and improve anaerobic digestion of salty cheese whey after diluting with total dairy waste water, a multichamber anaerobic bioreactor has been developed using different combination of bedding materials in different chambers. Best performance has been obtained at 37''oC under the combination of polystyrene chips, pumice stones and PVC beads as supporting materials, and operating at 2 day hydraulic retention time. Maximum gas production of 3.2 litre/litre of digester/day with methane content of 68% and 83% reduction in COD have been noticed. (Author)

Production of bioethanol from organic whey using Kluyveromyces marxianus

DEFF Research Database (Denmark)

Christensen, A.D.; Kádár, Zsófia; Oleskowicz-Popiel, Piotr

2011-01-01

Ethanol production by K. marxianus in whey from organic cheese production was examined in batch and continuous mode. The results showed that no pasteurization or freezing of the whey was necessary and that K. marxianus was able to compete with the lactic acid bacteria added during cheese production...... ethanol yield (~0.50 g ethanol/g lactose) at both 30°C and 40°C using low pH (4.5) or no pH control. Continuous fermentation of nonsterilized whey was performed using Ca-alginate-immobilized K. marxianus. High ethanol productivity (2.5-4.5 g/l/h) was achieved at dilution rate of 0.2/h......, and it was concluded that K. marxianus is very suitable for industrial ethanol production from whey. © 2010 Society for Industrial Microbiology....

Batch fermentation of whey ultra filtrate by Lactobacillus helveticus for lactic acid production

Energy Technology Data Exchange (ETDEWEB)

Roy, D; Goulet, J; Le Duy, Q

1986-06-01

Cheese whey ultrafiltrate (WU) was used as the carbon source for the production of lactic acid by batch fermentation with Lactobacillus helveticus strain milano. The fermentation was conducted in a 400 ml fermentor at an agitation rate of 200 revolutions per minute and under conditions of controlled temperature (42 degrees C) and pH. In the whey ultrafiltrate-corn steep liquor (WU-CSL) medium, the optimal pH for fermentation was 5.9. Inoculum propagated in skim milk (SM) medium or in lactose synthetic (LS) medium resulted in the best performance in fermentation (in terms of growth, lactic acid production, lactic acid yield and maximum productivity of lactic acid), as compared to that propagated in glucose synthetic (GS) medium. The yeast extract ultrafiltrate (YEU) used as the nitrogen/growth factor source in the WU medium at 1.5% (w/v) gave the highest maximum productivity of lactic acid of 2.70 g/l-h, as compared to the CSL and the tryptone ultrafiltrate (TU). 27 references.

Cheese whey-induced high-cell-density production of recombinant proteins in Escherichia coli

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Neubauer Peter

2003-04-01

Full Text Available Abstract Background Use of lactose-rich concentrates from dairy processes for the induction of recombinant gene's expression has not received much attention although they are interesting low cost substrates for production of recombinant enzymes. Applicability of dairy waste for induction of recombinant genes in Escherichia coli was studied. Clones expressing Lactobacillus phage muramidase and Lactobacillus alcohol dehydrogenase were used for the experiments. Results Shake flask cultivations in mineral salt medium showed that cheese whey or deproteinised whey induced gene expression as efficiently as IPTG (isopropyl-β-D-thiogalactopyranoside or pure lactose. Addition of yeast extract or proteolytically degraded whey proteins did not improve the recombinant protein yield. In contrast, addition of yeast extract to the well-balanced mineral salt medium decreased the product yield. Feeding with glycerol provided sufficient amount of easily assimilable carbon source during the induction period without preventing lactose intake and induction by lactose. High-cell-density fed-batch cultivations showed that product yields comparable to IPTG-induction can be achieved by feeding bacteria with a mixture of glycerol and concentrated whey permeate during the induction. Conclusion Whey and concentrated whey permeate can be applied as an alternative inducer in recombinant high-cell-density fed-batch fermentations. The yield of the recombinant product was comparable to fermentations induced by IPTG. In low-cell-density shake flask experiments the yield was higher with whey or whey permeate than with IPTG.

Anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure in a single continuously stirred tank reactor process: Limits in co-substrate ratios and organic loading rate.

Science.gov (United States)

Rico, Carlos; Muñoz, Noelia; Rico, José Luis

2015-01-01

Mesophilic anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure was investigated with the aim of determining the treatment limits in terms of the cheese whey fraction in feed and the organic loading rate. The results of a continuous stirred tank reactor that was operated with a hydraulic retention time of 15.6 days showed that the co-digestion process was possible with a cheese whey fraction as high as 85% in the feed. The efficiency of the process was similar within the range of the 15-85% cheese whey fraction. To study the effect of the increasing loading rate, the HRT was progressively shortened with the 65% cheese whey fraction in the feed. The reactor efficiency dropped as the HRT decreased but enabled a stable operation over 8.7 days of HRT. At these operating conditions, a volumetric methane production rate of 1.37 m(3) CH4 m(-3) d(-1) was achieved. Copyright © 2015 Elsevier Ltd. All rights reserved.

Chemical composition and viability of goat milk whey for the production of lactic acid with Lactobacillus helveticus.

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Alejandra Plata Pinzón

2012-10-01

Full Text Available Goat milk whey is a byproduct of low economic value, and is perceived within Colombia as industrial waste with a negative environmental impact on ecosystems (BOD and COD of 60,000 ppm and 80,000 ppm respectively. Therefore this paper seeks to characterize this whey, and evaluate the effectiveness of the Lactobacillus Helveticus (LH strain from 0 to 0.91 for the production of lactic acid from whey goat milk enriched with three nutrients. The variables studied follow a Greco-Latin model. To this effect, 16 kinetics were conducted in an intermittent bio-fermenter containing 250 milliliters of goat milk whey wherein the highest production of lactic acid, 17.72 grams per liter, is achieved after 50 hours for a medium containing 2.5% yeast, 0.6% riboflavin, 0.45% ammonium sulfate, and the bio-fermenter operating at 42 ° C. The study concludes that apart from producing lactic acid, LH is an alternative towards avoiding contamination of ecosystems in as much as it would generate an added value to the cheese industry

Process for the separation of proteins from acid whey

Energy Technology Data Exchange (ETDEWEB)

Mirabel, B

1980-01-01

Acid whey from cheese or casein manufacture (pH less than 4.6) and containing about 5.2 g protein/l is passed through a cation exchange resin (of silica coated with a copolymer of styrene/vinyltriethoxysilane carrying SO/sub 3/H functional groups). The proteins adsorbed on the resin (alpha-lactalbumin, beta-lactoglobulin, serum albumin and immunoglobulins) are eluated with an 0.1 M ammonia solution, concentrated under vacuum and freeze-dried, obtaining a final product with 88% undenatured protein. The products are for use in the food and pharmaceutical industries and for dietetic and veterinary purposes.

Continuous electrocoagulation of cheese whey wastewater: an application of Response Surface Methodology.

Science.gov (United States)

Tezcan Un, Umran; Kandemir, Ayse; Erginel, Nihal; Ocal, S Eren

2014-12-15

In this study, treatment of cheese whey wastewater was performed using a uniquely-designed continuous electrocoagulation reactor, not previously encountered in the literature. An iron horizontal rotating screw type anode was used in the continuous mode. An empirical model, in terms of effective operational factors, such as current density (40, 50, 60 mA/cm(2)), pH (3, 5, 7) and retention time (20, 40, 60 min), was developed through Response Surface Methodology. An optimal region characterized by low values of Chemical Oxygen Demand (COD) was determined. As a result of experiments, a linear effect in the removal efficiency of COD was obtained for current density and retention time, while the initial pH of the wastewater was found to have a quadratic effect in the removal efficiency of COD. The best fit nonlinear mathematical model, with a coefficient of determination value (R(2)) of 85%, was defined. An initial COD concentration of 15.500 mg/L was reduced to 2112 mg/L with a removal efficiency of 86.4%. In conclusion, it can be said that electrocoagulation was successfully applied for the treatment of cheese whey wastewater. Copyright © 2014 Elsevier Ltd. All rights reserved.

Viability of cheese whey anaerobic digestion for residue treatment and energy consumption; Viabilidade da digestao anaerobica do soro de queijo para tratamento do residuo e producao de energia

Energy Technology Data Exchange (ETDEWEB)

Lacerda, Thais H.M. [Universidade Metodista de Piracicaba (UNIMEP), SP (Brazil); Oliveira, Antonio Joaquim de [Sao Paulo Univ., Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz. Departamento de Ciencias e Tecnologia Agroindustrial

1993-06-01

This work was undertaken to evaluate the anaerobic digestion of cheese whey (68000 mg COD/l), without and with whey pH adjustment, in complete mixture semi-continuous laboratory reactors and temperature kept at 35{+-}1{sup 0} C. Cattle manure with 8% total solids was used as seed to the reactors. The experiment was carried out for a period of 100 days. The following analysis were carried out for the experimental control: volatile acidity, alkalinity, ph, volume of biogas produced and COD. The results of this work shows that the reactors fed whey without pH correction broke down due to the high accumulation of fatty acids whereas the reactors fed with corrected whey (pH 5,5 and 6,5) obtained a better balance. Nevertheless we can say that the instability of the process was influenced by the steam of the reactor feeding. (author). 18 refs, 1 fig, 3 tabs

Whey research

Energy Technology Data Exchange (ETDEWEB)

Evans, E W

1980-01-01

A brief discussion of the composition of whey and its nutritional potential is followed by consideration of the less well- known areas of research in whey technology. These include the utilization of whole whey and problems of whey taint; use of lactose, by modification to lactitol, in breadmaking or as a binder for powders such as iron oxide fines in the steel industry; food uses of whey proteins e.g. in cheese, breadmaking and 'prudent diet' foods; pharmaceutical uses of whey protein concentrates as a source of lactoperoxidase; and technological research on membrane processes and ion-exchange fractionation of whey proteins.

Improved ethanol production from cheese whey, whey powder, and sugar beet molasses by "Vitreoscilla hemoglobin expressing" Escherichia coli.

Science.gov (United States)

Akbas, Meltem Yesilcimen; Sar, Taner; Ozcelik, Busra

2014-01-01

This work investigated the improvement of ethanol production by engineered ethanologenic Escherichia coli to express the hemoglobin from the bacterium Vitreoscilla (VHb). Ethanologenic E. coli strain FBR5 and FBR5 transformed with the VHb gene in two constructs (strains TS3 and TS4) were grown in cheese whey (CW) medium at small and large scales, at both high and low aeration, or with whey powder (WP) or sugar beet molasses hydrolysate (SBMH) media at large scale and low aeration. Culture pH, cell growth, VHb levels, and ethanol production were evaluated after 48 h. VHb expression in TS3 and TS4 enhanced their ethanol production in CW (21-419%), in WP (17-362%), or in SBMH (48-118%) media. This work extends the findings that "VHb technology" may be useful for improving the production of ethanol from waste and byproducts of various sources.

Decreasing methane production in hydrogenogenic UASB reactors fed with cheese whey

International Nuclear Information System (INIS)

Carrillo-Reyes, Julián; Celis, Lourdes B.; Alatriste-Mondragón, Felipe; Razo-Flores, Elías

2014-01-01

One of the problems in fermentative hydrogen producing reactors, inoculated with pre-treated anaerobic granular sludge, is the eventual methane production by hydrogen-consuming methanogens. In this study, strategies such as reduction of pH and HRT, organic shock loads and repeated biomass heat treatment were applied to hydrogenogenic UASB reactors fed with cheese whey, that showed methane production after certain time of continuous operation (between 10 and 60 days). The reduction of pH to 4.5 not only decreased methane production but also hydrogen production. Organic shock load (from 20 to 30 g COD/L-d) was the more effective strategy to decrease the methane production rate (75%) and to increase the hydrogen production rate (172%), without stopping reactor operation. Repeated heat treatment of the granular sludge was the only strategy that inhibited completely methane production, leading to high volumetric hydrogen production rates (1.67 L H 2 /L-d), however this strategy required stopping reactor operation; in addition homoacetogenesis, another hydrogen-consuming pathway, was not completely inhibited. This work demonstrated that it was possible to control the methane activity in hydrogen producing reactors using operational strategies. - Highlights: • Operational strategies control methane in hydrogen production from cheese whey. • Organic shock load increased the hydrogen production rate. • Operation pH below 5 decreased both the hydrogen and methane production. • Second biomass heat treatment inhibits completely methanogenesis. • Homoacetogens play a negative role in fermentative hydrogen production

Enhanced Electricity Generation by Using Cheese Whey Wastewater in A Single-chamber Membrane Less Microbial Fuel Cell

Directory of Open Access Journals (Sweden)

Hassan A.Z. Al-Fetlawi

2018-02-01

Full Text Available Microbial fuel cells (MFCs are biochemical-catalyzed systems in which electricity is produced by oxidizing  biodegradable organic matters in presence of  bacteria. Many places suffer from lack of electricity infrastructure or even existence" ,"but in the same area  there is wastewater that can be used to generate clean energy". "A batch system single chamber  and  membrane-less microbial fuel cell is designed with wastewater as inoculum and fuel in the same time(before adding cheese whey at pH =7±0.4 and an operating temperature of 30 0C ". Wastewater samples are collected from the Al-Delmaj marsh site at an initial chemical oxygen demand concentration of 862 mg/l and pH of 7.8 (reduced to 7±0.4 in all experiments by adding HCL acid. Rectangular sheets of graphite and smooth surface carbon fiber of 42 cm2 surface area used for anode and cathode electrodes. The obtained results indicated that the cell performance for the cell using graphite for anode and cathode electrodes is better than that using the carbon fiber of smooth surface .the obtained  open circuit voltage and power per unit surface area (for graphite  were" 190 mV and 5.95 mW/m2 respectively ."Cheese whey as substrate was used to enhance the performance of cell to  439 mV OCV and 121.9mW/m2  maximum power density" .

Coupling digestion in a pilot-scale UASB reactor and electrochemical oxidation over BDD anode to treat diluted cheese whey.

Science.gov (United States)

Katsoni, Alphathanasia; Mantzavinos, Dionissios; Diamadopoulos, Evan

2014-11-01

The efficiency of the anaerobic treatment of cheese whey (CW) at mesophilic conditions was investigated. In addition, the applicability of electrochemical oxidation as an advanced post-treatment for the complete removal of chemical oxygen demand (COD) from the anaerobically treated cheese whey was evaluated. The diluted cheese whey, having a pH of 6.5 and a total COD of 6 g/L, was first treated in a 600-L, pilot-scale up-flow anaerobic sludge blanket (UASB) reactor. The UASB process, which was operated for 87 days at mesophilic conditions (32 ± 2 °C) at a hydraulic retention time (HRT) of 3 days, led to a COD removal efficiency between 66 and 97 %, while the particulate matter of the wastewater was effectively removed by entrapment in the sludge blanket of the reactor. When the anaerobic reactor effluent was post-treated over a boron-doped diamond (BDD) anode at 9 and 18 A and in the presence of NaCl as the supporting electrolyte, complete removal of COD was attained after 3-4 h of reaction. During electrochemical experiments, three groups of organochlorinated compounds, namely trihalomethanes (THMs), haloacetonitriles (HANs), and haloketons (HKs), as well as 1,2-dichloroethane (DCA) and chloropicrin were identified as by-products of the process; these, alongside free chlorine, are thought to increase the matrix ecotoxicity to Artemia salina.

7 CFR 58.717 - Whey.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Whey. 58.717 Section 58.717 Agriculture Regulations of....717 Whey. Whey used in cheese products should meet the requirements equivalent to USDA Extra Grade except that the moisture requirement for dry whey may be waived. ...

Cost effective disposal of whey

Energy Technology Data Exchange (ETDEWEB)

Zall, R R

1980-01-01

Means of reducing the problem of whey disposal are dealt with, covering inter alia the pre-treatment of cheese milk e.g., by ultrafiltration to lower the whey output, utilization of whey constituents, use of liquid whey for feeding, fermenting whey to produce methane and alcohol, and disposal of whey by irrigation of land or by purification in sewage treatment plants.

Sensory quality evaluation of whey-based beverages

Directory of Open Access Journals (Sweden)

Veronika Legarová

2010-12-01

Full Text Available Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk addition. The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity.

Laboratory scale studies on the mesophilic anaerobic digestion of cheese whey in different digester configurations

Energy Technology Data Exchange (ETDEWEB)

Lo, K.V.; Liao, P.H.

1988-02-01

A two-phase system consisting of two reactors in series was used to study the mesophilic anaerobic digestion of cheese whey. A completely-mixed reactor and an anaerobic rotating biological contact reactor were used in series. The results indicated that ethanol and volatile fatty acids were the major products in the first reactor. Acidogenic pretreatment prior to the methanogenic phase resulted in an increase in methane production in the second reactor over that in one-stage digestion. High treatment efficiency in terms of reduction of chemical oxygen demand was also obtained for the two-phase digestion than that of the one-stage digestion. When comparing the system's performance in terms of methane production rate, the two-phase digestion had no advantage over the one-stage digestion.

Alcohol production by selected yeast strains in lactase-hydrolyzed acid whey

Energy Technology Data Exchange (ETDEWEB)

O' Leary, V S; Green, R; Sullivan, B C; Holsinger, V H

1977-07-01

Ethanol production by Kluyveromyces fragilis and Saccharomyces cerevisiae was studied using cottage cheese whey in which 80 to 90 percent of the lactose present had been prehydrolyzed to glucose and galactose. Complete fermentation of the sugar by K. fragilis required 120 hr at 30/sup 0/C in lactase-hydrolyzed whey compared to 72 hr in nonhydrolyzed whey. This effect was due to a diauxic fermentation pattern in lactase-hydrolyzed whey with glucose being fermented before galactose. Ethanol yields of about 2 percent were obtained in both types of whey when K. fragilis was the organism used for fermentation. Saccharomyces cerevisiae produced alcohol from glucose more rapidly than K. fragilis, but galactose was fermented only when S. cerevisiae was pregrown on galactose. Slightly lower alcohol yields were obtained with S. cerevisiae, owing to the presence of some lactose in the whey which was not fermented by this organism. Although prehydrolysis of lactose in whey and whey fractions is advantageous in that microbial species unable to ferment lactose may be utilized, diauxic and galactose utilization problems must be considered.

Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures.

Science.gov (United States)

Bergamaschi, Matteo; Bittante, Giovanni

2017-08-01

In this research two-dimensional GC was used to analyse, for the first time, the detailed fatty acid (FA) profiles of 11 dairy matrices: raw milk (evening whole, evening partially skimmed, morning whole, and vat milk), cream, fresh cheese, whey, ricotta, scotta, 6- and 12-month-ripened cheeses, obtained across artisanal cheese- and ricotta-making trials carried out during the summer period while cows were on highland pastures. Samples were collected during 7 cheese- and ricotta-making procedures carried out at 2-week intervals from bulk milk to study possible differences in the transfer and modification of FA. Compared with morning milk, evening milk had fewer de novo synthetised FA. The detailed FA profile of partially skimmed milk differed little from that of evening whole milk before skimming, but the cream obtained differed from partially skimmed milk and from fresh cheese in about half the FA, due mainly to higher contents of all de novo FA, and lower contents of n-3 and n-6 FA. Fresh cheese and whey had similar FA profiles. The ricotta manufacturing process affected the partition of FA between ricotta and scotta, the FA profile of the latter differing in terms of groups and individual FA from the former, whereas ricotta and fresh cheese had similar composition of FA. In general, there was an increase in medium-chain saturated FA, and a decrease in many polyunsaturated FA during the first 6 months of ripening, but not during the second 6 months. Two-dimensional GC yielded a very detailed and informative FA profile on all the 11 dairy products and by-products analysed.

Fermented probiotic beverages based on acid whey.

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Skryplonek, Katarzyna; Jasińska, Małgorzata

2015-01-01

Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bacteria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. Samples were inoculated with two strains of commercial probiotic cultures: Lactobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated. Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all samples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder. Obtained products made of acid whey combined with milk and fortified with buttermilk powder or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.

Aroma compounds in sweet whey powder.

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Mahajan, S S; Goddik, L; Qian, M C

2004-12-01

Aroma compounds in sweet whey powder were investigated in this study. Volatiles were isolated by solvent extraction followed by solvent-assisted flavor evaporation. Fractionation was used to separate acidic from nonacidic volatiles. Gas chromatography/mass spectrometry and gas chromatography/olfactometry were used for the identification of aroma compounds. Osme methodology was applied to assess the relative importance of each aroma compound. The most aroma-intense free fatty acids detected were acetic, propanoic, butanoic, hexanoic, heptanoic, octanoic, decanoic, dodecanoic, and 9-decenoic acids. The most aroma-intense nonacidic compounds detected were hexanal, heptanal, nonanal, phenylacetaldehyde, 1-octen-3-one, methional, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, furfuryl alcohol, p-cresol, 2-acetylpyrrole, maltol, furaneol, and several lactones. This study suggested that the aroma of whey powder could comprise compounds originating from milk, compounds generated by the starter culture during cheese making, and compounds formed during the manufacturing process of whey powder.

Lipase in milk, curd and cheese

NARCIS (Netherlands)

Geurts, T.J.; Lettink, F.J.; Wouters, J.T.M.

2003-01-01

Presence of lipase in milk, curd, whey and cheese was studied. A small amount of the product was added to a large volume of lipase-free whole milk that had been made sensitive to lipolysis by homogenization. Increase of the acidity of the fat in the mixture, determined after incubation, was

Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.

Science.gov (United States)

Bottari, Benedetta; Agrimonti, Caterina; Gatti, Monica; Neviani, Erasmo; Marmiroli, Nelson

2013-01-01

A multiplex real time PCR (mRealT-PCR) useful to rapidly screen microbial composition of thermophilic starter cultures for hard cooked cheeses and to compare samples with potentially different technological properties was developed. Novel primers directed toward pheS gene were designed and optimized for multiple detection of Lactobacillus helveticus, Lactobacillus delbrueckii, Streptococcus thermophilus and Lactobacillus fermentum. The assay was based on SYBR Green chemistry followed by melting curves analysis. The method was then evaluated for applications in the specific detection of the 4 lactic acid bacteria (LAB) in 29 different natural whey starters for Parmigiano Reggiano cheese production. The results obtained by mRealT-PCR were also compared with those obtained on the same samples by Fluorescence in Situ Hybridization (FISH) and Length-Heterogeneity PCR (LH-PCR). The mRealT-PCR developed in this study, was found to be effective for analyzing species present in the samples with an average sensitivity down to less than 600 copies of DNA and therefore sensitive enough to detect even minor LAB community members of thermophilic starter cultures. The assay was able to describe the microbial population of all the different natural whey starter samples analyzed, despite their natural variability. A higher number of whey starter samples with S. thermophilus and L. fermentum present in their microbial community were revealed, suggesting that these species could be more frequent in Parmigiano Reggiano natural whey starter samples than previously shown. The method was more effective than LH-PCR and FISH and, considering that these two techniques have to be used in combination to detect the less abundant species, the mRealT-PCR was also faster. Providing a single step sensitive detection of L. helveticus, L. delbrueckii, S. thermophilus and L. fermentum, the developed mRealT-PCR could be used for screening thermophilic starter cultures and to follow the presence of

Hydrogen production by Escherichia coli {delta}hycA {delta}lacI using cheese whey as substrate

Energy Technology Data Exchange (ETDEWEB)

Rosales-Colunga, Luis Manuel; Ordonez, Leandro G.; De Leon-Rodriguez, Antonio (Division de Biologia Molecular, Instituto Potosino de Investigacion Cientifica y Tecnologica, Camino a la Presa San Jose 2055, Col. Lomas 4a secc. CP 78216, San Luis Potosi, SLP. Mexico); Razo-Flores, Elias; Alatriste-Mondragon, Felipe (Division de Ciencias Ambientales, Instituto Potosino de Investigacion Cientifica y Tecnologica, Camino a la Presa San Jose 2055, Col. Lomas 4a secc. CP 78216, San Luis Potosi, SLP. Mexico)

2010-01-15

This study reports a fermentative hydrogen production by Escherichia coli using cheese whey as substrate. To improve the biohydrogen production, an E. coli {delta}hycA {delta}lacI strain (WDHL) was constructed. The absence of hycA and lacI genes had a positive effect on the biohydrogen production. The strain produced 22% more biohydrogen in a shorter time than the wild-type (WT) strain. A Box-Behnken experimental design was used to optimize pH, temperature and substrate concentration. The optimal initial conditions for biohydrogen production by WDHL strain were pH 7.5, 37 C and 20 g/L of cheese whey. The specific production rate was improved from 3.29 mL H{sub 2}/optical density at 600 nm (OD{sub 600nm}) unit-h produced by WDHL under non-optimal conditions to 5.88 mL H{sub 2}/OD{sub 600nm} unit-h under optimal conditions. Using optimal initial conditions, galactose can be metabolized by WDHL strain. The maximum yield obtained was 2.74 mol H{sub 2}/mol lactose consumed, which is comparable with the yield reached in other hydrogen production processes with Clostridium sp. or mixed cultures. (author)

Anaerobic digestion of cheese whey: Energetic and nutritional potential for the dairy sector in developing countries.

Science.gov (United States)

Escalante, H; Castro, L; Amaya, M P; Jaimes, L; Jaimes-Estévez, J

2018-01-01

Cheese whey (CW) is the main waste generated in the cheesemaking process and has high organic matter content and acidity. Therefore, CW disposal is a challenge for small to medium enterprises (SMEs) in the dairy industry that do not have any type of treatment plant. Anaerobic digestion (AD) is an attractive process for solving this problem. The aim of this research was to determine the biomethane and struvite precipitation potentials of CW from four dairy SMEs. First, changes in CW properties (organic matter and pH) were evaluated. Second, biomethane and struvite potentials were assessed using cattle slurry as inoculum. The organic matter in CW varied from 40 to 65gVS/kg, 65 to 140g COD/L, and 2 to 10g/L for VFAs depending on the sampling time and type of sample. The pH of the CW samples ranged from 3 to 6.5. In the anaerobic biodegradability analysis, methane yields reached 0.51 to 0.60L CH 4 /g VS added , which represented electrical and caloric potentials of 54 and 108kWh/m 3 for CW, respectively. Organic matter removal in all experiments was above 83%. Moreover, anaerobic digestates presented NH 4 + /PO 4 3- molar ratios between 2.6 and 4.0, which are adequate for struvite precipitation with potential production of 8.5-10.4g struvite/L CW. Finally, the use of biogas as energetic supplement and struvite as soil fertilizer, represents economics saves of US$ 6.91/m 3 CW and US$ 5.75/m 3 CW in therms of electricity and fertilizer use, respectively. The energetic, agricultural and economic potentials, evidence that AD process is a feasible alternative for cheese whey treatment. Copyright © 2017. Published by Elsevier Ltd.

Improving EGSB reactor performance for simultaneous bioenergy and organic acid production from cheese whey via continuous biological H2 production.

Science.gov (United States)

Ramos, Lucas Rodrigues; Silva, Edson Luiz

2017-07-01

To evaluate the influence of hydraulic retention time (HRT) and cheese whey (CW) substrate concentration (15 and 25 g lactose l -1 ) on the performance of EGSB reactors (R15 and R25, respectively) for H 2 production. A decrease in the HRT from 8 to 4 h favored the H 2 yield and H 2 production rate (HPR) in R15, with maximum values of 0.86 ± 0.11 mmol H 2 g COD -1 and 0.23 ± 0.024 l H 2 h -1 l -1 , respectively. H 2 production in R25 was also favored at a HRT of 4 h, with maximum yield and HPR values of 0.64 ± 0.023 mmol H 2 g COD -1 and 0.31 ± 0.032 l H 2 h -1 l -1 , respectively. The main metabolites produced were butyric, acetic and lactic acids. The EGSB reactor was evaluated as a viable acidogenic step in the two-stage anaerobic treatment of CW for the increase of COD removal efficiency and biomethane production.

Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat.

Science.gov (United States)

da Silva Sabo, Sabrina; Pérez-Rodríguez, Noelia; Domínguez, José Manuel; de Souza Oliveira, Ricardo Pinheiro

2017-09-01

Cheese whey, the main byproduct of the dairy industry, is one of the most worrisome types of industrial waste, not only because of its abundant annual global production but also because it is a notable source of environmental pollution. However, cheese whey can serve as a raw material for the production of biocomposites. In this context, in this study, we assayed the production of a bacteriocin-like inhibitory substance (BLIS) and lactate by culturing Lactobacillus plantarum ST16Pa in hydrolyzed fresh cheese whey. The process was improved by studying the enzymatic hydrolysis of cheese whey as well as its supplementation with soybean flour under microaerophilic or anaerobic conditions. Thus, the highest values of BLIS (7367.23 arbitrary units [AU]/mL) and lactate yield (Y lactate/lactose =1.39g/g) were achieved after addition of 10g/L soybean flour in microaerophilia. These conditions were successfully scaled up in a bioreactor because during complete anaerobiosis at 150rpm, L. plantarum ST16Pa attained considerable cell growth (3.14g/L), lactate concentration (14.33g/L), and BLIS activity (8082.56AU/mL). In addition, the cell-free supernatant resulting from this bioprocess showed high biopreservative efficiency in chicken breast fillets artificially contaminated with Enterococcus faecium 711 during 7days of refrigerated storage, thus indicating the potential use of this BLIS as a biopreservative in the food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

Dominance of rumen microorganisms during cheese whey acidification: acidogenesis can be governed by a rare Selenomonas lacticifex-type fermentation.

Science.gov (United States)

Ntougias, Spyridon; Tsiamis, George; Soultani, Despoina; Melidis, Paraschos

2015-11-01

The microbial basis of acidification process during spontaneous cheese whey wastewater fermentation was decrypted by implementing both culture-dependent and culture-independent techniques. Lac tobacillus and Bifidobacterium were the predominant taxa among the microbiota growing on MRS (deMan, Rogosa, and Sharpe), while Kazachstania unispora and Dekkera anomala yeast species were also isolated. Almost all Lactobacillus isolates were heterofermentative that could ferment glucose and lactose, with most of them being related to Lactobacillus hilgardii (99.0-100 % similarity). By employing fluorescence techniques, the dominance of long crescent-shaped bacteria in the acidogenic sludge was observed. Temperature gradient gel electrophoresis (TGGE), clone library, and next-generation sequencing techniques revealed the dominance of Selenomonas lacticifex. Based on Illumina data, Selenomonas in the continuous stirred-tank reactor (CSTR) represented 70.13 ± 4.64 % of the bacterial reads, while other Veillonellaceae taxa (Megasphaera and Pectinatus) represented a notable proportion (6.54 %). Prevotella was only detected by Illumina sequencing as an important constituent of the microbial population (14.97 ± 1.71 %). Budding yeasts represented 97 % of the fungal population in the CSTR, with Yarrowia strains representing 88.85 ± 5.52 % of the fungal reads. Spontaneous cheese whey acidification can favor the dominance of rumen bacteria and here was driven by the rarely reported S. lacticifex-type fermentation, which should be taken into consideration during evaluation of acidogenesis in process simulation and modelling. Moreover, the important nervonic acid content detected indicates that acidogenic sludge can be used as a source for the production of high value-added biomedical substrates.

Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese

Directory of Open Access Journals (Sweden)

Mirian Tiaki Kaneiwa Kubo

2013-02-01

Full Text Available The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine the transference of the lutein (dye, added to the milk, in the whey, and cheese, to evaluate the effect of the lutein addition, light exposure, and storage time on the cheese color, and to verify the sensory acceptance of Prato cheese with addition of lutein. The lutein recovery of cheese was 95.25%. Color saturation (chrome increased during storage time resulting in a cheese with more intense color, but there were no changes in the hue of the cheese. Adjusting the amount of lutein added to Prato cheese may lead to greater acceptance. The high recovery of lutein in the cheese and the fact that the hue remained unchanged during storage under light showed that the incorporation of lutein into Prato cheese is feasible from a technical point of view.

Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue.

Science.gov (United States)

Dhanraj, Padhiyar; Jana, Atanu; Modha, Hiral; Aparnathi, K D

2017-03-01

The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie. MCA made using protein blends (RC:WPC-90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, looking at the superiority of MCA made using RC:WPC (90:10) with regard to shred quality and marginal superiority in terms of the total sensory score of cheese, judged as pizza topping, the former blend (i.e. RC:WPC, 90:10) was selected. The MCA obtained employing such protein blend had composition similar to that of Pizza cheese prepared from cheese milk and had requisite baking characteristics needed as a pizza topping. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties for its end use in baking applications.

Krcki cheese

Directory of Open Access Journals (Sweden)

Zvonimir Prpić

2003-07-01

Full Text Available Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of hard, full-fat cheeses, produced from raw, thermally untreated sheep′s milk. Taking into consideration the fact that the last investigation of Krčki cheese was done in the middle of the last century, probably some changes in technology of Krčki cheese production have occurred since this time. Therefore, the objectives of this paper were investigate the quality of sheep′s milk for Krčki cheese production, the quality of whey (as the material for production of albumin cheese quargs and Krčki cheese, as well as the technology of Krčki cheese production on family farms on the island of Krk. Results of the composition and characteristics analyses of sheep′s milk for Krčki cheese production were as follows: milk fat 7.81%; proteins 5.59%; lactose 4.97%; total solids 19.04%; non-fat dry matter 11.06%; pH 6.66; titratable acidity 9.41 °SH, and freezing point –0.555 °C. Somatic cell count (SCC was 407 000 cells/ml and total bacterial count (cfu was 950 000/mL. Average composition of Krčki cheese was as follows: fat 37.38%; protein 23.24%; total solids 63.22%; moisture in solid non-fat 57.36%; fat in total solids 54.38%; salt 1.97%; pH 5.78; lactic acid content 1.216%; WSN/TN 10.15%, and TCASN/TN 6.28%. Microbiological analyses of Krčki cheese showed that only 55% of analysed samples were hygienically acceptable according to the Regulations of Microbial Standards for Foods (NN 46/94.. Therefore, the necessary modifications have to be introduced into technology of production of sheep′s milk and Krčki cheese in order to increase microbiological quality and to reduce variability in composition and quality of Krčki cheese between family farms. These are necessary for preparing the Krčki cheese for Protection Geographical Indication (PGI.

Ethanol, biomass and enzyme production for whey waste abatement

Energy Technology Data Exchange (ETDEWEB)

Maiorella, B L; Castillo, F J

1984-08-01

Methods of ethanol, biomass, and lactase production are evaluated for the treatment of whey waste. These processes can all reduce the whey BOD load of 35,000 ppm by at least 90%. Plant designs are evaluated at the scale of 25,000 l whey per day, corresponding to the output of a typical independent cheese factory. Ethanol production is the most practical of the alternatives evaluated and the waste treatment would add 7.3 US cents per kilogramme to the cost of cheese manufacture. 57 references.

Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.

Science.gov (United States)

Henning, D R; Baer, R J; Hassan, A N; Dave, R

2006-04-01

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have

Whey-derived valuable products obtained by microbial fermentation.

Science.gov (United States)

Pescuma, Micaela; de Valdez, Graciela Font; Mozzi, Fernanda

2015-08-01

Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

A qualified presumption of safety approach for the safety assessment of Grana Padano whey starters.

Science.gov (United States)

Rossetti, Lia; Carminati, Domenico; Zago, Miriam; Giraffa, Giorgio

2009-03-15

A Qualified Presumption of Safety (QPS) approach was applied to dominant lactic acid bacteria (LAB) associated with Grana Padano cheese whey starters. Thirty-two strains belonging to Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, Streptococcus thermophilus, and Lactobacillus fermentum, and representing the overall genotypic LAB diversity associated with 24 previously collected whey starters [Rossetti, L., Fornasari, M.E., Gatti, M., Lazzi, C., Neviani, E., Giraffa, G., 2008. Grana Padano cheese whey starters: microbial composition and strain distribution. International Journal of Food Microbiology 127, 168-171], were analyzed. All L. helveticus, L. delbrueckii subsp. lactis, and S. thermophilus isolates were susceptible to four (i.e. vancomycin, gentamicin, tetracycline, and erythromycin) of the clinically most relevant antibiotics. One L. fermentum strain displayed phenotypic resistance to tetracycline (Tet(R)), with MIC of 32 microg/ml, and gentamycin (Gm(R)), with MIC of 32 microg/ml. PCR was applied to this strain to test the presence of genes tet(L), tet(M), tet(S), and aac(6')-aph(2')-Ia, which are involved in horizontal transfer of Tet(R) and Gm(R), respectively but no detectable amplification products were observed. According to QPS criteria, we conclude that Grana cheese whey starters do not present particular safety concerns.

Invited review: A commentary on predictive cheese yield formulas.

Science.gov (United States)

Emmons, D B; Modler, H W

2010-12-01

Predictive cheese yield formulas have evolved from one based only on casein and fat in 1895. Refinements have included moisture and salt in cheese and whey solids as separate factors, paracasein instead of casein, and exclusion of whey solids from moisture associated with cheese protein. The General, Barbano, and Van Slyke formulas were tested critically using yield and composition of milk, whey, and cheese from 22 vats of Cheddar cheese. The General formula is based on the sum of cheese components: fat, protein, moisture, salt, whey solids free of fat and protein, as well as milk salts associated with paracasein. The testing yielded unexpected revelations. It was startling that the sum of components in cheese was SofC) in cheese. The apparent low estimation of SofC led to the idea of adjusting upwards, for each vat, the 5 measured components in the formula by the observed SofC, as a fraction. The mean of the adjusted predicted yields as percentages of actual yields was 99.99%. The adjusted forms of the General, Barbano, and Van Slyke formulas gave predicted yields equal to the actual yields. It was apparent that unadjusted yield formulas did not accurately predict yield; however, unadjusted PY%AY can be useful as a control tool for analyses of cheese and milk. It was unexpected that total milk protein in the adjusted General formula gave the same predicted yields as casein and paracasein, indicating that casein or paracasein may not always be necessary for successful yield prediction. The use of constants for recovery of fat and protein in the adjusted General formula gave adjusted predicted yields equal to actual yields, indicating that analyses of cheese for protein and fat may not always be necessary for yield prediction. Composition of cheese was estimated using a predictive formula; actual yield was needed for estimation of composition. Adjusted formulas are recommended for estimating target yields and cheese yield efficiency. Constants for solute exclusion

Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions.

Science.gov (United States)

Banville, V; Morin, P; Pouliot, Y; Britten, M

2013-08-01

The effect of manufacturing factors on the shreddability and meltability of pizza Mozzarella cheese was studied. Four experimental cheeses were produced with 2 concentrations of denatured whey protein added to milk (0 or 0.25%) and 2 renneting pH values (6.4 or 6.5). The cheeses were aged 8, 22, or 36d before testing. Shreddability was assessed by the presence of fines, size of the shreds, and adhesion to the blade after shredding at 4, 13, or 22°C. A semi-empirical method was developed to measure the matting behavior of shreds by simulating industrial bulk packaging. Rheological measurements were performed on cheeses with and without a premelting treatment to assess melt and postmelt cheese physical properties. Lowering the pH of milk at renneting and aging the cheeses generally decreased the fines production during shredding. Adding whey protein to the cheeses also altered the fines production, but the effect varied depending on the renneting and aging conditions. The shred size distribution, adhesion to the blade, and matting behavior of the cheeses were adversely affected by increased temperature at shredding. The melting profiles obtained by rheological measurements showed that better meltability can be achieved by lowering the pH of milk at renneting or aging the cheese. The premelted cheeses were found to be softer at low temperatures (50°C) compared with the cheeses that had not undergone the premelting treatment. Understanding and controlling milk standardization, curd acidification, and cheese aging are essential for the production of Mozzarella cheese with desirable shreddability and meltability. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Minimising generation of acid whey during Greek yoghurt manufacturing.

Science.gov (United States)

Uduwerella, Gangani; Chandrapala, Jayani; Vasiljevic, Todor

2017-08-01

Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry. The objective of this study was to manipulate initial milk total solids content (15, 20 or 23 g/100 g) by addition of milk protein concentrate, thus reducing whey expulsion. Such an adjustment was investigated from the technological standpoint including starter culture performance, chemical and physical properties of manufactured Greek yoghurt and generated acid whey. A comparison was made to commercially available products. Increasing protein content in regular yoghurt reduced the amount of acid whey during whey draining. This protein fortification also enhanced the Lb. bulgaricus growth rate and proteolytic activity. Best structural properties including higher gel strength and lower syneresis were observed in the Greek yoghurt produced with 20 g/100 g initial milk total solid compared to manufactured or commercially available products, while acid whey generation was lowered due to lower drainage requirement.

Prospects for ethanol production from whey

Energy Technology Data Exchange (ETDEWEB)

Marshall, K R

1978-05-01

Whey is a by-product of the manufacture of cheese and casein. Casein whey is not as fully utilized as cheese whey although in the last five years commercial processes have been developed to recover the whey proteins, either in denatured form as lactalbumin or in their soluble form as Solac. The removal of the whey proteins makes little difference to the polluting strength or volume of the whey and a crude lactose solution - serum or permeate - remains to be processed. Many processes have been evaluated for the use of this crude lactose solution; one is microbial transformation to produce products such as methane, ethanol, acetone and butanol and etc. The technologies for these processes are well known and it is the economic evaluation which ultimately determines the feasibility of the process being considered. For the purposes of this paper, the prospects for ethanol production have been evaluated. Unless there is a significant reduction in capital costs, it is concluded that ethanol production from whey is not a viable proposition as an energy source for New Zealand. Industrial ethanol (annual imports; 3.5 x 10/sup 6/ 1 CIF value 32 c/1) and potable ethanol production may be worth contemplating.

Evaluation of the parameters effects on the bio-ethanol production process from Ricotta Cheese Whey

DEFF Research Database (Denmark)

Sansonetti, Sascha; Curcio, Stefano; Calabrò, Vincenza

2010-01-01

composite design, constituted by 26 runs, has been carried out, and the effects of the parameters have been evaluated. Eventually, once eliminated the negligible effects, Response Surface Methodology (RSM) has been applied to optimize the four parameters values in RCW fermentation process. After......The work consists of an experimental analysis to evaluate the effects of the variables temperature (T), pH, agitation rate (K) and initial lactose concentration (L) on the batch fermentation process of Ricotta Cheese Whey (RCW) into bio-ethanol by using the yeast Kluyveromyces marxianus. A central...

Investigation of the protective effect of whey proteins on lactococcal phages during heat treatment at various pH.

Science.gov (United States)

Geagea, Hany; Gomaa, Ahmed I; Remondetto, Gabriel; Moineau, Sylvain; Subirade, Muriel

2015-10-01

The incorporation of whey protein concentrates (WPC) into cheese is a risky process due to the potential contamination with thermo-resistant phages of lactic acid bacteria (LAB). Furthermore, whey proteins can protect phages during heat treatment, thereby increasing the above risk. The main objective of this work was to understand this protective effect in order to better control LAB phages and maximize whey recycling in the cheese industry. First, the inactivation of a previously characterized thermo-resistant lactococcal virulent phage (P1532) was investigated at 95 °C in WPC, in individual whey components β-lactoglobulin, α-lactalbumin, and bovine serum albumin as well as under different heat and pH conditions. The structural changes of the tested proteins were also monitored by transmission FTIR spectroscopy. Phage inactivation results indicated that the protective effect of whey proteins was pH and time dependent at 95 °C and was not restricted to one component. FTIR spectra suggest that the protection is related to protein molecular structures and to the level of protein aggregates, which was more pronounced in acidic conditions. Moreover, the molecular structure of the three proteins tested was differently influenced by pH and the duration of the heat treatment. This work confirms the protective effect of WPC on phages during heat treatment and offers the first hint to explain such phenomenon. Finding the appropriate treatment of WPC to reduce the phage risk is one of the keys to improving the cheese manufacturing process. Copyright © 2015 Elsevier B.V. All rights reserved.

Whey based beverages - new generation of dairy products

Directory of Open Access Journals (Sweden)

Irena Jeličić

2008-08-01

Full Text Available Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology, the end product and the quality of used milk. Liquid whey consists of approximately 93% water and contains almost 50% of total solids present in the milk of which lactose is main constituent. Lactose is the main constituent of whey while proteins represent less than 1% of total solids. Minerals and vitamins are present in fewer amounts also. Production of whey based beverages started in 1970's and until today a wide range of different whey based beverages has been developed. They can be produced from native sweet or acid whey, from deproteinised whey, from native whey which was diluted with water, from whey powder or by whey fermentation. Non alcoholic whey beverages include wide range of products obtained by mixing native sweet, diluted or acid whey with different additives like tropical fruits (but also other fruits like apples, pears, strawberries or cranberries, crops and their products (mainly bran, isolates of vegetable proteins, CO2, chocolate, cocoa, vanilla extracts and other aromatizing agents. Special attention is being paid to production of fermented whey beverages with probiotic bacteria where the most important step is the choice of suitable culture of bacteria in order to produce functional beverage with high nutritional value and acceptable sensory characteristics. Non alcoholic whey beverages also include dietetic beverages, drinks with hydrolyzed lactose, milk like drinks and powder drinks. Whey is a very good raw material for production of alcoholic beverages due to the fact that the main constituent of the solid content is lactose (about 70%. Alcoholic whey beverages include drinks with small amount of alcohol (up to 1,5%, whey beer and whey wine. Whey beverages are suitable for wide range of consumers – from children to the elderly ones. They have very high nutritional value and good

Astringency reduction in red wine by whey proteins.

Science.gov (United States)

Jauregi, Paula; Olatujoye, Jumoke B; Cabezudo, Ignacio; Frazier, Richard A; Gordon, Michael H

2016-05-15

Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein-tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology. Copyright © 2015 Elsevier Ltd. All rights reserved.

Influence of Bovine Whey Protein Concentrate and Hydrolysate Preparation Methods on Motility in the Isolated Rat Distal Colon

Science.gov (United States)

Dalziel, Julie E.; Anderson, Rachel C.; Bassett, Shalome A.; Lloyd-West, Catherine M.; Haggarty, Neill W.; Roy, Nicole C.

2016-01-01

Whey protein concentrate (WPC) and hydrolysate (WPH) are protein ingredients used in sports, medical and pediatric formulations. Concentration and hydrolysis methods vary for whey sourced from cheese and casein co-products. The purpose of this research was to investigate the influence of whey processing methods on in vitro gastrointestinal (GI) health indicators for colonic motility, epithelial barrier integrity and immune modulation. WPCs from casein or cheese processing and WPH (11% or 19% degree of hydrolysis, DH) were compared for their effects on motility in a 1 cm section of isolated rat distal colon in an oxygenated tissue bath. Results showed that WPC decreased motility irrespective of whether it was a by-product of lactic acid or mineral acid casein production, or from cheese production. This indicated that regardless of the preparation methodology, the whey protein contained components that modulate aspects of motility within the distal colon. WPH (11% DH) increased contractile frequency by 27% in a delayed manner and WPH (19% DH) had an immediate effect on contractile properties, increasing tension by 65% and frequency by 131%. Increased motility was associated with increased hydrolysis that may be attributed to the abundance of bioactive peptides. Increased frequency of contractions by WPH (19% DH) was inhibited (by 44%) by naloxone, implicating a potential involvement of opioid receptors in modulation of motility. Trans-epithelial electrical resistance and cytokine expression assays revealed that the WPC proteins studied did not alter intestinal barrier integrity or elicit any discernible immune response. PMID:27983629

Optimization PHAs production from dairy industry wastewater (cheese whey) by Azohydromonas lata DSMZ 1123

OpenAIRE

M. Sharifzadeh Baei; G.D. Najafpour; Z. Lasemi; F. Tabandeh; H. Younesi; H. Issazadeh; M. Khodabandeh

2010-01-01

In the present research, whey was used as useful substrate which retained from permeates of dairy industry. The obtained whey was hydrolyzed to cleave its main carbon source, lactose to glucose and galactose.The hydrolyzed products were chosen as carbon sources for the production of poly-3-hydroxybutyric acid (PHB) by Azohydromonas lata DSMZ 1123. The biosynthesis of PHA copolyesters containing 3-hydroxybutyrate (3HB) and 3-hydroxyvalerate (3HV) units from hydrolyzed whey permeate and valerat...

Amino acid catabolism by Lactobacillus helveticus in cheese

DEFF Research Database (Denmark)

Kananen, Soila Kaarina

Amino acid catabolism is the final step in the conversion of caseins to flavour compounds and a part of a complex combination of biochemical pathways in cheese flavour formation. Lactobacillus helveticus is a thermophilic lactic acid bacterium that is used in cheese manufacture as a primary starter...... culture or as an adjunct culture. It has shown high proteolytic activities in conversion of caseins to peptides and further to amino acids and flavour compounds. Better understanding of the enzyme activity properties and the influence of different properties on final cheese flavour is favourable...... for developing new cheese products with enhanced flavour. The aim of this Ph.D. study was to investigate the importance of strain variation of Lb. helveticus in relation flavour formation in cheese related to amino acid catabolism. Aspects of using Lb. helveticus as starter as well as adjunct culture in cheese...

Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

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Anna Rizzolo

2017-02-01

Full Text Available In order to minimize the precipitate formation upon pasteurization for whey-fruit juice-based beverages, a novel type of functional beverage was prepared, in which whey was replaced with Ricotta-cheese whey (RCW. Aiming at evaluating the influence of fruit juice type (yellow: apple, pear; red: blueberry, strawberry and pasteurization conditions on color and antioxidants, four fruit-RCW-based beverages (juice/RCW ratio: 80/20, 14% soluble solids content were prepared and divided into two lots, and each lot was pasteurized according to different times/temperatures. After pasteurization, no formation of precipitate was observed in the bottles, even if some turbidity, ranging from 25 NTU (pear-RCW to 190 NTU (blueberry-RCW, was observed. The blending of juices with RCW caused color darkening in apple, pear, and strawberry blends, and brightening in the blueberry one. The pasteurization conditions had a greater impact on the color changes of ‘yellow’ beverages than those of the ‘red’ ones. With a lethal rate F 100 10 = 14 , there was a greater decrease in the total phenolic content (TPC in blueberry-, strawberry-, and apple-RCW beverages, and a greater decrease in the monomeric anthocyanin pigment (MAP and a smaller increase in the percent of polymeric color, in the blueberry-RCW beverage. Results on the antioxidant activity suggested that the Maillard reaction products formed in response to thermal treatment and/or the formation of anthocyanin polymers, likely compensate for the loss of antioxidant activity due to TPC and MAP degradations.

High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese.

Science.gov (United States)

Escobar, D; Clark, S; Ganesan, V; Repiso, L; Waller, J; Harte, F

2011-03-01

High-pressure homogenization (HPH) of milk was studied as an alternative processing operation in the manufacturing of queso fresco cheese. Raw and pasteurized (65°C for 30 min) milks were subjected to HPH at 0, 100, 200, and 300 MPa and then used to manufacture queso fresco. The cheeses were evaluated for yield, moisture content, titratable acidity, nitrogen content, whey protein content, yield force, yield strain, and tactile texture by instrumental or trained panel analyses. The combination of HPH and thermal processing of milk resulted in cheeses with increased yield and moisture content. The net amount of protein transferred to the cheese per kilogram of milk remained constant for all treatments except raw milk processed at 300 MPa. The highest cheese yield, moisture content, and crumbliness were obtained for thermally processed milk subjected to HPH at 300 MPa. The principal component analysis of all measured variables showed that the variables yield, moisture content, and crumbliness were strongly correlated to each other and negatively correlated to the variables yield strain, protein content (wet basis), and sensory cohesiveness. It is suggested that the combination of thermal processing and HPH promotes thermally induced denaturation of whey protein, together with homogenization-induced dissociation of casein micelles. The combined effect results in queso fresco containing a thin casein-whey matrix that is able to better retain sweet whey. These results indicate that HPH has a strong potential for the manufacture of queso fresco with excellent yield and textural properties. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Interaction of milk whey protein with common phenolic acids

Science.gov (United States)

Zhang, Hao; Yu, Dandan; Sun, Jing; Guo, Huiyuan; Ding, Qingbo; Liu, Ruihai; Ren, Fazheng

2014-01-01

Phenolics-rich foods such as fruit juices and coffee are often consumed with milk. In this study, the interactions of α-lactalbumin and β-lactoglobulin with the phenolic acids (chlorogenic acid, caffeic acid, ferulic acid, and coumalic acid) were examined. Fluorescence, CD, and FTIR spectroscopies were used to analyze the binding modes, binding constants, and the effects of complexation on the conformation of whey protein. The results showed that binding constants of each whey protein-phenolic acid interaction ranged from 4 × 105 to 7 × 106 M-n and the number of binding sites n ranged from 1.28 ± 0.13 to 1.54 ± 0.34. Because of these interactions, the conformation of whey protein was altered, with a significant reduction in the amount of α-helix and an increase in the amounts of β-sheet and turn structures.

Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese

OpenAIRE

Kubo, MTK; Maus, D; Xavier, AAO; Mercadante, AZ; Viotto, WH

2013-01-01

The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine...

A sustainable use of Ricotta Cheese Whey for microbial biodiesel production.

Science.gov (United States)

Carota, Eleonora; Crognale, Silvia; D'Annibale, Alessandro; Gallo, Anna Maria; Stazi, Silvia Rita; Petruccioli, Maurizio

2017-04-15

The increasing demand of plant oils for biodiesel production has highlighted the need for alternative strategies based either on non-food crops or agro-industrial wastes that do not compete with food and feed production. In this context, the combined use of wastewater and oleaginous microorganisms could be a valuable production option. Ricotta cheese whey (RCW), one of the major byproducts of the dairy industry, is produced in very high and steadily increasing amounts and, due to its high organic load, its disposal is cost-prohibitive. In the present study, in order to assess the adequacy of RCW as a growth medium for lipid production, 18 strains of oleaginous yeasts were investigated in shaken flask for their growth and lipid-producing capabilities on this substrate. Among them, Cryptococcus curvatus NRRL Y-1511 and Cryptococcus laurentii UCD 68-201 adequately grew therein producing substantial amounts of lipids (6.8 and 5.1gL -1 , respectively). A high similarity between the percent fatty acid methyl esters (FAME) composition of lipids from the former and the latter strain was found with a predominance of oleic acid (52.8 vs. 48.7%) and of total saturated fatty acids (37.9 vs. 40.8%). The subsequent scale transfer of the C. laurentii UCD 68-201 lipid production process on RCW to a 3-L STR led to significantly improved biomass and total lipid productions (14.4 and 9.9gL -1 , respectively) with the biodiesel yield amounting to 32.6%. Although the C. laurentii FAME profile was modified upon process transfer, it resembled that of the Jatropha oil, a well established feedstock for biodiesel production. In conclusion, C. laurentii UCD 68-201, for which there is very limited amount of available information, turned out to be a very promising candidate for biodiesel production and wide margins of process improvement might be envisaged. Copyright © 2017 Elsevier B.V. All rights reserved.

KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI WHEY KEFIR DAN AKTIVITASNYA TERHADAP PENGHAMBATAN ANGIOTENSIN CONVERTING ENZYME (ACE [Physical, Chemical and Microbiological Characteristics of Whey Kefir and Its Angiotensin Converting Enzyme (ACE Inhibitory Activity

Directory of Open Access Journals (Sweden)

Andi Febrisiantosa*

2013-12-01

Full Text Available This study was conducted to evaluate the characteristics of whey-based kefir products and their activity to inhibit the angiotensin converting enzyme (ACE. Kefir was produced by using many types of whey, namely SK: skim milk based kefir (control; WK: gouda cheese whey based kefir; and WKB: commercial whey powder based kefir. The experimental design was a completely randomized design. Each treatment was conducted in triplicates. Kefirs were evaluated for physical and chemical properties (pH, total titratable acidity, viscosity, protein, fat, lactose, and alcohol, microbiological (lactic acid bacteria and yeast population, peptide concentration, ACE inhibition, IC50 and Inhibition Efficiency Ratio (IER. The results showed that the types of whey used for kefir productions significantly affected the physical and chemical characteristics of the products (p0.05. The peptide concentration and ACE inhibitory activity of WK, 1.54±0.02 mg/mL and 73.07±0.91%, was significantly higher (p0.05 from the control (47.19±0.09% per mg/mL but was significantly higher (p<0.05 than that of WKB (45.75±0.18% per mg/mL. This research indicated that whey kefir is a potential source of bioactive peptide for antihypertention agent.

Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

Directory of Open Access Journals (Sweden)

Olga Myriam Vasek

2013-03-01

Full Text Available The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions and their effects on the beneficial (lactic acid bacteria: LAB and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.

The functional and biological properties of whey proteins: prospects for the development of functional foods

Directory of Open Access Journals (Sweden)

H. J. T. KORHONEN

2008-12-01

Full Text Available Advances in processing technologies and the accumulation of scientific data on the functional and biological properties of whey components have contributed to the growing commercial valuation of cheese whey over the last decade. New membrane separation and chromatographic techniques have made it possible to fractionate and enrich various components of whey more efficiently than before. The specific properties of these components can now be examined in greater detail and new applications developed accordingly. The utilisation of cheese whey is evolving into a new industry producing a multitude of purified ingredients for numerous purposes. The most significant areas of R&D related to whey proteins include functional foods, the rheological properties of foodstuffs, and biopharmaceuticals.

Use of Whey and Whey Preparations in the Food Industry – A Review

Directory of Open Access Journals (Sweden)

Królczyk Jolanta B.

2016-07-01

Full Text Available The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called “forgotten treasure” and, because of their unique properties, they have been “rediscovered” and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey - and more specifically, its preparations - can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers’ health but also on the finances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.

Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage

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Fredson Vieira e Silva

2018-03-01

Full Text Available ABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of lambs fed a solution of cheese whey plus water (100 g kg−1 dry matter (CW during feedlot and pre-slaughter lairage. Data were analyzed as a 2 × 2 factorial (place – feedlot and slaughterhouse, food – water or CW. We evaluated the following treatments (feedlot/slaughterhouse: CW/CW, CW/water, water/CW, and control (water/water. The lambs were given a balanced diet for 70 days in the feedlot. Slaughter started 12 h after the animals arrived at the slaughterhouse. Dry matter intake, gain-to-feed ratio, average daily gain, and body weight of lambs fed CW were similar to those of control lambs. The water/CW group consumed less of this solution than the CW/CW group in the slaughterhouse. The CW supplied as a pre-slaughter supplement reduces the drip losses of lamb carcasses provided that the animals also consume it during the feedlot period. The other carcass characteristics (carcass weight, pH, subcutaneous fat thickness, and ribeye area were similar among treatments. The meat characteristics (color, water holding capacity, cooking losses, and shear force were similar among treatments. Whey cheese added to water can be used as an ingredient of the diet for lambs and as pre-slaughter supplement, since it does not change performance and improves carcass characteristics.

Physicochemical and Amino Acid Profiling of Cheddar, Mozzarella and Paneer Whey

International Nuclear Information System (INIS)

Ahmed, S.; Sharif, M.K.; Butt, M.S.; Nawaz, H.

2015-01-01

The present study characterised locally available whey samples of cheddar, mozzarella and paneer for physicochemical and nutritional attributes. The results revealed that the cheddar whey exhibited pH (5.41 ± 0.16), crude protein (0.83 ± 0.03 percentage), fat (0.25 ± 0.01 percentage), lactose (4.95 ± 0.21 percentage) and total solids (6.55 ± 0.27 percentage), slightly higher than those of mozzarella and paneer whey. On the other hand, the paneer whey showed acidity (0.30 ± 0.01) and ash content (0.56 ± 0.02), slightly higher than those of cheddar and mozzarella whey. Furthermore, the mozzarella whey revealed the total plate count values (3.17 ± 0.09 x 104 cfu/mL), slightly higher than those of cheddar and paneer whey samples. The paneer whey contained the amount of calcium (25.02 ± 1.34), magnesium (4.88 ± 0.23), sodium (32.11 ± 1.37) and potassium (97.55 ± 3.54) slightly higher, when compared to those of cheddar and mozzarella whey. The cheddar whey possessed the highest amount of essential and non-essential amino acid contents, followed by mozzarella and paneer whey. Thus, cheddar whey exhibited the best physicochemical and nutritional profile among all the whey samples, so it can be used to prepare high quality novel and nutritious sports drink for sportsman. (author)

Organic loading rate effect on the acidogenesis of cheese whey: a comparison between UASB and SBR reactors.

Science.gov (United States)

Calero, R; Iglesias-Iglesias, R; Kennes, C; Veiga, M C

2017-09-16

Volatile fatty acids (VFA) production and degree of acidification (DA) were investigated in the anaerobic treatment of cheese whey by comparison of two processes: a continuous process using a laboratory upflow anaerobic sludge blanket (UASB) reactor and a discontinuous process using a sequencing batch reactor (SBR). The main purpose of this work was to study the organic loading rate (OLR) effect on the yield of VFA in two kinds of reactors. The predominant products in the acidogenic process in both reactors were: acetate, propionate, butyrate and valerate. The maximum DA obtained was 98% in an SBR at OLR of 2.7 g COD L -1 d -1 , and 97% in the UASB at OLR at 15.1 g COD L -1 d -1 . The results revealed that the UASB reactor was more efficient at a medium OLR with a higher VFA yield, while with the SBR reactor, the maximum acidification was obtained at a lower OLR with changes in the VFA profile at different OLRs applied.

Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli.

Science.gov (United States)

Pasotti, Lorenzo; Zucca, Susanna; Casanova, Michela; Micoli, Giuseppina; Cusella De Angelis, Maria Gabriella; Magni, Paolo

2017-06-02

Whey permeate is a lactose-rich effluent remaining after protein extraction from milk-resulting cheese whey, an abundant dairy waste. The lactose to ethanol fermentation can complete whey valorization chain by decreasing dairy waste polluting potential, due to its nutritional load, and producing a biofuel from renewable source at the same time. Wild type and engineered microorganisms have been proposed as fermentation biocatalysts. However, they present different drawbacks (e.g., nutritional supplements requirement, high transcriptional demand of recombinant genes, precise oxygen level, and substrate inhibition) which limit the industrial attractiveness of such conversion process. In this work, we aim to engineer a new bacterial biocatalyst, specific for dairy waste fermentation. We metabolically engineered eight Escherichia coli strains via a new expression plasmid with the pyruvate-to-ethanol conversion genes, and we carried out the selection of the best strain among the candidates, in terms of growth in permeate, lactose consumption and ethanol formation. We finally showed that the selected engineered microbe (W strain) is able to efficiently ferment permeate and concentrated permeate, without nutritional supplements, in pH-controlled bioreactor. In the conditions tested in this work, the selected biocatalyst could complete the fermentation of permeate and concentrated permeate in about 50 and 85 h on average, producing up to 17 and 40 g/l of ethanol, respectively. To our knowledge, this is the first report showing efficient ethanol production from the lactose contained in whey permeate with engineered E. coli. The selected strain is amenable to further metabolic optimization and represents an advance towards efficient biofuel production from industrial waste stream.

Whey protein: The “whey” forward for treatment of type 2 diabetes?

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Mignone, Linda E; Wu, Tongzhi; Horowitz, Michael; Rayner, Christopher K

2015-01-01

A cost-effective nutritional approach to improve postprandial glycaemia is attractive considering the rising burden of diabetes throughout the world. Whey protein, a by-product of the cheese-making process, can be used to manipulate gut function in order to slow gastric emptying and stimulate incretin hormone secretion, thereby attenuating postprandial glycaemic excursions. The function of the gastrointestinal tract plays a pivotal role in glucose homeostasis, particularly during the postprandial period, and this review will discuss the mechanisms by which whey protein slows gastric emptying and stimulates release of gut peptides, including the incretins. Whey protein is also a rich source of amino acids, and these can directly stimulate beta cells to secrete insulin, which contributes to the reduction in postprandial glycaemia. Appetite is suppressed with consumption of whey, due to its effects on the gut-brain axis and the hypothalamus. These properties of whey protein suggest its potential in the management of type 2 diabetes. However, the optimal dose and timing of whey protein ingestion are yet to be defined, and studies are required to examine the long-term benefits of whey consumption for overall glycaemic control. PMID:26516411

Characteristics of whey proteinhydrolysates from cheese whey, favors onvarious food applications

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Jeewanthi Chaturika Renda Kankanamge

2014-01-01

Full Text Available This study was conducted to investigate theproduction of whey protein hydrolysates,examiningthe physiochemical properties withfive enzyme types named Alcalase, Protease S,Protease M, Trypsin, and Pepsin. Whey protein concentratewas adjusted by ultrafiltration,increasing the whey content to 135% that of initial levels. The hydrolysates have been shown to improve the characteristics of a number of food products, and the type of enzyme has a considerable influence on the end result of hydrolysatesproduction. Bulk density, Solubility, NPN, foaming capacity, and the degree of hydrolysis were increased with hydrolysis time. Maximum Bulk density was shownby Protease S. Pepsinand Alcalase, whichgraduallyincreasedthe foaming capacity, resulting in acomparatively lower pH and a lower degree of hydrolysis. The highestdegree of hydrolysiswas shown by Protease M. The highest NPN value was provided by Pepsin, which was much greater than that of other enzymes. There wasno significant difference in NPN according to the enzyme typeapplied. Allhydrolysates in alkaline media were shown more than 50% solubility. HMFcontents were also shown anobviousdifference with the enzyme type.

Protein characterization of pasteurized milk, cheese whey and their mixtures by using the CEM SprintTM analyzer

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Igor Moura Paiva

2016-06-01

Full Text Available In this work, the protein analyzer SprintTM was assessed regarding its capacity of predicting addition of whey in milk. This type of practice is relatively common in dairy plants, since whey, as it is a protein component, may be added with little loss of milk protein content. Besides,its incorrect elimination contributes to environmental pollution. Mixtures of milk and whey were prepared in different levels of addition and two methods of milk partition were tested. The results indicated that the concentration of trichloroacetic acid (TCA from the selected method was not suitable for the present purpose while the chosen method using glacial acetic acid (GAA has presented a satisfactory separation of the soluble and insoluble milk components. Even though the concentration of whey protein and casein are the essential parameters for determining whey addition in milk, the use of measurements from total protein was important in order to improve the linearity of the method due to the fact that the rates whey protein/total protein and casein/total protein presented the best results concerning fraud prediction capacity. Therefore, as the equipment is a rapid, safe and efficient platform, it can be used as an alternative to be implemented in laboratories of food quality control which perform or plan to perform assays to verify the whey addition in fluid milk.

The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.

Science.gov (United States)

Irkin, Reyhan; Yalcin, Onur

2017-01-01

In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria Lactobacillus acidophilus NRRL B 4495 and Bifido- bacterium bifidum NRRL B41410 in salted (1% w/w) and unsalted lor whey cheese during storage (21 days) at a refrigerated temperature (4°C) was evaluated. As well as the survival of the probiotic bacteria, total mesophilic bacteria, total lactic acid bacteria, Pseudomonas spp., yeast-mould counts and sensory characteristics were examined in the lor samples. The Bf. bifidum remained in large numbers, at 7.30 and 7.11 log cfu/g, and Lb. acidophilus also survived well, with counts of 7.60 and 7.47 log cfu/g, for unsalted and salted cheeses respectively. Salted lor cheeses with added Lb. acidophilus have the highest sensory scores in the groups. “Lor” whey cheese showed good probiotic properties.

Morphological, molecular, and mycotoxigenic identification of dominant filamentous fungi from moldy civil cheese.

Science.gov (United States)

Cakmakci, Songul; Cetin, Bulent; Gurses, Mustafa; Dagdemir, Elif; Hayaloglu, Ali Adnan

2012-11-01

Moldy Civil is a mold-ripened variety of cheese produced mainly in eastern Turkey. This cheese is produced with Civil cheese and whey curd cheese (Lor). Civil cheese has had a geographical presence since 2009 and is manufactured with skim milk. In the production of Moldy Civil cheese, Civil cheese or a mixture of Civil and Lor cheese is pressed into goat skins or plastic bags and ripened for 3 months or longer. During the ripening period, natural contaminating molds grow on the surface of and inside the cheese. In this study, 186 mold strains were isolated from 41 samples of Moldy Civil cheese, and 165 of these strains were identified as Penicillium roqueforti. Identification and mycotoxicologic analyses were conducted using morphotypic and molecular methods. PCR amplicons of the ITS1-5.8S-ITS4 region were subjected to sequence analysis. This research is the first using molecular methods on Moldy Civil cheese. Mycotoxicologic analyses were conducted using thin-layer chromatography, and random amplified polymorphic DNA genotypes were determined using the ari1 primer. Of 165 isolates, only 28 produced no penicillic acid, P. roqueforti toxin, or roquefortine.

Effect of whey protein and a free amino acid mixture simulating whey protein on measures of satiety in normal-weight women.

Science.gov (United States)

Chungchunlam, Sylvia M S; Henare, Sharon J; Ganesh, Siva; Moughan, Paul J

2016-11-01

Dietary protein is considered more satiating than carbohydrate, and whey protein is more satiating than other protein sources. The purported satiating effect of whey protein may be due to direct effects of the unique mixture of proteins in whey, due to the effects of peptides released upon digestion and/or its amino acid composition. The objective of the present study was to compare the satiating effects of intact whey protein isolate (WPI) or a free amino acid mixture (AAM) simulating the amino acid composition of the WPI. A single-blind completely randomised block design included twenty, healthy, adult women (age 24·2 (sem 0·8) years) of normal weight (BMI 22·7 (sem 0·4) kg/m2). Following consumption of isoenergetic (approximately 1800 kJ) preload meals enriched (52 g amino acid equivalent) with WPI or AAM, consumption of an ad libitum test meal 120 min later and subjective feelings of appetite using visual analogue scales (VAS) were determined. There were no significant differences (P=0·24) in the ad libitum test meal intakes between the WPI (268·5 (sem 27·3) g) and the AAM (238·4 (sem 22·7) g) preload meals. Subjective VAS ratings of appetite did not differ significantly between the WPI and the AAM preload meals (P>0·05). Intact whey protein and a free AAM simulating the whey protein showed similar effects on satiety. This suggests that the satiating effect of whey protein may be related to its specific amino acid composition.

Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking.

Science.gov (United States)

Wen-Qiong, Wang; Lan-Wei, Zhang; Xue, Han; Yi, Lu

2017-01-15

In whey ultrafiltration (UF) production, two main problems are whey protein recovery and membrane fouling. In this study, membrane coupling protein transglutaminase (TG) catalysis protein cross-linking was investigated under different conditions to find out the best treatment. We found that the optimal conditions for protein recovery involved catalyzing whey protein cross-linking with TG (40U/g whey proteins) at 40°C for 60min at pH 5.0. Under these conditions, the recovery rate was increased 15-20%, lactose rejection rate was decreased by 10%, and relative permeate flux was increase 30-40% compared to the sample without enzyme treatment (control). It was noticeable that the total resistance and cake resistance were decreased after enzyme catalysis. This was mainly due to the increased particle size and decreased zeta potential. Therefore, membrane coupling enzyme catalysis protein cross-linking is a potential means for further use. Copyright © 2016. Published by Elsevier Ltd.

Optimization of lipids production by Cryptococcus laurentii 11 using cheese whey with molasses

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Rodrigo Fernandes Castanha

2014-06-01

Full Text Available This study aimed the optimization of culture condition and composition for production of Cryptococcus laurentii 11 biomass and lipids in cheese whey medium supplemented with sugarcane molasses. The optimization of pH, fermentation time, and molasses concentration according to a full factorial statistical experimental design was followed by a Plackett-Burman experimental design, which was used to determine whether the supplementation of the culture medium by yeast extract and inorganic salts could provide a further enhancement of lipids production. The following conditions and composition of the culture medium were found to optimize biomass and lipids production: 360 h fermentation, 6.5 pH and supplementation of (g L-1: 50 molasses, 0.5 yeast extract, 4 KH2PO4, 1 Na2HPO4, 0.75 MgSO4•7H2O and 0.002 ZnSO4•H2O. Additional supplementation with inorganic salts and yeast extract was essential to optimize the production, in terms of product concentration and productivity, of neutral lipids by C. laurentii 11. Under this optimized condition, the production of total lipids increased by 133% in relation to control experiment (from 1.27 to 2.96 g L-1. The total lipids indicated a predominant (86% presence of neutral lipids with high content of 16- and 18- carbon-chain saturated and monosaturated fatty acids. This class of lipids is considered especially suitable for the production of biodiesel.

Citric acid production from whey by fermentation using Aspergillus spp.

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Óscar Julián Sánchez Toro

2004-01-01

Full Text Available Whey has become the main dairy-industry waste product, despite continuous efforts aimed at finding a way to use it. The aim of this research was to investigate citric acid production by submerged fermentation using Aspergillus genus fungi, using whey as substrate to take economical advantage of it and to reduce the environmental impact caused by discharging this by-product into nearby streams. The following three strains were used: A. carbonarius NRRL 368, A. carbonarius NRRL 67 and A. niger NRRL 3. The best adaptation medium for inoculum propagation was selected. Proposed experimental design for evaluating citric acid biosynthesis from whey modified through different treatments showed that the two A. carbonarius strains did not present significant differences in acid production whereas A. niger NRRL 3 reached higher concentration when evaporated, deproteinised and p-galactosidase lactose-hydrolysed whey was used. However, A. carbonarius gave higher average citric acid titres than those found for A. niger. This suggests the need for carrying out further research on it as a potential producing strain. Cell growth, substrate consumption and acid production kinetics in a 3-L stirred-tank bioreactor with aeration were developed in the case of A. niger; kinetics were simulated through non-structured mathematical models. Key words: Aspergilluscarbonarius, Aspergillus niger, bioreactor, simulation, p-galactosidase.

LACTOSUERO: IMPORTANCIA EN LA INDUSTRIA DE ALIMENTOS WHEY: IMPORTANCE IN THE FOOD INDUSTRY

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Ricardo Adolfo Parra Huertas

2009-06-01

Full Text Available El lactosuero de quesería es un subproducto líquido obtenido después de la precipitación de la caseína durante la elaboración del queso. Contiene principalmente lactosa, proteínas como sustancias de importante valor nutritivo, minerales, vitaminas y grasa. La composición y tipo de lactosuero varía considerablemente dependiendo del tipo de leche, tipo de queso elaborado y el proceso de tecnología empleado. La lactosa es el principal componente nutritivo (4,5 % p-v, proteína (0,8% p/v, y lípidos (0,5%. Si en la coagulación de la leche se utiliza enzimas el lactosuero se denomina dulce, y si se reemplaza la enzima por ácidos orgánicos se denomina ácido. Para la industria alimentaria, el lactosuero constituye una fuente económica de proteínas que otorga múltiples propiedades en una amplia gama de alimentos. Los productos del suero, incluyendo la lactosa, mejoran la textura, realzan el sabor y color, emulsifican y estabilizan, mejoran las propiedades de flujo y muestran muchas otras propiedades funcionales que aumentan la calidad de los productos alimenticios. Basados en el valor nutricional del lactosuero, un número de usos comerciales se han obtenido como etanol, ácidos orgánicos, bebidas no alcohólicas, bebidas fermentadas, biomasa, concentrados, aislados e hidrolizados de proteína, películas comestibles, medio de soporte para encapsular sustancias, producción de xantana, enzimas, separación de la lactosa para fines endulzantes en alimentos entre otras aplicaciones.Cheese whey is a by-product liquid obtained after precipitation of casein during the production cheese. Mainly contains lactose, protein and important nutritional substances, minerals, vitamins and fat. The type and composition of whey varies considerably depending on the type of milk, cheese produced and the process technology used. Lactose is the primary nutritional component (4.5% pv, protein (0.8% w / v and lipids (0.5%. If the milk clotting enzyme used is

Making the most of whey

Energy Technology Data Exchange (ETDEWEB)

Robinson, D L

1979-01-01

The products available from cheese whey processing are surveyed and the preparation of protein products is particularly emphasized, using ultrafiltration. The permeate from this process is used for the production of a variety of lactose syrup products with wide uses in the food industry.

LACTIC ACID BACTERIA FLORA OF KONYA KUFLU CHEESE: A TRADITIONAL CHEESE FROM KONYA PROVINCE IN TURKEY

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Ziba Guley

2014-12-01

Full Text Available The aim of this study was to characterize the lactic acid bacteria flora of mature Konya Kuflu cheese. Konya Kuflu cheese is a traditional blue cheese which is produced from raw milk without starter culture addition and mould growth occurs in uncontrolled conditions during its ripening. Lactic acid bacteria (LAB isolated from 9 mature Konya Kuflu cheese samples were investigated using a combination of conventional biochemical tests, API test kits, and molecular approaches. For some isolates, different results were obtained according to the identification technique. The overall LAB profile of Konya Kuflu cheese samples revealed that Lactobacillus brevis, Lactobacillus paracasei/Lactobacillus casei, Lactobacillus plantarum, Enterococcus faecium, and Enterococcus faecalis are the predominant species. In addition, 1 Pediococcus parvulus and 1 Enterococcus durans were also identified.

Effect of various pre-treatments on the ultrafiltration of sweet cheese whey at about 55 degrees C

Energy Technology Data Exchange (ETDEWEB)

Hiddink, J; De Boer, R; Nooy, P F.C.

1981-11-01

The permeate flux at 55 degrees C during ultrafiltration of Gouda cheese whey (5.5% TS and 11% TS) can be readily manipulated by applying pre-treatments based on inactivation or removal of calcium. The following pre-treatments were carried out: clarification, decalcificication, desalting, pre-heating at 45, 55, and 60 degrees C for 30 minutes, pre-heating at 55 degrees C for 30 minutes combined with pH adjustment to pH 7.5, 4.5 and 3.0 and preheating at 55 degrees C for 30 minutes (coupled with addition of sodum hexametaphosphate. In particular decalification, clarification and pH adjustment to 7.5 or 3.0 gave high permeate fluxes, while pre- heating for 30 minutes resulted in a moderate flux. The pretreatment not only affects the permeate flux but also the composition and properties of the whey protein concentrate. A high ash content, which also reflects a high calcium and phosphorous content, was obtained with a pretreatment based on pH 7 5, while low ash contents were achieved by desalting and clarification. The solubility of the protein was reduced to some 60-70% if the pH of the pre-treated whey was brought to 3.0 or 7.5. Furthermore, it appeared that the influence of the type of membrane - a tubular and a plate-and-frame module were used - was of minor importance as far as the retention or the composition of the whey protein concentrate was concerned. However, the permeate flux of the two types of equipment was different. Under the applied process conditions the tubular system tended to give a higher permeate flux than did the plate-and-frame system, but the energy consumption of the former was considerably higher. (Refs. 25).

Anaerobic-aerobic biological treatment of a mixture of cheese whey and dairy manure

Energy Technology Data Exchange (ETDEWEB)

Lo, K.V.; Liao, P.H.

1989-01-01

The integrated anaerobic-aerobic biological treatment system consisted of an anaerobic rotating biological reactor and an aerobic sequencing batch reactor. Three sequencing batch reactors were used in the aerobic process. A mixture of cheese whey and dairy manure was successfully digested in an anaerobic rotating biological contactor which served as a first step in the waste treatment process. The methane production rate, which is dependent on the organic loading rate, ranged between 1.43 and 3.74 litres methane per litre reactor per day. As the organic loading rate increased, total methane production also increased. In the anaerobic digestion step, over 46% of chemical oxygen demand was removed. The potential pollutants were further destroyed by the aerobic treatment. More than 93% of the remaining chemical oxygen demand was removed in the sequencing batch reactors operated at 22/sup 0/C. The treatment efficiency was lower for the aerobic reactor operated at a lower temperature (10/sup 0/C). (author).

Selection of dairy culture and changes of Podravec cheese acidity during production

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Slavko Kirin

2002-06-01

Full Text Available The selection and characteristics of dairy culture play a basic role in all types of cheese production process. The most important characteristic is acidification ability i.e. lactic acid formation, which regulates manufacturing and maturing conditions of cheese, thus affecting its organoleptic characteristics as well. In this work the results on control of acidity increase in Podravec cheeseproduction are presented. In the production process, a technical culture as well as identical frozen and concentrated culture, with and without auxiliary Streptococcus thermophilus for direct milk inoculation, were used. It was established that the acidity, expressed as pH value, is more intensively developed in cheeses produced with culture for direct inoculation. This was especially evident in the first phases of production i.e. before cheese salting. During salting the acidity of cheeses, in both cases, was almoust identical. Cheeses produced with identical frozen culture and auxiliary Streptococcus thermophilus culture had more pronounced acidity before salting and lower after salting in comparison with cheeses with the mentioned two cultures. Organoleptic and other characteristics of mature cheeses were identical.

Anaerobic digestion of cheese whey using an upflow anaerobic sludge blanket reactor: Pt. 3; Sludge and substrate profiles

Energy Technology Data Exchange (ETDEWEB)

Yan, J.Q.; Lo, K.V.; Liao, P.H. (British Columbia Univ., Vancouver (CA). Dept. of Bio-Resource Engineering)

1990-01-01

Anaerobic treatment of cheese whey using a 17.5 litre upflow anaerobic sludge blanket reactor was investigated in the laboratory over a range of influent concentration from 4.5 to 38.1 g COD litre{sup -1} at a constant hydraulic retention time of 5 days. The results indicated that two sludge distribution regions, a sludge bed and a sludge blanket, as well as two distinct reaction phases, acidogenic and methanogenic, were formed. However, as the substrate loading was increased, the acidogenic region extended into the methanogenic region in the upper portion of the reactor until the whole region was acidogenic, leading to the failure of the reactor. (author).

Comparison of quality characteristics of Çökelek and Lor cheeses

African Journals Online (AJOL)

enoh

2012-03-29

Mar 29, 2012 ... amounts of casein and whey proteins and cheap products of low ... AND METHODS. Raw cows' milk and whey used in this study were obtained from the ... Fat and salt in TS of the experimental cheeses were determined by ...

Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

Science.gov (United States)

Ong, Lydia; Dagastine, Raymond R.; Kentish, Sandra E.; Gras, Sally L.

2013-01-01

Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%–5.8% w/w. The fat lost to sweet whey was higher in cheese made from cheese-milk without LCUFR or from cheese-milk with 5.8% w/w protein. At 5.8% w/w protein concentration, the porosity of the gel increased significantly and the fat globules within the gel and curd tended to pool together, which possibly contributed to the higher fat loss in the sweet whey. The microstructure of cheese from cheese-milk with a higher protein concentration was more compact, consistent with the increased hardness, although the cohesiveness was lower. These results highlight the potential use of LCUFR for the standardization of protein concentration in cheese-milk to 4%–5% w/w (equivalent to a casein to total protein ratio of 77%–79% w/w) to increase yield. Beyond this concentration, significant changes in the gel microstructure, cheese texture and fat loss were observed. PMID:28239117

Shreddability of pizza Mozzarella cheese predicted using physicochemical properties.

Science.gov (United States)

Banville, V; Morin, P; Pouliot, Y; Britten, M

2014-07-01

This study used rheological techniques such as uniaxial compression, wire cutting, and dynamic oscillatory shear to probe the physical properties of pizza Mozzarella cheeses. Predictive models were built using compositional and textural descriptors to predict cheese shreddability. Experimental cheeses were made using milk with (0.25% wt/wt) or without denatured whey protein and renneted at pH 6.5 or 6.4. The cheeses were aged for 8, 22, or 36 d and then tested at 4, 13, or 22°C for textural attributes using 11 descriptors. Adding denatured whey protein and reducing the milk renneting pH strongly affected cheese mechanical properties, but these effects were usually dependent on testing temperature. Cheeses were generally weaker as they aged. None of the compositional or rheological descriptors taken alone could predict the shredding behavior of the cheeses. Using the stepwise method, an objective selection of a few (<4) relevant descriptors made it possible to predict the production of fines (R(2)=0.82), the percentage of long shreds (R(2)=0.67), and to a lesser degree, the adhesion of cheese to the shredding blade (R(2)=0.45). The principal component analysis markedly contrasted the adhesion of cheese to the shredding blade with other shredding properties such as the production of fines or long shreds. The predictive models and principal component analysis can help manufacturers select relevant descriptors for the development of cheese with optimal mechanical behavior under shredding conditions. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.

Science.gov (United States)

Broadbent, Jeffery R; Gummalla, Sanjay; Hughes, Joanne E; Johnson, Mark E; Rankin, Scott A; Drake, Mary Anne

2004-08-01

Metabolism of aromatic amino acids by lactic acid bacteria is an important source of off-flavor compounds in Cheddar cheese. Previous work has shown that alpha-keto acids produced from Trp, Tyr, and Phe by aminotransferase enzymes are chemically labile and may degrade spontaneously into a variety of off-flavor compounds. However, dairy lactobacilli can convert unstable alpha-keto acids to more-stable alpha-hydroxy acids via the action of alpha-keto acid dehydrogenases such as d-hydroxyisocaproic acid dehydrogenase. To further characterize the role of this enzyme in cheese flavor, the Lactobacillus casei d-hydroxyisocaproic acid dehydrogenase gene was cloned into the high-copy-number vector pTRKH2 and transformed into L. casei ATCC 334. Enzyme assays confirmed that alpha-keto acid dehydrogenase activity was significantly higher in pTRKH2:dhic transformants than in wild-type cells. Reduced-fat Cheddar cheeses were made with Lactococcus lactis starter only, starter plus L. casei ATCC 334, and starter plus L. casei ATCC 334 transformed with pTRKH2:dhic. After 3 months of aging, the cheese chemistry and flavor attributes were evaluated instrumentally by gas chromatography-mass spectrometry and by descriptive sensory analysis. The culture system used significantly affected the concentrations of various ketones, aldehydes, alcohols, and esters and one sulfur compound in cheese. Results further indicated that enhanced expression of d-hydroxyisocaproic acid dehydrogenase suppressed spontaneous degradation of alpha-keto acids, but sensory work indicated that this effect retarded cheese flavor development.

Application of Acid Whey in Orange Drink Production

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Grażyna Jaworska

2013-01-01

Full Text Available The aim of this study is to compare qualitative changes in orange and orange beverages containing whey during 12 months of storage. The beverages contained 12 % extract, half of which was orange concentrate, the rest was sugar or sugar and whey extract. Acid whey was used in the production of beverages, added at a rate of 50 % of the used water. Orange beverages with whey contained more protein, ash, glucose, lactose and vitamin B2 than the orange beverages, but less sucrose, fructose and vitamin C, and also showed lower antioxidant activity against the DPPH radical. No significant differences between the two types of beverages were found in the polyphenolic content or activity against the ABTS cation radical. The type of beverage had a significant effect on the colour parameter values under the CIELAB system, although no significant differences were found between the beverages in the sensory evaluation of colour desirability. The overall sensory evaluation of orange beverages with whey was 2–10 % lower than of other orange beverages. The intensity of orange, sweet and refreshing taste was greater in orange beverages, while that of sour and whey taste was greater in orange beverages containing whey. There were significant decreases in sucrose, lactose, all indicators of antioxidant activity and sensory quality during storage. Levels of glucose and fructose rose with the storage period, while the intensity of sour, orange and refreshing taste decreased.

Citric acid production from whey with sugars and additives by ...

African Journals Online (AJOL)

Citric acid (CA) production by Aspergillus niger ATCC9642 from whey with different concentrations of sucrose, glucose, fructose, galactose riboflavin, tricalcium phosphate and methanol in surface culture process was studied. It was found that whey with 15% (w/v) sucrose with or without 1% methanol was the most ...

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey products

Science.gov (United States)

Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations...

Influence of Bleaching on Flavor of 34% Whey Protein Concentrate and Residual Benzoic Acid Concentration in Dried Whey Proteins

Science.gov (United States)

Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations...

New generation biofuel from whey: Successive acidogenesis and alcoholic fermentation using immobilized cultures on γ-alumina

International Nuclear Information System (INIS)

Boura, Konstantina; Kandylis, Panagiotis; Bekatorou, Argyro; Kolliopoulos, Dionysios; Vasileiou, Dimitrios; Panas, Panayiotis; Kanellaki, Maria; Koutinas, Athanasios A.

2017-01-01

Highlights: • Successive continuous alcoholic fermentation and acidogenesis of whey. • UASB culture (acidogenesis) and kefir (alcoholic fermentation) fixed on γ-alumina. • Alcoholic fermentation-acidogenesis process led to 10-fold higher ethanol content. • Organic acids production was increased by 2.5-fold. • The process is promising for new generation ester-based biofuels from whey. - Abstract: Cheese whey exploitation in a biorefinery manner is proposed involving anaerobic acidogenesis by a UASB mixed anaerobic culture and alcoholic fermentation by kefir. Both cultures were immobilized on γ-alumina. The produced organic acids (OAs) and ethanol could be esterified to obtain a novel ester-based biofuel similar to biodiesel. During acidogenesis, lactic acid-type fermentation occurred leading to 12 g L"−"1 total OAs and 0.2 g L"−"1 ethanol. The fermented substrate was subsequently supplied to a second bioreactor with immobilized kefir, which increased the OAs content (15 g L"−"1), especially lactic acid, and slightly the ethanol concentration (0.3–0.4 g L"−"1). To further increase ethanol concentration, a second experiment was conducted supplying whey firstly to the immobilized kefir bioreactor and then pumping the effluent into the acidogenesis bioreactor, resulting in 40% increase of OAs and 10-fold higher ethanol content. The residual sugar was ∼50% of the initial whey lactose; consequently, future research could result to further increase of ethanol and OAs.

Feasibility assessment of whey-based ethanol facilities

Energy Technology Data Exchange (ETDEWEB)

Walker, L P; Pellerin, R A; Rao, A M; Hang, Y D; Kalter, R J; Boisvert, R N; Gabler, E C

1985-07-01

In the U.S., corn has been the principal commodity considered for conversion to ethanol. One alternative to using corn and other food crops is to utilize organic wastes, such as food processing waste. Cheese whey is one such waste that holds potential for conversion to ethanol. To ascertain the feasibility of using whey as a feedstock a series of regional studies were conducted by the authors. Results from these studies indicate that the transport of condensed whey to a central processing plant for conversion to ethanol is economically feasible. The energy balance for the plants considered can yield a positive or negative balance depending on whether an energy penalty is assigned for condensing the whey. A net energy gain of 23833 to 26921 kJ/l of ethanol was obtained if energy for whey condensing was not included and a net energy loss ranging from -279 to -686 kJ/l was obtained if whey condensing was included in the energy balance. Plants utilizing continuous fermentation technology showed positive energy balance with or without a penalty for the condensing of the whey.

Development of parmesan cheese production from local cow milk

Science.gov (United States)

Aliwarga, Lienda; Christianti, Elisabeth Novi; Lazarus, Chrisella

2017-05-01

Parmesan cheese is one of the dairy products which is used in various foods, such as pasta, bakery product, and pizza. It has a hard texture due to aging process for at least two years. Long aging period inhibited the production of parmesan cheese while consumer demands were increasing gradually. This research was conducted to figure out the effect of starter culture and rennet dose to the production of parmesan cheese. This research consists of (1) pasteurization of 1,500 ml milk at 73°C; and (2) main cheese making process that comprised of fermentation process and the addition of rennet. In latter stage, milk was converted into curd. Variations were made for the dose of bacteria culture and rennet. Both variables correlated to the fermentation time and characteristics of the produced cheese. The analysis of the produced cheese during testing stage included measured protein and cheese yield, whey pH, water activity, and moisture content. Moreover, an organoleptic test was done in a qualitative manner. The results showed that the dose of bacteria culture has a significant effect to the fermentation time, protein yield, and cheese yield. Meanwhile, rennet dose significantly affected cheese yield, pH of whey, and water activity. The highest protein yield (93.1%) was obtained at 0.6 ml of culture and 0.5 ml of rennet while the maximum cheese yield (6.81%) was achieved at 0.4 ml of culture and 0.1 ml of rennet. The water activity of produced cheeses was lower compared to the water activity of common parmesan cheese (ca. 0.6). For the organoleptic test, 0.4 ml of bacterial culture and 0.5 ml of rennet produced the most preferred cheese flavor compared to other variations.

Comparative Evaluation of Cheese samples treated with Honey and ...

African Journals Online (AJOL)

The control treatment (A) was cheese kept in the whey, while Treatments B and C were cheese samples kept in Thyme and Honey solutions respectively. ... The crude protein was significantly higher (p<0.05) for Treatment B, then treatment A and least for treatment C. The ether extract followed the same trend as crude ...

Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese.

Science.gov (United States)

Cakmakci, Songul; Gurses, Mustafa; Hayaloglu, A Adnan; Cetin, Bulent; Sekerci, Pinar; Dagdemir, Elif

2015-01-01

Mould-ripened civil is a traditional cheese produced mainly in eastern Turkey. The cheese is produced with a mixture of civil and whey curd cheeses (lor). This mixture is pressed into goat skins or plastic bags and is ripened for more than three months. Naturally occurring moulds grow on the surface and inside of the cheese during ripening. In this research, 140 Penicillium roqueforti strains were isolated from 41 samples of mould-ripened civil cheese collected from Erzurum and around towns in eastern Turkey. All strains were capable of mycotoxin production and were analysed using an HPLC method. It was established that all the strains (albeit at very low levels) produced roquefortine C, penicillic acid, mycophenolic acid and patulin. The amounts of toxins were in the ranges 0.4-47.0, 0.2-43.6, 0.1-23.1 and 0.1-2.3 mg kg(-1), respectively. Patulin levels of the samples were lower than the others. The lowest level and highest total mycotoxin levels were determined as 1.2 and 70.1 mg kg(-1) respectively. The results of this preliminary study may help in the choice of secondary cultures for mould-ripened civil cheese and other mould-ripened cheeses.

Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats.

Science.gov (United States)

Wronkowska, Małgorzata; Soral-Śmietana, Maria; Zduńczyk, Zenon; Juśkiewicz, Jerzy; Jadacka, Monika; Majkowska, Anna; Dajnowiec, Fabian J

2017-08-01

Two types of diet - standard and atherogenic - were used to study the effect of wheat or wheat-rye breads supplemented with 20 % acid whey concentrate after ultrafiltration on the physiological response of growing rats. The acid whey concentrate after ultrafiltration used in rat diets caused reduced weight gain (for atherogenic diet with wheat bread); growth of caecum tissue and digesta weight; a decrease in the pH of caecum digesta (for atherogenic diet); reduced activity of bacterial glycolytic enzymes; and a significant increase in total SCFA for both types of diet with wheat-rye breads containing acid whey concentrate. For wheat bread with acid whey, in standard diet, a statistically significant increase was found in the population of bifidobacteria. The results showed that the acid whey concentrates could be used as a valuable food ingredient.

Characteristics of separation of carnitine and metal ions in cheese whey model solution by loose reverse osmosis membrane

Energy Technology Data Exchange (ETDEWEB)

Xu, J.; Echizen, H.; Xing, X.; Yamamoto, S.; Unno, H. [Tokyo Institute of Technology, Tokyo (Japan)

1996-04-20

Aiming at recovering carnitine from cheese whey by using loose reverse osmosis membranes, rejection characteristics of several components in the whey were examined by using model solutions. An electroneutral membrane was found to be most effective for the separation. The rejection of carnitine was above 0.95 independent of the pH of solutions, while monovalent metal ions showed low rejections of 0.1-0.3. On the other hand, the rejections of divalent metal ions deceased with increase of the pH, and reached a minimum of about 0.5. As a result, mono-and divalent metal ions could be removed simultaneously by adjusting the pH of the feed solutions. To clarify the effect of pH on the rejection the permeate of MgCl2 aqueous solution was examined. The rejections of MgCl2 were greatly affected by the pH and showed the same tendency as the mixed station. The effect of the pH on permeation of electrolyte was considered to be caused mainly by the adsorption of ions on the membrane. 16 refs., 6 figs., 2 tabs.

Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder

Directory of Open Access Journals (Sweden)

Michael H. Tunick

2013-11-01

Full Text Available Solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS are commonly used for qualitative and quantitative analysis of volatile compounds in various dairy products, but conditions have to be adjusted to maximize release while not generating new compounds that are absent in the original sample. Queso Fresco, a fresh non-melting cheese, may be heated at 60 °C for 30 min; in contrast, compounds are produced in milk when exposed to light and elevated temperatures, so milk samples are heated as little as possible. Products such as dehydrated whey protein are more stable and can be exposed to longer periods (60 min of warming at lower temperature (40 °C without decomposition, allowing for capture and analysis of many minor components. The techniques for determining the volatiles in dairy products by SPME and GC-MS have to be optimized to produce reliable results with minimal modifications and analysis times.

Consumer perception of astringency in clear acidic whey protein beverages.

Science.gov (United States)

Childs, Jessica L; Drake, MaryAnne

2010-01-01

Acidic whey protein beverages are a growing component of the functional food and beverage market. These beverages are also astringent, but astringency is an expected and desirable attribute of many beverages (red wine, tea, coffee) and may not necessarily be a negative attribute of acidic whey protein beverages. The goal of this study was to define the consumer perception of astringency in clear acidic whey protein beverages. Six focus groups (n=49) were held to gain understanding of consumer knowledge of astringency. Consumers were presented with beverages and asked to map them based on astringent mouthfeel and liking. Orthonasal thresholds for whey protein isolate (WPI) in water and flavored model beverages were determined using a 7-series ascending forced choice method. Mouthfeel/basic taste thresholds were determined for WPI in water. Acceptance tests on model beverages were conducted using consumers (n=120) with and without wearing nose clips. Consumers in focus groups were able to identify astringency in beverages. Astringency intensity was not directly related to dislike. The orthonasal threshold for WPI in water was lower (P astringent mouthfeel and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products. © 2010 Institute of Food Technologists®

Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases

Directory of Open Access Journals (Sweden)

Michele Dutra Rosolen

2015-01-01

Full Text Available This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial β-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C and Kluyveromyces lactis (at temperatures of 10 and 37°C β-galactosidases, both in 3, 6, and 9 U/mL concentrations. In the temperature of 10°C, the K. lactis β-galactosidase enzyme is more efficient in the milk, cheese whey, and whey permeate lactose hydrolysis when compared to A. oryzae. However, in the enzyme reaction time and concentration conditions evaluated, 100% lactose hydrolysis was not reached using the K. lactis β-galactosidase. The total lactose hydrolysis in whey and permeate was obtained with the A. oryzae enzyme, when using its optimum temperature (55°C, at the end of a 12 h reaction, regardless of the enzyme concentration used. For the lactose present in milk, this result occurred in the concentrations of 6 and 9 U/mL, with the same time and temperature conditions. The studied parameters in the lactose enzymatic hydrolysis are critical for enabling the application of β-galactosidases in the food industry.

Comprehensive peptidomic and glycomic evaluation reveals that sweet whey permeate from colostrum is a source of milk protein-derived peptides and oligosaccharides

NARCIS (Netherlands)

Dallas, D.C.; Weinborn, V.; Moura Bell, de J.M.L.N.; Wang, M.; Parker, E.A.; Guerrero, A.; Hettinga, K.A.; Lebrilla, C.B.; German, J.B.; Barile, D.

2014-01-01

Whey permeate is a co-product obtained when cheese whey is passed through an ultrafiltration membrane to concentrate whey proteins. Whey proteins are retained by the membrane, whereas the low-molecular weight compounds such as lactose, salts, oligosaccharides and peptides pass through the membrane

Effect of mixing mode on the behavior of an ASBBR with immobilized biomass in the treatment of cheese whey

Directory of Open Access Journals (Sweden)

L. H. S. Damasceno

2008-06-01

Full Text Available A hydrodynamic study of a mechanically stirred anaerobic sequencing batch biofilm reactor (ASBBR containing immobilized biomass on polyurethane foam was performed with the aim to determine homogeneity of the reactor based on total mixing time. Turbine or helix propellers were used for stirring at rotor speeds of 100, 200, 300 and 500 rpm. Experimental values obtained were fitted to a Boltzmann sigmoid. Homogenization times of the reactor were negligible when compared to the 8-h cycle time for all conditions studied. At low propeller rotations the turbine propeller showed the best performance. For higher rotations total mixing times were similar for both propellers; however the helix propeller had better homogeneity conditions. At a subsequent stage the system was operated in batch mode treating cheese whey at concentrations of 500, 1000 and 2000 mgCOD/L and rotations of 200, 300 and 500 rpm. In these assays the importance of the propeller became evident not only for mixing, but also for substrate flow across the bed containing immobilized biomass. Due to axial flow, the helix propeller offered better mass transfer conditions, evidenced by improved organic matter conversion and lower production of total volatile acids.

Effect of different media on production of lactic acid from whey by ...

African Journals Online (AJOL)

Whey containing 50 g.l -1 lactose was fermented to lactic acid in batch process by Lactobacillus bulgaricus. The impact of 5 different media with change in volume percent of whey and nutrient was investigated at 32 ± 0.5°C. Substrate consumption and lactic acid production were determined at 0, 12, 24, 36, 48, 60 and 72 h.

Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract

Directory of Open Access Journals (Sweden)

2015-02-01

Full Text Available Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese ripening. Casein as the main protein of cheese has a significant effect on the flavor and textural properties of cheeses via its degradation to small peptides and free amino acids by various factors like coagulant enzymes. Specific flavors of cheeses occur as a result of amino acid catabolism by starter and non-starter bacteria. Some flavor compounds are formed by enzymatic transformations as well as by non-enzymatic, chemical changes in cheese. In this paper, formation of flavor compounds by amino acid catabolism during cheese ripening reviewed.

Microbiological quality of soft, semi-hard and hard cheeses during the shelf-life

Directory of Open Access Journals (Sweden)

Josip Vrdoljak

2016-03-01

Full Text Available Cheeses as ready-to-eat food should be considered as a potential source of foodborne pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the microbiological quality of soft, semi-hard and hard cheeses during the shelf-life, with particular reference to L. monocytogenes. Five types of cheeses were sampled at different timepoints during the cold storage and analyzed for presence of Salmonella and L. monocytogenes, as well as lactic acid bacteria, Escherichia coli, coagulase-positive staphylococci, yeasts, molds, sulfite-reducing clostridia and L. monocytogenes counts. Water activity, pH and NaCl content were monitored in order to evaluate the possibility of L. monocytogenes growth. Challenge test for L. monocytogenes was performed in soft whey cheese, to determine the growth potential of pathogen during the shelf-life of product. All analyzed cheeses were compliant with microbiological criteria during the shelf-life. In soft cheeses, lactic acid bacteria increased in the course of the shelf-life period (1.2-2.6 log increase, while in semi-hard and hard cheeses it decreased (1.6 and 5.2 log decrease, respectively. Soft cheeses support the growth of L. monocytogenes according to determined pH values (5.8-6.5, water activity (0.99-0.94, and NaCl content (0.3-1.2%. Challenge test showed that L. monocytogenes growth potential in selected soft cheese was 0.43 log10 cfu/g during 8 days at 4°C. Water activity in semi-hard and hard cheeses was a limiting factor for Listeria growth during the shelf-life. Soft, semi-hard and hard cheeses were microbiologically stable during their defined shelf-life. Good manufacturing and hygienic practices must be strictly followed in the production of soft cheeses as Listeria-supporting food and be focused on preventing (recontamination.

Cheese whey valorisation: Production of valuable gaseous and liquid chemicals from lactose by aqueous phase reforming

International Nuclear Information System (INIS)

Remón, J.; Ruiz, J.; Oliva, M.; García, L.; Arauzo, J.

2016-01-01

Highlights: • Aqueous phase reforming: a promising strategy for cheese whey valorisation. • In-depth understanding of the effect of the operating conditions on the process. • Process optimisation for the selective production of valuable gas and liquid products. • High P, T, lactose concentration and spatial time favour gas production. • High T, low spatial time and the use of diluted solutions maximise liquids production. - Abstract: Cheese effluent management has become an important issue owing to its high biochemical oxygen demand and chemical oxygen demand values. Given this scenario, this work addresses the valorisation of lactose (the largest organic constituent of this waste) by aqueous phase reforming, analysing the influence of the most important operating variables (temperature, pressure, lactose concentration and mass of catalyst/lactose mass flow rate ratio) as well as optimising the process for the production of either gaseous or liquid value-added chemicals. The carbon converted into gas, liquid and solid products varied as follows: 5–41%, 33–97% and 0–59%, respectively. The gas phase was made up of a mixture of H_2 (8–58 vol.%), CO_2 (33–85 vol.%), CO (0–15 vol.%) and CH_4 (0–14 vol.%). The liquid phase consisted of a mixture of aldehydes: 0–11%, carboxylic acids: 0–22%, monohydric alcohols: 0–23%, polyhydric-alcohols: 0–48%, C3-ketones: 4–100%, C4-ketones: 0–18%, cyclic-ketones: 0–15% and furans: 0–85%. H_2 production is favoured at high pressure, elevated temperature, employing a high amount of catalyst and a concentrated lactose solution. Liquid production is preferential using diluted lactose solutions. At high pressure, the production of C3-ketones is preferential using a high temperature and a low amount of catalyst, while a medium temperature and a high amount of catalyst favours the production of furans. The production of alcohols is preferential using medium temperature and pressure and a low amount of

Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Directory of Open Access Journals (Sweden)

Andy Horsewell

2012-11-01

Full Text Available The objective of this study was to investigate the differences in the oxidative stability during storage of fish oil enriched cream cheeses when fish oil was added either as neat oil or pre-emulsified oil with sodium caseinate, whey protein isolate, or a combination of milk proteins and phospholipids as emulsifier. Results showed that the addition of fish oil decreased the oxidative stability of cream cheeses regardless of the addition method, especially when the cheese was stored longer than five weeks. The oxidative stability of fish oil enriched cream cheeses was highest when fish oil was added as neat oil or in a delivery emulsion prepared with a combination of milk proteins and phospholipids. Adding the fish oil in a delivery emulsion prepared with whey protein or caseinate resulted in a less oxidative stable product. It was furthermore shown that the microstructure of the cream cheeses was affected by fish oil addition, and it was suggested that the change in microstructure was partly responsible for the oxidative stability of the cream cheeses.

Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids.

Science.gov (United States)

Caroprese, Mariangela; Sevi, Agostino; Marino, Rosaria; Santillo, Antonella; Tateo, Alessandra; Albenzio, Marzia

2013-08-01

The effects of adding flaxseed or fish oil to the diet of dairy cows on the chemical and physical profile of Mozzarella cheese production were studied. The experiment involved 24 Friesian cows, divided into 3 groups accordingly fat supplementation: basal diet (CT), diet supplemented with flaxseed (FS) or fish oil (FO). Mozzarella cheeses were manufactured from bulk milk of each group. Bulk milk was analysed for chemical composition and renneting parameters. Mozzarella cheeses were analysed for chemical composition, fatty acid profile, and textural properties. Results suggest that Mozzarella cheese from cows receiving flaxseed supplementation showed a decrease in saturated fatty acids (SFA), an increase in monounsaturated fatty acids (MUFA), and in polyunsaturated fatty acids (PUFA) compared with control Mozzarella cheese. The increased dietary intake of C18:3 in flaxseed supplemented cows resulted in increased levels of trans-11 C18:1, and of CLA cis-9 trans-11 C18:2, and in low Atherogenic and Trombogenic Indexes. FO Mozzarella cheese showed compositional and textural properties quite similar to CT Mozzarella cheese; however, increased levels of n-3 polyunsaturated fatty acids in FO Mozzarella were found.

Development of newly enriched bread with quinoa flour and whey

Science.gov (United States)

Salazar, D. M.; Naranjo, M.; Pérez, L. V.; Valencia, A. F.; Acurio, L. P.; Gallegos, L. M.; Alvarez, F. C.; Amancha, P. I.; Valencia, M. P.; Rodriguez, C. A.; Arancibia, M. Y.

2017-07-01

Ecuador, Bolivia, and Peru are countries with the highest amount of quinoa production in the world due to the proximity to the Andes. Further, Ecuador has a high production of dairy products, particularly fresh cheese of which production gives a high volume of whey, without further use, with the consequent loss of their nutritional value. The present study was performed to develop a new fortified bread through the incorporation of quinoa flour and whey at three different concentrations. The use of quinoa and whey improved the texture, shelf life and sensory characteristics of bread, compared to those prepared with wheat flour. This study shows the potential of quinoa flour and whey as ingredients in the development of baked products.

Viability of the Lactobacillus rhamnosus HN001 probiotic strain in Swiss- and Dutch-type cheese and cheese-like products.

Science.gov (United States)

Cichosz, Grażyna; Aljewicz, Marek; Nalepa, Beata

2014-06-01

The objective of this study was to determine the viability of the probiotic Lactobacillus rhamnosus HN001 in Swiss-type and Dutch-type cheese and cheese-like products (milk fat is substituted by stearin fraction of palm fat) during manufacture, ripening, and storage. The use of the probiotic L. rhamnosus HN001 in Dutch-type cheese and cheese-like products significantly (P = 0.1) changed their chemical composition (protein and fat content) and an insignificant increase (approximately 1.6% in cheese-like products and approximately 0.3% in cheese) in yield. L. rhamnosus HN001 did not affect the rate of changes in the pH of ripened cheese and cheese-like products. A minor increase in probiotic counts was observed in initial stages of production and were partially removed with whey. Ripened cheese and cheese-like products were characterized by high survival rates of probiotic bacteria which exceeded 8 log CFU/g after ripening. An insignificant reduction in the number of viable probiotic cells was noted during storage of Swiss-type and Dutch-type cheese, whereas a significant increase in probiotic cell counts was observed in cheese-like products during storage. © 2014 Institute of Food Technologists®

Utilization of whey

Energy Technology Data Exchange (ETDEWEB)

1979-01-01

Compositions of wheys from cheesemaking and ultrafiltration are tabulated and some indications of the pollution potential and the cost of disposal of whey are given. The following treatments are described: ion exchange and electrodialysis for demineralization and deacidification; concentration by reverse osmosis, evaporation, spray drying, ''Hatmaker'' (roller) drying, and a drying technique using small Teflon balls; separation of proteins by ''Centri-Whey'' (Alfa-Laval) and ''Bel-Industrie'' heat/acid coagulation, ultrafiltration and other methods; purification and enzymic hydrolysis of lactose, and use of lactose as a substrate for protein biosynthesis by ''Bel'' (lactic acid yeast), ''Devos'' (Saccharomyces yeast) and ''Caliqua-Sireb'' (using fungi) processes. The use of whey for producing ethanol, lactic acid, vinegar, vitamins, antibiotics, enzymes and fats; and development of industrial whey processing in France are reviewed.

Continuous biohydrogen production using cheese whey: Improving the hydrogen production rate

Energy Technology Data Exchange (ETDEWEB)

Davila-Vazquez, Gustavo; Cota-Navarro, Ciria Berenice; Razo-Flores, Elias [Division de Ciencias Ambientales, Instituto Potosino de Investigacion Cientifica y Tecnologica, Camino a la Presa San Jose 2055, Lomas 4a seccion, C.P. 78216, San Luis Potosi, S.L.P (Mexico); Rosales-Colunga, Luis Manuel; de Leon-Rodriguez, Antonio [Division de Biologia Molecular, Instituto Potosino de Investigacion Cientifica y Tecnologica, Camino a la Presa San Jose 2055, Lomas 4a seccion, C.P. 78216, San Luis Potosi, S.L.P (Mexico)

2009-05-15

Due to the renewed interest in finding sustainable fuels or energy carriers, biohydrogen (Bio-H{sub 2}) from biomass is a promising alternative. Fermentative Bio-H{sub 2} production was studied in a continuous stirred tank reactor (CSTR) operated during 65.6 d with cheese whey (CW) as substrate. Three hydraulic retention times (HRTs) were tested (10, 6 and 4 h) and the highest volumetric hydrogen production rate (VHPR) was attained with HRT of 6 h. Therefore, four organic loading rates (OLRs) at a fixed HRT of 6 h were tested thereafter, being: 92.4, 115.5, 138.6 and 184.4 g lactose/L/d. The highest VHPR (46.61 mmol H{sub 2}/L/h) and hydrogen molar yield (HMY) of 2.8 mol H{sub 2}/mol lactose were found at an OLR of 138.6 g lactose/L/d; a sharp fall in VHPR occurred at an OLR of 184.4 g lactose/L/d. Butyric, propionic and acetic acids were the main soluble metabolites found, with butyric-to-acetic ratios ranging from 1.0 to 2.4. Bacterial community was identified by partial sequence analysis of the 16S rRNA and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results showed that at HRT of 10 h and 6 h were dominated by the Clostridium genus. The VHPR attained in this study is the highest reported value for a CSTR system using CW as substrate with anaerobic sludge as inoculum and represents a 33-fold increase compared to a previous study. Thus, it was demonstrated that continuous fermentative Bio-H{sub 2} production from CW can be significantly enhanced by an appropriate selection of parameters such as HRT and OLR. Enhancements in VHPR are significant because it is a critical parameter to determine the full-scale practical application of fermentation technologies that will be used for sustainable and clean energy generation. (author)

Feasibility of biohydrogen production from cheese whey using a UASB reactor: Links between microbial community and reactor performance

Energy Technology Data Exchange (ETDEWEB)

Castello, E.; Garcia y Santos, C.; Borzacconi, L. [Chemical Engineering Institute, School of Engineering, University of the Republic, Herrera y Reissig 565, Montevideo (Uruguay); Iglesias, T.; Paolino, G.; Wenzel, J.; Etchebehere, C. [Microbiology Department, School of Science and School of Chemistry, University of the Republic, General Flores 2124, Montevideo (Uruguay)

2009-07-15

The present study examines the feasibility of producing hydrogen by dark fermentation using unsterilised cheese whey in a UASB reactor. A lab-scale UASB reactor was operated for more than 250 days and unsterilised whey was used as the feed. The evolution of the microbial community was studied during reactor operation using molecular biology tools (T-RFLP, 16S rRNA cloning library and FISH) and conventional microbiological techniques. The results showed that hydrogen can be produced but in low amounts. For the highest loading rate tested (20 gCOD/L.d), hydrogen production was 122 mL H{sub 2}/L.d. Maintenance of low pH (mean = 5) was insufficient to control methanogenesis; methane was produced concomitantly with hydrogen, suggesting that the methanogenic biomass adapted to the low pH conditions. Increasing the loading rate to values of 2.5 gCOD/gVSS.d favoured hydrogen production in the reactor. Microbiological studies showed the prevalence of fermentative organisms from the genera Megasphaera, Anaerotruncus, Pectinatus and Lactobacillus, which may be responsible for hydrogen production. However, the persistence of methanogenesis and the presence of other fermenters, not clearly recognised as hydrogen producers indicates that competition for the substrate may explain the low hydrogen production. (author)

Determination of lactic acid bacteria in Kaºar cheese and ...

African Journals Online (AJOL)

Lactic acid bacteria (LAB) arise in Kaşar cheese, an artisanal pasta filata cheese produced in Turkey from raw milk without starter addition or pasteurized milk with starter culture. In this study, 13 samples of Kaşar cheese that were produced from raw milk were used as reference materials. LAB were characterized by using ...

Effect of whey protein on plasma amino acids in diabetic mice

OpenAIRE

HAN, TING; CAI, DONGLIAN; GENG, SHANSHAN; WANG, YING; ZHEN, HUI; WU, PEIYING

2013-01-01

The aim of this study was to investigate the effect of whey protein on plasma amino acid levels in a mouse model of type II diabetes, using high-performance liquid chromatography (HPLC). The composition and content of amino acids in the whey proteins were analyzed using HPLC. Type I and type II diabetic mouse models were prepared using streptozotocin (STZ) and normal mice were used as a control. The ICR mice in each group were then randomly divided into four subgroups, to which 0, 10, 20 and ...

Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beverages.

Science.gov (United States)

Wang, Ting; Tan, Siow-Ying; Mutilangi, William; Plans, Marcal; Rodriguez-Saona, Luis

2016-12-01

Formulating whey protein beverages at acidic pH provides better clarity but the beverages typically develop an unpleasant and astringent flavor. Our aim was to evaluate the application of infrared spectroscopy and chemometrics in predicting astringency of acidic whey protein beverages. Whey protein isolate (WPI), whey protein concentrate (WPC), and whey protein hydrolysate (WPH) from different manufacturers were used to formulate beverages at pH ranging from 2.2 to 3.9. Trained panelists using the spectrum method of descriptive analysis tested the beverages providing astringency scores. A portable Fourier transform infrared spectroscopy attenuated total reflectance spectrometer was used for spectra collection that was analyzed by multivariate regression analysis (partial least squares regression) to build calibration models with the sensory astringency scores. Beverage astringency scores fluctuated from 1.9 to 5.2 units and were explained by pH, protein type (WPC, WPI, or WPH), source (manufacturer), and their interactions, revealing the complexity of astringency development in acidic whey protein beverages. The WPC and WPH beverages showed an increase in astringency as the pH of the solution was lowered, but no relationship was found for WPI beverages. The partial least squares regression analysis showed strong relationship between the reference astringency scores and the infrared predicted values (correlation coefficient >0.94), giving standard error of cross-validation ranging from 0.08 to 0.12 units, depending on whey protein type. Major absorption bands explaining astringency scores were associated with carboxylic groups and amide regions of proteins. The portable infrared technique allowed rapid prediction of astringency of acidic whey protein beverages, providing the industry a novel tool for monitoring sensory characteristics of whey-containing beverages. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Yield of acid curd cheese produced from cow's milk from different lactation periods.

Science.gov (United States)

Salamończyk, Ewa; Młynek, Krzysztof; Guliński, Piotr; Zawadzka, Wiesława

2017-01-01

Milk production intensification has led in many countries, including Poland, to increased milk yields per cow. A higher milk yield resulted in changes in cow productivity, including extended lactations. There is a paucity of information on the quality of milk harvested during the last months of lactations exceed- ing 10 months. Production capacity cheese (“cheese expenditure”) is an important parameter of providing   a recovery as much as the possible components of the milk processed are dry substances, which in turn af- fects the economics of production. The aim of the study was to determine the influence of the lactation period (from standard lactation; extended lactation phase) on the performance of the acid curd cheese. the relation- ship between total protein content and acidity of fresh milk collected in two separate periods of lactation on the yield of acid cheese was also evaluated. The study included 1384 samples of milk collected from Polish Holstein-Friesian cows, the Black-White variety. The basic chemical composition of fresh milk and acid-curd cheese produced in the laboratory were analyzed. The cheese milk yield was evaluated on the basis of the quantity of the re- sulting curd mass. According to our estimates, under laboratory conditions an average of 100 kg of milk per cow in population produced an estimated 20.1 kg of curd cheese. The basic chemical composition of raw milk, which was diverse in terms of the period of lactation, showed a higher dry matter, fat and protein content in milk acquired during the extension phase of lactation compared to the milk of standard lactation. It has been found that the lower titratable acidity of fresh milk appeared with a higher yield of cheese curd. This difference was between 1.76 kg (with milk from cows milked during the extended lactation phase) to 2.72 kg from 100 kg of cheese milk (milk with the standard lactation). Thus, the optimum level of titratable acidity of milk for cheese yield is 6.0–7.5�

Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey

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Rajka Božanić

2012-09-01

Full Text Available Ultrasonication and thermo-sonication belong to alternative, non-thermal food processing methods. The aim of this study was to investigate the influence of different ultrasound power inputs (240 W, 320 W, 400 W without and in combination with heat pre-treatment on microbial inactivation and sensory properties of rennet cheese whey in comparison with conventional pasteurization batch processes. Ultrasonication treatments had no impact on reduction of any group of studied microorganisms. Microbial inactivation caused by thermo-sonication treatments with pre-heating to 35 °C or 45 °C increased with nominal power input and/or exposure times and was probably due to the heat improved ultrasonic cavitation. Thermo-sonication treatments at nominal power input (400 W and preheating to 55 °C were the most effective resulting in greater microbial reduction compared to that observed by simulating pasteurization processes, but occurred probably due to developed heat solely. Sensory properties after ultrasonication and thermo-sonication were considerably improved in comparison with that after simulated pasteurization processes. Mouth feel of whey samples was considerably better, there was no occurrence of sediment and colour remained unchanged in almost all samples.

Consumer preferences for mild cheddar cheese flavors.

Science.gov (United States)

Drake, S L; Gerard, P D; Drake, M A

2008-11-01

Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.

Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.

Science.gov (United States)

Novella-Rodríguez, Sonia; Veciana-Nogués, M Teresa; Roig-Sagués, Artur X; Trujillo-Mesa, Antonio J; Vidal-Carou, M Carmen

2004-05-01

The effect of the hygienic quality of milk on changes in microbial counts and biogenic amine content was evaluated during ripening of goat cheeses manufactured from pasteurized and raw milks at 1, 14, 30, 60 and 90 d. The original milk, rennet, curd and whey were also included in the study. The pH, salt content and extent of proteolysis in the cheese were also evaluated. Spermidine and spermine were the main amines in raw milk, while they were minor amines in cheeses. Other amines increased markedly during ripening, tyramine being the main amine in cheese made from raw milk and cadaverine and putrescine in those produced from pasteurized milk. Enterobacteriaceae counts decreased during ripening whereas those of lactic acid bacteria increased, especially lactobacilli and enterococci. Cheese made from raw milk showed higher microbial counts during ripening than those made from pasteurized milk, especially for Enterobacteriaceae and enterococci, counts being 2 or 3 log units higher. Raw milk cheese showed remarkably higher biogenic amines compared with pasteurized milk cheeses. Therefore, pasteurization of milk causes a decrease in final biogenic amine content of cheese as a result of the reduction of its microbial counts.

Fermentation of liquid coproducts and liquid compound diets: Part 2. Effects on pH, acid-binding capacity, organic acids and ethanol during a 6-day period

NARCIS (Netherlands)

Scholten, R.H.J.; Rijnen, M.M.J.A.; Schrama, J.W.; Boer, H.; Peet-Schwering, van der C.M.C.; Hartog, den L.A.; Vesseur, P.C.

2001-01-01

The effects of a 6-day storage period on changes in pH, acid-binding capacity, level of organic acids and ethanol of three liquid coproducts [liquid wheat starch (LWS), mashed potato steam peel (PSP) and cheese whey (CW)] and two liquid compound diets [liquid grower diet (LGD) and liquid finisher

Utilization of whey

Energy Technology Data Exchange (ETDEWEB)

1979-01-01

Compositions of wheys from cheesemaking and ultrafiltration are tabulated and some indications of the pollution potential and the cost of disposal of whey are given. The following treatments are described: ion exchange and electrodialysis for demineralization and deacidification; concentration by reverse osmosis, evaporation, spray drying, ''Hatmaker'' (roller) drying, and a drying technique using small Teflon balls; separation of proteins by ''Centri-Whey'' (Alfa-Laval) and ''Bel-Industrie'' heat/acid coagulation, ultrafiltration and other methods; purification and enzymic hydrolysis of lactose, and use of lactose as a substrate for protein biosynthesis by ''Bel'' (lactic acid yeast), ''Devos'' (Saccharomyces yeast) and ''Caliqua-Sireb'' (using fungi) processes. The use of whey for producing ethanol, lactic acid, vinegar, vitamins, antibiotics, enzymes and fats; and development of industrial whey processing in France are reviewed.

Improving surface functional properties of tofu whey-derived peptides by chemical modification with fatty acids.

Science.gov (United States)

Matemu, Athanasia Oswald; Katayama, Shigeru; Kayahara, Hisataka; Murasawa, Hisashi; Nakamura, Soichiro

2012-04-01

Effect of acylation with saturated fatty acids on surface functional properties of tofu whey-derived peptides was investigated. Tofu whey (TW) and soy proteins (7S, 11S, and acid-precipitated soy protein [APP]) were hydrolyzed by Protease M 'Amano' G, and resulting peptide mixtures were acylated with esterified fatty acids of different chain length (6C to 18C) to form a covalent linkage between the carboxyl group of fatty acid and the free amino groups of peptide. Acylation significantly (P properties of 7S, 11S, and APP peptides independent of fatty acid chain length. Acylation decreased water binding capacity although oil binding capacity of acylated tofu whey ultra filtered fraction (UFTW acids had shown significant higher surface hydrophobicity as in contrast with acylated UFTW acids can further affect functional properties of soy proteins. © 2012 Institute of Food Technologists®

The role of whey in functional dairy food production

Directory of Open Access Journals (Sweden)

Ljubica Tratnik

2003-10-01

Full Text Available Modern life style also enhances a need for creation of better dairyproducts, in comparison with traditional ones, possessing functionalcharacteristics. Whey is consisted primarily of lactose, proteins of high nutritive value, important minerals and imunoactive compounds, as well as vitamins of B group. It can be used for fermented probiotic drinks and albumin cheese production. Using new methods of pressure membrane filtration and demineralisation the economic manufacture of whey, as a valuable source of nutrients, is enabled. The aim of this paper is to give an overview on the possibilities of sweet whey, especially whey protein concentrates, use in functional dairy products manufacture from cow’s and goat’s milk. The paper is based on the published scientific research performed in the Laboratory for Technology of Milk and Dairy Products of the Faculty of Food Technology and Biotechnology University of Zagreb.

Enrichment and purification of casein glycomacropeptide from whey protein isolate using supercritical carbon dioxide processing and membrane filtration

Science.gov (United States)

Whey protein concentrates (WPC) and isolates (WPI), which are dried, concentrated forms of cheese whey, are comprised mainly of beta–lactoglobulin (beta-LG), a–lactalbumin (a-LA), and glycomacropeptide (GLY), and are added to foods to boost their nutritional and functional properties. In previous st...

Application of UHPLC for the determination of free amino acids in different cheese varieties.

Science.gov (United States)

Mayer, Helmut K; Fiechter, Gregor

2013-10-01

A rapid ultra-high performance liquid chromatography (UHPLC) protocol for the determination of amino acids as their respective 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) derivatives was successfully applied for assessing free amino acid levels in commercial cheese samples representing typical product groups (ripening protocols) in cheesemaking. Based on the Waters AccQ.Tag™ method as a high performance liquid chromatography (HPLC) amino acid solution designed for hydrolyzate analyses, method adaptation onto UHPLC was performed, and detection of AQC derivatives was changed from former fluorescence (λ(Ex) 250 nm/λ(Em) 395 nm) to UV (254 nm). Compared to the original HPLC method, UHPLC proved to be superior by facilitating excellent separations of 18 amino acids within 12 min only, thus demonstrating significantly shortened runtimes (>35 min for HPLC) while retaining the original separation chemistry and amino acid elution pattern. Free amino acid levels of the analyzed cheese samples showed a high extent of variability depending on the cheese type, with highest total amounts found for original Italian extra-hard cheeses (up to 9,000 mg/100 g) and lowest for surface mold- or bacterial smear-ripened soft cheeses (200-600 mg/100 g). Despite the intrinsic variability in both total and specific concentrations, the established UHPLC method enabled reliable and interference-free amino acid profiling throughout all cheese types, thus demonstrating a valuable tool to generate high quality data for the characterization of cheese ripening.

Vitamin B12 determination in milk, whey and different by-products of ricotta cheese production by ultra performance liquid chromatography coupled with tandem mass spectrometry

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Adele Repossi

2017-10-01

Full Text Available Vitamin B12 (cobalamin is a metal complex composed of a central cobalt ion bonded to six ligands. It is essential for major biological functions such as protein, fat and carbohydrate metabolism, the maintenance of the central nervous system, and the formation of red blood cells. Since mammals cannot synthesize cobalamin, dietary intake represents the only natural source for humans. Dairy products can provide significant levels of cobalamin; moreover, the European Food Safety Authority (EFSA panel has set the recommended intake at 4 μg/day for adults. Vitamin B12 content was determined in milk and several matrices related to the process of transformation of the residual whey from Parmigiano Reggiano cheese-making to obtain ricotta cheese. In addition, vitamin B12 degradation during ricotta cheese shelf-life was studied. The analyses were performed using an ultra performance liquid chromatography-tandem mass spectrometry method. Results show that vitamin B12 amount in ricotta from dairy and experimental cheese-making brings respectively 1/8 to 1/4 of the adequate intake in adults established by EFSA. In addition, shelf-life experiment shows that cobalamine is fairly rapidly degraded in ricotta: light effect seems to be significant, even if the light exposure is short. The use of photoprotective packaging material increases B12 shelf-life in the early stage of storage.

Vitamin B12 determination in milk, whey and different by-products of ricotta cheese production by ultra performance liquid chromatography coupled with tandem mass spectrometry

Science.gov (United States)

Repossi, Adele; Zironi, Elisa; Gazzotti, Teresa; Serraino, Andrea; Pagliuca, Giampiero

2017-01-01

Vitamin B12 (cobalamin) is a metal complex composed of a central cobalt ion bonded to six ligands. It is essential for major biological functions such as protein, fat and carbohydrate metabolism, the maintenance of the central nervous system, and the formation of red blood cells. Since mammals cannot synthesize cobalamin, dietary intake represents the only natural source for humans. Dairy products can provide significant levels of cobalamin; moreover, the European Food Safety Authority (EFSA) panel has set the recommended intake at 4 μg/day for adults. Vitamin B12 content was determined in milk and several matrices related to the process of transformation of the residual whey from Parmigiano Reggiano cheese-making to obtain ricotta cheese. In addition, vitamin B12 degradation during ricotta cheese shelf-life was studied. The analyses were performed using an ultra performance liquid chromatography-tandem mass spectrometry method. Results show that vitamin B12 amount in ricotta from dairy and experimental cheese-making brings respectively 1/8 to 1/4 of the adequate intake in adults established by EFSA. In addition, shelf-life experiment shows that cobalamine is fairly rapidly degraded in ricotta: light effect seems to be significant, even if the light exposure is short. The use of photoprotective packaging material increases B12 shelf-life in the early stage of storage. PMID:29564230

A model of proteolysis and amino acid biosynthesis for Lactobacillus delbrueckii subsp. bulgaricus in whey.

Science.gov (United States)

Liu, Enuo; Zheng, Huajun; Hao, Pei; Konno, Tomonobu; Yu, Yao; Kume, Hisae; Oda, Munehiro; Ji, Zai-Si

2012-12-01

Lactobacillus delbrueckii subsp. bulgaricus 2038 (L. bulgaricus 2038) is a bacterium that is used as a starter for dairy products by Meiji Co., Ltd of Japan. Culturing L. bulgaricus 2038 with whey as the sole nitrogen source results in a shorter lag phase than other milk proteins under the same conditions (carbon source, minerals, and vitamins). Microarray results of gene expression revealed characteristics of amino acid anabolism with whey as the nitrogen source and established a model of proteolysis and amino acid biosynthesis for L. bulgaricus. Whey peptides and free amino acids are readily metabolized, enabling rapid entry into the logarithmic growth phase. The oligopeptide transport system is the primary pathway for obtaining amino acids. Amino acid biosynthesis maintains the balance between amino acids required for cell growth and the amount obtained from environment. The interconversion of amino acids is also important for L. bulgaricus 2038 growth.

The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrate.

Science.gov (United States)

Stout, M A; Park, C W; Drake, M A

2017-10-01

Previous research has shown that bleaching affects flavor and functionality of whey proteins. The role of different bleaching agents on vitamin and carotenoid degradation is unknown. The objective of this study was to determine the effects of bleaching whey with traditional annatto (norbixin) by hydrogen peroxide (HP), benzoyl peroxide (BP), or native lactoperoxidase (LP) on vitamin and carotenoid degradation in spray-dried whey protein concentrate 80% protein (WPC80). An alternative colorant was also evaluated. Cheddar whey colored with annatto (15 mL/454 L of milk) was manufactured, pasteurized, and fat separated and then assigned to bleaching treatments of 250 mg/kg HP, 50 mg/kg BP, or 20 mg/kg HP (LP system) at 50°C for 1 h. In addition to a control (whey with norbixin, whey from cheese milk with an alternative colorant (AltC) was evaluated. The control and AltC wheys were also heated to 50°C for 1 h. Wheys were concentrated to 80% protein by ultrafiltration and spray dried. The experiment was replicated in triplicate. Samples were taken after initial milk pasteurization, initial whey formation, after fat separation, after whey pasteurization, after bleaching, and after spray drying for vitamin and carotenoid analyses. Concentrations of retinol, a-tocopherol, water-soluble vitamins, norbixin, and other carotenoids were determined by HPLC, and volatile compounds were measured by gas chromatography-mass spectrometry. Sensory attributes of the rehydrated WPC80 were documented by a trained panel. After chemical or enzymatic bleaching, WPC80 displayed 7.0 to 33.3% reductions in retinol, β-carotene, ascorbic acid, thiamin, α-carotene, and α-tocopherol. The WPC80 bleached with BP contained significantly less of these compounds than the HP- or LP-bleached WPC80. Riboflavin, pantothenic acid, pyridoxine, nicotinic acid, and cobalamin concentrations in fluid whey were not affected by bleaching. Fat-soluble vitamins were reduced in all wheys by more than 90

Whey Peptide-Based Formulas With ω-3 Fatty Acids Are Protective in Lipopolysaccharide-Mediated Sepsis.

Science.gov (United States)

Tsutsumi, Rie; Horikawa, Yousuke T; Kume, Katsuyoshi; Tanaka, Katsuya; Kasai, Asuka; Kadota, Takako; Tsutsumi, Yasuo M

2015-07-01

Sepsis and septic shock syndrome are among the leading causes of death in critically ill patients. Lipopolysaccharide (LPS) released by bacteria within the colon may translocate across a compromised epithelium, leading to oxidative stress, inflammation, sepsis, and eventually death. We examined the effects of a whey-based enteral formula high in cysteine (antioxidant precursor) and the addition of ω-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), against a mouse model of LPS-induced sepsis. Mice were fed either a whey-based diet with EPA-DHA (PAF), a whey-based diet without EPA-DHA (PSTD), or a casein-based control diet (CONT). Mice fed PAF or PSTD were protected against LPS-induced weight loss. Whey-based diets suppressed inflammatory cytokine release and oxidative stress damage. Furthermore, PAF and PSTD were able to inhibit autophagy, a mechanism in which the cell recycles damaged organelles. These anti-inflammatory and antioxidative effects of PSTD and PAF resulted in decreased liver inflammation and intestinal damage and promoted protective microbiota within the intestines. These data suggest a clinical role for whey peptide-based diets in promoting healing and recovery in critically ill patients. © 2014 American Society for Parenteral and Enteral Nutrition.

Distribution and stability of Aflatoxin M1 during processing and ripening of traditional white pickled cheese.

Science.gov (United States)

Oruc, H H; Cibik, R; Yilmaz, E; Kalkanli, O

2006-02-01

The distribution of aflatoxin M(1) (AFM(1)) has been studied between curd, whey, cheese and pickle samples of Turkish white pickled cheese produced according to traditional techniques and its stability studied during the ripening period. Cheeses were produced in three cheese-making trials using raw milk that was artificially contaminated with AFM(1) at the levels of 50, 250 and 750 ng/l and allowed to ripen for three months. AFM(1) determinations were carried out at intervals by LC with fluorescence detection after immunoaffinity column clean-up. During the syneresis of the cheese a proportionately high concentration of AFM(1) remained in curd and for each trial the level was 3.6, 3.8 and 4.0 times higher than levels in milk. At the end of the ripening, the distribution of AFM(1) for cheese/whey + brine samples was 0.9, 1.0 and 1.3 for first, second and third spiking respectively indicating that nearly half of the AFM(1) remained in cheese. It has been found that only 2-4% of the initial spiking of AFM(1) transferred into the brine solution. During the ripening period AFM(1) levels remained constant suggesting that AFM(1) was quite stable during manufacturing and ripening.

Analysis and Application of Whey Protein Depleted Skim Milk Systems

DEFF Research Database (Denmark)

Sørensen, Hanne

homogenisation (UHPH). The microfiltration will result in a milk fraction more or less depleted from whey protein, and could probably in combination with UHPH treatment contribute to milk fractions and cheeses with novel micro and macrostructures. These novel fractions could be used as new ingredients to improve......-destructive methods for this purpose. A significant changed structure was observed in skim milk depleted or partly depleted for whey protein, acidified and UHPH treated. Some of the properties of the UHPH treated skim milk depleted from whey protein observed in this study support the idea, that UHPH treatment has...... this. LF-NMR relaxation were utilised to obtain information about the water mobility (relaxation time), in diluted skim milk systems depleted from whey protein. Obtained results indicate that measuring relaxation times with LF-NMR could be difficult to utilize, since no clear relationship between...

Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese

Directory of Open Access Journals (Sweden)

Martín Fraga Cotelo

2013-12-01

Full Text Available Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans,Lactobacillus casei, and Lactococcus lactis. No evidence of potential virulence factors were found in E. durans strains. These are promising results in terms of using these native strains for cheese manufacture and to obtain safe products.

Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA.

Science.gov (United States)

Kim, Nam Sook; Lee, Ji Hyun; Han, Kyoung Moon; Kim, Ji Won; Cho, Sooyeul; Kim, Jinho

2014-01-15

In this study, a method for discriminating natural mozzarella cheese from cheese substitutes, using fatty acid profiles, phytosterol contents, and statistical comparison, was developed. A total of 27 cheeses were evaluated: eight natural mozzarella cheeses (NMCs), four imitation mozzarella cheeses (IMCs), 12 processed cheeses (PCs) and three mixed cheeses (MCs) composed of NMCs and IMCs. The fatty acid composition of the NMC class was distinct from those of the IMC and MC classes, but statistically similar (pIMCs, but similar (pIMCs, but discrimination between the NMCs and the PCs could not be achieved. Copyright © 2013 Elsevier Ltd. All rights reserved.

Modelling formulae of strawberry whey drinks of prophylactic application

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N. Tkachenko

2017-04-01

Full Text Available Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the domestic vegetable raw materials having a high content of bioactive substances has been substantiated.Formulation composition of the prophylactic drinks based on cheese whey, extract of Tagetes patula flowers and the berry filler “Strawberry” with the use of the response surface method has been developed. Bioactivity of the drinks and the complex quality indicator which accounts for the total influence of the bioactivity, organoleptic assessment and weight coefficients of the specified unit indicators were taken as the optimization criteria; as the independent factors that were varied in the course of the experiment, the mass fractions of the marigold flowers extract and the strawberries filler were selected. It is recommended that the mass fractions of the berry filler “Strawberry” and the extract of Tagetes patula flowers in the prophylactic drinks are set as 7 and 20 % of the finished product, accordingly. The practical mass fraction of the citric acid of 0.2 % was determined as it ensures high organoleptic characteristics of the finished drinks. Recommendations are given concerning development of innovative technologies of unfermented and fermented strawberry whey drinks of prophylactic application enriched with the extract of Tagetes patula flowers.

The comparison of fatty acid and cholesterol profile on fresh and mozarella cheese made by pampangan buffalo milk

Science.gov (United States)

Rizqiati, H.; Nurwantoro; Mulyani, S.

2018-01-01

This research aimed to investigate the composition of fatty acid and cholesterol profile of Fresh and Mozarella Cheese from Pampangan Buffalo Milk. Material of this reseach was Pampangan buffalo milk and Mozarella cheese made from buffalo milk. Fatty acids composition were analyzed by [1] method. Result showed the major saturated fatty acid found in milk and Mozzarella cheese Pampangan buffalo milk were palmitic, stearic and miristic acid while the unsaturated fatty acid was oleic acid. The total amount of fatty acid in Mozarella cheese was lower than those in Pampangan buffalo milk.

Fatty Acid Composition of Buffalo Milk Yellow Cheese after Technological Processing

International Nuclear Information System (INIS)

Ivanova, S.; Nacheva, I.; Miteva, D.

2010-01-01

The fatty acid composition of buffalo milk yellow cheese in fresh condition and after combining of two technological approaches – lyophilization and gamma sterilization with 1, 2 and 4 kGy, aiming at a prolongation of its shelf life, was investigated. The fat extraction from the milk samples was realized by the method of Roese-Gottlieb. The analysis of the fatty acids was made with the aid of gas chromatograph Shimadzu 2010. Minimal changes in the fatty acid composition of the buffalo milk yellow cheese after freeze-drying and gamma ray treatment were established

Fatty acid composition of buffalo milk yellow cheese after technological processing

International Nuclear Information System (INIS)

Ivanova, S.; Nacheva, I.; Miteva, D.

2010-01-01

The fatty acid composition of buffalo milk yellow cheese in fresh condition and after combining of two technological approaches – lyophilization and gamma sterilization with 1, 2 and 4 kGy, aiming at a prolongation of its shelf life, was investigated. The fat extraction from the milk samples was realized by the method of Roese-Gottlieb. The analysis of the fatty acids was made with the aid of gas chromatograph Shimadzu 2010. Minimal changes in the fatty acid composition of the buffalo milk yellow cheese after freeze-drying and gamma ray treatment were established

Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage

Directory of Open Access Journals (Sweden)

Pınar Balkir

2011-09-01

Full Text Available Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two batches; one of the batches was directly processed in to goat cheese while the other was frozen at -18 °C and stored for six months and processed into cheese after being thawed. Cheese samples were packed in three parts and stored at 4 °C refrigerated control sample and at -18 °C for six months frozen experimental samples. Cheese samples were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1st, 3rd, 6th, 9th and 12th week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05. Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05.

Canonical Analysis Technique as an Approach to Determine Optimal Conditions for Lactic Acid Production by Lactobacillus helveticus ATCC 15009

Directory of Open Access Journals (Sweden)

Marcelo Teixeira Leite

2012-01-01

Full Text Available The response surface methodology and canonical analysis were employed to find the most suitable conditions for Lactobacillus helveticus to produce lactic acid from cheese whey in batch fermentation. The analyzed variables were temperature, pH, and the concentrations of lactose and yeast extract. The experiments were carried out according to a central composite design with three center points. An empiric equation that correlated the concentration of lactic acid with the independent variables was proposed. The optimal conditions determined by the canonical analysis of the fitted model were 40°C, pH 6.8, 82 g/L of lactose, and 23.36 g/L of yeast extract. At this point, the lactic acid concentration reached 59.38 g/L. A subsequent fermentation, carried out under optimal conditions, confirmed the product concentration predicted by the adjusted model. This concentration of lactic acid is the highest ever reported for Lactobacillus helveticus ATCC 15009 in batch process using cheese whey as substrate.

Functionalization of whey proteins by reactive supercritical fluid extrusion

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Khanitta Ruttarattanamongkol

2012-09-01

Full Text Available Whey protein, a by-product from cheese-making, is often used in a variety of food formulations due to its unsurpassednutritional quality and inherent functional properties. However, the possibilities for the improvement and upgrading of wheyprotein utilization still need to be explored. Reactive supercritical fluid extrusion (SCFX is a novel technique that has beenrecently reported to successfully functionalize commercially available whey proteins into a product with enhanced functionalproperties. The specific goal of this review is to provide fundamental understanding of the reinforcement mechanism andprocessing of protein functionalization by reactive SCFX process. The superimposed extrusion variables and their interactionmechanism affect the physico-chemical properties of whey proteins. By understanding the structure, functional properties andprocessing relationships of such materials, the rational design criteria for novel functionalized proteins could be developedand effectively utilized in food systems.

The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk.

Science.gov (United States)

Svanborg, Sigrid; Johansen, Anne-Grethe; Abrahamsen, Roger K; Skeie, Siv B

2015-09-01

The demand for whey protein is increasing in the food industry. Traditionally, whey protein concentrates (WPC) and isolates are produced from cheese whey. At present, microfiltration (MF) enables the utilization of whey from skim milk (SM) through milk protein fractionation. This study demonstrates that buttermilk (BM) can be a potential source for the production of a WPC with a comparable composition and functional properties to a WPC obtained by MF of SM. Through the production of WPC powder and a casein- and phospholipid (PL)-rich fraction by the MF of BM, sweet BM may be used in a more optimal and economical way. Sweet cream BM from industrial churning was skimmed before MF with 0.2-µm ceramic membranes at 55 to 58°C. The fractionations of BM and SM were performed under the same conditions using the same process, and the whey protein fractions from BM and SM were concentrated by ultrafiltration and diafiltration. The ultrafiltration and diafiltration was performed at 50°C using pasteurized tap water and a membrane with a 20-kDa cut-off to retain as little lactose as possible in the final WPC powders. The ultrafiltrates were subsequently spray dried, and their functional properties and chemical compositions were compared. The amounts of whey protein and PL in the WPC powder from BM (BMWPC) were comparable to the amounts found in the WPC from SM (SMWPC); however, the composition of the PL classes differed. The BMWPC contained less total protein, casein, and lactose compared with SMWPC, as well as higher contents of fat and citric acid. No difference in protein solubility was observed at pH values of 4.6 and 7.0, and the overrun was the same for BMWPC and SMWPC; however, the BMWPC made less stable foam than SMWPC. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Urinary Loss of Tricarboxylic Acid Cycle Intermediates As Revealed by Metabolomics Studies: An Underlying Mechanism to Reduce Lipid Accretion by Whey Protein Ingestion?

Science.gov (United States)

2015-01-01

Whey protein intake is associated with the modulation of energy metabolism and altered body composition both in human subjects and in animals, but the underlying mechanisms are not yet elucidated. We fed obesity-prone C57BL/6J mice high-fat diets with either casein (HF casein) or whey (HF whey) for 6 weeks. At equal energy intake and apparent fat and nitrogen digestibility, mice fed HF whey stored less energy as lipids, evident both as lower white adipose tissue mass and as reduced liver lipids, compared with HF-casein-fed mice. Explorative analyses of 48 h urine, both by 1H NMR and LC–MS metabolomic platforms, demonstrated higher urinary excretion of tricarboxylic acid (TCA) cycle intermediates citric acid and succinic acid (identified by both platforms), and cis-aconitic acid and isocitric acid (identified by LC–MS platform) in the HF whey, relative to in the HF-casein-fed mice. Targeted LC–MS analyses revealed higher citric acid and cis-aconitic acid concentrations in fed state plasma, but not in liver of HF-whey-fed mice. We propose that enhanced urinary loss of TCA cycle metabolites drain available substrates for anabolic processes, such as lipogenesis, thereby leading to reduced lipid accretion in HF-whey-fed compared to HF-casein-fed mice. PMID:24702026

Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese.

Science.gov (United States)

Ribeiro, S C; Coelho, M C; Todorov, S D; Franco, B D G M; Dapkevicius, M L E; Silva, C C G

2014-03-01

Evaluate technologically relevant properties from bacteriocin-producing strains to use as starter/adjunct cultures in cheese making. Eight isolates obtained from Pico cheese produced in Azores (Portugal) were found to produce bacteriocins against Listeria monocytogenes and three isolates against Clostridium perfringens. They were identified as Lactococcus lactis and Enterococcus faecalis and submitted to technological tests: growth at different conditions of temperature and salt, acid production, proteolysis, lipolysis, coexistence, enzymatic profile and autolytic capacity. Safety evaluation was performed by evaluating haemolytic, gelatinase and DNase activity, resistance to antibiotics and the presence of virulence genes. Some isolates presented good technological features such as high autolytic activity, acid and diacetyl production. Lactococcus lactis was negative for all virulence genes tested and inhibit the growth of all Lactic acid bacteria (LAB) isolates. Enterococci were positive for the presence of some virulence genes, but none of the isolates were classified as resistant to important antibiotics. The bacteriocin-producing Lc. lactis present good potential for application in food as adjunct culture in cheese production. The study also reveals good technological features for some Enterococcus isolates. Bacteriocin-producing strains presented important technological properties to be exploited as new adjunct culture for the dairy industry, influencing flavour development and improve safety. © 2013 The Society for Applied Microbiology.

Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period

Directory of Open Access Journals (Sweden)

Terzić-Vidojević Amarela

2009-01-01

Full Text Available In this study two raw cow's milk cheeses of a different ripening period were examined. The cheeses were taken from a country household in the region of mountain Stara Planina and manufactured without adding of starter culture. A total 106 lactic acid bacteria (LAB strains were isolated from both cheeses. They are tested by classical physiological tests as well as by API 50 CH tests. Proteolytic and antimicrobial activities were done too. Identification of LAB isolates was done by repetitive extragenic palindromic-polimerase chain reaction (rep-PCR with (GTG5 primer. The LAB isolates from cheese BGPT9 (four days old belonged to the eight species of LAB (Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii, Lactobacillus brevis, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans and Leuconostoc garlicum, while in the BGPT10 cheese (eight months old only two species were present (Lactobacillus plantarum and Enterococcus faecium. Proteolytic activity showed 30 LAB from BGPT9 cheese, mainly enterococci. From BGPT10 cheese only one isolate (which belonged to the Lactobacillus plantarum species possessed partial ability to hydrolyze β-casein. Seven enterococci from BGPT9 cheese and four enterococci from BGPT10 cheese produced antimicrobial compounds.

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.

Science.gov (United States)

Qiu, Y; Smith, T J; Foegeding, E A; Drake, M A

2015-09-01

The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used for bleaching liquid whey. However, previous studies have shown that chemical bleaching causes off-flavor formation, mainly due to lipid oxidation and protein degradation. The objective of this study was to evaluate the efficacy of microfiltration (MF) on norbixin removal and to compare flavor and functionality of 80% whey protein concentrate (WPC80) from MF whey to WPC80 from whey bleached with HP or lactoperoxidase (LP). Cheddar cheese whey was manufactured from colored, pasteurized milk. The fluid whey was pasteurized and fat separated. Liquid whey was subjected to 4 different treatments: control (no bleaching; 50°C, 1 h), HP (250 mg of HP/kg; 50°C, 1 h), and LP (20 mg of HP/kg; 50°C, 1 h), or MF (microfiltration; 50°C, 1 h). The treated whey was then ultrafiltered, diafiltered, and spray-dried to 80% concentrate. The entire experiment was replicated 3 times. Proximate analyses, color, functionality, descriptive sensory and instrumental volatile analysis were conducted on WPC80. The MF and HP- and LP-bleached WPC80 displayed a 39.5, 40.9, and 92.8% norbixin decrease, respectively. The HP and LP WPC80 had higher cardboard flavors and distinct cabbage flavor compared with the unbleached and MF WPC80. Volatile compound results were consistent with sensory results. The HP and LP WPC80 were higher in lipid oxidation compounds (especially heptanal, hexanal, pentanal, 1-hexen-3-one, 2-pentylfuran, and octanal) compared with unbleached and MF WPC80. All WPC80 had >85% solubility across the pH range of 3 to 7. The microstructure of MF gels determined by confocal laser scanning showed an increased protein particle size in the gel network. MF WPC80 also had larger storage modulus values, indicating higher gel firmness. Based on bleaching efficacy comparable to chemical bleaching with HP

Whey protein hydrolysate and branched-chain amino acids downregulate inflammation-related genes in vascular endothelial cells.

Science.gov (United States)

Da Silva, Marine S; Bigo, Cyril; Barbier, Olivier; Rudkowska, Iwona

2017-02-01

A recent review of clinical studies reports that dairy products may improve inflammation, a key etiologic cardiovascular disease risk factor. Yet the impact of dairy proteins on inflammatory markers is controversial and could be mediated by a differential impact of whey proteins and caseins. In this study, we hypothesized that whey proteins may have a greater anti-inflammatory effect than caseins. A model of human umbilical vein endothelial cells, with or without TNF-α stimulation, was used to investigate the effect of several dairy protein compounds on inflammation. Specifically, the impact of whey proteins either isolate or hydrolysate, caseins, and their amino acids on expression of TNF, VCAM-1, SOD2, and eNOS was examined. After a 24-hour incubation period, whey protein hydrolysate, leucine, isoleucine, and valine attenuated the TNF-α-induced endothelial inflammation by normalizing TNF and eNOS gene expression. This effect was not observed in unstimulated cells. Oppositely, caseins, a whey protein/casein mixture (1:4 w/w), and glutamine aggravated the TNF-α-induced TNF and SOD2 gene expression. Yet caseins and whey protein/casein mixture decreased VCAM-1 expression in both unstimulated and stimulated human umbilical vein endothelial cells. Measurement of TNF-α in cell supernatants by immunoassay substantiates gene expression data without reaching statistical significance. Taken together, this study showed that whey proteins and their major amino acids normalize TNF-α-induced proinflammatory gene expression in endothelial cells. Copyright © 2017 Elsevier Inc. All rights reserved.

Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.

Science.gov (United States)

Franciosi, Elena; Carafa, Ilaria; Nardin, Tiziana; Schiavon, Silvia; Poznanski, Elisa; Cavazza, Agostino; Larcher, Roberto; Tuohy, Kieran M

2015-01-01

"Nostrano-cheeses" are traditional alpine cheeses made from raw cow's milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of "Nostrano-cheeses" and evaluated their potential to produce γ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n = 97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were Lactobacillus paracasei, Streptococcus thermophilus, and Leuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were Lactobacillus paracasei but other GABA producing species included Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Streptococcus thermophilus. No Enterococcus faecalis or Sc. macedonicus isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was a Sc. thermophilus.

Comparison of the level of residual coagulant activity in different cheese varieties.

Science.gov (United States)

Bansal, Nidhi; Fox, Patrick F; McSweeney, Paul L H

2009-08-01

The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) assayed using reversed-phase HPLC. The level of residual coagulant activity was highest in Camembert cheese, probably due to its low pH at whey drainage and the high moisture content of the cheese, followed in order by Feta=Port du Salut=Cheddar>Gouda>Emmental=Parmigiano Reggiano=low-moisture part-skim Mozzarella=Mozzarella di Bufala Campana. The high cooking temperature (50-54 degrees C) used during the manufacture of Emmental and Parmigiano Reggiano cheeses and the cooking and stretching step in hot water during the manufacture of Mozzarella cheese may be the reasons for the lowest residual coagulant activity in these cheeses. The level of residual coagulant activity was higher in Feta cheese made from milk concentrated by ultrafiltration than in conventional Feta.

Ecological risk assessment of cheese whey effluents along a medium-sized river in southwest Greece.

Science.gov (United States)

Karadima, Constantina; Theodoropoulos, Chris; Rouvalis, Angela; Iliopoulou-Georgudaki, Joan

2010-01-01

An ecological risk assessment of cheese whey effluents was applied in three critical sampling sites located in Vouraikos river (southwest Greece), while ecological classification using Water Framework Directive 2000/60/EU criteria allowed a direct comparison of toxicological and ecological data. Two invertebrates (Daphnia magna and Thamnocephalus platyurus) and the zebra fish Danio rerio were used for toxicological analyses, while the aquatic risk was calculated on the basis of the risk quotient (RQ = PEC/PNEC). Chemical classification of sites was carried out using the Nutrient Classification System, while benthic invertebrates were collected and analyzed for biological classification. Toxicological results revealed the heavy pollution load of the two sites, nearest to the point pollution source, as the PEC/PNEC ratio exceeded 1.0, while unexpectedly, no risk was detected for the most downstream site, due to the consequent interference of the riparian flora. These toxicological results were in agreement with the ecological analysis: the ecological quality of the two heavily impacted sites ranged from moderate to bad, whereas it was found good for the most downstream site. The results of the study indicate major ecological risk for almost 15 km downstream of the point pollution source and the potentiality of the water quality remediation by the riparian vegetation, proving the significance of its maintenance.

Influence of lactose hydrolysis and solids concentration on alcohol production by yeast in acid whey ultrafiltrate

Energy Technology Data Exchange (ETDEWEB)

O' leary, V S; Sutton, C; Bencivengo, M; Sullivan, B; Holsinger, V H

1977-11-01

Alcohol yields of 6.5 percent were obtained with Saccharomyces cerevisiae in lactase-hydrolyzed acid whey permeate containing 30 to 35 percent total solids. Maximum alcohol yields obtained with Kluyveromyces fragilis were 4.5 percent in lactase-hydrolyzed acid whey permeate at a solids concentration of 20 percent and 3.7 percent in normal permeate at a solids concentration of 10 percent. Saccharomyces cerevisiae efficiently converted the glucose present in lactase-hydrolyzed whey permeates containing 5 to 30 percent total solids (2 to 13 percent glucose) to alcohol. However, the galactose, which comprised about half the available carbohydrate in lactase-hydrolyzed whey, was not utilized by S. cerevisiae, so that even though alcohol yields were higher when this organism was used, the process was wasteful in that a substantial proportion of the substrate was not fermented. For the process to become commercially feasible, an efficient means of rapidly converting both the galactose and glucose to alcohol must be found.

Processing of whey modulates proliferative and immune functions in intestinal epithelial cells

DEFF Research Database (Denmark)

Nguyen, Duc Ninh; Sangild, Per Torp; Li, Yanqi

2016-01-01

Whey protein concentrate (WPC) is often subjected to heat treatment during industrial processing, resulting in protein denaturation and loss of protein bioactivity. We hypothesized that WPC samples subjected to different degrees of thermal processing are associated with different levels of bioact......Whey protein concentrate (WPC) is often subjected to heat treatment during industrial processing, resulting in protein denaturation and loss of protein bioactivity. We hypothesized that WPC samples subjected to different degrees of thermal processing are associated with different levels...... of whey, with the lowest level being found in WPC derived from acid whey. Following acid activation, WPC from acid whey enhanced IEC proliferation compared with WPC from sweet whey or nonactivated WPC. Low-heat-treated WPC from acid whey induced greater secretion of IL-8 in IEC than either standard WPC...... from acid whey or low-heat-treated WPC from sweet whey. Following acid activation (to activate growth factors), low-heat-treated WPC from sweet whey induced higher IL-8 levels in IEC compared with standard WPC from sweet whey. In conclusion, higher levels of bioactive proteins in low-heat-treated WPC...

[Appearance of aflatoxin M1 during the manufacture of Camembert cheese].

Science.gov (United States)

Frémy, J M; Roiland, J C

1979-01-01

Several classic cheese making of camembert are made from raw milk spiked with Aflatoxin M1. Three Aflatoxin levels 7.5 microgram/l, 3 microgram/l are used. In respective curds 35.6, 47.1 and 57.7% of Aflatoxin M1 are recovered and 64.4, 52.9 and 42.3% in respective whey. During the first 15 days of storage the Aflatoxin M1 content of different cheeses decrease respectively 25, 55, 75%. A similar experience is made with a milk contamined in Aflatoxin M1 C14 labelled. Same results are recovered, except about behaviour of Aflatoxin M1 in cheese: a same C14 activity is recovered during storage for 30 days.

Proteolytic Activity in Reduced-Fat Cheddar Cheese Made with Lactic Acid Bacteria and Camel Chymosin

DEFF Research Database (Denmark)

Børsting, Mette Winther

be the need of an extended ripening period to reach a similar cheese structure as in cheeses produced with BC. The aim of this project was to compensate for the lower proteolytic activity in cheese produced with CC compared to BC. Selection of dairy lactic acid bacteria (LAB) for cheese production with high....... lactis subsp lactis, 10 thermophilic Lactobacillus strains and 15 frozen direct vat set strains of thermopholic Lactobacillus) to hydrolyse αS1-CN, candidates were selected for cheese-making experiments. None of the selected proteolytic strains contributed significantly to softening the cheese structure...

Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.

Science.gov (United States)

Moynihan, A C; Govindasamy-Lucey, S; Molitor, M; Jaeggi, J J; Johnson, M E; McSweeney, P L H; Lucey, J A

2016-10-01

The texture, functionality, and quality of Mozzarella cheese are affected by critical parameters such as pH and the rate of acidification. Acidification is typically controlled by the selection of starter culture and temperature used during cheesemaking, as well as techniques such as curd washing or whey dilution, to reduce the residual curd lactose content and decrease the potential for developed acidity. In this study, we explored an alternative approach: adjusting the initial lactose concentration in the milk before cheesemaking. We adjusted the concentration of substrate available to form lactic acid. We added water to decrease the lactose content of the milk, but this also decreased the protein content, so we used ultrafiltration to help maintain a constant protein concentration. We used 3 milks with different lactose-to-casein ratios: one at a high level, 1.8 (HLC, the normal level in milk); one at a medium level, 1.3 (MLC); and one at a low level, 1.0 (LLC). All milks had similar total casein (2.5%) and fat (2.5%) content. We investigated the composition, texture, and functional and sensory properties of low-moisture, part-skim Mozzarella manufactured from these milks when the cheeses were ripened at 4°C for 84d. All cheeses had similar pH values at draining and salting, resulting in cheeses with similar total calcium contents. Cheeses made with LLC milk had higher pH values than the other cheeses throughout ripening. Cheeses had similar moisture contents. The LLC and MLC cheeses had lower levels of lactose, galactose, lactic acid, and insoluble calcium compared with HLC cheese. The lactose-to-casein ratio had no effect on the levels of proteolysis. The LLC and MLC cheeses were harder than the HLC cheese during ripening. Maximum loss tangent (LT), an index of cheese meltability, was lower for the LLC cheese until 28d of ripening, but after 28d, all treatments exhibited similar maximum LT values. The temperature where LT=1 (crossover temperature), an index

Variation of milk coagulation properties, cheese yield, and nutrients recovery in curd of cows of different breeds before, during and after transhumance to highland summer pastures.

Science.gov (United States)

Zendri, Francesco; Ramanzin, Maurizio; Cipolat-Gotet, Claudio; Sturaro, Enrico

2017-02-01

This paper aimed at evaluating the effect of summer transhumance to mountain pastures of dairy cows of different breeds on cheese-making ability of milk. Data were from 649 dairy cows of specialized (Holstein Friesian and Brown Swiss) dual purpose (Simmental) and local (mostly Rendena and Alpine Grey) breeds. The Fourier-Transform Infra-Red Spectra (FTIRS) of their milk samples were collected before and after transhumance in 109 permanent dairy farms, and during transhumance in 14 summer farms (with multi-breeds herds) of the Trento Province, north-eastern Italy. A variety of 18 traits describing milk coagulation, curd firming, cheese yield and nutrients recovery in curd/loss in whey were predicted on the basis of FTIRS collected at the individual cow level. Moving the cows to summer farms improved curd firming traits but reduced cheese yields because of an increase of water and fat lost in the whey. During summer grazing, most of cheese-making traits improved, often non-linearly. The milk from summer farms supplementing cows with more concentrates showed better curd firming and cheese yield, because of lower fat lost in the whey. The breed of cows affected almost all the traits with a worst cheese-making ability for milk samples of Holsteins through all the trial, and interacted with concentrate supplementation because increasing compound feed tended to improve cheese-making traits for all breed, with the exception of local breeds for coagulation time and of Brown Swiss for curd firming time. In general, summer transhumance caused a favourable effect on cheese-making aptitude of milk, even though with some difference according to parity, initial days in milk, breed and concentrate supplementation of cows.

Whey as a raw material for the production of functional beverages

Directory of Open Access Journals (Sweden)

Bulatović Maja Lj.

2012-01-01

Full Text Available One of the least utilized by-products of food industry, despite the great potential that is described, is the whey, which is obtained as a by-product of the technological process production of cheese and casein. The excess whey, which occurs in this process in very high yields, with failure to processing is becoming a very big polluter, what is completely at odds with the potential that such materials possess. On the other hand, the modern tempo and way of life, and increasingly polluted environmental also, impose the need to produce food products that would help the human body in the fight against harmful agents which are exposed to daily. One of the more effective solution is the production of fermented functional beverages based on whey, which achieved this intention in the most natural and most comfortable way. Considering the rather untapped potential of whey as a raw material and growing food shortages in the world market, the aim of this study was to analyze the possibilities of production of functional beverages based on whey, with satisfactory sensory characteristics, in order to demonstrate the attractiveness of whey as raw material in the food industry. This paper presents an overview of the wide possibilities for the use of whey with a special emphasis on its attractiveness and the necessity of its utilizing.

Health issues of whey proteins: 3. Gut health promotion

NARCIS (Netherlands)

Schaafsma, G.

2007-01-01

This paper reviews the potential of whey protein to promote gut health. The high digestibility and specific amino acid composition of whey protei, as present in whey powder, whey protein concentrate and whey protein isolate, explain why ingestion of whey protein will exert this beneficial effect.

Health issues of whey proteins: 3. gut health promotion

NARCIS (Netherlands)

Gertjan Schaafsma

2007-01-01

This paper reviews the potential of whey protein to promote gut health. The high digestibility and specific amino acid composition of whey protein, as present in whey powder, whey protein concentrate and whey protein isolate, explain why ingestion of whey protein will exert this beneficial effect.

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Directory of Open Access Journals (Sweden)

Małgorzata Karwowska

2017-01-01

Full Text Available Objective This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods Four formulations of fermented venison sausage were prepared: F1 (control, F2 (with 5% liquid acid whey, F3 (with 0.06% of freeze-dried cranberries, and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries. Each sample was analyzed for pH, water activity (aw, heme iron content, 2-thiobarbituric acid reactive substances (TBARS value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made from deer meat.

Energy from whey - comparison of the biogas and bioethanol processes

International Nuclear Information System (INIS)

Fruteau de Laclos, H.; Membrez, Y.

2004-01-01

This final report for the Swiss Federal Office of Energy (SFOE) presents the results of a project which investigated how energy could be generated from the whey produced in the cheese-making process. The first part of the project aimed to validate a concept for on-site production and use of biogas at a medium-sized cheese factory. The results of the first step, an experimental study carried out using a down-flow fixed-film bio-reactor, are discussed. This allowed the determination of the optimal working parameters as well as providing an estimate of the performance of the process. The second part of the project aimed to compare the bio-ethanol and biogas production processes. It was carried out in collaboration with AlcoSuisse and the Energy Systems Laboratory at the Swiss Federal Institute of Technology (EPFL) in Lausanne. The results of a life-cycle assessment (LCA) are discussed, which compared the two processes from an environmental point of view. Here, two impacts were considered: fossil fuel consumption and greenhouse effect. The replacement of fuel-oil with biogas for heat production and the replacement of conventional petrol with mixture including 5% bio-ethanol were examined. The results are presented that show that there was no significant difference between the two processes. According to the authors, the treatment of one cubic meter of cheese-whey allows savings of more than 20 litres of oil equivalent and 60 kg of CO 2 emissions

Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.

Science.gov (United States)

Wójciak, Karolina M; Krajmas, Paweł; Solska, Elżbieta; Dolatowski, Zbigniew J

2015-01-01

The aim of the study was to evaluate the potential of acid whey and set milk as a marinade in the traditional production of fermented eye round. Studies involved assaying pH value, water activity (aw), oxidation-reduction potential and TBARS value, colour parameters in CIE system (L*, a*, b*), assaying the number of lactic acid bacteria and certain pathogenic bacteria after ripening process and after 60-day storing in cold storage. Sensory analysis and analysis of the fatty acids profile were performed after completion of the ripening process. Analysis of pH value in the products revealed that application of acid whey to marinate beef resulted in increased acidity of ripening eye round (5.14). The highest value of the colour parameter a* after ripening process and during storage was observed in sample AW (12.76 and 10.07 respectively), the lowest on the other hand was observed in sample SM (10.06 and 7.88 respectively). The content of polyunsaturated fatty acids (PUFA) was higher in eye round marinated in acid whey by approx. 4% in comparison to other samples. Application of acid whey to marinade beef resulted in increased share of red colour in general colour tone as well as increased oxidative stability of the product during storage. It also increased the content of polyunsaturated fatty acids (PUFA) in the product. All model products had high content of lactic acid bacteria and there were no pathogenic bacteria such as: L. monocytogenes, Y. enterocolitica, S. aureus, Clostridium sp.

Behavior of 14C aflatoxin M1 during camembert cheese making.

Science.gov (United States)

Fremy, J M; Roiland, J C; Gaymard, A

1990-01-01

Camembert cheeses are made from raw milk spiked with aflatoxin M1. Three aflatoxin M1 levels (7.5 micrograms/L, 3 micrograms/L, and 0.3 micrograms/L) are used. In curds 35.6, 47.1, and 57.7% of aflatoxin M1, respectively, are recovered, and in wheys 64.4, 52.9, and 42.3%, respectively, are recovered. During the first 15 days of storage, the aflatoxin M1 content of different cheeses decreases 25, 55, and 75%, respectively. A similar experiment is made with milk contaminated with 14C labeled aflatoxin M1. The same results are obtained, except for the behavior of aflatoxin M1 in cheese; the same 14C activity is recovered during storage for 30 days.

Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures

DEFF Research Database (Denmark)

Pedersen, Thomas Bæk

-starters including strains from our culture collection were used throughout the project. Initially selected strains were screened for enzyme activities involved in cheese flavour formation after growth in a cheese based medium (CBM) and in a nutrient rich growth medium (MRS). The Leuconostoc strains had low....... A cheese trial was performed with selected strains to investigate how the heterofermentative strains influenced the ripening in semi-hard cheese. The cheeses were made using a Lactococcus starter including citrate positive Lactoccus and with the addition of one strain of heterofermentative bacteria...... with plant isolates, the ability to ferment citrate and lacked several genes involved in the fermentation of complex carbohydrates. The presented research in this thesis has gained insight in to the role of heterofermentative lactic acid bacteria in cheese flavour formation. The traditional DL...

Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy

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Jiří Mlček

2013-01-01

Full Text Available The study focuses on rapid determination of free amino acids produced during the ripening of cheese, by using near infrared spectroscopy. Analyses of 96 samples of Edam cheese (30% and 45% of fat in dry matter were performed at monthly intervals up to the ripening age of 6 months. In total, 19 amino acids were analysed with infrared spectrometer using two different methods, either in the regime of reflectance in the integrating sphere of the apparatus or using a fibre optic apparatus with the fibre optic probe. Reference data based on high-performance liquid chromatography were used for calibration of the spectrophotometer. Calibration models were developed using a partial least square algorithm and tested by means of cross-validation. When measured with the integrating sphere and with the probe, the values of correlation coefficients ranged from 0.835 to 0.993 and from 0.739 to 0.995, respectively. Paired t-test did not show significant differences between the reference and predicted values (P < 0.05. The results of this new calibration method showed the possibility of near infrared technology for fast determination of free amino acids, which occur during the ripening of Edam cheese. The content of free amino acids allow us to prepare Edam cheese quickly and efficiently for sale or to prepare the material for processed cheese.

Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese.

Science.gov (United States)

Montet, M P; Jamet, E; Ganet, S; Dizin, M; Miszczycha, S; Dunière, L; Thevenot, D; Vernozy-Rozand, C

2009-01-01

Growth and survival of acid-resistant (AR) and non-acid-resistant (NAR) Shiga-toxin-producing Escherichia coli (STEC) strains were investigated during the manufacture and ripening of microfiltered milk Camembert cheeses. The induction of acid resistance of the STEC strains in cheeses was also studied. Six different mixtures of AR and/or NAR STEC strains were inoculated separately into microfiltered milk at a level of 10(3) CFU mL(-1). The STEC counts (AR and NAR) initially increased by 1 to 2 log(10) CFU g(-1) during cheese-making. Thereafter, the populations stabilized during salting/drying and then decreased during the early stages of ripening. Exposing the STEC strains in artificially inoculated cheeses to simulated gastric fluid (SGF - pH: 2.0) reduced the number of NAR strains to undetectable levels within 40 minutes, versus 120 minutes for the AR STEC strains. AR and NAR STEC were able to survive during the manufacture and ripening of Camembert cheese prepared from microfiltered milk with no evidence of induced acid tolerance in NAR STEC strains.

Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese

Directory of Open Access Journals (Sweden)

M. P. Montet

2009-01-01

Full Text Available Growth and survival of acid-resistant (AR and non-acid-resistant (NAR Shiga-toxin-producing Escherichia coli (STEC strains were investigated during the manufacture and ripening of microfiltered milk Camembert cheeses. The induction of acid resistance of the STEC strains in cheeses was also studied. Six different mixtures of AR and/or NAR STEC strains were inoculated separately into microfiltered milk at a level of 103 CFU mL−1. The STEC counts (AR and NAR initially increased by 1 to 2 log⁡10 CFU g−1 during cheese-making. Thereafter, the populations stabilized during salting/drying and then decreased during the early stages of ripening. Exposing the STEC strains in artificially inoculated cheeses to simulated gastric fluid (SGF - pH: 2.0 reduced the number of NAR strains to undetectable levels within 40 minutes, versus 120 minutes for the AR STEC strains. AR and NAR STEC were able to survive during the manufacture and ripening of Camembert cheese prepared from microfiltered milk with no evidence of induced acid tolerance in NAR STEC strains.

Properties of whey protein isolates extruded under acidic and alkaline conditions.

Science.gov (United States)

Onwulata, C I; Isobe, S; Tomasula, P M; Cooke, P H

2006-01-01

Whey proteins have wide acceptance and use in many products due to their beneficial nutritional properties. To further increase the amount of whey protein isolates (WPI) that may be added to products such as extruded snacks and meats, texturization of WPI is necessary. Texturization changes the folding of globular proteins to improve interaction with other ingredients and create new functional ingredients. In this study, WPI pastes (60% solids) were extruded in a twin-screw extruder at 100 degrees C with 4 pH-adjusted water streams: acidic (pH 2.0 +/- 0.2) and alkaline (pH 12.4 +/- 0.4) streams from 2 N HCl and 2 N NaOH, respectively, and acidic (pH 2.5 +/- 0.2) and alkaline (pH 11.5 +/- 0.4) electrolyzed water streams; these were compared with WPI extruded with deionized water. The effects of water acidity on WPI solubility at pH 7, color, microstructure, Rapid Visco Analyzer pasting properties, and physical structure were determined. Alkaline conditions increased insolubility caused yellowing and increased pasting properties significantly. Acidic conditions increased solubility and decreased WPI pasting properties. Subtle structural changes occurred under acidic conditions, but were more pronounced under alkaline conditions. Overall, alkaline conditions increased denaturation in the extruded WPI resulting in stringy texturized WPI products, which could be used in meat applications.

Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.

Science.gov (United States)

Pogačić, Tomislav; Mancini, Andrea; Santarelli, Marcela; Bottari, Benedetta; Lazzi, Camilla; Neviani, Erasmo; Gatti, Monica

2013-12-01

The aim of this study was to explore diversity and dynamic of indigenous LAB strains associated with a long ripened hard cheese produced from raw milk and undefined natural starter such as PDO Grana Padano cheese. Samples of milk, curd, natural whey culture and cheeses (2nd, 6th, 9th and 13th months of ripening) were collected from 6 cheese factories in northern Italy. DNA was extracted from each sample and from 194 LAB isolates. tRNA(Ala)-23S rDNA-RFLP was applied to identify isolates. Strain diversity was assessed by (GTG)5 rep-PCR and RAPD(P1)-PCR. Finally, culture-independent LH-PCR (V1-V2 16S-rDNA), was considered to explore structure and dynamic of the microbiota. Grana Padano LAB were represented mainly by Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus helveticus and Pediococcus acidilactici, while the structure and dynamic of microbiota at different localities was specific. The strength of this work is to have focused the study on isolates coming from more than one cheese factories rather than a high number of isolates from one unique production. We provided a valuable insight into inter and intraspecies diversity of typical LAB strains during ripening of traditional PDO Grana Padano, contributing to the understanding of specific microbial ecosystem of this cheese. Copyright © 2013 Elsevier Ltd. All rights reserved.

Processing of whey modulates proliferative and immune functions in intestinal epithelial cells.

Science.gov (United States)

Nguyen, Duc Ninh; Sangild, Per T; Li, Yanqi; Bering, Stine B; Chatterton, Dereck E W

2016-02-01

Whey protein concentrate (WPC) is often subjected to heat treatment during industrial processing, resulting in protein denaturation and loss of protein bioactivity. We hypothesized that WPC samples subjected to different degrees of thermal processing are associated with different levels of bioactive proteins and effects on proliferation and immune response in intestinal epithelial cells (IEC). The results showed that low-heat-treated WPC had elevated levels of lactoferrin and transforming growth factor-β2 compared with that of standard WPC. The level of aggregates depended on the source of whey, with the lowest level being found in WPC derived from acid whey. Following acid activation, WPC from acid whey enhanced IEC proliferation compared with WPC from sweet whey or nonactivated WPC. Low-heat-treated WPC from acid whey induced greater secretion of IL-8 in IEC than either standard WPC from acid whey or low-heat-treated WPC from sweet whey. Following acid activation (to activate growth factors), low-heat-treated WPC from sweet whey induced higher IL-8 levels in IEC compared with standard WPC from sweet whey. In conclusion, higher levels of bioactive proteins in low-heat-treated WPC, especially from acid whey, may enhance proliferation and cytokine responses of IEC. These considerations could be important to maintain optimal bioactivity of infant formulas, including their maturational and immunological effects on the developing intestine. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

Science.gov (United States)

Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Paik, Hyun-Dong

2015-01-01

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application. PMID:26761849

Application of Kevin-Voigt Model in Quantifying Whey Protein Adsorption on Polyethersulfone Using QCM-D

Science.gov (United States)

The study of protein adsorption on the membrane surface is of great importance to cheese-making processors that use polymeric membrane-based processes to recover whey protein from the process waste streams. Quartz crystal microbalance with dissipation (QCM-D) is a lab-scale, fast analytical techniq...

40 CFR 405.110 - Applicability; description of the condensed whey subcategory.

Science.gov (United States)

2010-07-01

... condensed whey subcategory. 405.110 Section 405.110 Protection of Environment ENVIRONMENTAL PROTECTION... Condensed Whey Subcategory § 405.110 Applicability; description of the condensed whey subcategory. The... whey and condensed acid whey. ...

Feeding olive cake to ewes improves fatty acid profile of milk and cheese

DEFF Research Database (Denmark)

Vargas-Bello-Pérez, E.; Vera, R. R.; Aguilar, C.

2013-01-01

Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from sheep are high in saturated fatty acids (FA) thus, it was hypothesized that supplementing olive cake to lactating ewes would result in naturally enhanced...... milk and cheese with healthier FA profiles for human consumption. Nine lactating ewes were randomly assigned to a replicated (n= s3) 3. ×. 3 Latin square design. Diets were supplemented with 0, 10 or 25% of dry olive cake. Except for total solids, dry matter intake, milk yield and milk composition were...... not affected by dietary treatments. Oleic acid, n-6/. n-3 ratio and monounsaturated FA gradually increased (P. olive cake was increased in dietary treatments. Overall, FA profile of milk and cheese...

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

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Karolina Maria Wójciak

2015-02-01

Full Text Available Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919 and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values, conjugated dienes (CD, TBARS immediately after 21 days of ripening (0 and after 90 and 180 days of refrigerated storage (4 ºC. Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage. At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period.

Cheese and cardiovascular health

DEFF Research Database (Denmark)

Hjerpsted, Julie Bousgaard

Cardiovascular diseases (CVDs) are the number one cause of mortality worldwide. Low-density lipoprotein (LDL) cholesterol is a well-known risk factor of CVD which increases after the intake of saturated fatty acids (SFA). Cheese is a dietary product commonly consumed in Western countries and known...... to contain high amounts of SFA. However, cheese also contributes with several nutrients in the diet such as essential amino acids and calcium. The aim of this thesis was to examine the effect of cheese intake on CVD risk through evidence from both observational, intervention and explorative studies....... By reviewing results from published observational studies it was concluded that cheese does not seem to increase CVD risk, despite of the high SFA content of most cheeses. A human cross-over intervention study was conducted with the purpose of investigating the effect of hard cheese intake on risk markers...

The inhibitory activity of Lactic acid bacteria isolated from fresh cow cheese

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Nevijo Zdolec

2007-04-01

Full Text Available Lactic acid bacteria are the constituent part of milk microbial flora that could influence the safety of dairy products due production of organic acids, hydrogen peroxide, carbon dioxide and bacteriocins. Taking this in consideration, the objective of this study was to investigate the composition of lactic acid bacteria population in fresh cow cheeses taken from local markets, as well as their antimicrobial capacity. Lactic acid bacteria counts were determined according to ISO 1524:1998 method, biochemical determination using API 50 CHL system, and inhibitory activity against L. monocytogenes NCTC 10527 by agar well diffusion assay. Lactic acid bacteria count in fresh cow cheeses (n=10 ranged from 5.87 to 8.38 log10 CFU g-1. Among 52 MRS isolates collected, 61.54 % were assigned to the Lactococcus lactis subsp. Lactis species, 23.07 % Lactobacillus helveticus, 11.54 % Leuconostoc mesenteroides subsp. cremoris and 3.85 % Leuconostoc mesenteroides subsp. mesenteroides. Antilisterial activity was found in 18 isolates.

Amino acid fortified diets for weanling pigs replacing fish meal and whey protein concentrate: Effects on growth, immune status, and gut health.

Science.gov (United States)

Zhao, Yan; Weaver, Alexandra C; Fellner, Vivek; Payne, Robert L; Kim, Sung Woo

2014-01-01

Limited availability of fish meal and whey protein concentrate increases overall feed costs. Availability of increased number of supplemental amino acids including Lys, Met, Thr, Trp, Val, and Ile allows replacing expensive protein supplements to reduce feed costs. This study was to evaluate the effect of replacing fish meal and/or whey protein concentrate in nursery diets with 6 supplemental amino acids on growth performance and gut health of post-weaning pigs. Treatments were 1) FM-WPC: diet with fish meal (FM) and whey protein concentrate (WPC); 2) FM-AA: diet with FM and crystalline amino acids (L-Lys, L-Thr, L-Trp, DL-Met, L-Val, and L-Ile); 3) WPC-AA: diet with WPC and crystalline amino acid; and 4) AA: diet with crystalline amino acid. Pigs in FM-AA, WPC-AA, and AA had greater (P replace fish meal and/or whey protein concentrate without adverse effects on growth performance, immune status, and gut health of pigs at d 21 to 49 of age. Positive response with the use of 6 supplemental amino acids in growth during the first week of post-weaning may due to increased plasma insulin potentially improving uptake of nutrients for protein synthesis and energy utilization. The replacement of fish meal and/or whey protein concentrate with 6 supplemental amino acids could decrease the crude protein level in nursery diets, and potentially lead to substantial cost savings in expensive nursery diets.

Whey proteins have beneficial effects on intestinal enteroendocrine cells stimulating cell growth and increasing the production and secretion of incretin hormones.

Science.gov (United States)

Gillespie, Anna L; Calderwood, Danielle; Hobson, Laura; Green, Brian D

2015-12-15

Whey protein has been indicated to curb diet-induced obesity, glucose intolerance and delay the onset of type 2 diabetes mellitus. Here the effects of intact crude whey, intact individual whey proteins and beta-lactoglobulin hydrolysates on an enteroendocrine (EE) cell model were examined. STC-1 pGIP/neo cells were incubated with several concentrations of yogurt whey (YW), cheese whey (CW), beta-lactoglobulin (BLG), alpha-lactalbumin (ALA) and bovine serum albumin (BSA). The findings demonstrate that BLG stimulates EE cell proliferation, and also GLP-1 secretion (an effect which is lost following hydrolysis with chymotrypsin or trypsin). ALA is a highly potent GLP-1 secretagogue which also increases the intracellular levels of GLP-1. Conversely, whey proteins and hydrolysates had little impact on GIP secretion. This appears to be the first investigation of the effects of the three major proteins of YW and CW on EE cells. The anti-diabetic potential of whey proteins should be further investigated. Copyright © 2015 Elsevier Ltd. All rights reserved.

Energy efficiency at the St-Guillaume cheese factory, a profitable choice; L'efficacite energetique a la fromagerie St-Guillaume, un choix profitable

Energy Technology Data Exchange (ETDEWEB)

Tremblay, P.; La Roche, R. [Fromagerie St-Guillaume, Saint-Guillaume, PQ (Canada)

2009-12-15

The Co-op Agrilait de St-Guillaume is located at near Drummondville, Quebec. The facility employs 160 people to produce 3 million kilograms of cheese annually. In addition, 21 million litres of whey are produced. This sub-product of cheese is turned into powder to make ice cream, protein shakes, energy drinks, and feed for animals. The cost of transforming whey had gone up over the last five years, which also cut into the operating budget. Whey transformation also consumed large amounts of well water. In order to address these challenges, the energy consumption of the facility was evaluated in an effort to lower the energy costs by 30 per cent, lower water consumption and reduce water pollution. The study identified and measured the energy consumption for each activity related to the whey transformation process. The equipment and procedures used in the facility were subsequently modernized and the air quality in the facility was also improved. The improvement in whey transformation rendered the facility profitable again. The project was financed by capital loans over a ten year period, and the money saved during the first year was over $400,000. The money saved over the next 10 years will be more than 2 million dollars. 5 figs.

The foaming properties of camel and bovine whey: The impact of pH and heat treatment.

Science.gov (United States)

Lajnaf, Roua; Picart-Palmade, Laetitia; Cases, Eliane; Attia, Hamadi; Marchesseau, Sylvie; Ayadi, M A

2018-02-01

The effect of heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat treatment at 90°C. These results confirmed the pronounced foaming and interfacial properties of acid camel whey, even if acid and sweet bovine whey exhibited the highest viscoelastic modulus after heating. Copyright © 2017 Elsevier Ltd. All rights reserved.

Potential of anticlostridial Lactobacillus isolated from cheese to prevent blowing defects in semihard cheese

DEFF Research Database (Denmark)

Christiansen, Pia; Vogensen,, F. K.; Nielsen, E. W

2010-01-01

Five anticlostridial Lactobacillus strains isolated from cheese were selected for a mixed adjunct culture. Cheese with the mixed adjunct culture (experimental) and without (control) was made in triplicate and ripened as vacuum-packed and surface-ripened cheese. Cheese gross composition was similar....... Excessive gas formation occurred only in control cheeses. In contrast to control cheeses, the experimental cheeses were dominated by the added adjunct Lactobacillus strains (repetitive-PCR). Casein breakdown was not influenced, however, the total amount of amino acids and pH was slightly lower...... in the experimental cheeses. Anticlostridial nonstarter Lactobacillus strains have potential as protective adjunct cultures against blowing defects in cheese....

Investigation on the Protein Degradation, Free Fatty Acid Content and Area Fraction of Poosti Cheese, Iranian Traditional Cheese Ripened in Skin

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Mojgan Hemmatian

2015-03-01

Full Text Available Background and Objectives: In this study, the proteolysis and lipolysis of Poosti cheese produced from raw sheep milk in mountainous eastern regions of Iran were investigated during 90 days of ripening. Materials and Methods: Sodium dodecyl sulfate polyacrylamide gel electrophoresis for proteolysis (SDS-PAGE and gas chromatography (GC for free fatty acids (FFAs were applied to investigate the intensity of lipid degradation. To evaluate the Poosti cheese microstructural changes, the area fraction parameter of the scanning electron microscopy (SEM micrographs was also calculated by the Image J software. Results: The most alteration in protein profile was occurred in the first month of aging for high activity of the proteolytic microorganisms in this period. The amount of free fatty acids was depended on their length due to the variety of involved mechanisms. In addition, the microstructural parameter was considerably affected by the aging as a consequence of the effect of salt on the activity of raw milk and skin micro flora. Conclusions: The decline in proteolysis rate during the last stage of aging could be correlated with the inhibitory effects of salt on the engaged microorganisms, and increase in the pore fraction of the microstructure during the first month of Poosti cheese aging could be due to casein rearrangement and gas release by the fermentative activity of microorganisms. Keywords: Proteolysis, Lipolysis, Poosti cheese, Raw sheep milk.

Treatment of acid mine drainage with anaerobic solid-substrate reactors

Energy Technology Data Exchange (ETDEWEB)

Drury, W.J.

1999-10-01

Anaerobic solid-substrate reactors were used in a laboratory study of acid mine drainage treatment. Parallel systems were run continuously for 23 months, both containing a solid substrate of 2:1 (weight) cow manure and sawdust. One system had cheese whey added with the mine drainage to provide an additional electron donor source to simulate sulfate-reducing bacteria activity. Effluent pH from the reactor with whey addition was relatively constant at 6.5. Effluent pH from the reactor without whey addition dropped over time from 6.7 to approximately 5.5. Whey addition increased effluent alkalinity [550 to 700 mg/L as calcium carbonate (CaCO{sub 3}) versus 50 to 300 mg/L as CaCO{sub 3}] and sulfate removal (98 to 80% versus 60 to 40%). Sulfate removal rate with whey addition decreased over time from 250 to 120 mmol/m{sup 3}{center{underscore}dot}d, whereas it decreased from 250 to 40 mmol/m{sup 3}{center{underscore}dot}d without whey addition. Whey addition increased removal of dissolved iron, dissolved manganese, and dissolved zinc in the second part of the experiment. Copper and cadmium removals were greater than 99%, and arsenic removal was 84% without whey addition and 89% with whey addition. Effluent sulfide concentrations were approximately 1 order of magnitude greater with whey addition. A 63-day period of excessive loading permanently decreased treatment efficiency without whey addition.

Ripening of Sudanese Braided (Muddaffara Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties

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Mohamed O. E. Altahir

2014-01-01

Full Text Available The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk, ripening in salted whey (SW and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC. Braided cheeses were manufactured from raw (BCRM and pasteurized (BCPM milk and ripened in SW (0%, 5%, and 10% salt for up to 90 days. All the treatments significantly (P≤0.05 affected the physicochemical characteristics of SBC. The total solid, protein, and fat contents of BCRM or BCPM decreased (P≤0.05, whereas their TA, SN, and salt contents increased significantly (P≤0.05 as storage period and the salt level of the whey were elevated. Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey. For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM. Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas.

Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties.

Science.gov (United States)

Altahir, Mohamed O E; Elgasim, Elgasim A; Mohamed Ahmed, Isam A

2014-01-01

The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC). Braided cheeses were manufactured from raw (BCRM) and pasteurized (BCPM) milk and ripened in SW (0%, 5%, and 10% salt) for up to 90 days. All the treatments significantly (P ≤ 0.05) affected the physicochemical characteristics of SBC. The total solid, protein, and fat contents of BCRM or BCPM decreased (P ≤ 0.05), whereas their TA, SN, and salt contents increased significantly (P ≤ 0.05) as storage period and the salt level of the whey were elevated. Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey. For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM. Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas.

Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk

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Luisa Pulinas

2017-02-01

Full Text Available The present work was aimed to define and validate farmstead production of lactose- free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese (Ricotta mustia. The enzymatic activity of the commercial preparation containing lactase (1.1 g/mL, preliminarily tested using a spectrophotometric titration, showed activity equal to 4950±40 neutral lactase unit/g. The amount of lactase required to obtain the lactose-free milk was then established in triplicate laboratory trials, by adding the enzyme at concentrations of 0.7, 0.9 and 1.1 g/L in flasks containing 160 mL of raw sheep’s milk. Samples were incubated under conditions expected during milk storage and cheese-making. The residual lactose content in milk was determined by enzymatic method. The addition of lactase at concentration of 1.1 g/L of milk reduced the lactose concentration below the limit of detection (LOD of 0.06 g/L. The procedure was validated at a dairy farm, using three different batches of bulk raw sheep’s lactose-free milk that were transformed into Pecorino di Osilo cheese. The resulting whey was used to produce fresh ricotta and Ricotta mustia cheese. Raw milk and whey samples were always below lactose detection limit. The residual lactose was measured in Pecorino di Osilo cheese, after 24 hours and 30 days from production; in fresh ricotta cheese, after 48 hours; in Ricotta mustia cheese after 7 days. The determination of lactose content in cheese samples was conducted by a gas chromatography- flame ionization detection method, which showed a LOD and limit of quantification respectively of 1.8 and 5.6 mg/kg for cheese, and 1.35 and 4.2 mg/kg for both ricotta cheeses. The lactose concentration was always below the relevant LOD values in all samples. The mean concentration of galactose and glucose were respectively 13,000±2000 and 11,000±2000 mg/kg in fresh Pecorino di Osilo, 1100±300 and 1200±300 mg/kg in fresh ricotta, and 950±400 and 750

Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses

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Terzić-Vidojević Amarela

2009-01-01

Full Text Available A total of 157 lactic acid bacteria (LAB were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species, viz., Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus arizonensis, Lactobacillus farciminis, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Enterococcus faecium, and Enterococcus faecalis. The strains within the species L. plantarum, L. arizonensis, L. paraplantarum, L. farciminis, and L. pseudomesenteroides showed good proteolytic activity.

Effect of gamma sterilization on the fatty acid profile of lyophilized buffalo cheese

International Nuclear Information System (INIS)

Ivanova, S.; Nacheva, I.; Miteva, D.; Loginovska, K.; Tsvetkov, Ts.

2009-01-01

The changes in the fatty acid profile of buffalo cheese after lyophilization and gamma rays treatment at 2 kGy and 4 kGy doses have been studied with the objective of its shelf-live prolongation. The results of the experiments show a decrease of the content of the saturated fatty acids after irradiation at the aforesaid gamma rays doses. A favorable effect on human organism has the decrease of the quantity of the short-chain fatty acids – by 13.16 % on irradiation at 2 kGy and by 18.73% on irradiation at 4 kGy, compared to the control sample. A satisfactory correlation between the essential fatty acids omega-6/omega3 has been observed in the lyophilized buffalo cheese. In the process of irradiation this balanced correlation changes and increases up to 7.32 and 8.31 at 2 kGy and 4 kGy respectively

Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees

Science.gov (United States)

Gatti, Monica; Trivisano, Carlo; Fabrizi, Enrico; Neviani, Erasmo; Gardini, Fausto

2004-01-01

Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that consists of 119 L. helveticus strains, each of which was studied for its physiological characters, as well as surface protein profiles and hybridization with a species-specific DNA probe. The methodology employed in this work allowed the strains to be grouped into terminal nodes without difficult and subjective interpretation. In particular, good discrimination was obtained between L. helveticus strains isolated, respectively, from Grana Padano and from Provolone natural whey starter cultures. The method used in this work allowed identification of the main characteristics that permit discrimination of biotypes. In order to understand what kind of genes could code for phenotypes of technological relevance, evidence that specific DNA sequences are present only in particular biotypes may be of great interest. PMID:14711641

Retention of short chain fatty acids under drying and storage conditions

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Alexandre Santos Souza

2011-09-01

Full Text Available Cheese whey permeate was used as a substrate for the fermentation of Propionibacterium freudenreichi PS1 for the production of short chain fatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditions of air inlet temperature and feed rate. A study was carried out on the stability of the bio-aroma during storage in laminated packages at 30 °C for 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditions were an air entrance temperature of 180 °C and a feed rate of 24 g/min resulting in particles with a smooth surface and few invaginations and micro-fissures. However, 72% of the acetic acid and 80% of the propionic acid were lost during storage showing that the wall material used was inadequate to guarantee product stability.

Biodiversity and γ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

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Elena Franciosi

2015-01-01

Full Text Available “Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB developing during maturation of “Nostrano-cheeses” and evaluated their potential to produce γ-aminobutyric acid (GABA, an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months. A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR and differentiated into 583 clusters. LAB strains from dominant clusters (n=97 were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were Lactobacillus paracasei, Streptococcus thermophilus, and Leuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC. About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were Lactobacillus paracasei but other GABA producing species included Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Streptococcus thermophilus. No Enterococcus faecalis or Sc. macedonicus isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg was a Sc. thermophilus.

COST-BENEFIT ANALYSIS OF BIOCONVERSION NEUFCHATEL WHEY INTO RECTIFIED ETHANOL AND ORGANIC LIQUID FERTILIZER IN SEMI PILOT SCALE

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Gemilang Lara UTAMA

2015-10-01

Full Text Available Aims of the study was to determine the cost-benefit analysis in neufchatel whey bioconversion into rectified ethanol and organic liquid fertilizer. Bioconversion whey into rectified ethanol and organic liquid fertilizer has shown great potential as a way to reduce the pollution resulting from cheese-making process. Semi pilot scale experiment was done to ferment 5 L neufchatel whey using 5% K. lactis at 33°C for 24 h in semi anaerobic plastic container without agitation and then distilled into 96.2% purity. Data collected and analyzed descriptively related to benefit cost ratio/BCR, net present value/NPV and internal rate returns/IRR. The result showed that semi pilot scale bioconversion of neufchatel whey resulting in 106.42 ml rectified ethanol and 4404.22 ml distillery residue. Economic benefit could achieved by the support of distillery residue sales as organic liquid fertilizer.

Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria

DEFF Research Database (Denmark)

Rehn, Lina Ulrika Ingeborg; Vogensen, Finn Kvist; Persson, S.-E.

2011-01-01

The microflora of semi-hard cheese made with DL-starter and propionic acid bacteria (PAB) is quite complex, and we investigated the influence of its variation on texture and contents of organic acids, free amino acids, and volatile compounds. Variation in the microflora within the normal range...... of log 8 to log 9 cfu/g, which was about 1 log unit higher than the total number of starter bacteria and about 2 log units higher than the number of nonstarter lactic acid bacteria. Eye formation was observed during the warm room period and further ripening (at 8 to 10°C). The amounts of acetate......, propionate, total content of free amino acids, 2-propanol, and ethyl propionate in the ripened cheeses were related to the number of PAB. A decrease in the relative content of Asp and Lys and increase of Phe over the ripening time were different from what is observed in semi-hard cheese without PAB...

Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

DEFF Research Database (Denmark)

Czárán, Tamás; Rattray, Fergal P.; Møller, Cleide O.de A.

2018-01-01

The influence of metabolite diffusion within the cheese matrix on growth of non-starter lactic acid bacteria (NSLAB) during Cheddar cheese ripening was mathematically modelled. The model was calibrated at a realistic range of diffusion of metabolites and the decay and growth parameters...

Growth and development of tomato plants Lycopersicon Esculentum Mill. under different saline conditions by fertirrigation with pretreated cheese whey wastewater.

Science.gov (United States)

Prazeres, Ana R; Carvalho, Fátima; Rivas, Javier; Patanita, Manuel; Dôres, Jóse

2013-01-01

Pretreated cheese whey wastewater (CWW) has been used at different salinity levels: 1.75, 2.22, 3.22, 5.02 and 10.02 dS m(-1) and compared with fresh water (1.44 dS m(-1)). Two cultivars (cv.) of the tomato plant Lycopersicon Esculentum Mill. (Roma and Rio Grande) were exposed to saline conditions for 72 days. Salinity level (treatment) had no significant effects on the fresh weight and dry matter of the leaves, stems and roots. Similar results were found when specific leaf area, leaflet area, ramifications number of 1st order/plant, stem diameter and length, nodes number/stem and primary root length were considered. Conversely, the salinity level significantly influenced the Soil Plant Analysis Development (SPAD) index and the distance between nodes in the plant stem. In the first case, an increase of 21% was obtained in the salinity levels of 5.02 and 10.02 dS m(-1) for cv. Rio Grande, compared with the control run. The results showed that the pretreated CWW can be a source of nutrients for tomato plants, with reduced effects on growth and development.

Quality of fermented whey beverage with milk

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Rakin Marica B.

2016-01-01

Full Text Available One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL, showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2°SH corresponding to the acidity of the product in this category. [Projekat Ministarstva nauke Republike Srbije, br. TR 31017 i br. 451-03-00605/2012-16/85

Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese.

Science.gov (United States)

Cremonesi, Paola; Vanoni, Laura; Morandi, Stefano; Silvetti, Tiziana; Castiglioni, Bianca; Brasca, Milena

2011-03-30

A pentaplex PCR assay for the rapid, selective and simultaneous detection of Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and L. fermentum, was developed. The target sequences were a group of genes coding for beta-galactosidase production (S. thermophilus and L. delbrueckii subsp. bulgaricus), for cell-enveloped associated proteinase synthesis (L. helveticus), for dipeptide transport system production (L. delbrueckii subsp. lactis) and for arginine-ornithine antiporter protein production (L. fermentum). The analytical specificity of the assay was evaluated with 5 reference strains and 140 lactic acid bacterial strains derived from raw milk cheeses and belonging to the Lactobacillus, Streptococcus, Lactococcus and Enterococcus genera. The identification limit for each target strain was 10(3)CFU/ml. This new molecular assay was used to investigate the LAB population by direct extraction of DNA from the 12 whey cultures for Grana Padano. The pentaplex PCR assay revealed a good correspondence with microbiological analyses and allowed to identify even minor LAB community members which, can be out-competed in vitro by numerically more abundant microbial species. Copyright © 2011 Elsevier B.V. All rights reserved.

Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

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Jokovic Natasa

2011-01-01

Full Text Available Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

Quantification of fatty acids as methyl esters and phospholipids in cheese samples after separation of triacylglycerides and phospholipids.

Science.gov (United States)

Hauff, Simone; Vetter, Walter

2009-03-23

Determination of the individual fatty acid composition of neutral- and phospholipids as well as the phospholipid content of dairy food and other foodstuffs are important tasks in life sciences. For these purposes, a method was developed for the separation of lipids (standards of triolein and diacylphosphatidylcholines as well as three cheese samples) by solid-phase extraction using a self-packed column filled with partly deactivated silica. Non-halogenated solvents were used for the elution of the lipid classes. Cyclohexane/ethyl acetate (1:1, v/v) served for the elution of neutral lipids, while polar lipids were eluted with three solvents (ethyl acetate/methanol, methanol, and methanol/water) into one fraction. The separated lipid fractions were transesterified and the individual fatty acids were quantified by using gas chromatography coupled to electron ionization mass spectrometry (GC/EI-MS) in the selected ion monitoring (SIM) mode. The recovery rate for standard phosphatidylcholines was approximately 90% and cross-contamination from neutral lipids was negligible. The method was applied to cheese samples. Quantitative amounts of individual fatty acids in the phospholipid fraction were camembert, cheese. Differences in the fatty acid pattern of neutral and polar lipids were detected. The quantity of the fatty acids determined in the phospholipid fraction was divided by the factor 0.7 in order to convert the fatty acid content into the phospholipid content of the cheese samples. This factor is based on the contribution of 16:0 to dipalmitoylphosphatidylcholine (DPPC). The resulting DPPC equivalents (DPPC(eq)) were found to be representative for the average contribution of fatty acids to all classes of phospholipids in dairy products. Using this approach, the phospholipid content of lipids from mozzarella, camembert, and goat cream cheese was 0.60%, 1.42% and 0.79%, respectively.

Bitter taste – cheese failure

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Slavko Kirin

2001-10-01

Full Text Available Bitter taste is serous and very often cheese failure in modern cheesemaking process. In this paper the sources and bitter taste development in cheese will be presented. Bitterness in cheese is linked to bitter compounds development during cheese ripening. Most of the bitter compounds come from bitter peptides, the mechanism of theirs development being due to proteasepeptidase system of the cured enzymes and the milk cultures as well as other proteases present in cheese. By the action of curd enzymes, the milk protein - casein - is firstly degraded into high molecular weight compounds possessing no bitter taste. Those compounds are then degraded, by milk protease cultures, to hydrophobic bitter peptides of low molecular weight further degraded, by bacterial endopeptidase during cheese ripening, to bitter peptides and amino acids. In the case when no balance exists, between bitter compounds development and breakdown by lactic acid bacteria peptidase, an accumulation of bitter peptides occurs thus having an influence on cheese bitterness. During cheese ripening naturally occurring milk protease – plasmin, and thermostable proteases of raw milk microflora are also involved in proteolytic process. Fat cheese lipases, initiated by lipase originating from psychrotrophic bacteria in raw milk as well as other cheese lipases, are also associated with bitter taste generation. The other sources of bitterness come from the forages, the medicament residues as well as washing and disinfecting agents. In order to eliminate these failures a special care should be taken in milk quality as well as curd and milk culture selection. At this point technological norms and procedures, aimed to maintain the proteolysis balance during cheese ripening, should be adjusted, thus eliminating the bitter taste of the cheese.

Stochastic modelling of Listeria monocytogenes single cell growth in cottage cheese with mesophilic lactic acid bacteria from aroma producing cultures

DEFF Research Database (Denmark)

Østergaard, Nina Bjerre; Christiansen, Lasse Engbo; Dalgaard, Paw

2015-01-01

. 2014. Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese. International Journal of Food Microbiology. 188, 15-25]. Growth of L. monocytogenes single cells, using lag time distributions corresponding to three different......A stochastic model was developed for simultaneous growth of low numbers of Listeria monocytogenes and populations of lactic acid bacteria from the aroma producing cultures applied in cottage cheese. During more than two years, different batches of cottage cheese with aroma culture were analysed...

Continuous fermentative hydrogen production from cheese whey wastewater under thermophilic anaerobic conditions

Energy Technology Data Exchange (ETDEWEB)

Azbar, Nuri; Cetinkaya Dokgoez, F. Tuba; Keskin, Tugba; Korkmaz, Kemal S.; Syed, Hamid M. [Bioengineering Department, Faculty of Engineering, Ege University, EBILTEM, Bornova, 35100 Izmir (Turkey)

2009-09-15

Hydrogen (H{sub 2}) production from cheese processing wastewater via dark anaerobic fermentation was conducted using mixed microbial communities under thermophilic conditions. The effects of varying hydraulic retention time (HRT: 1, 2 and 3.5 days) and especially high organic load rates (OLR: 21, 35 and 47 g chemical oxygen demand (COD)/l/day) on biohydrogen production in a continuous stirred tank reactor were investigated. The biogas contained 5-82% (45% on average) hydrogen and the hydrogen production rate ranged from 0.3 to 7.9 l H{sub 2}/l/day (2.5 l/l/day on average). H{sub 2} yields of 22, 15 and 5 mmol/g COD (at a constant influent COD of 40 g/l) were achieved at HRT values of 3.5, 2, and 1 days, respectively. On the other hand, H{sub 2} yields were monitored to be 3, 9 and 6 mmol/g COD, for OLR values of 47, 35 and 21 g COD/l/day, when HRT was kept constant at 1 day. The total measurable volatile fatty acid concentration in the effluent (as a function of influent COD) ranged between 118 and 27,012 mg/l, which was mainly composed of acetic acid, iso-butyric acid, butyric acid, propionic acid, formate and lactate. Ethanol and acetone production was also monitored from time to time. To characterize the microbial community in the bioreactor at different HRTs, DNA in mixed liquor samples was extracted immediately for PCR amplification of 16S RNA gene using eubacterial primers corresponding to 8F and 518R. The PCR product was cloned and subjected to DNA sequencing. The sequencing results were analyzed by using MegaBlast available on NCBI website which showed 99% identity to uncultured Thermoanaerobacteriaceae bacterium. (author)

A comparative study of the fatty acid profiles in commercial sheep cheeses

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Aguilar, C.

2014-12-01

Full Text Available The present study was carried out to characterize the FA profile of sheep cheese marketed in Chile. Fifty-eight cheeses were collected from supermarkets of 5 different Chilean cities including 34 sheep cheeses, 7 from goat’s milk, 11 from cow’s milk, 4 from a mixture of sheep, goat and cow’s milk and 2 from a mixture of sheep and cow’s milk. Compared to the cow and goat cheese (3.4 and 2.5 g·100g−1, the sheep cheese (3.8 g·100g−1 contained higher contents of C18:1t. The saturated and polyunsatured FA contents were greater in goat cheese than in sheep and cow cheese. The n6/n3 ratio was greater in goat (6.1 cheese than in sheep and cow cheese (3.8 and 5.2. The atherogenicity index was unaffected by cheese type, however, the thrombogenic index was lower in sheep cheese (2.8 than in goat and cow cheese (3.1 and 2.9. The n6/n3 ratio and thrombogenic index were lower in Chilean sheep cheese than in those imported from Europe. The fatty acid profile of cheese can be used to differentiate animal species from which the cheese is made and to some extent the geographical origin that may give some insight as to animal feed and production management.Este estudio fue llevado a cabo para caracterizar el perfil de AG de quesos de oveja que se comercializan en Chile. Cincuenta y ocho quesos fueron recogidos de supermercados de 5 ciudades de Chile de los cuales 34 fueron de oveja, 7 de cabra, 11 de vaca, 4 de mezcla de leche de oveja, cabra y vaca y 2 de mezcla de leche de oveja y vaca. Comparado con quesos de vaca y cabra (3.4 y 2.5 g·100g−1, los quesos de oveja (3.8 g·100g−1 presentaron mayor contenido de C18:1t. Los AG saturados y poliinsaturados tuvieron concentraciones más altas en los quesos de cabra que en los quesos de oveja y vaca. La relación n6/n3 fue más alta en quesos de cabra (6.1 que en quesos de oveja y vaca (3.8 y 5.2. El índice aterogénico no fue afectado por el tipo de queso, sin embargo, el índice trombogénico fue

Design and construction of a 7,500 liter immobilized cell reactor-separator for ethanol production from whey

Energy Technology Data Exchange (ETDEWEB)

Dale, M.C.

1992-12-31

A 7,500 liter reactor/separator has been constructed for the production of ethanol from concentrated whey permeate. This unit is sited in Hopkinton IA, across the street from a whey generating cheese plant A two phase construction project consisting of (1) building and testing a reactor/separator with a solvent absorber in a single unified housing, and (2) building and testing an extractive distillation/product stripper for the recovery of anhydrous ethanol is under way. The design capacity of this unit is 250,000 gal/yr of anhydrous product. Design and construction details of the reactor/absorber separator are given, and design parameters for the extractive distillation system are described.

Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy

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Gavina Manca

2015-06-01

Full Text Available The bioactive compounds γ-aminobutyric acid (GABA and biogenic amines (BA, together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe’s milk cheeses produced in Sardinia with different technological traits. The study included three types of cheese: Pecorino Sardo PDO, Pecorino and Casu Marzu. Farmhouse Casu Marzu and Pecorino showed GABA content (maximum levels: 1001.3 and 378.1 mg 100 g–1 respectively that had never been found so high in cheese before, suggesting that these types of cheese present ideal conditions to produce GABA. These two types of cheese also showed high levels of BA (their total maximum levels were 1035.7 and 288.0 mg 100 g–1 respectively. Pearson correlation analysis detected significant correlation between GABA and the main BA present in the cheeses (tyramine, cadaverine and putrescine, suggesting that the factors affecting the production of GABA are the same as those influencing BA formation.

Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

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Ksenija Uroić

2014-01-01

Full Text Available The aim of this study is to gain insight into the probiotic potential of autochthonous lactic acid bacteria (LAB isolated from artisanal fresh soft and white pickled cheeses. Eleven out of 86 LAB isolates from traditionally produced artisanal fresh soft and white pickled cheeses which survived the most rigorous simulated gastrointestinal tract conditions and did not show resistance to antibiotics were subjected to further evaluation for functional probiotic properties. The ability of the examined strains to assimilate cholesterol in the presence of bile salts was strain dependent, with the highest percentage of cholesterol assimilated by strain Lactobacillus brevis BGGO7-28 possessing S-layer proteins on its cell surface. The growth of strains with mannitol or lactulose as the only carbon source was better than with fructooligosaccharides (FOS and inulin as prebiotic substrates, which should be considered in the production of synbiotics. Moreover, the results demonstrated that the strains were highly adhesive to human enterocyte-like Caco-2 cells and to a lesser extent to HT29-MTX cells, with the exception of strain Lb. brevis BGGO7-28, which showed similar percentage of adhesion to both cell lines. This strain was the only one with the acidic cell surface, while other examined strains have the cell surfaces with electron donor and basic properties. In addition, all selected strains decreased the proliferation of gut-associated lymphoid tissue (GALT cells, suggesting possible immunomodulatory potential of the isolates. Finally, the number of viable cells in dry active preparations after lyophilisation depended on the lyoprotectant used (inulin, FOS or skimmed milk, as well as on the strain subjected to lyophilisation. In conclusion, the results obtained in this study demonstrate that particular dairy LAB isolates exhibit strain-specific probiotic properties. Thus, they could be further examined as part of mixed autochthonous starter cultures for

Sequencing of the Cheese Microbiome and Its Relevance to Industry

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Bhagya. R. Yeluri Jonnala

2018-05-01

Full Text Available The microbiota of cheese plays a key role in determining its organoleptic and other physico-chemical properties. It is essential to understand the various contributions, positive or negative, of these microbial components in order to promote the growth of desirable taxa and, thus, characteristics. The recent application of high throughput DNA sequencing (HTS facilitates an even more accurate identification of these microbes, and their functional properties, and has the potential to reveal those microbes, and associated pathways, responsible for favorable or unfavorable characteristics. This technology also facilitates a detailed analysis of the composition and functional potential of the microbiota of milk, curd, whey, mixed starters, processing environments, and how these contribute to the final cheese microbiota, and associated characteristics. Ultimately, this information can be harnessed by producers to optimize the quality, safety, and commercial value of their products. In this review we highlight a number of key studies in which HTS was employed to study the cheese microbiota, and pay particular attention to those of greatest relevance to industry.

Processing cereal grains, thin stillage, and cheese whey to fuel ethanol in a farm-scale plant

Energy Technology Data Exchange (ETDEWEB)

Gibbons, W R; Westby, C A

1988-01-01

Hydrous fuel ethanol (95%) and distiller's wet grain (DWG) were produced in a farm-scale plant from corn, wheat, and grain sorghum particles of various sizes, from corn combined with thin stillage-whey, and from various other cereal grains. These variations were made in a search to find the best set of conditions for maximizing the energy balance and minimizing the cost of ethanol production. We found that the optimum hammermill screen size for corn, wheat, and grain sorghum was 1.59 - 2.38 mm. In tests with thin stillage and whey a higher energy balance (2.91) occurred when one part whey was mixed with three parts stillage, rather than the reverse (2.69). However, the reverse (three parts whey and one part stillage) gave a lower ethanol cost ($0.45 liter/sup -1/) than the original ($0.47 liter/sup -1/). Tests with various cereal grains (corn, oats, wheat, barley, rye, and grain sorghum) gave identical energy balance values (2.26) when 10% (v/v) ethanol beers were produced. However, rye ($0.50 liter/sup -1/), grain sorghum ($0.46 liter/sup -1/), and corn ($0.51 liter/sup -1/) yielded ethanol at the lowest net cost. Recommendations for farm-scale plants are also provided.

Whey utilization for single-cell protein production

Energy Technology Data Exchange (ETDEWEB)

Barraquio, V; Silverio, L G; Revilleza, R P; Fernadez, W L

1980-01-01

The production of single-cell protein by yeast assimilation of lactose in soft cheese whey was studied using Candida pseudotropicalis as a test organism. Under shake-flask cultivation conditions with deproteinized whey as the medium, lactose (initially 4.20%) was completely assimilated in 48h; cell mass was 5.56 mg/mL after 72h; and average protein content of the dried mass was approximately 11.8%. Batch cultivation using undeproteinized whey resulted in a faster lactose utilization rate from an initial 3.93% to a residual 0.56% in 12 h; cell mass was 8.41 mg/mL in 10 h; and average protein was approximately 37.7%. In a semicontinuous culture with 10 to the power of 7 viable cells/mL as initial cell concentration, 15.69 mg/mL cell mass with a mean protein content of approximately 21.4% could be produced and lactose could be considerably consumed (from an initial 4.75% to a residual 0.42%) within 13-14 h. Supplementation with (NH/sub 4/)/sub 2/S0/sub 4/ and KH/sub 2/P0/sub 4/ did not increase cell mass (12.47 mg/mL in 12 h) and hasten lactose assimulation (from initial 4.49% to residual 0.3% in 12 h). Average protein content was approximately 31%. Cell mass yield was established as 0.29 mg yeast cell/mg lactose consumed. Factors that might have affected protein content are also discussed.

Role and importance of the awareness for whey in dairy sector at an international level

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M. Yılmaz

2017-12-01

Full Text Available Abstract. The WHY-WHEY? is a training project supported by the EU with regard to the Erasmus+ program aiming at promoting awareness for it. In this study, the surveys carried out with the participants of a total of 4 workshops in Turkey, Italy, Poland and Hungary were evaluated. Whey is the main dairy by-product, rather than a waste, which is obtained during the coagulation of milk casein in cheese making and which is considered as a residual aqueous solution of lactose containing protein and minerals. Survey results indicated that whey is a significant source and it could facilitate the production of some different alternative products. However, there is a great lack in the knowledge and the awareness in this sense. For this reason, it could be said that more detailed surveys and result analyses could offer a solid base to develop a training course and didactic materials in a way that could completely meet the needs of the sector.

Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.

Science.gov (United States)

Briggiler-Marcó, M; Capra, M L; Quiberoni, A; Vinderola, G; Reinheimer, J A; Hynes, E

2007-10-01

Nonstarter lactic acid bacteria are the main uncontrolled factor in today's industrial cheese making and may be the cause of quality inconsistencies and defects in cheeses. In this context, adjunct cultures of selected lactobacilli from nonstarter lactic acid bacteria origin appear as the best alternative to indirectly control cheese biota. The objective of the present work was to study the technological properties of Lactobacillus strains isolated from cheese by in vitro and in situ assays. Milk acidification kinetics and proteolytic and acidifying activities were assessed, and peptide mapping of trichloroacetic acid 8% soluble fraction of milk cultures was performed by liquid chromatography. In addition, the tolerance to salts (NaCl and KCl) and the phage-resistance were investigated. Four strains were selected for testing as adjunct cultures in cheese making experiments at pilot plant scale. In in vitro assays, most strains acidified milk slowly and showed weak to moderate proteolytic activity. Fast strains decreased milk pH to 4.5 in 8 h, and continued acidification to 3.5 in 12 h or more. This group consisted mostly of Lactobacillus plantarum and Lactobacillus rhamnosus strains. Approximately one-third of the slow strains, which comprised mainly Lactobacillus casei, Lactobacillus fermentum, and Lactobacillus curvatus, were capable to grow when milk was supplemented with glucose and casein hydrolysate. Peptide maps were similar to those of lactic acid bacteria considered to have a moderate proteolytic activity. Most strains showed salt tolerance and resistance to specific phages. The Lactobacillus strains selected as adjunct cultures for cheese making experiments reached 10(8) cfu/g in soft cheeses at 7 d of ripening, whereas they reached 10(9) cfu/g in semihard cheeses after 15 d of ripening. In both cheese varieties, the adjunct culture population remained at high counts during all ripening, in some cases overcoming or equaling primary starter. Overall

Quantification of fatty acids as methyl esters and phospholipids in cheese samples after separation of triacylglycerides and phospholipids

Energy Technology Data Exchange (ETDEWEB)

Hauff, Simone [University of Hohenheim, Institute of Food Chemistry, Garbenstrasse 28, D-70599 Stuttgart (Germany); Vetter, Walter [University of Hohenheim, Institute of Food Chemistry, Garbenstrasse 28, D-70599 Stuttgart (Germany)], E-mail: w-vetter@uni-hohenheim.de

2009-03-23

Determination of the individual fatty acid composition of neutral- and phospholipids as well as the phospholipid content of dairy food and other foodstuffs are important tasks in life sciences. For these purposes, a method was developed for the separation of lipids (standards of triolein and diacylphosphatidylcholines as well as three cheese samples) by solid-phase extraction using a self-packed column filled with partly deactivated silica. Non-halogenated solvents were used for the elution of the lipid classes. Cyclohexane/ethyl acetate (1:1, v/v) served for the elution of neutral lipids, while polar lipids were eluted with three solvents (ethyl acetate/methanol, methanol, and methanol/water) into one fraction. The separated lipid fractions were transesterified and the individual fatty acids were quantified by using gas chromatography coupled to electron ionization mass spectrometry (GC/EI-MS) in the selected ion monitoring (SIM) mode. The recovery rate for standard phosphatidylcholines was {approx}90% and cross-contamination from neutral lipids was negligible. The method was applied to cheese samples. Quantitative amounts of individual fatty acids in the phospholipid fraction were <0.002-0.29% of total lipids from camembert, <0.002-0.12% of total lipids from mozzarella, and <0.002-0.18% of total lipids in a goat cream cheese. Differences in the fatty acid pattern of neutral and polar lipids were detected. The quantity of the fatty acids determined in the phospholipid fraction was divided by the factor 0.7 in order to convert the fatty acid content into the phospholipid content of the cheese samples. This factor is based on the contribution of 16:0 to dipalmitoylphosphatidylcholine (DPPC). The resulting DPPC equivalents (DPPC{sub eq}) were found to be representative for the average contribution of fatty acids to all classes of phospholipids in dairy products. Using this approach, the phospholipid content of lipids from mozzarella, camembert, and goat cream cheese

The functional properties, modification and utilization of whey proteins

Directory of Open Access Journals (Sweden)

B. G. Venter

1986-03-01

Full Text Available Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manufactured to obtain technological and functional advantages. The important functional properties of whey proteins, namely hydration, gelation, emulsifying and foaming properties, are reviewed.

21 CFR 133.184 - Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.

Science.gov (United States)

2010-04-01

..., DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE... cheese having the same physical and chemical properties. It is characterized by the presence of bluish... section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture. One or...

Cheese whey. Waste or raw material useful for foods, cosmetics and pharmaceuticals specialities?; Il siero di latte. Rifiuto o materia prima per prodotti alimentari, cosmetici e farmaceutici?

Energy Technology Data Exchange (ETDEWEB)

Pizzichini, M. [ENEA, Divisione Biotecnologie e Agricoltura, Centro Ricerche Casaccia, S. Maria di Galeria, Rome (Italy); Montani, R.; Russo, C. [Inteam Srl, Genoa (Italy)

2001-07-01

In Italy the waste whey (7 million tons/year), coming from cheese farms (2,500) is mainly employed as pigs fodder, or discharged in illegal manner into rivers or soils. It is well known that whey represents a serious environmental problem in relation with its high pollution charge (COD=70,000 O{sub 2} ppm). On the other hand, the whey's organic components as proteins, lactose, vitamins and salts, show an high commercial interest because they are used as food additives in souses, pasta, biscuits, chocolate, beverage, baby foods, etc., in cosmetics, as creams and shampoos, and also in pharmaceutical field, especially as food integrators for body builders. The application of membrane technology, as ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) permitted the recovery of the whey solute (proteins, lactose, mineral salts) and solvent as purified water. In this paper an industrial treatment process of 60 m{sup 3}/day, and the procedure for upgrading the biochemical properties of whey proteins, and consequently its commercial values, are discussed. It is also reported an economic process evaluation, obtained on the base of product recovery and process costs. [Italian] In Italia si producono circa 7 milioni di ton/anno di siero grezzo dagli oltre 2.500 caseifici sparsi sul territorio nazionale. Mentre al Nord il siero grezzo e' impiegato per l'alimentazione dei suini, al Centro-Sud viene smaltito illegalmente nei fiumi e sul terreno. Il siero di latte costituisce un problema importante del settore lattiero caseario poiche' ha una carica inquinante molto alta (COD 70.000 ppm di O{sub 2}). Il siero puo' rappresentare una fonte di sostanze nobili come proteine ad alto valore biologico, lattosio, vitamine sali minerali che trovano largo impiego nell'industria alimentare (salse, pasta, biscotti, cioccolato, bevande, baby foods, ecc., nell'industria cosmetica come creme idratanti o detergenti e nell

Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions.

Science.gov (United States)

Assadpour, Elham; Maghsoudlou, Yahya; Jafari, Seid-Mahdi; Ghorbani, Mohammad; Aalami, Mehran

2016-05-01

Due to susceptibility of folic acid like many other vitamins to environmental and processing conditions, it is necessary to protect it by highly efficient methods such as micro/nano-encapsulation. Our aim was to prepare and optimize real water in oil nano-emulsions containing folic acid by a low energy (spontaneous) emulsification technique so that the final product could be encapsulated within maltodextrin-whey protein double emulsions. A non ionic surfactant (Span 80) was used for making nano-emulsions at three dispersed phase/surfactant ratios of 0.2, 0.6, and 1.0. Folic acid content was 1.0, 2.0, and 3.0mg/mL of dispersed phase by a volume fraction of 5.0, 8.5, and 12%. The final optimum nano-emulsion formulation with 12% dispersed phase, a water to surfactant ratio of 0.9 and folic acid content of 3mg/mL in dispersed phase was encapsulated within maltodextrin-whey protein double emulsions. It was found that the emulsification time for preparing nano-emulsions was between 4 to 16 h based on formulation variables. Droplet size decreased at higher surfactant contents and final nano-emulsions had a droplet size<100 nm. Shear viscosity was higher for those formulations containing more surfactant. Our results revealed that spontaneous method could be used successfully for preparing stable W/O nano-emulsions containing folic acid. Copyright © 2016 Elsevier B.V. All rights reserved.

AKTIVITAS ANTIKAPANG BAKTERI ASAM LAKTAT TERHADAP PERTUMBUHAN KAPANG KONTAMINAN KEJI [Antimycotic Activity of Lactic Acid Bacteria on the Growth of Cheese Contaminating Molds

Directory of Open Access Journals (Sweden)

S. Styahadi3

2006-04-01

Full Text Available Local cheese is frequently contaminated by toxigenic molds which is harmful for human health. Lactic acid bacteria have been proven to inhibit the growth of toxigenic mold in some food products. The research was aimed to study the activity of indigenous lactic acid bacteria to inhibit the growth of toxigenic molds in local cheese. The molds studied were isolated from local cheese production (Gouda type. The cheese contaminating molds were identified as Penicillium sp. and Aspergillus sp. Nine species of indigenous lactic acid bacteria (LAB were tested for antimycotic activities, i.e. Lactobacillus plantarum kik, Lactobacillus plantarum sa, Lactobacillus plantarum pi28a, Lactobacillus plantarum dd, Lactobacillus coryneformis, Lactobacillus brevis, Lactococcus piscium, Leuconostoc mesenteroides, and Leuconostoc paramesenteroides. The research revealed that the promising indigenous LAB which inhibited the contaminating molds was Lb plantarum pi28a. Application of Lb plantarum pi28a on local cheese production could inhibit the growth of Penicillium sp. and Aspergillus sp. up to 12 days.

Techologie výroby syrovátkových sýrů

OpenAIRE

Škopíková, Miroslava

2014-01-01

This thesis on production technology of whey cheeses, deals with whey as a by-product that results in the production of cheese and curd. Widely applies in both the food production and the other industries. Content of this work is basic chemical composition of whey, whey production, basic technological operations in the modification of whey and the incurred products, a brief list of the use of whey and finally there are listed the most famous whey cheeses and a brief description of their produ...

Heavy metals in cow's milk and cheese produced in areas irrigated with waste water in Puebla, Mexico.

Science.gov (United States)

Castro-González, Numa Pompilio; Calderón-Sánchez, Francisco; Castro de Jesús, Jair; Moreno-Rojas, Rafael; Tamariz-Flores, José V; Pérez-Sato, Marcos; Soní-Guillermo, Eutiquio

2018-03-01

The aim of this work was to determine Ni, Cr, Cu, Zn, Pb, and As levels in raw milk and Oaxaca and ranchero type cheeses, produced in areas irrigated with waste water from Puebla in Mexico. Milk results showed a mean Pb level of 0.03 mg kg -1 , which is above the maximum limit as set by Codex Alimentarius and the European Commission standards. For As a mean value of 0.12 mg kg -1 in milk was obtained. Mean As and Pb levels in milk were below the Mexican standard. Milk whey and ranchero cheese had mean Pb levels of 0.07 and 0.11 mg kg -1 , respectively. As was higher in Oaxaca and ranchero cheese at 0.17 and 0.16 mg kg -1 , respectively. It was concluded that cheeses made from cow's milk from areas irrigated with waste water are contaminated with Pb and As, which may represent a health risk.

Anaerobic mesophilic co-digestion of ensiled sorghum, cheese whey and liquid cow manure in a two-stage CSTR system: Effect of hydraulic retention time.

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Dareioti, Margarita Andreas; Kornaros, Michael

2015-01-01

The aim of this study was to investigate the effect of hydraulic retention time (HRT) on hydrogen and methane production using a two-stage anaerobic process. Two continuously stirred tank reactors (CSTRs) were used under mesophilic conditions (37°C) in order to enhance acidogenesis and methanogenesis. A mixture of pretreated ensiled sorghum, cheese whey and liquid cow manure (55:40:5, v/v/v) was used. The acidogenic reactor was operated at six different HRTs of 5, 3, 2, 1, 0.75 and 0.5d, under controlled pH5.5, whereas the methanogenic reactor was operated at three HRTs of 24, 16 and 12d. The maximum H2 productivity (2.14L/LRd) and maximum H2 yield (0.70mol H2/mol carbohydrates consumed) were observed at 0.5d HRT. On the other hand, the maximum CH4 production rate of 0.90L/LRd was achieved at HRT of 16d, whereas at lower HRT the process appeared to be inhibited and/or overloaded. Copyright © 2014 Elsevier Ltd. All rights reserved.

Drainage of curd

NARCIS (Netherlands)

Akkerman, J.C.

1992-01-01

Cheese making starts with transformation of the liquid milk into a gel by proteolytic enzymes and/or acid producing bacteria. The gel is cut into pieces. The protein matrix contracts, by which whey is expelled from the pieces, this process is called syneresis. The process of whey expulsion

Mediterranean milk and milk products.

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Hinrichs, Jörg

2004-03-01

Milk and dairy products are part of a healthy Mediterranean diet which, besides cow's milk, also consists of sheep's, goat's and buffalo's milk--alone or as a mixture---as raw material. The fat and protein composition of the milk of the various animal species differs only slightly, but in every case it has a high priority in human nutrition. The milk proteins are characterized by a high content of essential amino acids. Beyond that macromolecules,which have various biological functions, are available or may be formed by proteolysis in milk. Taking this into consideration, the technology of different well-known Italian and German cheese types is presented and the differences as well as correspondences regarding nutrition are discussed. Especially Ricotta and Mascarpone are discussed in detail. Ricotta represents a special feature as this cheese is traditionally made of whey and cream. Thus the highly valuable whey proteins which contain a higher amount of the amino acids lysine, methionine and cysteic acid in comparison to casein and, additionally, to soy protein, are made usable for human nutrition. Finally, it is pointed out on the basis of individual examples that technologies to enrich whey proteins in cheese are already available and in use. Thus, the flavor of low fat cheese is improved and the nutritional value is increased.

Whey - raw material for the production of baker starter-cultures

Directory of Open Access Journals (Sweden)

Jasna Mrvčić

2008-05-01

Full Text Available The possibility of production Lactic acid bacteria (LAB, which are suitable for breadmaking on whey was researched and compared to the results achieved in modified MRS medium. The growth and fermentation activities of Leuconostoc meseteroides L-3, Lactobacillus brevis L-62 and Lactobacillus plantarum L-73 were examined by monitoring lactic and acetic acid production in fermentation broth and in sourdough. Presented results show that deproteinized whey is suitable for LAB production. The best biomass yield (1,7 g/L and lactic acid production (9,15 mg/mL was achieved with L. plantarum L-73. Better flavour, elasticity and shelf life of bread made with whey-based starters compared to the classical yeast-monoculture based bread were determined by sensory analysis (DLG method.

Application of Edible Films Containing Oregano (Origanum vulgare) Essential Oil on Queso Blanco Cheese Prepared with Flaxseed (Linum usitatissimum) Oil.

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Gurdian, Cristhiam; Chouljenko, Alexander; Solval, Kevin Mis; Boeneke, Charles; King, Joan M; Sathivel, Subramaniam

2017-06-01

Fortification of queso blanco (QB) with flaxseed oil (FO) containing omega-3 polyunsaturated fatty acids may provide a functional food with health benefits such as improved cell, brain, and retina functionality, and protection against cardiovascular and immune-inflammatory diseases. However, QB experiences a short shelf life because of the early development of yeasts and molds and addition of FO may increase susceptibility to lipid oxidation. Oregano essential oil (OEO) is known for its antimicrobial and antioxidant properties, but due to its intense flavor compounds it may not be suitable for direct incorporation into QB. Thus, incorporation of OEO into an edible film prepared with whey protein isolate (WPI) may improve the shelf life of QB. Scanning electron microscopy (SEM) micrographs revealed that FO was successfully retained by the cheese after homogenization. The thiobarbituric-acid-reactive-substances (TBARS) and yeast and mold counts (YMC) of the wrapped cheeses were analyzed during 60 d of refrigerated storage. The oxidation rate increased significantly for nonwrapped QB containing FO (QBFO) during storage, however wrapping with WPI edible films containing OEO (WOF) significantly limited lipid oxidation and prevented growth of yeasts and molds. This study demonstrated the antioxidant and antimicrobial properties of WOF for preservation of QBFO during refrigerated storage. © 2017 Institute of Food Technologists®.

Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses.

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Vélez, María A; Hynes, Erica R; Meinardi, Carlos A; Wolf, Verónica I; Perotti, María C

2017-06-01

Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation of cheese milk on the composition, ripening index, lipolysis and volatile profiles of hard cooked cheeses. For that, control and experimental miniature Reggianito cheeses were made and analyzed during ripening (3, 45 and 90days). Homogenization had no impact on composition and proteolysis. An acceleration of the lipolysis reaction was clearly noticed in cheeses made with homogenized milk at the beginning of ripening, while both type of cheeses reached similar levels at 90days. We found the level of several compounds derived from fatty acid catabolism were noticeably influenced by the treatment applied: straight-chain aldehydes such as hexanal, heptanal and nonanal and methylketones from C 5 to C 9 were preferentially formed in experimental cheeses. Copyright © 2017 Elsevier Ltd. All rights reserved.

Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat's Milk.

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Pappa, Eleni C; Bontinis, Thomas G; Tasioula-Margari, Maria; Samelis, John

2017-12-01

The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65%, salt 1%) made from raw (RMC) or pasteurized (PMC) goat's milk without starters, were evaluated during aerobic storage at 4 o C for 60 days. No statistically significant differences between the total nitrogen (TN) and nitrogen fraction (% of TN) contents, the degradation of intact α s - or β-caseins, total free amino acid (FAA) contents, and the ratio of hydrophilic and hydrophobic peptides in the water-soluble fraction of RMC and PMC were found. Threonine, alanine and lysine were the principal FAAs. Oleic, palmitic, capric and caprylic acids, and ethyl hexonate, ethyl octanoate, ethyl decanoate, ethanol, 3-methyl butanol, phenyl ethyl alcohol and acetone were the most abundant free fatty acids and volatile compounds, respectively. Cheese lipolysis evolved slowly at 4 o C, and milk pasteurization had no significant effect on it. Mesophilic lactic acid bacteria (LAB) were predominant in fresh cheese samples. PMC samples had significantly lower levels of enterococci and enterobacteria than RMC samples, while yeasts grew at similar levels during storage at 4 o C. All cheese samples (25 g) were free of Salmonella and Listeria monocytogenes . Coagulase-
-positive staphylococci exceeded the 5-log safety threshold in fresh RMC samples, whereas they were suppressed (pasteurization of raw goat milk's and utilization of commercially defined or natural mesophilic LAB starters are recommended for standardizing the biochemical, microbial and safety qualities of fresh soft Xinotyri cheese.

Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.

Science.gov (United States)

Magalhães, Karina Teixeira; Pereira, Maria Alcina; Nicolau, Ana; Dragone, Giuliano; Domingues, Lucília; Teixeira, José António; de Almeida Silva, João Batista; Schwan, Rosane Freitas

2010-11-01

Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence staining in combination with Confocal Laser Scanning Microscopy showed distribution of yeasts in macro-clusters among the grain's matrix essentially composed of polysaccharides (kefiran) and bacteria. Denaturing gradient gel electrophoresis displayed communities included yeast affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, bacteria affiliated to Lactobacillus kefiranofaciens subsp. Kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. A steady structure and dominant microbiota, including probiotic bacteria, was detected in the analyzed kefir beverages and grains. This robustness is determinant for future implementation of whey-based kefir beverages.

Production of citric acid from whey permeate by fermentation using Aspergillus niger

Energy Technology Data Exchange (ETDEWEB)

Hossain, M; Brooks, J D

1983-08-01

The use of lactic casein whey permeate as a substrate for citric acid production by fermentation has been investigated. Using a mutant strain of Aspergillus niger IMI 41874 in fermenter culture, a citric acid concentration of 8.3 g/l, representing a yield of 19% (w/w) based on lactose utilized, has been observed. Supplementation of the permeate with lactose (final concentration 140 g/l) increased the production to 14.8 g/l (yield 23%). The natural pH of the permeate (pH 4.5) was the most suitable initial pH for the process, and pH control during the fermentation was unnecessary. The addition of methanol (final concentration 3% v/v) to the fermentation increased the citric acid production to 25 g/l (yield 33%, based on lactose utilized). 13 references.

Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide.

Science.gov (United States)

Smith, Tucker J; Foegeding, E Allen; Drake, MaryAnne

2015-10-01

Whey protein is a highly functional food ingredient used in a wide variety of applications. A large portion of fluid whey produced in the United States is derived from Cheddar cheese manufacture and contains annatto (norbixin), and therefore must be bleached. The objective of this study was to compare sensory and functionality differences between whey protein isolate (WPI) bleached by benzoyl peroxide (BP) or hydrogen peroxide (HP). HP and BP bleached WPI and unbleached controls were manufactured in triplicate. Descriptive sensory analysis and gas chromatography-mass spectrometry were conducted to determine flavor differences between treatments. Functionality differences were evaluated by measurement of foam stability, protein solubility, SDS-PAGE, and effect of NaCl concentration on gelation relative to an unbleached control. HP bleached WPI had higher concentrations of lipid oxidation and sulfur containing volatile compounds than both BP and unbleached WPI (P protein loss at pH 4.6 of WPI decreased by bleaching with either hydrogen peroxide or benzoyl peroxide (P whey with either BP or HP resulted in protein degradation, which likely contributed to functionality differences. These results demonstrate that bleaching has flavor effects as well as effects on many of the functionality characteristics of whey proteins. Whey protein isolate (WPI) is often used for its functional properties, but the effect of oxidative bleaching chemicals on the functional properties of WPI is not known. This study identifies the effects of hydrogen peroxide and benzoyl peroxide on functional and flavor characteristics of WPI bleached by hydrogen and benzoyl peroxide and provides insights for the product applications which may benefit from bleaching. © 2015 Institute of Food Technologists®

Pretreated cheese whey wastewater management by agricultural reuse: chemical characterization and response of tomato plants Lycopersicon esculentum Mill. under salinity conditions.

Science.gov (United States)

Prazeres, Ana R; Carvalho, Fátima; Rivas, Javier; Patanita, Manuel; Dôres, Jóse

2013-10-01

The agricultural reuse of pretreated industrial wastewater resulting from cheese manufacture is shown as a suitable option for its disposal and management. This alternative presents attractive advantages from the economic and pollution control viewpoints. Pretreated cheese whey wastewater (CWW) has high contents of biodegradable organic matter, salinity and nutrients, which are essential development factors for plants with moderate to elevated salinity tolerance. Five different pretreated CWW treatments (1.75 to 10.02 dS m(-1)) have been applied in the tomato plant growth. Fresh water was used as a control run (average salinity level=1.44 dS m(-1)). Chemical characterization and indicator ratios of the leaves, stems and roots were monitored. The sodium and potassium leaf concentrations increased linearly with the salinity level in both cultivars, Roma and Rio Grande. Similar results were found in the stem sodium content. However, the toxic sodium accumulations in the cv. Roma exceeded the values obtained in the cv. Rio Grande. In this last situation, K and Ca uptake, absorption, transport and accumulation capacities were presented as tolerance mechanisms for the osmotic potential regulation of the tissues and for the ion neutralization. Consequently, Na/Ca and Na/K ratios presented lower values in the cv. Rio Grande. Na/Ca ratio increased linearly with the salinity level in leaves and stems, regardless of the cultivar. Regarding the Na/K ratio, the values demonstrated competition phenomena between the ions for the cv. Rio Grande. Despite the high chloride content of the CWW, no significant differences were observed for this nutrient in the leaves and stems. Thus, no nitrogen deficiency was demonstrated by the interaction NO3(-)/Cl(-). Nitrogen also contributes to maintain the water potential difference between the tissues and the soil. Na, P, Cl and N radicular concentrations were maximized for high salinity levels (≥2.22 dS m(-1)) of the pretreated CWW. © 2013

Survival of foot-and-mouth disease virus in cheese.

Science.gov (United States)

Blackwell, J H

1976-09-01

Persistence of foot-and-mouth disease virus during the manufacture of Cheddar, Mozzarella, Camembert cheese prepared from milk of cows experimentally infected with the virus was studied. Cheese samples were made on a laboratory scale with commercial lactic acid starter cultures and the microbial protease MARZYME as a coagulant. Milk was heated at different temperatures for different intervals before it was made into cheese. Food-and-mouth disease virus survived the acidic conditions of Cheddar and Camembert cheese processing but not that of Mozzarella. Foot-and-mouth disease virus survived processing but not curing for 30 days in Cheddar cheese preparaed from heated milk. However, the virus survived curing for 60 days but not for 120 days in cheese (pH 5) prepared from unheated milk. Foot-and-mouth disease virus survived in Camembert cheese (pH 5) for 21 days at 2 C but not for 35 days.

Citric acid production from partly deproteinized whey under non-sterile culture conditions using immobilized cells of lactose-positive and cold-adapted Yarrowia lipolytica B9.

Science.gov (United States)

Arslan, Nazli Pinar; Aydogan, Mehmet Nuri; Taskin, Mesut

2016-08-10

The present study was performed to produce citric acid (CA) from partly deproteinized cheese whey (DPCW) under non-sterile culture conditions using immobilized cells of the cold-adapted and lactose-positive yeast Yarrowia lipolytica B9. DPCW was prepared using the temperature treatment of 90°C for 15min. Sodium alginate was used as entrapping agent for cell immobilization. Optimum conditions for the maximum CA production (33.3g/L) in non-sterile DPCW medium were the temperature of 20°C, pH 5.5, additional lactose concentration of 20g/L, sodium alginate concentration of 2%, number of 150 beads/100mL and incubation time of 120h. Similarly, maximum citric acid/isocitric acid (CA/ICA) ratio (6.79) could be reached under these optimal conditions. Additional nitrogen and phosphorus sources decreased CA concentration and CA/ICA ratio. Immobilized cells were reused in three continuous reaction cycles without any loss in the maximum CA concentration. The unique combination of low pH and temperature values as well as cell immobilization procedure could prevent undesired microbial contaminants during CA production. This is the first work on CA production by cold-adapted microorganisms under non-sterile culture conditions. Besides, CA production using a lactose-positive strain of the yeast Y. lipolytica was investigated for the first time in the present study. Copyright © 2016 Elsevier B.V. All rights reserved.

Native whey protein with high levels of leucine results in similar post-exercise muscular anabolic responses as regular whey protein: a randomized controlled trial.

Science.gov (United States)

Hamarsland, Håvard; Nordengen, Anne Lene; Nyvik Aas, Sigve; Holte, Kristin; Garthe, Ina; Paulsen, Gøran; Cotter, Matthew; Børsheim, Elisabet; Benestad, Haakon B; Raastad, Truls

2017-01-01

Protein intake is essential to maximally stimulate muscle protein synthesis, and the amino acid leucine seems to possess a superior effect on muscle protein synthesis compared to other amino acids. Native whey has higher leucine content and thus a potentially greater anabolic effect on muscle than regular whey (WPC-80). This study compared the acute anabolic effects of ingesting 2 × 20 g of native whey protein, WPC-80 or milk protein after a resistance exercise session. A total of 24 young resistance trained men and women took part in this double blind, randomized, partial crossover, controlled study. Participants received either WPC-80 and native whey ( n  = 10), in a crossover design, or milk ( n  = 12). Supplements were ingested immediately (20 g) and two hours after (20 g) a bout of heavy-load lower body resistance exercise. Blood samples and muscle biopsies were collected to measure plasma concentrations of amino acids by gas-chromatography mass spectrometry, muscle phosphorylation of p70S6K, 4E-BP1 and eEF-2 by immunoblotting, and mixed muscle protein synthesis by use of [ 2 H 5 ]phenylalanine-infusion, gas-chromatography mass spectrometry and isotope-ratio mass spectrometry. Being the main comparison, differences between native whey and WPC-80 were analysed by a one-way ANOVA and comparisons between the whey supplements and milk were analysed by a two-way ANOVA. Native whey increased blood leucine concentrations more than WPC-80 and milk ( P  whey ingestion induced a greater phosphorylation of p70S6K than milk 180 min after exercise ( P  = 0.03). Muscle protein synthesis rates increased 1-3 h hours after exercise with WPC-80 (0.119%), and 1-5 h after exercise with native whey (0.112%). Muscle protein synthesis rates were higher 1-5 h after exercise with native whey than with milk (0.112% vs. 0.064, P  = 0.023). Despite higher-magnitude increases in blood leucine concentrations with native whey, it was not superior to WPC-80

Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening.

Science.gov (United States)

Upreti, P; McKay, L L; Metzger, L E

2006-02-01

Cheddar cheese ripening involves the conversion of lactose to glucose and galactose or galactose-6-phosphate by starter and nonstarter lactic acid bacteria. Under ideal conditions (i.e., where bacteria grow under no stress of pH, water activity, and salt), these sugars are mainly converted to lactic acid. However, during ripening of cheese, survival and growth of bacteria occurs under the stressed condition of low pH, low water activity, and high salt content. This forces bacteria to use alternate biochemical pathways resulting in production of other organic acids. The objective of this study was to determine if the level and type of organic acids produced during ripening was influenced by calcium (Ca) and phosphorus (P), residual lactose, and salt-to-moisture ratio (S/M) of cheese. Eight cheeses with 2 levels of Ca and P (0.67 and 0.47% vs. 0.53 and 0.39%, respectively), lactose at pressing (2.4 vs. 0.78%), and S/M (6.4 vs. 4.8%) were manufactured. The cheeses were analyzed for organic acids (citric, orotic, pyruvic, lactic, formic, uric, acetic, propanoic, and butyric acids) and residual sugars (lactose, galactose) during 48 wk of ripening using an HPLC-based method. Different factors influenced changes in concentration of residual sugars and organic acids during ripening and are discussed in detail. Our results indicated that the largest decrease in lactose and the largest increase in lactic acid occurred between salting and d 1 of ripening. It was interesting to observe that although the lactose content in cheese was influenced by several factors (Ca and P, residual lactose, and S/M), the concentration of lactic acid was influenced only by S/M. More lactic acid was produced in low S/M treatments compared with high S/M treatments. Although surprising for Cheddar cheese, a substantial amount (0.2 to 0.4%) of galactose was observed throughout ripening in all treatments. Minor changes in the levels of citric, uric, butyric, and propanoic acids were observed during

Avaliação sensorial e reológica de uma bebida achocolatada elaborada a partir de extrato hidrossolúvel de soja e soro de queijo =Sensorial and rheologic evaluation of a chocolate-based drink produced with water-soluble soybean extract and cheese whey

Directory of Open Access Journals (Sweden)

Ricardo Wagner Mori Moreira

2010-10-01

Full Text Available A soja é um alimento rico em proteínas e seu custo é menor quandocomparado à proteína animal. No entanto, ainda é pouco consumida, principalmente no Ocidente. O soro de queijo é um subproduto da indústria de laticínios, originado a partir da produção de queijos. É muito prejudicial ao meio ambiente quando descartado de forma inadequada, por ser um poluente em potencial. Seu tratamento, geralmente, é dispendioso e a sua composição é rica em nutrientes necessários para a dieta humana. Nesse contexto, foram elaboradas diferentes formulações de bebida achocolatada, contendo extratohidrossolúvel de soja (EHS e/ou soro de queijo com a finalidade de se verificar a aceitação sensorial das formulações em relação aos atributos cor, sabor e consistência. Foi também realizada a caracterização reológica das amostras, nas temperaturas de 10 e 20°C. Os resultados mostraram que a formulação elaborada somente com soro apresentou maior aceitação sensorial em relação aos atributos sabor e consistência. Em contrapartida, nessa mesma formulação, foi verificado menor índice de consistência do fluido e pseudoplasticidade.Soy is a food rich in proteins and its cost is lower when compared to animal protein. However, it is still underconsumed, especially in the Western world. Cheese whey is a byproduct of the dairy industry originated from the production of cheese, and is very harmful to the environment when disposed improperly, given that it then might become a pollutant. Its treatment is usually expensive, but its composition is quite rich in nutrients needed in the human diet. In this context, five different formulations of a chocolate-based drink were produced using soybean and/or cheese whey, with the purpose of assessing the sensorial acceptance of the formulations regarding attributes like color, flavor and consistency. For the prepared samples, rheological characterizations were also performed in the temperatures of 10

Final report on the monitoring and optimization of the anaerobic digestion of whey at Millbank Cheese and Butter Ltd

Energy Technology Data Exchange (ETDEWEB)

Adams, G P

1987-03-01

A project is described in which a full-scale anaerobic digestion facility was used to produce biogas fuel from raw whey at a cheese factory. The purpose of the project was to optimize the operation of the full-scale facility through achievement of the design loadings, thereby generating the best economic return for the facility. Several nutrient/buffer supplement additions were evaluated at lab-scale in an attempt to devise a solution for the full-scale facility. The supplements used in this study included municipal digester supernatant from a municipal wastewater treatment plant, digested swine manure from a hog farm and caustic (NaOH). In addition, the project examines the effects of operating at thermophilic (55{sup 0}) temperature, the effect of daily additions of supplement versus weekly additions of supplement and the difference between complete mix operation and fixed film operation. The test with NaOH indicated that prolonged use caused sodium toxicity in the reactor. Loadings up to 75% of design loading were obtained with daily additives of 15% municipal digester supernatant, while those obtained with daily addition of 15% digested swine manure exceeded design loadings. Loadings obtained with thermophilic temperatures approximately equaled those obtained with mesophilic temperatures. Some initial difficulty was experienced with full-scale start-up. The optimized anaerobic digestion and energy recovery facility has an estimated net annual energy recovery of 5,252 GJ. 27 refs., 16 figs., 8 tabs

PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.

Science.gov (United States)

Ercolini, D; Mauriello, G; Blaiotta, G; Moschetti, G; Coppola, S

2004-01-01

To monitor the process and the starter effectiveness recording a series of fingerprints of the microbial diversity occurring at different steps of mozzarella cheese manufacture and to investigate the involvement of the natural starter to the achievement of the final product. Samples of raw milk, natural whey culture (NWC) used as starter, curd after ripening and final product were collected during a mozzarella cheese manufacture. Total microbial DNA was directly extracted from the dairy samples as well as bulk colonies collected from the plates of appropriate culture media generally used for viable counts of mesophilic and thermophilic lactic acid bacteria (LAB) and used in polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) experiments. The analysis of the DGGE profiles showed a strong influence of the microflora of the NWC on the whole process because after the starter addition, the profile of all the dairy samples was identical to the one shown by the NWC. Simple indexes were calculated for the DGGE profiles to have an objective estimation of biodiversity and of technological importance of specific groups of organisms. LAB grown on Man Rogosa Sharp (MRS) and Rogosa agar at 30 degrees C showed high viable counts and the highest diversity in species indicating their importance in the cheese making, which had not been considered so far. Moreover, the NWC profiles were shown to be the most similar to the curd profile suggesting to be effective in manufacture. The PCR-DGGE analysis showed that in premium quality manufacture the NWC used as starter had a strong influence on the microflora responsible for process development. The molecular approach appeared to be valid as a tool to control process development, starter effectiveness and product identity as well as to rank cheese quality.

Cardiometabolic Effects of Cheese Intake

DEFF Research Database (Denmark)

Thorning, Tanja Kongerslev

In several countries, the dietary guidelines for preventing CVD focus on reducing the intake of saturated fat. A high cheese intake in particular may however not be associated with CVD risk, despite a high content of saturated fat. This could be due to a reduced digestibility of fat in cheese....... The aim of this PhD thesis was to investigate how the fat content of the cheese-matrix and the cheese ripening duration affect cardiometabolic risk markers and fecal fat excretion. The thesis is based on three intervention studies, two in pigs and one in humans. The results suggested that fat content...... of cheese-matrix may influence the HDL-cholesterol response, while the ripening duration may affect the level of free fatty acids and insulin in the blood. Furthermore the results showed that a diet with saturated fat in cheese or meat caused a higher HDL-cholesterol, but not LDL-cholesterol, compared...

Ripening for improving the quality of inoculated cheese Rhizopus oryzae

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ARTINI PANGASTUTI

2010-01-01

Full Text Available Estikomah SA, Sutarno, Pangastuti A 2010. Ripening for improving the quality of inoculated cheese Rhizopus oryzae. Nusantara Bioscience 2: 1-6. Cheese is dairy product resulted from fermented milk in which the fermentation process can be done by lactic acid bacteria or fungus. Rhizopus oryzae is able to produce lactic acid, protease and lipase. The ripening process changes the taste and texture. The purpose of this study is ripening to improve the quality of inoculated cheese R. oryzae. In this research the ripening was conducted the concentration variation of temperature (5oC, 10oC, 15oC, and time (7 days, 14 days. The procedure of research consisted of two steps, namely un-ripened cheese preparation followed by ripening cheese preparation. Cheese produced in this study analyzed the value of pH, fat content, protein content, amino acid levels and identification of microbe with ANOVA then followed by DMRT at 5% level of significance. Data results were analyzed with the like’s nonparametric statistical test, followed by Fridman Wilcoxon Signed Rank Test (WSRT at 5% level significance. The results showed that the preferred ripened cheese panelist was at a temperature of 15oC for 14 days. Ripening conditions affect pH, fat content, protein content and do not affect the levels of amino acids that formed ripened cheese. The best quality ripened cheese i.e. at a temperature of 15°C for 14 days, had a pH value of 4.40, the highest protein content of 9.78%, and fat content of 35.02%. The results of identified microbe in un-ripened cheese and ripened cheese include Enterococcus hirae (Enterococcus faecalis, Bacillus subtilis, and Aspergillus sp.

Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat’s Milk

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Eleni C. Pappa

2017-01-01

Full Text Available The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65 %, salt 1 % made from raw (RMC or pasteurized (PMC goat’s milk without starters, were evaluated during aerobic storage at 4 °C for 60 days. No statistically significant differences between the total nitrogen (TN and nitrogen fraction (% of TN contents, the degradation of intact αs- or β-caseins, total free amino acid (FAA contents, and the ratio of hydrophilic and hydrophobic peptides in the water-soluble fraction of RMC and PMC were found. Threonine, alanine and lysine were the principal FAAs. Oleic, palmitic, capric and caprylic acids, and ethyl hexonate, ethyl octanoate, ethyl decanoate, ethanol, 3-methyl butanol, phenyl ethyl alcohol and acetone were the most abundant free fatty acids and volatile compounds, respectively. Cheese lipolysis evolved slowly at 4 °C, and milk pasteurization had no significant effect on it. Mesophilic lactic acid bacteria (LAB were predominant in fresh cheese samples. PMC samples had significantly lower levels of enterococci and enterobacteria than RMC samples, while yeasts grew at similar levels during storage at 4 °C. All cheese samples (25 g were free of Salmonella and Listeria monocytogenes. Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh RMC samples, whereas they were suppressed (<100 CFU/g in all PMC samples. Consequently, pasteurization of raw goat milk’s and utilization of commercially defined or natural mesophilic LAB starters are recommended for standardizing the biochemical, microbial and safety qualities of fresh soft Xinotyri cheese.

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

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Daniel eO Sullivan

2013-01-01

Full Text Available AbstractThe microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in cheese processing parameters, as well as the nature and number of the non-starter microorganisms which come from the milk or other environmental sources. Such defects can be responsible for production and product recall costs and thus represent a significant economic burden for the dairy industry worldwide. Traditional non-molecular approaches are often considered biased and have inherently slow turnaround times. Molecular techniques can provide early and rapid detection of defects that result from the presence of specific spoilage microbes and, ultimately, assist in enhancing cheese quality and reducing costs. Here we review the DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways, in cheeses and, in the process, highlight how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.

Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses

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A. Ehsani

2018-05-01

Full Text Available Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening. Materials and Methods: A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, Iran. Isolated species were cocultured with starter bacteria during the production of Iranian white cheese, and their viability was investigated up to 60 days of the refrigerated storage. Results: Of 118 isolates of Lactobacillus, 73 isolates (62% were confirmed as facultative heterofermentative and 45 isolates (38% as obligate homofermentative. Of the facultative heterofermentatives, 28 isolates (24% were Lactobacillus plantarum, 24 isolates (20% were Lactobacillus casei, and 21 isolates (18% were Lactobacillus agilis. Obligate homofermentatives were Lactobacillus delbrueckii (21%, Lactobacillus helveticus (14%, and Lactobacillus salivarius (3%. L. plantarum, L. casei and L. helveticus were found in high enough levels (106 CFU/g. Conclusion: According to the obtained data, it is recommended that complex starters such as L. helveticus, L. plantarum, and L. casei can be used in industrial productions of cheese to obtain exclusive properties of traditional cheeses.

Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples.

Science.gov (United States)

Azevedo, Viviane Machado; Dias, Marali Vilela; de Siqueira Elias, Heloisa Helena; Fukushima, Katia Lumi; Silva, Eric Keven; de Deus Souza Carneiro, João; de Fátima Ferreira Soares, Nilda; Borges, Soraia Vilela

2018-05-01

The objective of this paper was to evaluate the effect of bioactive whey protein isolate/montmorillonite films containing citric acid on the inhibition of enzymatic browning and physicochemical properties in minimally processed apples. Whey protein isolate films incorporated with montmorillonite (3 g/100 g) and citric acid (5 and 10 g/100 g) were applied to the apples slices. All samples were packaged in polypropylene trays (14.6 cm × 11.4 cm × 6.5 cm) and stored at 5 ± 2 °C and 85 ± 3% RH for eight days. Every two days, the apples samples were evaluated for color, acidity, pH, soluble solids, water activity and polyphenol oxidase and peroxidase enzyme activity. The enzymatic browning of the apples slices was reduced for all films during storage. However, the films containing citric acid maintained the color characteristics, reducing the loss of quality associated the maintenance of acidity, soluble solids, water activity, reduction of polyphenol oxidase and peroxidase activity, thus prolonging the shelf life of the apples. Copyright © 2018 Elsevier Ltd. All rights reserved.

Secretion of whey acidic protein and cystatin is down regulated at mid-lactation in the red kangaroo (Macropus rufus)

Science.gov (United States)

Nicholas, K.R.; Fisher, J.A.; Muths, E.; Trott, J.; Janssens, P.A.; Reich, C.; Shaw, D.C.

2001-01-01

Milk collected from the red kangaroo (Macropus rufus) between day 100 and 260 of lactation showed major changes in milk composition at around day 200 of lactation, the time at which the pouch young begins to temporarily exit the pouch and eat herbage. The carbohydrate content of milk declined abruptly at this time and although there was only a small increase in total protein content, SDS PAGE analysis of milk revealed asynchrony in the secretory pattern of individual proteins. The levels of ??-lactalbumin, ??-lactoglobulin, serum albumin and transferrin remain unchanged during lactation. In contrast, the protease inhibitor cystatin, and the putative protease inhibitor whey acidic protein (WAP) first appeared in milk at elevated concentrations after approximately 150 days of lactation and then ceased to be secreted at approximately 200 days. In addition, a major whey protein, late lactation protein, was first detected in milk around the time whey acidic protein and cystatin cease to be secreted and was present at least until day 260 of lactation. The co-ordinated, but asynchronous secretion of putative protease inhibitors in milk may have several roles during lactation including tissue remodelling in the mammary gland and protecting specific proteins in milk required for physiological development of the dependent young. ?? 2001 Elsevier Science Inc.

Soy-dairy protein blend and whey protein ingestion after resistance exercise increases amino acid transport and transporter expression in human skeletal muscle

Science.gov (United States)

Reidy, P. T.; Walker, D. K.; Dickinson, J. M.; Gundermann, D. M.; Drummond, M. J.; Timmerman, K. L.; Cope, M. B.; Mukherjea, R.; Jennings, K.; Volpi, E.

2014-01-01

Increasing amino acid availability (via infusion or ingestion) at rest or postexercise enhances amino acid transport into human skeletal muscle. It is unknown whether alterations in amino acid availability, from ingesting different dietary proteins, can enhance amino acid transport rates and amino acid transporter (AAT) mRNA expression. We hypothesized that the prolonged hyperaminoacidemia from ingesting a blend of proteins with different digestion rates postexercise would enhance amino acid transport into muscle and AAT expression compared with the ingestion of a rapidly digested protein. In a double-blind, randomized clinical trial, we studied 16 young adults at rest and after acute resistance exercise coupled with postexercise (1 h) ingestion of either a (soy-dairy) protein blend or whey protein. Phenylalanine net balance and transport rate into skeletal muscle were measured using stable isotopic methods in combination with femoral arteriovenous blood sampling and muscle biopsies obtained at rest and 3 and 5 h postexercise. Phenylalanine transport into muscle and mRNA expression of select AATs [system L amino acid transporter 1/solute-linked carrier (SLC) 7A5, CD98/SLC3A2, system A amino acid transporter 2/SLC38A2, proton-assisted amino acid transporter 1/SLC36A1, cationic amino acid transporter 1/SLC7A1] increased to a similar extent in both groups (P protein blend resulted in a prolonged and positive net phenylalanine balance during postexercise recovery compared with whey protein (P protein synthesis increased similarly between groups. We conclude that, while both protein sources enhanced postexercise AAT expression, transport into muscle, and myofibrillar protein synthesis, postexercise ingestion of a protein blend results in a slightly prolonged net amino acid balance across the leg compared with whey protein. PMID:24699854

Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese Transferência de luteína na fabricação de queijo prato, estabilidade da cor e aceitação sensorial

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Mirian Tiaki Kaneiwa Kubo

2013-02-01

Full Text Available The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine the transference of the lutein (dye, added to the milk, in the whey, and cheese, to evaluate the effect of the lutein addition, light exposure, and storage time on the cheese color, and to verify the sensory acceptance of Prato cheese with addition of lutein. The lutein recovery of cheese was 95.25%. Color saturation (chrome increased during storage time resulting in a cheese with more intense color, but there were no changes in the hue of the cheese. Adjusting the amount of lutein added to Prato cheese may lead to greater acceptance. The high recovery of lutein in the cheese and the fact that the hue remained unchanged during storage under light showed that the incorporation of lutein into Prato cheese is feasible from a technical point of view.A ingestão de luteína está associada à prevenção e redução da degeneração macular relacionada à idade e a sua adição em queijo Prato, como corante de tom amarelado, é uma alternativa válida para aumentar a ingestão diária desse composto. Entretanto, parte da luteína adicionada pode ser perdida no soro durante a fabricação do queijo e também, ser degradada pela ação da luz durante armazenamento, resultando em mudanças na cor dos queijos, diminuindo a aceitação sensorial. O objetivo do trabalho foi determinar a transferência do corante luteína, adicionado ao leite, no soro e queijo, avaliar o efeito da adição de luteína, exposição à luz e tempo de armazenamento na cor do queijo e

Quantitative Analysis of Milk-Derived microRNAs and Microbiota during the Manufacturing and Ripening of Soft Cheese.

Science.gov (United States)

Oh, Sangnam; Park, Mi-Ri; Ryu, Sangdon; Maburutse, Brighton; Kim, Ji-Uk; Kim, Younghoon

2017-09-28

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per 200 mg/200 μl of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a timedependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs ( miR-93, miR-106a, miR-130, miR-155, miR-181a , and miR- 223 ) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223 , which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.

Continuous lactic fermentation of deproteinized sweet whey

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M. Trujillo

1998-01-01

Full Text Available Whey is a major water contaminant due to its high biochemical oxygen demand (BOD, stemming mainly from its lactose (milk sugar content. The objetive of this research was to investigate the conversion of whey into useful, value-added products. Several methods have been developed already, the most important being dehydration, production of drinks, and conversion of the sugar component into organic acids. Lactic acid including its sodium, calcium, iron and antimony salts, is a valuable product in the alimentary industry and is also a raw material in the chemical industry. To maximize lactic acid production we determined the optimal dilution rate (D carrying out eight fermentations, with D = 0.102 h-1, until the acid production was nil (D= 3.0 h-1. Working conditions were 45 ± 0.1 °C, pH 5.6 ± 0.2, and a cell concentration of 30 ± 4.0 g/L, using Lactobacillus bulgaricus, and deproteinized sweet whey as a substrate. Production of lactic acid and sodium lactate was between 0.5 and 24.37 g/L. Stability of production was reached in average after two retention times. Highest productivity was at D= 0.2 h-1 (2.5 g/Lh , where only 30% of the lactose was consumed from the substrate . Highest lactose consumption was found at D= 0.102 h-1 (53.4%, where productivity was nearly maximal (2.49g/Lh, but acid concentration (26.6% was considerably higher than at the corresponding dilution rate D= 0.2 h-1, which was 14.75 g/L.

Biogas - a contribution to the solution of the problem of energy supply for cheese factories

Energy Technology Data Exchange (ETDEWEB)

Favre, R; Bachmann, M

1985-01-01

During a two years period the energy consumption of four different cheese factories has been analysed. The whey of the four cheese factories is used for fattening pigs in an attached piggery. All four factories are equipped with biogas-digesters which use the slurry from the piggeries for methane production. The overall energy consumption per ton of milk transformed varies from 600 and 885 MJ. This includes the energy used for heating the fermentation rooms and the cheese maker's flat as well as the energy used for the piggery. 10 to 40% of the total energy is being consumed in form of electricity. Three of the four digesters are working at temperatures of 30 to 35/sup 0/C. One is run in the psychrophilic range, i.e. without heating system. The heated systems use 20 to 40% of the total gas production for heating the digesters. The net gas production of all four systems is of the same order of magnitude. The necessary energy for milk transformation depends on the type of installation used and on the skill of the cheese maker to use his installation economically. Between 30 and 60% of the total energy demand of the four factories has been covered by biogas. Economic problems regarding the use of biogas in cheese factories are discussed.

Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese

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Biljana Radeljević

2013-03-01

Full Text Available The aim of this study was to determine the influence of microbial (commercial starter culture on concentration of total free amino groups (amino acids in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhydrin with cadmium (Cd in the water soluble cheese extract, and were expressed as the concentration of leucine in cheese dry matter. Changes in concentration of total free amino acids during cheese ripening (0th, 30th, 60th, 90th and 120th day were monitored. In water soluble extracts of cheese, the presence of free NH2 groups in all ripening stages was detected, which means smaller peptides and amino acids, whose concentration significantly (P<0.01 increased during ripening. Cheeses produced with and without microbial culture resulted in statistically significant differences (P<0.01 in content amino acids free on the 90th and 120th day of ripening. Cd - ninhydrin method was found to be suitable for cheese ripening monitoring, as well as for determination of the differences in mature characteristics of cheeses, depending on the production process.

KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE

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Setiawan Putra Syah 1,2*

2017-12-01

Full Text Available Whey from the dangke processing center in Enrekang district, South Sulawesi, is the main by-product which can contribute to environmental pollution. On the other hand, the nutritional content of whey is highly potential to be developed into high value food products and provide functional benefits. Whey processing into a fermented drink is one of the easy and inexpensive alternatives with good prospect to be developed. The aim of this study was to investigate the microbial, physical, chemical and sensory characteristics of the whey drink fermented (FWD by probiotic lactic acid bacteria (LAB isolated from dangke. The LAB strain used were Lactobacillus fermentum strains B323K, C113L, A323L, C222L, and B111K. The results showed that the LAB strains grew well the whey medium and the viability met the standard of dairy fermented product. FWD have similar pH, % titratable acidity, and aW characteristics in all fermentation treatments with LAB strains from dangke, however to adjust the pH and acidity level of FWD to the yoghurt standard (pH 4.4 and %TAT 0.9–1.2%, the FWD fermentation must be stopped at the 20th hour. Changes in the level of moisture, ash, and carbohydrate contents of FWD occurred after the fermentation. The sensory quality tests showed that the FWD fermented by LAB strains from dangke was preferred by the panelists than the unfermented one (Whey + 8% sucrose.

Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis.

Science.gov (United States)

Kareb, Ourdia; Champagne, Claude P; Aïder, Mohammed

2016-04-01

Cheese-whey, a major co-product of the dairy industry, has recently been the subject of many technological applications. We studied the bioconversion of whey into valuable bio-products such as a potential lactulose prebiotic and compounds with antioxidant properties. This paper examines efficiency, safety, and economics of electro-activation as an eco-friendly technology for a maximum valorization of whey. Thus, a bottom-up approach was therefore addressed. The effect of 4 experimental parameters--low working temperatures (0, 10, and 25 °C), current intensities (400, 600, and 800 mA), volume conditions (100, 200, and 300 mL), and feed concentrations [7, 14, and 28% (wt/vol)]--on lactose-whey isomerization to lactulose under electro-activation process were studied. Structural characteristics of whey proteins and antioxidant functionality were also investigated. The results showed a compromise to be reached between both parameters. Therefore, the maximum yield of 35% of lactulose was achieved after 40 min of reaction at the working temperature of 10 °C under 400 mA electric current field and 100-mL volume conditions with using feed solution at 7% (wt/vol). The isomerization of lactose to lactulose is accomplished by subsequent degradation to galactose, but only at a very small amount. Additionally, whey electro-activation showed significantly elevated antioxidant capacity compared with the untreated samples. The enhancement of antioxidant functionality of whey electro-activation resulted from the synergistic effect of its partial hydrolysis and the formation of antioxidant components that were able to scavenge free radicals. In conclusion, the findings of this study reveal that the whey treated by the safety electro-activation technology has both lactulose-prebiotic and antioxidant properties and could have a substantial application in the manufacture of pharmaceutical and functional foods. Copyright © 2016 American Dairy Science Association. Published by Elsevier

Quantification of fatty acids as methyl esters and phospholipids in cheese samples after separation of triacylglycerides and phospholipids

International Nuclear Information System (INIS)

Hauff, Simone; Vetter, Walter

2009-01-01

Determination of the individual fatty acid composition of neutral- and phospholipids as well as the phospholipid content of dairy food and other foodstuffs are important tasks in life sciences. For these purposes, a method was developed for the separation of lipids (standards of triolein and diacylphosphatidylcholines as well as three cheese samples) by solid-phase extraction using a self-packed column filled with partly deactivated silica. Non-halogenated solvents were used for the elution of the lipid classes. Cyclohexane/ethyl acetate (1:1, v/v) served for the elution of neutral lipids, while polar lipids were eluted with three solvents (ethyl acetate/methanol, methanol, and methanol/water) into one fraction. The separated lipid fractions were transesterified and the individual fatty acids were quantified by using gas chromatography coupled to electron ionization mass spectrometry (GC/EI-MS) in the selected ion monitoring (SIM) mode. The recovery rate for standard phosphatidylcholines was ∼90% and cross-contamination from neutral lipids was negligible. The method was applied to cheese samples. Quantitative amounts of individual fatty acids in the phospholipid fraction were eq ) were found to be representative for the average contribution of fatty acids to all classes of phospholipids in dairy products. Using this approach, the phospholipid content of lipids from mozzarella, camembert, and goat cream cheese was 0.60%, 1.42% and 0.79%, respectively

Energy from whey - comparison of the biogas and bioethanol processes; Energie a partir de petit-lait : comparaison des filieres biogaz et bioethanol

Energy Technology Data Exchange (ETDEWEB)

Fruteau de Laclos, H.; Membrez, Y. [Erep SA, Aclens (Switzerland)

2004-07-01

This final report for the Swiss Federal Office of Energy (SFOE) presents the results of a project which investigated how energy could be generated from the whey produced in the cheese-making process. The first part of the project aimed to validate a concept for on-site production and use of biogas at a medium-sized cheese factory. The results of the first step, an experimental study carried out using a down-flow fixed-film bio-reactor, are discussed. This allowed the determination of the optimal working parameters as well as providing an estimate of the performance of the process. The second part of the project aimed to compare the bio-ethanol and biogas production processes. It was carried out in collaboration with AlcoSuisse and the Energy Systems Laboratory at the Swiss Federal Institute of Technology (EPFL) in Lausanne. The results of a life-cycle assessment (LCA) are discussed, which compared the two processes from an environmental point of view. Here, two impacts were considered: fossil fuel consumption and greenhouse effect. The replacement of fuel-oil with biogas for heat production and the replacement of conventional petrol with mixture including 5% bio-ethanol were examined. The results are presented that show that there was no significant difference between the two processes. According to the authors, the treatment of one cubic meter of cheese-whey allows savings of more than 20 litres of oil equivalent and 60 kg of CO{sub 2} emissions.

Whey pretreatments before ultrafiltration

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Tuomo Tupasela

1994-09-01

Full Text Available Whey is a by-product of cheesemaking. Whey dry matter contains mainly lactose, but also valuable whey proteins. The aim of this study was to develop improvements to whey protein membrane isolation processes. In our trials CaCl2 -added, pH-adjusted and heat-treated wheys were found to have MF (microfiltration permeate fluxes about 30% higher than in untreated MF whey. The total solids and protein content of the MF permeates decreased compared to the original wheys. UF (ultrafiltration trials were conducted using MF whey to compare it with centrifugally separated whey. The MF whey consistently maintained an UF flux about 1.5 to 2.5 times higher than that of the separated whey. Differently treated MF whey UF permeate fluxes also showed a difference. With CaCl2 addition, pH adjustment and heat treatment, the UF permeate fluxes were about 20 to 40% higher than when only MF was used. The total solids content decreased in each trial. The protein content of the UF concentrate also decreased compared to the MF permeate. The (β-lg (β-lactoglobulin and α-la (α-lactalbumin content was almost the same in UF concentrates as in MF permeates.

Clinical Potential of Hyperbaric Pressure-Treated Whey Protein

Science.gov (United States)

Piccolomini, André F.; Kubow, Stan; Lands, Larry C.

2015-01-01

Whey protein (WP) from cow’s milk is a rich source of essential and branched chain amino acids. Whey protein isolates (WPI) has been demonstrated to support muscle accretion, antioxidant activity, and immune modulation. However, whey is not readily digestible due to its tight conformational structure. Treatment of WPI with hyperbaric pressure results in protein unfolding. This enhances protein digestion, and results in an altered spectrum of released peptides, and greater release of essential and branched chain amino acids. Pressurized whey protein isolates (pWPI), through a series of cell culture, animal models and clinical studies, have been demonstrated to enhance muscle accretion, reduce inflammation, improve immunity, and decrease fatigue. It is also conceivable that pWPI would be more accessible to digestive enzymes, which would allow for a more rapid proteolysis of the proteins and an increased or altered release of small bioactive peptides. The altered profile of peptides released from WP digestion could thus play a role in the modulation of the immune response and tissue glutathione (GSH) concentrations. The research to date presents potentially interesting applications for the development of new functional foods based on hyperbaric treatment of WPI to produce products with more potent nutritional and nutraceutical properties. PMID:27417773

Effects of ewes grazing sulla or ryegrass pasture for different daily durations on forage intake, milk production and fatty acid composition of cheese.

Science.gov (United States)

Bonanno, A; Di Grigoli, A; Mazza, F; De Pasquale, C; Giosuè, C; Vitale, F; Alabiso, M

2016-12-01

Sulla (Sulla coronarium L.) forage is valued for its positive impact on ruminant production, in part due to its moderate content of condensed tannin (CT). The duration of daily grazing is a factor affecting the feed intake and milk production of ewes. In this study, the effects of grazing sulla pasture compared with annual ryegrass, and the extension of grazing from 8 to 22 h/day, were evaluated with regard to ewe forage intake and milk production, as well as the physicochemical properties and fatty acid (FA) composition of cheese. During 42 days in the spring, 28 ewes of the Comisana breed were divided into four groups (S8, S22, R8 and R22) that grazed sulla (S) or ryegrass (R) for 8 (0800 to 1600 h) or 22 h/day, and received no feeding supplement. In six cheese-making sessions, cheeses were manufactured from the 48 h bulk milk of each group. Compared with ewes grazing ryegrass, those grazing sulla had higher dry matter (DM) intake, intake rate and milk yield, and produced milk that was lower in fat and higher in casein. Ewes grazing for 22 h spent more time eating, which reduced the intake rate, increased DM and nutrient intake and milk yield, and reduced milk fat. Due to the ability of CT to inhibit the complete ruminal biohydrogenation of polyunsaturated fatty acids (PUFA), the FA composition of sulla cheese was more beneficial for consumer health compared with ryegrass cheese, having lower levels of saturated fatty acids and higher levels of PUFA and n-3 FA. The FA profile of S8 cheese was better than that of S22 cheese, as it was higher in branched-chain FA, monounsaturated FA, PUFA, rumenic acid (c9,t11-C18:2), and had a greater health-promoting index. The effect of short grazing time on sulla was attributed to major inhibition of PUFA biohydrogenating ruminal bacteria, presumably stimulated by the higher accumulation of sulla CT in the rumen, which is related to a higher intake rate over a shorter eating time. Thus, grazing sulla improved the performance of

The effect of natural whey proteins on mechanisms of blood pressure regulation

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Halina Car

2014-02-01

Full Text Available Whey is a rich natural source of peptides and amino acids. It has been reported in numerous studies that biological active peptides isolated from cow’s milk whey may affect blood pressure regulation. Studies on animals and humans have shown that α-lactalbumin and β-lactoglobulin obtained from enzymatically hydrolysed whey inhibit angiotensin converting enzyme (ACE, while lactorphins lower blood pressure by normalizing endothelial function or by opioid receptors dependent mechanism. Whey proteins or their bioactive fragments decrease total cholesterol, LDL fraction and triglycerides, thus reducing the risk factors of cardiovascular diseases. The aim of this review is to discuss the effects of whey proteins on the mechanisms of blood pressure regulation.

Acceptance and storage of fresh cheese made with essential oils

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Joelmir Grassi Presente

2017-08-01

Full Text Available The aim of this work was to evaluate the acceptance and conservation of Minas fresh cheese with essential oils added of oregano and ginger in its formulation. The quality of the milk used as raw material was evaluated for pH, acidity, alizarol, total solids, density, and total microbial load. The cheeses produced were characterized as pH, acidity, moisture, lipids, proteins and ashes. The cheeses were also evaluated by sensorial affective tests using hedonic and attitude scales, in order to determine the acceptance and purchase intention by judges. The count of total aerobic mesophilic microorganisms was used to estimate the shelf-life of cheeses. The milk used as raw material is presented within the quality standards required by legislation. The cheeses made with essential oils showed pH and acidity around 6.9 and 0.87%, respectively, 57.6% moisture, 31.3% lipids, 11.4% protein and 0.9% ash. The cheese added essential oil of oregano and the control cheese were those given by the judges the best values for acceptance (7.5 and 7.6, respectively and purchase intention (4.2 and 4.4 respectively. Regarding the estimated shelf-life, the cheeses added essential oil of oregano and ginger had lower overall microbial load values compared to the control (no oil and mixed (two oils addition, presented counts values with up 106 UFC/g only from the 28th day of storage.

21 CFR 133.190 - Spiced cheeses.

Science.gov (United States)

2010-04-01

... contains spices, in a minimum amount of 0.015 ounce per pound of cheese, and may contain spice oils. If the... lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2..., spices are added so as to be evenly distributed throughout the finished cheese. One or more of the other...

Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinking.

Science.gov (United States)

Hashemi, Behnaz; Madadlou, Ashkan; Salami, Maryam

2017-12-15

Nanostructured lipid carriers (NLCs) with mean size of 347nm were fabricated and added into a heat-denatured whey protein solution. The subsequent crosslinking of proteins by citric acid or CaCl 2 resulted in the formation of cold-set hydrogels. Fourier transform infrared spectroscopy (FTIR) proposed formation of more hydrogen bonds in gel due to NLC loading or citric acid-mediated gelation. It was also found based on FITR spectroscopy that citric acid crosslinking disordered whey proteins. Scanning electron microscopy (SEM) imaging showed a non-porous and finely meshed microstructure for the crosslinked gels compared to non-crosslinked counterparts. Crosslinking also increased the firmness and water-holding capacity of gels. In pepsin-free fluid, a strong correlation existed between reduction in gel swellability and digestibility over periods up to 60min due to NLC loading and citric acid gelation. However, in peptic fluid, NLC loading and citric acid crosslinking brought about much higher decrease in digestibility than swellability. Copyright © 2017 Elsevier Ltd. All rights reserved.

A study on the effect of parameters on lactic acid production from whey

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Taleghani Hamidreza Ghafouri

2016-03-01

Full Text Available In batch fermentation of whey, selection of suitable species at desired conditions such as substrate, product concentrations, temperature and inoculum size were investigated. Four Lactobacillus species and one Lactococcus species were screened for lactic acid production. Among them L. bulgaricus ATCC 11842 were selected for further studies. The optimal growth of the selected organism for variable size of inocula was examined. The results indicated that inoculum size had insignificant effect on the cell and lactic acid concentration. The effect of temperature was also studied at 32, 37, 42 and 47°C. Results showed that the concentration of cell dry weight increased with increment of temperature from 32 to 42°C. The maximum cell and lactic acid concentration was obtained at 42°C. The effect of initial substrate concentration on lactic acid production was also examined. The optimum initial lactose concentration was found to be 90 g/l.

Influence of fish oil alone or in combination with hydrogenated palm oil on sensory characteristics and fatty acid composition of bovine cheese

DEFF Research Database (Denmark)

Vargas-Bello-Pérez, Einar; Íñiguez-González, Gonzalo; Fehrmann-Cartes, Karen

2015-01-01

The objective of the present study was to evaluate the effect of dietary supplementation of fish oil (FO) alone or in combination with hydrogenated palm oil (FOPO) on the fatty acid (FA) profile of milk and cheese from dairy cows, and the sensory characteristics of cheese. Nine Holstein cows (173...

Alcoholic fermentation of whey

Energy Technology Data Exchange (ETDEWEB)

Beach, A S; Holland, J W

1958-09-10

The lactose of whey and other milk products is rapidly fermented to ethanol by means of Candida pseudotropicalis strain XI. The fermentation is complete in about 12 hours and yields about 45% ethanol based on the weight of lactose. Conditions favoring the fermentation and inhibiting lactic acid production include pH 4.5, 30/sup 0/, and continuous aeration.

Physicochemical and functional properties, microstructure, and storage stability of whey protein/polyvinylpyrrolidone based glue sticks

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Guorong Wang

2012-11-01

Full Text Available A glue stick is comprised of solidified adhesive mounted in a lipstick-like push-up tube. Whey is a byproduct of cheese making. Direct disposal of whey can cause environmental pollution. The objective of this study was to use whey protein isolate (WPI as a natural polymer along with polyvinylpyrrolidone (PVP to develop safe glue sticks. Pre-dissolved WPI solution, PVP, sucrose, 1,2-propanediol (PG, sodium stearate, defoamer, and preservative were mixed and dissolved in water at 90 oC and then molded in push-up tubes. Chemical composition, functional properties (bonding strength, glue setting time, gel hardness, extension/retraction, and spreading properties, microstructure, and storage stability of the prototypes were evaluated in comparison with a commercial control. Results showed that all WPI/PVP prototypes had desirable bonding strength and exhibited faster setting than PVP prototypes and control. WPI could reduce gel hardness and form less compact and rougher structures than that of PVP, but there was no difference in bonding strength. PVP and sucrose could increase the hygroscopicity of glue sticks, thus increasing storage stability. Finally, the optimized prototype GS3 (major components: WPI 8.0%, PVP 12.0%, 1,2-propanediol 10.0%, sucrose 10.0%, and stearic sodium 7.0% had a comparable functionality to the commercial control. Results indicated that whey protein could be used as an adhesive polymer for glue stick formulations, which could be used to bond fiber or cellulose derived substrates such as paper.

Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.

Science.gov (United States)

Gaya, Pilar; Sánchez, Carmen; Nuñez, Manuel; Fernández-García, Estrella

2005-08-01

Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-kappa- and beta-caseins was more intense in raw milk cheese and degradation of alpha(s2)-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of alpha(s1)-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and lie increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively.

Evolution of the Microbiological Profile of Vacuum-Packed Ricotta Salata Cheese During Shelf-Life.

Science.gov (United States)

Casti, Daniele; Scarano, Christian; Pala, Carlo; Cossu, Francesca; Lamon, Sonia; Spanu, Vincenzo; Ibba, Michela; Mocci, Anna Maria; Tedde, Francesco; Nieddu, Gavino; Spanu, Carlo; De Santis, Enrico Pietro Luigi

2016-04-19

Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have been reported over recent years. The objective of the present study was to assess the evolution of spoilage and pathogen microorganism of vacuum-packed ricotta salata cheese during the entire product shelf-life. The durability study was conducted on 18 vacuum-packed ricotta salata cheese samples analysed at the beginning of the shelf-life and after 60 and 90 days of refrigerated storage. Pathogens as Listeria monocytogenes and Bacillus cereus were never detected. During shelf-life total bacterial counts ranged between 7.90±0.64 and 9.19±0.58 CFU g -1 on the rind and between 2.95±0.68 and 4.27±1.10 CFU g -1 in the inner paste, while Enterobacteriaceae ranged between 4.22±0.66 and 5.30±0.73 CFU g -1 on the rind and 3.13±1.80 and 2.80±0.88 CFU g -1 in the inner paste. By considering the technology used, the intrinsic properties and the almost total absence of competing microflora, ricotta salata cheese can support the growth of spoilage and pathogen microorganisms originating from the processing environment. The high level of total bacterial counts and Enterobacteriaceae observed both on the rind and in the inner paste suggests contamination of the product from the processing environment. Therefore, a strict implementation of hygiene during processing is essential in order to reduce the load of environmental contaminants that may grow during refrigerated storage.

Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.

Science.gov (United States)

Hou, Jia; McSweeney, Paul L H; Beresford, Thomas P; Guinee, Timothy P

2014-10-01

Washed (W) and nonwashed (NW) variants of standard (SCa) and reduced-calcium (RCa) Cheddar cheeses were made in triplicate, ripened for a 270-d period, and analyzed for composition and changes during maturation. Curd washing was applied to cheeses to give a target level of lactose plus lactic acid in cheese moisture of 3.9 g/100 g in the W cheese, compared with a value of 5.3 g/100 g of lactose plus lactic acid in cheese moisture in the control NW cheeses. The 4 cheese types were denoted standard calcium nonwashed (SCaNW), standard calcium washed (SCaW), reduced-calcium nonwashed (RCaNW), and reduced-calcium washed (RCaW). The mean calcium level was 760 mg/100 g in the SCaNW and SCaW and 660 mg/100 g in the RCaNW and RCaW cheeses. Otherwise the gross composition of all cheeses was similar, each with protein, fat, and moisture levels of ~26, 32, and 36 g/100 g, respectively. Curd washing significantly reduced the mean level of lactic acid in the SCaW cheese and residual lactose in both SCaW and RCaW cheeses. The mean pH of the standard-calcium cheese over the 270-d ripening period increased significantly with curd washing and ripening time, in contrast to the reduced-calcium cheese, which was not affected by the latter parameters. Otherwise curd washing had little effect on changes in populations of starter bacteria or nonstarter lactic acid bacteria, proteolysis, rheology, or color of the cheese during ripening. Descriptive sensory analysis at 270 d indicated that the SCaW cheese had a nuttier, sweeter, less fruity, and less rancid taste than the corresponding SCaNW cheese. In contrast, curd washing was not as effective in discriminating between the RCaW and RCaNW cheeses. The RCaW cheese had a more buttery, caramel odor and flavor, and a more bitter, less sweet, and nutty taste than the SCaW cheese, whereas the RCaNW had a more pungent and less fruity flavor, a less fruity odor, a saltier, more-bitter, and less acidic taste, and a more astringent mouthfeel than

Operation whey powder

International Nuclear Information System (INIS)

Brunner, E.

1987-01-01

The odyssey of the contaminated whey powder finally has come to an end, and the 5000 tonnes of whey now are designated for decontamination by means of an ion exchange technique. The article throws light upon the political and economic reasons that sent the whey powder off on a chaotic journey. It is worth mentioning in this context that the natural radioactivity of inorganic fertilizers is much higher than that of the whey powder in question. (HP) [de

DIAFILTRATION OF ULTRAFILTRATION RETENTATE OF WHEY FROM WHITE BRINED CHEESE

Directory of Open Access Journals (Sweden)

Maria DUSHKOVA

2012-03-01

Full Text Available Whey diafiltration was carried out with a UF25-PAN polyacrylnitrilic membrane with 25 kDa molecular weight cut-off at volume reduction factors (VRF VRF=2, VRF=4, VRF=6, VRF=8, VRF=10. The values of the principal components dry matter, protein, lactose and mineral substances in the retentates and permeate obtained were established. The relative shares of protein, lactose and mineral substances in the dry matter, the concentration factor (CF values for dry matter, protein, lactose and mineral substances, and the protein retention factor (RF were determined. Linear models were created for the CF of each investigated component according to the VRF, and a logarithmic model was developed for the protein RF according to the VRF. The results obtained demonstrated the efficiency of diafiltration for deep treatment aimed at a further elimination of lactose and mineral substances and subsequent utilization of the diafiltration concentrates low in lactose and mineral substances as a liquid supplement in the manufacture of extruded cereal products.

Ethanol Production from Whey by Kluyveromyces marxianus in Batch Fermentation System: Kinetics Parameters Estimation

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Dessy Ariyanti

2013-03-01

Full Text Available Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. In environmental point of view, whey is kind of waste which has high pollution level due to it’s contain high organic compound with BOD and COD value 50 and 80 g/L respectively. On the other side, whey also contain an amount of lactose (4.5%-5%; lactose can be used as carbon source and raw material for producing ethanol via fermentation using yeast strain Kluyveromyces marxianus. The objective of this research is to investigate the ethanol production kinetics from crude whey through fermentation using Kluyveromyces marxianus and to predict the model kinetics parameter. The yeast was able to metabolize most of the lactose within 16 h to give 8.64 g/L ethanol, 4.43 g/L biomass, and remain the 3.122 g/L residual lactose. From the results presented it also can be concluded that common kinetic model for microbial growth, substrate consumption, and product formation is a good alternative to describe an experimental batch fermentation of Kluyveromyces marxianus grown on a medium composed of whey. The model was found to be capable of reflecting all batch culture phases to a certain degree of accuracy, giving the parameter value: μmax, Ks, YX/S, α, β : 0.32, 10.52, 0.095, 1.52, and 0.11 respectively. © 2013 BCREC UNDIP. All rights reserved(Selected Paper from International Conference on Chemical and Material Engineering (ICCME 2012Received: 27th September 2012; Revised: 29th November 2012; Accepted: 7th December 2012[How to Cite: D. Ariyanti, H. Hadiyanto, (2013. Ethanol Production from Whey by Kluyveromyces marxianus in Batch Fermentation System: Kinetics Parameters Estimation. Bulletin of Chemical Reaction Engineering & Catalysis, 7 (3: 179-184. (doi:10.9767/bcrec.7.3.4044.179-184][Permalink/DOI: http://dx.doi.org/10.9767/bcrec.7.3.4044.179-184 ] View in  |

Improvements in the Flavour of Soy Cheese

Directory of Open Access Journals (Sweden)

Naveed Ahmad

2008-01-01

Full Text Available A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis, Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese.

Novel products and new technologies for use of a familiar carbohydrate, milk lactose.

Science.gov (United States)

Yang, S T; Silva, E M

1995-11-01

The cheese industry produces large amounts of lactose in the form of cheese whey and whey permeate, generating approximately 27 million tonnes/yr in the US alone. Many uses have been found for whey and lactose, including uses in infant formula; bakery, dairy, and confectionery products; animal feed; and feedstocks for lactose derivatives and several industrial fermentations. Lactose use in food products, however, is somewhat limited because of its low solubility and indigestibility in many individuals. For this reason, lactose is often hydrolyzed before use. Still, demand is insufficient to use all available whey lactose. The result is a low market value for lactose; almost half of the whey produced each year remains unused and is a significant waste disposal problem. Several approaches are possible for transforming lactose into value-added products. For example, galactooligosaccharides can be produce through enzymatic treatments of lactose and may be used as a probiotic food ingredient. Organic acids or xanthan gum may be produced via whey fermentation, and the fermented whey product can be used as a food ingredient with special functionality. This paper reviews the physical characteristics, production techniques, and current uses of lactose, whey, and lactose derivatives. Also examined are novel fermentation and separation technologies developed in our laboratory for the production of lactate, propionate, acetate, and xanthan gum from whey.

The effect of quality properties on Tulum cheese using different ...

African Journals Online (AJOL)

Cheese samples produced from pasteurized milk were found to have higher dry matter, fat and protein contents and acidity values than cheese samples produced from raw milk. No significant difference was found in the sensory properties of cheese produced from raw and pasteurized milk. In view of these findings, the use ...

Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).

Science.gov (United States)

Ouadghiri, Mouna; Amar, Mohamed; Vancanneyt, Marc; Swings, Jean

2005-10-15

The bacterial diversity occurring in traditional Moroccan soft white cheese, produced in eight different regions in Morocco, was studied. A total of 164 lactic acid bacteria were isolated, purified and identified by whole-cell protein fingerprinting and rep-PCR genomic fingerprinting. The majority of the strains belonged to the genera Lactobacillus, Lactococcus, Leuconostoc and Enterococcus. Sixteen species were identified: Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus brevis, Lactobacillus buchneri, Lactococcus lactis, Lactococcus garvieae, Lactococcus raffinolactis, Leuconostoc pseudomesenteroides, Leuconostoc mesenteroides, Leuconostoc citreum, Eterococcus durans, Enterococcus faecalis, Enterococcus faecium, Enterococcus saccharominimus and Streptococcus sp.

Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.

Science.gov (United States)

Leclercq-Perlat, Marie-Noëlle; Corrieu, Georges; Spinnler, Henry-Eric

2007-05-01

Phenomena generating FFAs, important flavour precursors, are significant in cheese ripening. In Camembert-like cheeses, it was intended to establish the relationships between the dynamics of FFA concentrations changes and the succession of ripening microflora during ripening. Experimental Camembert-type cheeses were prepared in duplicate from pasteurised milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti, and Brevibacterium aurantiacum under aseptic conditions. For each cheese and each cheesy medium, concentrations of FFAs with odd-numbered carbons, except for 9:0 and 13:0, did not change over time. For long-chain FFAs, concentrations varied with the given cheese part (rind or core). K. lactis produced only short or medium-chain FFAs during its growth and had a minor influence on caproic, caprylic, capric, and lauric acids in comparison with G. candidum, the most lipolytic of the strains used here. It generated all short or medium-chain FFAs (4:0-12:0) during its exponential and slowdown growth periods and only long-chain ones (14:0-18:0) during its stationary phase. Pen. camemberti produced more long-chain FFAs (14:0-18:0) during its sporulation. Brev. aurantiacum did not generate any FFAs. The evidence of links between specific FFAs and the growth of a given microorganism is shown.

Carboxymethyl cellulose (CMC whey product as protein source for growing pigs 

Directory of Open Access Journals (Sweden)

Matti Näsi

1982-12-01

Full Text Available A digestibility and balance trial was performed with three growing pigs to evaluate the nutritive value and protein utilization of a carboxymethyl cellulose(CMC whey product used to replace 50 % or 100 % of the dried skim supplement in a barley-based diet. The effect of CMC whey on clinical chemical blood parameters was also investigated. The CMC whey protein contained 39.6 % crude protein and 36.0 % true protein in DM. The proportion of CMC in the product was 18.3% of DM. CMC whey had high contents of lysine, cystine, methionine and threonine: 10.3, 2.9, 2.1 and 5.6 g/16 g N, respectively. NFE digestibility was lower on the CMC whey diet than on the skim milk diet (P < 0.05. Faecal excretion of CMC averaged 59.0 %. Protein utilization was effective on the CMC whey diet: 69.9 % of absorbed N was retained. Judging from the blood analyses, the CMC whey product did not have any detrimental effect on the metabolism or health of the pigs. The CMC whey product is well suited as a protein supplement in pig feeding because of its high contents of essential amino acids.

Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils.

Science.gov (United States)

Achachlouei, B Fathi; Hesari, J; Damirchi, S Azadmard; Peighambardoust, Sh; Esmaiili, M; Alijani, S

2013-10-01

Full-fat cheese usually contains high amounts of saturated fatty acids and cholesterol, which may have negative health effects. In this study, full-fat white brined cheese, as a control sample, and experimental cheeses with olive and canola oils (T1, white brined cheese containing 50% canola oil, T2, white brined cheese containing 50% olive oil, T3, white brined cheese containing 100% canola oil and T4, white brined cheese containing 100% olive oil) were prepared from bovine milk. Physicochemical properties, lipolysis, proteolysis patterns and sensorial properties in the prepared samples were determined during 80 days of storage at 20-day intervals. Cheese incorporating vegetable oils showed lower amounts of saturated fatty acids and higher amounts of unsaturated fatty acids compared with the full-fat cheese (control) samples. Moisture, pH, lipolysis value, as assessed by the acid-degree value, and proteolysis values (pH 4.6 SN/TN% and NPN/TN%) significantly (p titrable acidity decreased during 40 days of ripening but then increased slightly. Sensory properties of white brined cheese incorporating with vegetable oils were different from those of full-fat cheese samples. White brined cheese containing olive and canola oils (100% fat substitution) received better sensory scores compared to other samples. The results showed that it is possible to replace dairy fat with olive and canola oils, which can lead to produce a new healthy and functional white brined cheese.

Proteolysis in soft cheese, studied on Meshanger cheese and cheese models

NARCIS (Netherlands)

Noomen, A.

1978-01-01

Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition were used as models in the

PROTEIN & SENSORY ANALYSIS TO CHARACTERIZE MEXICAN CHIHUAHUA CHEESES

Science.gov (United States)

It has been established that native microflora in raw milk cheeses, including Queso Chihuahua, a Mexican cheese variety, contributes to the development of unique flavors through degradation of milk proteins resulting in the release of free amino acids and short peptides that influence the taste and ...

Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture.

Science.gov (United States)

Seixas, Felipe Nael; Rios, Edson Antônio; Martinez de Oliveira, André Luiz; Beloti, Vanerli; Poveda, Justa Maria

2018-08-01

Serrano Catarinense cheese is a raw bovine milk cheese produced in the region of Santa Catarina, Brazil. Twelve representative strains of Leuconostoc isolated from 20 samples of this artisanal cheese were selected and submitted for evaluation of the acidifying, proteolytic, autolytic, aminopeptidase and lipolytic activities, NaCl and acid resistance, production of dextran and biogenic amines and antimicrobial activity. The aim was to genetically and technologically characterize the Leuconostoc strains in order to use them in mixed starter cultures for cheese manufacture. Leuconostoc mesenteroides subsp. mesenteroides was the species that accounted for the largest proportion of isolates of Leuconostoc genus. Two leuconostoc isolates stood out in the acidifying activity, with reduction in pH of 1.12 and 1.04 units. The isolates showed low proteolytic and autolytic activity. Most of the isolates were dextran producers, presented good resistance to the salt and pH conditions of the cheese and showed antimicrobial activity against cheese pathogen bacteria, and none of them produced biogenic amines. These results allowed the selection of five strains (UEL 04, UEL 12, UEL 18, UEL 21 and UEL 28) as good candidates for use as adjunct cultures for cheese manufacture. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Studying the effect of some growth factors and gamma radiation on the production of polysaccharides by lactic acid bacteria

International Nuclear Information System (INIS)

Mansour, W.S.H.

2008-01-01

using cheese whey as a microbial production medium for exo polysaccharides (EPS) presents a cleaner production opportunity (CPO)to create value-added products and protect the environment. In the present study, fifty lactic acid bacterial strains were isolated from some traditional dairy products including buttermilk, Karish cheese, and yoghurt. The isolates were assessed for EPS production , and three isolates were selected as good EPS producers. When comparing the growth and production kinetics achieved by the selected 3 isolates (Lactobacillus delbrueckii ssp. bulgaricus l1, Lactococcus lactis ssp. cremoris I2, Lactobacillus delbrueckii ssp. Bulgaricus I3) and 3 reference LAB strains including Lactococcus lactis ssp. cremoris DSM 20069, Lactobacillus delbrueckii ssp. bulgaricus EMCC 1102 and Lactobacillus rhamnosus EMCC 1105 in MRS broth and whey based medium (WBM), it was found that reference strains achieved higher growth and EPS productivity than isolates. In addition the growth and productivity achieved in MRS broth were higher than these achieved in WBM. In this study, the optimum nutritional supplements for EPS production in WBM by the studied strains were identified as 100 g/l glucose and 30 g/l yeast extract. In addition, the optimum fermentation conditions were identified as incubation temperature of 37 degree C, initial ph of 6.2 and agitation speed of 50 rpm.

A comparative study of the fatty acid profiles in commercial sheep cheeses

DEFF Research Database (Denmark)

Aguilar, C.; Toro-Mujica, P.; Vargas-Bello-Pérez, E.

2014-01-01

The present study was carried out to characterize the FA profile of sheep cheese marketed in Chile. Fifty-eight cheeses were collected from supermarkets of 5 different Chilean cities including 34 sheep cheeses, 7 from goat's milk, 11 from cow's milk, 4 from a mixture of sheep, goat and cow's milk...

Effect of dilution and L-malic acid addition on bio-hydrogen production with Rhodopseudomonas palustris from effluent of an acidogenic anaerobic reactor

International Nuclear Information System (INIS)

Azbar, N.; Tuba, F.; Dokgoz, C.

2009-01-01

In this study, H 2 was produced in a two-stage biological process: I) first stage; the dark fermentation of cheese whey wastewater, which is rich in lactose, by mixed anaerobic culture grown at thermophilic temperature in a continuously running fermentor and ii) second stage; the photo-fermentation of the residual medium by R. palustris strain (DSM 127) at 31 o C under illumination of 150 W in batch mode, respectively. In the first part of the study, the effluent from the dark fermentation reactor was used either as it is (no dilution) or after dilution with distilled water at varying ratios such as 1/2 , 1/5, 1/10 (1 volume effluent/5 volume distilled water) before used in photo-fermentation experiments. In the second part of the study, L-malic acid at varying amounts was added into the hydrogen production medium in order to have L-malic acid concentrations ranging from 0 to 4 g/l. Non-diluted and pre-diluted mediums with or without L-malic acid addition were also tested for comparison purpose (as controls). Prior to the hydrogen production experiments, all samples were subjected to pH adjustment, (pH 6.7) and sterilized by autoclave at 121 o C for 15 min. In regards to the experiments in which the effect of dilution of the effluent from dark fermentation was studied, it was observed that dilution of the effluent from dark fermentation resulted in much better hydrogen productions. Among the dilution rates used, the experiments operated with 1/5 dilution ratio produced the best hydrogen production (241 ml H 2 / g COD fed ). On the other hand, it was seen that the mixing the effluent with L-malic acid (0 - 4 g/l) at increasing ratios (studied from 0% L-malic acid up to 100% by volume in the mixture) had further positive effect and improved the hydrogen production. The bioreactors containing only L-malic acid media resulted in the best hydrogen production (438 ml H 2 / g COD fed ). It was found that, undiluted raw cheese whey wastewater effluent from dark hydrogen

Acidogenic fermentation of the organic fraction of municipal solid waste and cheese whey for bio-plastic precursors recovery - Effects of process conditions during batch tests.

Science.gov (United States)

Girotto, Francesca; Lavagnolo, Maria Cristina; Pivato, Alberto; Cossu, Raffaello

2017-12-01

The problem of fossil fuels dependency is being addressed through sustainable bio-fuels and bio-products production worldwide. At the base of this bio-based economy there is the efficient use of biomass as non-virgin feedstock. Through acidogenic fermentation, organic waste can be valorised in order to obtain several precursors to be used for bio-plastic production. Some investigations have been done but there is still a lack of knowledge that must be filled before moving to effective full scale plants. Acidogenic fermentation batch tests were performed using food waste (FW) and cheese whey (CW) as substrates. Effects of nine different combinations of substrate to inoculum (S/I) ratio (2, 4, and 6) and initial pH (5, 7, and 9) were investigated for metabolites (acetate, butyrate, propionate, valerate, lactate, and ethanol) productions. Results showed that the most abundant metabolites deriving from FW fermentation were butyrate and acetate, mainly influenced by the S/I ratio (acetate and butyrate maximum productions of 21.4 and 34.5g/L, respectively, at S/I=6). Instead, when dealing with CW, lactate was the dominant metabolite significantly correlated with pH (lactate maximum production of 15.7g/L at pH = 9). Copyright © 2017 Elsevier Ltd. All rights reserved.

Bioethanol production by inherent enzymes from rye and wheat with addition of organic farming cheese whey

DEFF Research Database (Denmark)

Kádár, Zsófia; Christensen, Anne Deen; Thomsen, Mette Hedegaard

2011-01-01

. Throughout our studies, wheat and rye grain was used as raw material in bioethanol production with the purpose of producing in situ enzymes (during germination) for the hydrolysis of starch in the grains and compared with commercial amylase enzyme preparations. Whey permeate was incorporated into the grain...

Assessing the capacity of growth, survival, and acid adaptive response of Listeria monocytogenes during storage of various cheeses and subsequent simulated gastric digestion.

Science.gov (United States)

Kapetanakou, Anastasia E; Gkerekou, Maria A; Vitzilaiou, Eirini S; Skandamis, Panagiotis N

2017-04-04

Different physicochemical and microbiological characteristics of cheeses may affect Listeria monocytogenes potential to grow, survive, or exhibit an acid adaptive response during storage and digestion. The objectives of the present study were to assess: i) the survival or growth potential of L.monocytogenes on various cheeses during storage, ii) the effect of initial indigenous microbiota on pathogen growth in comparison to expected growth curves retrieved by existing predictive models, and iii) the impact of habituation on/in cheeses surfaces on the subsequent acid resistance during simulated gastric digestion. Portions of cream (Cottage and Mascarpone), soft (Anthotyros, Camembert, Mastelo®, Manouri, Mozzarella, Ricotta), and semi-hard (Edam, Halloumi, Gouda) cheeses were inoculated with ca. 100CFU/g or cm 2 of L.monocytogenes and stored under vacuum or aerobic conditions at 7°C (n=4). The impact of varying (initial) levels of starter culture or indigenous spoilage microbiota on pathogen growth was evaluated by purchasing cheese packages on different dates in relation to production and expiration date (subsequently reflecting to different batches) mimicking a potential situation of cheese contamination with L.monocytogenes during retail display. Values of pH and a w were also monitored and used to simulate growth of L. monocytogenes by existing models and compare it with the observed data of the study. Survival in simulated gastric fluid (SGF) (pH1.5; HCl; max. 120min) was assessed at three time points during storage. Mascarpone, Ricotta, Mozzarella, Camembert, and Halloumi supported L.monocytogenes growth by 0.5-0.8logCFU/g or cm 2 per day, since low initial levels of total viable counts (TVC) (1.8-3.8logCFU/g or cm 2 ) and high pH/a w values (ca. 6.23-6.64/0.965-0.993) were recorded. On Cottage, Anthotyros, Manouri, Mastelo®, Edam, and Gouda, the pathogen survived at populations similar or lower than the inoculation level due to the high reported competition

21 CFR 184.1979 - Whey.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Whey. 184.1979 Section 184.1979 Food and Drugs FOOD... Substances Affirmed as GRAS § 184.1979 Whey. (a)(1) Whey. Whey is the liquid substance obtained by separating the coagulum from milk, cream, or skim milk in cheesemaking. Whey obtained from a procedure, in which...

Acne located on the trunk, whey protein supplementation: Is there any association?

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Fatma Pelin Cengiz

2017-03-01

Full Text Available Whey protein is a source of protein that was isolated from milk. Whey proteins are composed of higher levels of essential amino acids. The role of diet in acne etiology has been investigated for several years. It was established that milk and milk products can trigger acneiform lesions, and recent evidence supports the role of whey protein supplements in acne. Herein, we report 6 healthy male adolescent patients developing acne located only to the trunk after the consumption of whey protein supplements for faster bodybuilding. This is the first observation which specified the location of acneiform lesions among bodybuilders. In our opinion, a trendy and common health problem is beginning among adolescents in the gyms.

Acne located on the trunk, whey protein supplementation: Is there any association?

Science.gov (United States)

Cengiz, Fatma Pelin; Cevirgen Cemil, Bengu; Emiroglu, Nazan; Gulsel Bahali, Anil; Onsun, Nahide

2017-01-01

Whey protein is a source of protein that was isolated from milk. Whey proteins are composed of higher levels of essential amino acids. The role of diet in acne etiology has been investigated for several years. It was established that milk and milk products can trigger acneiform lesions, and recent evidence supports the role of whey protein supplements in acne. Herein, we report 6 healthy male adolescent patients developing acne located only to the trunk after the consumption of whey protein supplements for faster bodybuilding. This is the first observation which specified the location of acneiform lesions among bodybuilders. In our opinion, a trendy and common health problem is beginning among adolescents in the gyms. PMID:28326292

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

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Trost Eva

2011-11-01

Full Text Available Abstract Background Corynebacterium variabile is part of the complex microflora on the surface of smear-ripened cheeses and contributes to the development of flavor and textural properties during cheese ripening. Still little is known about the metabolic processes and microbial interactions during the production of smear-ripened cheeses. Therefore, the gene repertoire contributing to the lifestyle of the cheese isolate C. variabile DSM 44702 was deduced from the complete genome sequence to get a better understanding of this industrial process. Results The chromosome of C. variabile DSM 44702 is composed of 3, 433, 007 bp and contains 3, 071 protein-coding regions. A comparative analysis of this gene repertoire with that of other corynebacteria detected 1, 534 predicted genes to be specific for the cheese isolate. These genes might contribute to distinct metabolic capabilities of C. variabile, as several of them are associated with metabolic functions in cheese habitats by playing roles in the utilization of alternative carbon and sulphur sources, in amino acid metabolism, and fatty acid degradation. Relevant C. variabile genes confer the capability to catabolize gluconate, lactate, propionate, taurine, and gamma-aminobutyric acid and to utilize external caseins. In addition, C. variabile is equipped with several siderophore biosynthesis gene clusters for iron acquisition and an exceptional repertoire of AraC-regulated iron uptake systems. Moreover, C. variabile can produce acetoin, butanediol, and methanethiol, which are important flavor compounds in smear-ripened cheeses. Conclusions The genome sequence of C. variabile provides detailed insights into the distinct metabolic features of this bacterium, implying a strong adaption to the iron-depleted cheese surface habitat. By combining in silico data obtained from the genome annotation with previous experimental knowledge, occasional observations on genes that are involved in the complex

Effects of hydrolysed casein, intact casein and intact whey protein on energy expenditure and appetite regulation

DEFF Research Database (Denmark)

Bendtsen, Line Quist; Lorenzen, Janne Kunchel; Gomes, Sisse

2014-01-01

Casein and whey differ in amino acid composition and in the rate of absorption; however, the absorption rate of casein can be increased to mimic that of whey by exogenous hydrolysis. The objective of the present study was to compare the effects of hydrolysed casein (HC), intact casein (IC......) and intact whey (IW) on energy expenditure (EE) and appetite regulation, and thereby to investigate the influence of amino acid composition and the rate of absorption. In the present randomised cross-over study, twenty-four overweight and moderately obese young men and women consumed three isoenergetic...

Optimization of probiotic and lactic acid production by Lactobacillus plantarum in submerged bioreactor systems.

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Brinques, Graziela Brusch; do Carmo Peralba, Maria; Ayub, Marco Antônio Záchia

2010-02-01

Biomass and lactic acid production by a Lactobacillus plantarum strain isolated from Serrano cheese, a microorganism traditionally used in foods and recognized as a potent probiotic, was optimized. Optimization procedures were carried out in submerged batch bioreactors using cheese whey as the main carbon source. Sequential experimental Plackett-Burman designs followed by central composite design (CCD) were used to assess the influence of temperature, pH, stirring, aeration rate, and concentrations of lactose, peptone, and yeast extract on biomass and lactic acid production. Results showed that temperature, pH, aeration rate, lactose, and peptone were the most influential variables for biomass formation. Under optimized conditions, the CCD for temperature and aeration rate showed that the model predicted maximal biomass production of 14.30 g l(-1) (dw) of L. plantarum. At the central point of the CCD, a biomass of 10.2 g l(-1) (dw), with conversion rates of 0.10 g of cell g(-1) lactose and 1.08 g lactic acid g(-1) lactose (w/w), was obtained. These results provide useful information about the optimal cultivation conditions for growing L. plantarum in batch bioreactors in order to boost biomass to be used as industrial probiotic and to obtain high yields of conversion of lactose to lactic acid.

Authentication of Whey Protein Powders by Portable Mid-Infrared Spectrometers Combined with Pattern Recognition Analysis.

Science.gov (United States)

Wang, Ting; Tan, Siow Ying; Mutilangi, William; Aykas, Didem P; Rodriguez-Saona, Luis E

2015-10-01

The objective of this study was to develop a simple and rapid method to differentiate whey protein types (WPC, WPI, and WPH) used for beverage manufacturing by combining the spectral signature collected from portable mid-infrared spectrometers and pattern recognition analysis. Whey protein powders from different suppliers are produced using a large number of processing and compositional variables, resulting in variation in composition, concentration, protein structure, and thus functionality. Whey protein powders including whey protein isolates, whey protein concentrates and whey protein hydrolysates were obtained from different suppliers and their spectra collected using portable mid-infrared spectrometers (single and triple reflection) by pressing the powder onto an Attenuated Total Reflectance (ATR) diamond crystal with a pressure clamp. Spectra were analyzed by soft independent modeling of class analogy (SIMCA) generating a classification model showing the ability to differentiate whey protein types by forming tight clusters with interclass distance values of >3, considered to be significantly different from each other. The major bands centered at 1640 and 1580 cm(-1) were responsible for separation and were associated with differences in amide I and amide II vibrations of proteins, respectively. Another important band in whey protein clustering was associated with carboxylate vibrations of acidic amino acids (∼1570 cm(-1)). The use of a portable mid-IR spectrometer combined with pattern recognition analysis showed potential for discriminating whey protein ingredients that can help to streamline the analytical procedure so that it is more applicable for field-based screening of ingredients. A rapid, simple and accurate method was developed to authenticate commercial whey protein products by using portable mid-infrared spectrometers combined with chemometrics, which could help ensure the functionality of whey protein ingredients in food applications. © 2015

Whey Protein

Science.gov (United States)

... reliable information about the safety of taking whey protein if you are pregnant or breast feeding. Stay on the safe side and avoid use. Milk allergy: If you are allergic to cow's milk, avoid using whey protein.

A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang

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Hai Kuan Wang

2010-01-01

Full Text Available Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia and characterized in detail with regard to their probiotic potential. The addition of L. casei Zhang to Cheddar cheese had no adverse effects on sensory criteria. The cheese made with 0.1, 1 and 2 % of the probiotic strain L. casei Zhang adjuncts contained high levels of the Lactobacillus after 6 months of ripening with final counts of 9.6·10^7, 7.7·10^7 and 1.02·10^8 CFU/g, respectively. In the ripe control cheese, without the addition of probiotic strain L. casei Zhang, the number of Lactobacillus reached 5.7·107 CFU/g. Enterobacterial repetitive intergenic consensus PCR (ERIC-PCR analysis was used to distinguish the added L. casei Zhang from the natural flora of the cheese and to determine whether L. casei Zhang grew in the cheese. ACE-inhibitory activity and γ-aminobutyric acid (GABA concentrations in the cheese were measured. Compared with control cheese, experimental cheese with 0.1, 1 and 2 % of probiotic strain L. casei Zhang revealed some increase in ACE-inhibitory activity and GABA mass fraction. In the present study, the production of both ACE-inhibitory activity and GABA in the probiotic cheese with the L. casei Zhang adjunct isolated from koumiss has been found for the first time. The results suggest that cheese with the probiotic strain L. casei Zhang showed good potential for application in the management of hypertension.

Propriedades tecnológicas e sensoriais de produto similar ao tofu obtido pela adição de soro de leite ao extrato de soja Sensorial and technologic properties of product similar to tofu obtained with whey and soymilk addiction

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Sueli Ciabotti

2009-06-01

Full Text Available Objetivou-se neste trabalho verificar a viabilidade da substituição de parte do extrato de soja por soro de leite na obtenção de um produto similar ao tofu, coagulado com adição de ácido lático e glucona-δ-lactona, quanto aos aspectos tecnológicos e sensoriais. Foram obtidos produtos, elaborados a partir de extratos de soja, adicionados de soro proveniente da elaboração do queijo Mussarela. Foram utilizadas três diferentes combinações da mistura extrato de soja (ES e soro de leite (SL 40: 60; 30: 70; 20: 80, as quais sofreram ações dos coagulantes glucona-δ-lactona (GDL e ácido lático (AL isoladamente. Observou-se que o teor de umidade dos produtos elaborados com glucona-δ-lactona foi mais elevado (p This work aimed to verify the sensorial, technological viability of replacing part of soy milk extract with whey to obtain a product similar to tofu curdled by lactic acid and glucone-δ-lactone. Some products were obtained using soy milk extract and whey from the production of mozzarella cheese. Three different combinations of a mixture of soy milk extract and whey were used (40: 60; 30: 70; 20: 80, all of which were curdled with glucone-d-lactone and lactic acid separately. Products prepared with glucone-δ-lactone presented a higher moisture content (p < 0.05 and an increased crop yield. The products made with lactic acid were richer in protein. Curdling with lactic acid resulted in more firmness, cohesiveness, gumminess, and chewiness to the products. Analyzing the color, the "L" values (luminosity of 20: 80 ratio were higher, and the yellow "b" predominated in the products with a higher proportion of soy milk. The product with better acceptance was the one with 40: 60 ratio (soy milk and whey respectively obtained with the addition of glucone-δ-lactone. The use of glucone-δ-lactone resulted in a better yield, texture characteristics, and acceptability.

Effect of pasteurization and lactic acid bacteria on physicochemical, microbiological and sensorial characteristics of costeño cheese

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José G. Serpa

2016-07-01

Full Text Available The effect of pasteurization and starter cultures on physicochemical, microbiological and sensorial characteristics of costeño cheese was determined. A completely randomized design was conducted, three treatments (T and three replicates: Treatment 1 (T1: cheese manufactured with pasteurized milk without starter cultures, Treatment 2 (T2: cheese manufactured with pasteurized milk with Lactococcus lactis and Lactococcus cremoris (1:1 and treatment 3 (T3: cheese manufactured with pasteurized milk with Lactococcus lactis, Lactococcus cremoris and Streptococcus thermophillus (0.5:0.5:1. Treatments were compared to a control sample that was prepared with raw milk without starter cultures. Concentration of 1.5% (v/v of culture was used in relation to the amount of used milk in each treatment. Moisture content was higher in all treatments compared to the control and protein and fat content were significantly lower. Acidity was significantly higher in samples from T2 y T3 compared to T1 and control, due to the metabolism of starter cultures. Total coliforms, yeast and mold counts showed a significant reduction due to pasteurization process in all treatments. Regarding sensorial analysis, hedonic test showed a greater preference in cheese manufactured with T2 (P<0.05. There were no significant preferences between T1, T3 and control. Additionally, yield was significantly higher with T1 (22% and T3 (23% compared to control.

BIOACTIVE PEPTIDES OF THE COW MILK WHEY PROTEINS (Bos taurus

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A. V. Iukalo

2013-10-01

Full Text Available Data on the biological functions of milk whey proteins, which are implemented at the level of their proteolytic degradation products — bioactive peptides have been reviewed. The main functions of these proteins is to provide the amino acid nutrition of mammals in the early stages of development, as well as the transport of fatty acids, retinol, involved in the synthesis of lactose, ions of calcium and iron, immune protection, antimicrobial action, etc. However, in recent years, it has been found that milk proteins like casein are precursors of biologically active peptides. Аngiotensin — converting enzyme, opioid peptides which are opiate receptor agonists, anti–microbial peptides, peptides with immunomodulatory and hypocholesterolemic action, and peptides affecting motility have been found among the products of proteolytic degradation of ?-lactoglobulin, ?-laktoalbumin, lactoferrin and milk whey albumin. Also data on the possible participation of peptides from milk whey proteins in the implementation of the biological functions of both the assimilation of calcium, antioxidant effect, the regulation of appetite, anticarcinogenic are provided. The authors assume that the phenomenon of bioactive peptides formation could be considered as an additional function of natural food proteins, which gives advantages to the mammals and has a positive effect on their development in the postnatal period. Ways of bioactive peptides formation, their resistance to action of proteolytic enzymes, the ability to cross into the bloodstream and have biological effects have been also discussed. Up to date, only a few products with bioactive peptides from milk whey proteins are obtained. Further studies of their structure, mechanism of action, ways of formation and methods of isolation are required for their wider use. Formation of functional products based on bioactive peptides from milk whey proteins will allow efficient use of milk whey, which is often a

Processing of byproducts to improve nisin production by ...

African Journals Online (AJOL)

use

2011-10-24

Oct 24, 2011 ... rate as milk volumes (42% per year; FAO, 2006). This increased quantity .... conversion factor related to 2.5% of real nisin (Barefoot and. Klaenhammer ..... of nisin and lactic acid from cheese whey: optimization of fermentation ...

Supplemental protein in support of muscle mass and health: advantage whey.

Science.gov (United States)

Devries, Michaela C; Phillips, Stuart M

2015-03-01

Skeletal muscle is an integral body tissue playing key roles in strength, performance, physical function, and metabolic regulation. It is essential for athletes to ensure that they have optimal amounts of muscle mass to ensure peak performance in their given sport. However, the role of maintaining muscle mass during weight loss and as we age is an emerging concept, having implications in chronic disease prevention, functional capacity, and quality of life. Higher-protein diets have been shown to: (1) promote gains in muscle mass, especially when paired with resistance training; (2) spare muscle mass loss during caloric restriction; and (3) attenuate the natural loss of muscle mass that accompanies aging. Protein quality is important to the gain and maintenance of muscle mass. Protein quality is a function of protein digestibility, amino acid content, and the resulting amino acid availability to support metabolic function. Whey protein is one of the highest-quality proteins given its amino acid content (high essential, branched-chain, and leucine amino acid content) and rapid digestibility. Consumption of whey protein has a robust ability to stimulate muscle protein synthesis. In fact, whey protein has been found to stimulate muscle protein synthesis to a greater degree than other proteins such as casein and soy. This review examines the existing data supporting the role for protein consumption, with an emphasis on whey protein, in the regulation of muscle mass and body composition in response to resistance training, caloric restriction, and aging. © 2015 Institute of Food Technologists®

Multi-detection of preservatives in cheeses by liquid chromatography-tandem mass spectrometry.

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Fuselli, Fabio; Guarino, Chiara; La Mantia, Alessandro; Longo, Lucia; Faberi, Angelo; Marianella, Rosa Maria

2012-10-01

The incorrect use of preservatives in cheeses may compromise food safety and damage consumers. According to the law, more than one preservative may be contemporarily used in cheeses. So a method for their contemporary detection may be useful for both manufacturers and control agencies quality control. In this research a liquid chromatography-tandem mass spectrometric with electrospray ionization method for the multi-determination of seven preservatives (benzoic acid, citric acid, hexamethylenetetramine, lysozyme, natamycin, nisin and sorbic acid) in cheese was developed. The preservatives were contemporarily extracted from cheese by a single procedure, and analyzed by RP-LC/ESI-MS/MS (Ion Trap) in positive ionization mode, with single reaction monitoring (SRM) acquisition. Three sample types (hard, pasta filata and fresh cheese) were used for method evaluation. Recoveries were mostly higher than 90%; MDLs ranged from 0.02 to 0.26 mgkg(-1), and MQLs were included between 0.07 and 0.88 mgkg(-1). Due to matrix effect, quantitation was performed by referring to a matrix matched calibration curve, for each cheese typology. This method was also applied to commercial cheese samples, with good results. It appears fast, reliable and suitable for both screening and confirmation of the presence and quantitation of the preservatives in a single, multi-detection analysis. Copyright © 2012 Elsevier B.V. All rights reserved.

Biochemical and clinical effects of Whey protein supplementation in Parkinson's disease: A pilot study.

Science.gov (United States)

Tosukhowong, Piyaratana; Boonla, Chanchai; Dissayabutra, Thasinas; Kaewwilai, Lalita; Muensri, Sasipa; Chotipanich, Chanisa; Joutsa, Juho; Rinne, Juha; Bhidayasiri, Roongroj

2016-08-15

Parkinson's disease (PD) is an oxidative stress-mediated degenerative disorder. Elevated plasma homocysteine (Hcy) is frequently found in the levodopa-treated PD patients, is associated with disease progression and is a marker of oxidative stress. Whey protein is a rich source of cysteine, and branched-chain amino acids (BCAA). It has been shown that supplementation with Whey protein increases glutathione synthesis and muscle strength. In this study, we conducted a placebo-controlled, double-blind study (NCT01662414) to investigate the effects of undenatured Whey protein isolate supplementation for 6months on plasma glutathione, plasma amino acids, and plasma Hcy in PD patients. Clinical outcome assessments included the unified Parkinson's disease rating scale (UPDRS) and striatal L-3,4-dihydroxy-6-(18)F-fluorophenylalanine (FDOPA) uptake were determined before and after supplementation. 15 patients received Whey protein, and 17 received Soy protein, served as a control group. Significant increases in plasma concentration of reduced glutathione and the ratio of reduced to oxidized glutathione were found in the Whey-supplemented patients but not in a control group. This was associated with a significant decrease of plasma levels of Hcy. The plasma levels of total glutathione were not significantly changed in either group. Plasma BCAA and essential amino acids (EAA) were significantly increased in the Whey-supplemented group only. The UPDRS and striatal FDOPA uptake in PD patients were not significantly ameliorated in either group. However, significant negative correlation was observed between the UPDRS and plasma BCAA and EAA in the pre-supplemented PD patients. This study is the first to report that Whey protein supplementation significantly increases plasma reduced glutathione, the reduced to oxidized glutathione ratio, BCAAs and EAAs in patients with PD, together with a concomitant significant reduction of plasma Hcy. However, there were no significant changes in

Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria

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Jagoda Šušković

2009-03-01

Full Text Available In this research the application of bacterial strains Lactobacillus acidophilus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3 in the production of fermented probiotic beverages from milk permeate enriched with 10 % (v/v whey retentate, was investigated. In the previous researches of probiotic concept, probiotic properties of these three strains of lactic acid bacteria have been defined. At the end of controlled fermentation, probiotic strains have produced 7.4 g/L lactic acid, pH was decreased to 4.7, and number of live cells was around 108 CFU/mL. Number of viable count of probiotic bacteria, which were identified with RAPD (Random Amplified Polymorphic DNAmethod, was maintained at around 107 CFU/mL during 28 days of the preservation at 4 °C. Furthermore, a spontaneous fermentation of milk permeate enriched with 10 % (v/v of whey retentate was carried out and lactic acid bacteria present in these substrates were isolated. All of these bacterial strains have rapidly acidified the growth media and have shown antibacterial activity against chosen test-microorganisms, what are important properties of potential starter cultures for the fermentation of dairy products. The results of biochemical API analysis have identified isolated strains as Lactococcus lactis subsp. lactis and Lactobacillus helveticus.

Whole extruded linseed in the diet of dairy ewes during early lactation: effect on the fatty acid composition of milk and cheese

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P. Secchiari

2010-04-01

Full Text Available In a long term supplementation trial (10 weeks, the effects of the inclusion of whole extruded linseed in the diet of dairy ewes on milk and cheese fatty acid composition were evaluated. Two groups of 24 Sarda ewes in early lactation were randomly assigned to control concentrate (800 g/d concentrate, C or whole extruded linseed concentrate (L, 700 g/d, with 30% of extruded linseed, Omega-Lin®. Results showed that, after 2 weeks on the L diet, the milk content of unsaturated fatty acid (UFA, including rumenic acid (RA, vaccenic acid (VA and alfa-linolenic acid (ALA increased sharply compared to C group, reaching the highest levels after 7-8 weeks (3.06, 7.31 and 2.31 g/100 g milk fat for RA, VA and ALA, respectively. During the last 2 weeks of the experimental period, when pasture was included in the diet of both groups, the content of the above fatty acids slightly decreased in milk from L group, whereas in milk from C group increased. Nevertheless, the average content of these fatty acids in milk from L group remained significantly higher than that of milk from C group. Compared with the control, the L diet resulted in a significant reduction (-17% in the concentration of saturated fatty acid in milk. The fatty acid content of the cheese obtained from milk of the two groups reflected the milk fatty acid composition. The inclusion of extruded linseed in the diet of dairy ewes improved the nutraceutical properties of milk and cheese, but further researches are needed in order to better understand the relationship between basal diet and lipid supplementation in dairy ewes.

Enhancement of the nutritional value of whey drink by supplementing with leaves of moringa oleifera

International Nuclear Information System (INIS)

Nadeem, M.; Hussain, I.; Abdullah, M.; Rehman, F.

2013-01-01

The effect of supplementing Moringa oleilera leaf powder (MOLP) on the nutritional and sensory characteristics of whey drink was investigated. Whey drink was supplemented with MOLP at four different concentrations i.e., 1% MOLP (TO, 2% MOLP (T.,), 3% MOLP (T,), 4% MOLP (1.4) and compared with a control (To). The addition of MOLP at any level did not have a negative effect on p11 and acidity of whey drink. Iron content of T, increased from 0.17 to 115 mg/100 mL, total phenolic content of MOLP was 7.4 g/100 g on dry weight basis (gallic acid). Vitamin C increased from 1.46 to 2.20 mg/100 g in -1.4. The overall acceptability score of T, was 6.9 out 9 (total score) which was more than 76%. These results suggest that nutritional value of whey can be increased by supplementing with 4% dry leaves of M. oleifera in the form of a whey based drink with acceptable sensory characteristics. (author)

Formation of early and advanced Maillard reaction products correlates to the ripening of cheese.

Science.gov (United States)

Spanneberg, Robert; Salzwedel, Grit; Glomb, Marcus A

2012-01-18

The present study deals with the characterization of the ripening of cheese. A traditional German acid curd cheese was ripened under defined conditions at elevated temperature, and protein and amino acid modifications were investigated. Degree of proteolysis and analysis of early [Amadori compound furosine (6)] and advanced [N(ε)-carboxymethyllysine (4), N(ε)-carboxyethyllysine (5)] Maillard reaction products confirmed the maturation to proceed from the rind to the core of the cheese. Whereas 6 was decreased, 4 and 5 increased over time. Deeper insight into the Maillard reaction during the ripening of cheese was achieved by the determination of selected α-dicarbonyl compounds. Especially methylglyoxal (2) showed a characteristic behavior during storage of the acid curd cheese. Decrease of this reactive structure was directly correlated to the formation of 5. To extend the results of experimental ripening to commercial cheeses, different aged Gouda types were investigated. Maturation times of the samples ranged from 6 to 8 weeks (young) to more than 1 year (aged). Again, increase of 5 and decrease of 2 were able to describe the ripening of this rennet coagulated cheese. Therefore, both chemical parameters are potent markers to characterize the degree of maturation, independent of coagulation.

Characterization of volatiles in Beaten cheeses (bieno sirenje by SPME/GC-MC: Influence of geographical origin

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Sulejmani Erhan

2014-01-01

Full Text Available In this study, the volatile profiles of a type of economically important cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonged to 6 different geographical regions of Beaten cheese, including cheeses from Kumanovo, Tetovo, Struga, Resen, Veles and Radovish were comparatively studied for their volatile profiles. Sixty two volatile compounds were identified in the cheeses by solid-phase microextraction combined with gas chromatography-mass spectrometry and the results are discussed based on their chemical classes (18 esters, 13 ketones, 10 acids, 8 alcohols, 5 terpenes, and 8 miscellaneous compounds. Acids, esters and alcohols were the most abundant classes identified and were highly dependent on the geographical origin of cheeses. Beaten cheese from Struga had the highest levels of carboxylic acids, ketones, alcohols, esters and terpenes. The Beaten cheese from other geographical origin had low levels of volatiles probably from the effect of variable characteristics of used milk and different cheese making process which affects the biochemical processes. The results suggest that each cheese from different geographical regions had different volatiles profile and the manufacturing technique as well as the ripening stage of the cheeses played a major role on the volatile compounds’ distribution.

Genotypic identification and technological characterization of lactic ...

African Journals Online (AJOL)

enoh

2012-04-05

Apr 5, 2012 ... natural lactic acid bacteria (LAB) found in Kargi tulum cheese. ... remaining whey is drained by putting a weight over the ... days under anaerobic conditions at 37 or 30°C, respectively. Five ..... Part 3: Block-digestion method.

Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production

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Andreja Leboš Pavunc

2012-01-01

Full Text Available The use of commercial starter cultures in fresh cheese production from pasteurized milk results in the loss of typical characteristics of artisan fresh cheese due to the replacement of complex native microbiota with a defined starter culture. Hence, the aim of this research is to isolate and characterize dominant lactic acid bacteria (LAB in artisan fresh cheese and to evaluate their capacity as autochthonous starter cultures for fresh cheese production. Fifteen most prevalent Gram-positive, catalase-negative and asporogenous bacterial strains were selected for a more detailed characterization. Eleven lactic acid bacterial strains were determined to be homofermentative cocci and four heterofermentative lactobacilli. Further phenotypic and genotypic analyses revealed that those were two different LAB strains with high acidifying and proteolytic activity, identified as Lactobacillus fermentum A8 and Enterococcus faecium A7. These two autochthonous strains, alone or in combination with commercial starter, were used to produce different types of fresh cheese, which were evaluated by a panel. Conventional culturing, isolation, identification and PCR-denaturing gradient gel electrophoresis (PCR-DGGE procedures, applied to the total fresh cheese DNA extracts, were employed to define and monitor the viability of the introduced LAB strains and their effect on the final product characteristics. Production of fresh cheese using a combination of commercial starter culture and selected autochthonous strains resulted in improved sensorial properties, which were more similar to the ones of spontaneously fermented fresh cheese than to those of cheese produced with only starter culture or selected strains. After 10 days of storage, that cheese retained the best sensorial properties in comparison with all other types of cheese. The presence of inoculated autochthonous and starter cultures and their identification was demonstrated by DGGE analysis. The obtained

Behaviour of Salmonella Typhimurium during production and storage of artisan water buffalo mozzarella cheese

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Roberto Rosmini

2012-07-01

Full Text Available Water buffalo mozzarella cheese (WBMC is a fresh pasta filata cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving the use of unpasteurized milk and natural whey cultures is still employed for WBMC production in Italy. The aim of this study were to assess the behaviour of Salmonella Typhimurium during the production of artisan water buffalo mozzarella cheese and during its shelf life under different temperature conditions. Raw milk was inoculated with S. Typhimurium and the evolution of S. Typhimurium count during production and shelf life was monitored. In artisan WBMC production technology S. Typhimurium multiplied in the curd during ripening, but its growth rate expressed in log CFU/g/h was lower than the growth rate reported by theoretical predictions. Stretching proved to be a process with good repeatability and able to reduce S. Typhimurium contamination by 5.5 Log CFU/g. The intrinsic characteristics of traditional WBMC proved to be unable to obstacolate the growth of S. Typhimurium during storage in the case of thermal abuse. Control of raw milk contamination and a proper refrigeration temperature are key factors in reducing the risk for consumers.

Composition and functionality of whey protein phospholipid concentrate and delactosed permeate.

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Levin, M A; Burrington, K J; Hartel, R W

2016-09-01

Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underused. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to 1 WPPC supplier. The objective of this research was to fully characterize a range of WPPC. Four WPPC samples and 1 DLP sample were analyzed for chemical composition and functionality. This analysis showed that WPPC composition was highly variable between suppliers and lots. In addition, the functionality of the WPPC varies depending on the supplier and testing pH, and cannot be correlated with fat or protein content because of differences in processing. The addition of DLP to WPPC affects functionality. In general, WPPC has a high water-holding capacity, is relatively heat stable, has low foamability, and does not aid in emulsion stability. The gel strength and texture are highly dependent on the amount of protein. To be able to use these 2 dairy products, the composition and functionality must be fully understood. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

7 CFR 58.808 - Whey.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Whey. 58.808 Section 58.808 Agriculture Regulations of....808 Whey. Whey for processing shall be fresh and originate from the processing of products made from... by the Food and Drug Administration may be added to the whey for processing, except when restricted...

Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture.

Science.gov (United States)

Pereira, Cláudia I; Gomes, Eliza O; Gomes, Ana M P; Malcata, F Xavier

2008-06-01

To shed further light onto the mechanisms of proteolysis that prevail throughout ripening of Portuguese cheeses, model cheeses were manufactured from bovine milk, following as much as possible traditional manufacture practices - using either animal or plant rennet. The individual role upon proteolysis of two (wild) strains of lactic acid bacteria - viz. Lactococcus lactis and Lactobacillus brevis, which are normally found to high viable numbers in said cheeses, was also considered, either as single or mixed cultures. Our experimental results confirmed the influence of rennet on the proteolysis extent, but not on proteolysis depth. On the other hand, the aforementioned strains clearly improved release of medium- and small-sized peptides, and contributed as well to the free amino acid pool in cheese. Copyright © 2007 Elsevier Ltd. All rights reserved.

Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging

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Laura N. Sandoval

2016-04-01

Full Text Available A chitosan from biologically obtained chitin was successfully grafted with d,l-lactic acid (LA in aqueous media using p-toluenesulfonic acid as catalyst to obtain a non-toxic, biodegradable packaging material that was characterized using scanning electron microscopy, water vapor permeability, and relative humidity (RH losses. Additionally, the grafting in chitosan with LA produced films with improved mechanical properties. This material successfully extended the shelf life of fresh cheese and inhibited the growth of Listeria monocytogenes during 14 days at 4 °C and 22% RH, whereby inoculated samples with chitosan-g-LA packaging presented full bacterial inhibition. The results were compared to control samples and commercial low-density polyethylene packaging.

Effect of protein/essential amino acids and resistance training on skeletal muscle hypertrophy: A case for whey protein

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Stout Jeffrey R

2010-06-01

Full Text Available Abstract Regardless of age or gender, resistance training or provision of adequate amounts of dietary protein (PRO or essential amino acids (EAA can increase muscle protein synthesis (MPS in healthy adults. Combined PRO or EAA ingestion proximal to resistance training, however, can augment the post-exercise MPS response and has been shown to elicit a greater anabolic effect than exercise plus carbohydrate. Unfortunately, chronic/adaptive response data comparing the effects of different protein sources is limited. A growing body of evidence does, however, suggest that dairy PRO, and whey in particular may: 1 stimulate the greatest rise in MPS, 2 result in greater muscle cross-sectional area when combined with chronic resistance training, and 3 at least in younger individuals, enhance exercise recovery. Therefore, this review will focus on whey protein supplementation and its effects on skeletal muscle mass when combined with heavy resistance training.

Novel extraction strategy of ribosomal RNA and genomic DNA from cheese for PCR-based investigations.

Science.gov (United States)

Bonaïti, Catherine; Parayre, Sandrine; Irlinger, Françoise

2006-03-15

Cheese microorganisms, such as bacteria and fungi, constitute a complex ecosystem that plays a central role in cheeses ripening. The molecular study of cheese microbial diversity and activity is essential but the extraction of high quality nucleic acid may be problematic: the cheese samples are characterised by a strong buffering capacity which negatively influenced the yield of the extracted rRNA. The objective of this study is to develop an effective method for the direct and simultaneous isolation of yeast and bacterial ribosomal RNA and genomic DNA from the same cheese samples. DNA isolation was based on a protocol used for nucleic acids isolation from anaerobic digestor, without preliminary washing step with the combined use of the action of chaotropic agent (acid guanidinium thiocyanate), detergents (SDS, N-lauroylsarcosine), chelating agent (EDTA) and a mechanical method (bead beating system). The DNA purification was carried out by two washing steps of phenol-chloroform. RNA was isolated successfully after the second acid extraction step by recovering it from the phenolic phase of the first acid extraction. The novel method yielded pure preparation of undegraded RNA accessible for reverse transcription-PCR. The extraction protocol of genomic DNA and rRNA was applicable to complex ecosystem of different cheese matrices.

Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.

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Randazzo, C L; De Luca, S; Todaro, A; Restuccia, C; Lanza, C M; Spagna, G; Caggia, C

2007-08-01

The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. Twelve LAB were studied for the ability to grow at 10 and 45 degrees C, to coagulate and acidify both reconstituted skim milk and ewe's milk. Moreover, the capacity of the strains to generate aroma compounds was evaluated in a model cheese system at 30- and 60-day ripening. Flavour compounds were screened by sensory analysis and throughout gas chromatography (GC)-mass spectrometry (MS). Most of the strains were able to grow both at 10 and 45 degrees C and exhibited high ability to acidify and coagulate ewes' milk. Sensory evaluation revealed that the wild strains produced more significant flavour attributes than commercial strains in the 60-day-old model cheese system. GC-MS data confirmed the results of sensory evaluations and showed the ability of wild lactobacilli to generate key volatile compounds. Particularly, three wild lactobacilli strains, belonging to Lactobacillus casei, Lb. rhamnosus and Lb. plantarum species, generated both in 60- and 30-day-old model cheeses system, the 3-methyl butan(al)(ol) compound, which is associated with fruity taste. The present work preliminarily demonstrated that the technological and flavour formation abilities of the wild strains are strain-specific and that wild lactobacilli, which produced key flavour compounds during ripening, could be used as tailor-made starters. This study reports the technological characterization and flavour formation ability of wild LAB strains isolated from artisanal Pecorino cheese and highlights that the catabolic activities were highly strain dependent. Hence, wild lactobacilli could be selected as tailor-made starter cultures for the PS cheese manufacture.

Antioxidant activity and nutrient release from polyphenol-enriched cheese in a simulated gastrointestinal environment.

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Lamothe, Sophie; Langlois, Ariane; Bazinet, Laurent; Couillard, Charles; Britten, Michel

2016-03-01

Green tea polyphenols are recognized for their antioxidant properties and their effects on lipid digestion kinetics. Polyphenols are sensitive to degradation in the intestinal environment. Interactions with dairy proteins could modulate the stability and biological activity of polyphenols during digestion. The objective of this study was to evaluate the release of nutrients (polyphenols, fatty acids and peptides) and the antioxidant activity in polyphenol-enriched cheese containing different levels of calcium in a simulated gastrointestinal environment. The relationship between cheese matrix texture, matrix degradation and nutrient release during digestion was also studied. Green tea extract was added to milk at 0% or 0.1%, and cheeses were produced on a laboratory scale. The level of available calcium was adjusted to low (Ca(low)), regular (Ca(reg)) or high (Ca(high)) during the salting step of the cheese-making process. Cheeses were subjected to simulated digestion. The rate and extent of fatty acid release were 21% lower for Ca(low) cheese than for Ca(reg) and Ca(high) cheeses. The greater adhesiveness of Ca(low) cheese, which resulted in lower rates of matrix degradation and proteolysis, contributed to the reduced rate of lipolysis. The presence of green tea extract in cheese reduced the release of free fatty acids at the end of digestion by 7%. The addition of green tea extract increased cheese hardness but did not influence matrix degradation or proteolysis profiles. The formation of complexes between tea polyphenols and proteins within the cheese matrix resulted in a more than twofold increase in polyphenol recovery in the intestinal phase compared with the control (tea polyphenol extract incubated with polyphenol-free cheese). Antioxidant activity was 14% higher in the digest from polyphenol-enriched cheese than in the control. These results suggest that cheese is an effective matrix for the controlled release of nutrients and for the protection of green

The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

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E. Hynes

2002-12-01

Full Text Available Ten strains of lactobacillus from the CNRZ collection were tested as adjunct culture in miniature washed curd cheeses manufactured under controlled bacteriological conditions with two different starters, Lactococcus lactis subsp. lactis IL 416 and Lactococcus lactis subsp. cremoris AM2. Lactobacilli growth seemed to be dependent on the Lactobacillus strain but was not influenced by the starter strain or counts. Lactococci counts were higher in the miniature cheeses with AM2 starter and added lactobacilli than in the control cheeses without lactobacilli. Gross composition and hydrolysis of s1 casein were similar for miniature cheeses with and without lactobacilli. In the miniature cheeses manufactured with IL416 starter, the lactobacilli adjunct slightly increased the soluble nitrogen content, but that was not verified in the AM2 miniature cheeses. Phosphotungstic acid nitrogen content increased in miniature cheeses manufactured with IL416 when Lactobacillus plantarum 1572 and 1310 adjunct cultures were added. That was also verified for several Lactobacillus strains, specially Lactobacillus casei 1227, for miniature cheeses manufactured with AM2 starter. Free fatty acid content increased in miniature cheeses made with lactobacilli adjuncts 1310, 1308 and 1219 with IL416 starter, and with strains 1218, 1244 and 1308 for miniature cheeses with AM2 starter. These results indicate that production of soluble nitrogen compounds as well as free fatty acid content could be influenced by the lactobacilli adjunct, depending on the starter strain.

Fractionation of whey protein isolate with supercritical carbon dioxide – process modeling and cost estimation

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An economical and environmentally friendly whey protein fractionation process was developed using supercritical carbon dioxide (sCO2) as an acid to produce enriched fractions of alpha-lactalbumin (alpha-La) and beta-lactoglobulin (beta-Lg) from a commercial whey protein isolate (WPI) containing 55% ...

Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.

Science.gov (United States)

de Souza, Geany Targino; de Carvalho, Rayssa Julliane; de Sousa, Jossana Pereira; Tavares, Josean Fechine; Schaffner, Donald; de Souza, Evandro Leite; Magnani, Marciane

2016-02-01

This study assessed the inhibitory effects of the essential oil from Origanum vulgare L. (OVEO) on Staphylococcus aureus, Listeria monocytogenes, and a mesophilic starter coculture composed of lactic acid bacteria (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) in Brazilian coalho cheese systems. The MIC of OVEO was 2.5 μl/ml against both S. aureus and L. monocytogenes and 0.6 μl/ml against the tested starter coculture. In cheese broth containing OVEO at 0.6 μl/ml, no decrease in viable cell counts (VCC) of both pathogenic bacteria was observed, whereas the initial VCC of the starter coculture decreased approximately 1.0 log CFU/ml after 24 h of exposure at 10°C. OVEO at 1.25 and 2.5 μl/ml caused reductions of up to 2.0 and 2.5 log CFU/ml in S. aureus and L. monocytogenes, respectively, after 24 h of exposure in cheese broth. At these same concentrations, OVEO caused a greater decrease of initial VCC of the starter coculture following 4 h of exposure. Higher concentrations of OVEO were required to decrease the VCC of all target bacteria in semisolid coalho cheese slurry compared with cheese broth. The VCC of Lactococcus spp. in coalho cheese slurry containing OVEO were always lower than those of pathogenic bacteria under the same conditions. These results suggest that the concentrations of OVEO used to control pathogenic bacteria in semihard cheese should be carefully evaluated because of its inhibitory effects on the growth of starter lactic acid cultures used during the production of the product.

Whey protein isolate improves acid and bile tolerances of Streptococcus thermophilus ST-M5 and Lactobacillus delbrueckii ssp. bulgaricus LB-12.

Science.gov (United States)

Vargas, Luis A; Olson, Douglas W; Aryana, Kayanush J

2015-04-01

Acid tolerance and bile tolerance are important probiotic characteristics. Whey proteins contain branched-chain amino acids, which play a role in muscle building and are popular among athletes. Increasing emphasis is being placed on diets containing less carbohydrate, less fat, and more protein. The effect of incremental additions of whey protein isolate (WPI) on probiotic characteristics of pure cultures is not known. The objective of this study was to determine the influence of added WPI on acid tolerance and bile tolerance of pure cultures of Streptococcus thermophilus ST-M5 and Lactobacillus bulgaricus LB-12. The WPI was used at 0 (control), 1, 2 and 3% (wt/vol). Assessment of acid tolerance was conducted on pure cultures at 30-min intervals for 2h of acid exposure and bile tolerance at 1-h intervals for 5h of bile exposure. Use of 1, 2, and 3% WPI improved acid tolerance of Strep. thermophilus ST-M5 and Lb. bulgaricus LB-12. The highest counts for acid tolerance of Strep. thermophilus ST-M5 and Lb. bulgaricus LB-12 were obtained when 3% WPI was used. Use of 2 and 3% WPI improved bile tolerance of Strep. thermophilus ST-M5 and Lb. bulgaricus LB-12 over 5h of bile exposure. The use of WPI is recommended to improve acid and bile tolerance of the yogurt culture bacteria Strep. thermophilus ST-M5 and Lb. bulgaricus LB-12. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Emerging trends in nutraceutical applications of whey protein and its derivatives

OpenAIRE

Patel, Seema

2015-01-01

The looming food insecurity demands the utilization of nutrient-rich residues from food industries as value-added products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complicat...

Evolution of phospholipid contents during the production of quark cheese from buttermilk.

Science.gov (United States)

Ferreiro, T; Martínez, S; Gayoso, L; Rodríguez-Otero, J L

2016-06-01

We report the evolution of phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and sphingomyelin (SM) contents during the production of quark cheese from buttermilk by successive ultrafiltration concentration, enrichment with cream, concurrent homogenization and pasteurization, fermentative coagulation, and separation of quark from whey by further ultrafiltration. Buttermilk is richer than milk itself in phospholipids that afford desirable functional and technological properties, and is widely used in dairy products. To investigate how phospholipid content is affected by end-product production processes such as ultrafiltration, homogenization, pasteurization or coagulation, we measured the phospholipids at several stages of each of 5 industrial-scale quark cheese production runs. In each run, 10,000L of buttermilk was concentrated to half volume by ultrafiltration, enriched with cream, homogenized, pasteurized, inoculated with lactic acid bacteria, incubated to coagulation, and once more concentrated to half volume by ultrafiltration. Phospholipid contents were determined by HPLC with evaporative light scattering detection in the starting buttermilk, concentrated buttermilk, ultrafiltrate, cream-enriched concentrated buttermilk (both before and after concurrent homogenization and pasteurization), coagulate, and quark, and also in the rinsings obtained when the ultrafiltration equipment was washed following initial concentration. The average phospholipid content of buttermilk was approximately 5 times that of milk, and the phospholipid content of buttermilk fat 26 to 29 times that of milk fat. Although phospholipids did not cross ultrafiltration membranes, significant losses occurred during ultrafiltration (due to retention on the membranes) and during the homogenization and pasteurization process. During coagulation, however, phospholipid content rose, presumably as a consequence of the proliferation of the

Effect of dilution and L-malic acid addition on bio-hydrogen production with Rhodopseudomonas palustris from effluent of an acidogenic anaerobic reactor

Energy Technology Data Exchange (ETDEWEB)

Azbar, N.; Tuba, F.; Dokgoz, C. [Bioengineering Dept., Faculty of Engineering, Ege Univ., Izmir (Turkey)], E-mail: nuri.azbar@ege.edu.tr

2009-07-01

In this study, H{sub 2} was produced in a two-stage biological process: I) first stage; the dark fermentation of cheese whey wastewater, which is rich in lactose, by mixed anaerobic culture grown at thermophilic temperature in a continuously running fermentor and ii) second stage; the photo-fermentation of the residual medium by R. palustris strain (DSM 127) at 31{sup o}C under illumination of 150 W in batch mode, respectively. In the first part of the study, the effluent from the dark fermentation reactor was used either as it is (no dilution) or after dilution with distilled water at varying ratios such as 1/2 , 1/5, 1/10 (1 volume effluent/5 volume distilled water) before used in photo-fermentation experiments. In the second part of the study, L-malic acid at varying amounts was added into the hydrogen production medium in order to have L-malic acid concentrations ranging from 0 to 4 g/l. Non-diluted and pre-diluted mediums with or without L-malic acid addition were also tested for comparison purpose (as controls). Prior to the hydrogen production experiments, all samples were subjected to pH adjustment, (pH 6.7) and sterilized by autoclave at 121{sup o}C for 15 min. In regards to the experiments in which the effect of dilution of the effluent from dark fermentation was studied, it was observed that dilution of the effluent from dark fermentation resulted in much better hydrogen productions. Among the dilution rates used, the experiments operated with 1/5 dilution ratio produced the best hydrogen production (241 ml H{sub 2}/ g COD{sub fed}). On the other hand, it was seen that the mixing the effluent with L-malic acid (0 - 4 g/l) at increasing ratios (studied from 0% L-malic acid up to 100% by volume in the mixture) had further positive effect and improved the hydrogen production. The bioreactors containing only L-malic acid media resulted in the best hydrogen production (438 ml H{sub 2} / g COD{sub fed}). It was found that, undiluted raw cheese whey wastewater

The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese

NARCIS (Netherlands)

Alewijn, M.

2006-01-01

Cheese flavour is an important quality attribute, and is mainly formed during cheese ripening. Besides compounds that are formed from protein and carbohydrates, milk fat-derived compounds are essential for cheese flavour. Before, but mainly during ripening, free fatty acids, lactones, ketones,

Physical, chemical and texture characteristics of Aro cheese

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González, M.L.

2017-10-01

Full Text Available In 2016, Mexico’s total annual production of cheese was 375,181 tons. Cheese is widely consumed among all socioeconomic groups, and the decision to purchase this product is based on income, with a wide variety of cheeses, brands, and styles available. The fresco cheese is the most popular type and is mostly produced according to traditional or artisanal methods in small family businesses, and small and medium-sized enterprises. It is made with the milk of the producers' livestock, giving it an added value. In Mexico, however, there is not enough scientific information related to the characterization of various dairy products of artisanal production, for example, Aro cheese. The aim of the present study was to define the physical, chemical, and rheological characteristics of the Aro cheese that is commercialized in Teotitlán de Flores Magón, Oaxaca, Mexico. Twenty-four samples of Aro cheese were collected in four establishments with high sales in Teotitlán de Flores Magón, Oaxaca, for analysis physical (Diameter, weight, height and color, chemical (pH, acidity, aw, chlorides, moisture, ashes, protein and fat, and texture (hardness, springiness, adhesiveness and cohesiveness. No difference was found in weight, diameter, height, and color (L* and b*. However, differences in hardness and cohesiveness were found. Although Aro cheese is characterized as an enzymatically coagulated cheese, pH values of 5.82 to 6.08 were recorded, and the data relating to moisture, protein, fat, and chlorides are similar to other Mexican fresh cheeses. The cheese of Aro that is commercialized in Teotitlán de Flores Magón, presents similar physical, chemical and texture characteristics to other fresh cheeses of artisanal production.

Quality evaluation of parmesan-type cheese: a chemometric approach

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Henrique Jaster

2014-03-01

Full Text Available Parmesan-type cheeses are the most consumed special cheeses in Brazil. It is generally sold in retail shops, either grated or in wedge-shaped pieces, and its quality varies considerably, which is reflected directly in its price. There is lack of processing standardization and, since the ripening period is fundamental for the quality of this hard, semi-fat cooked cheese, this stage seems to be the thin line between low and high quality products. It is important to note that the Italian Parmegiano Reggiano is matured for a period of twelve months, as well as its rival Grana Padano, and this long ripening period causes changes making them gourmet, highly-valued cheeses. In the present study, twelve different Parmesan-type cheeses were purchased from the Brazilian retail market and evaluated for microbiological, physicochemical, and instrumental parameters. Heterogeneous quality was confirmed by microbiological problems detected in the samples and physicochemical composition that did not meet current Brazilian specifications. The use of principal component analysis and hierarchical cluster analysis made it possible to separate the samples into three distinct groups, mainly due to different acidity and moisture levels, water activity, and hardness values. The price per kg was also considered and was correlated with moisture, acidity, and texture.

Efficient production of lactulose from whey powder by cellobiose 2-epimerase in an enzymatic membrane reactor.

Science.gov (United States)

Wu, Lingtian; Xu, Cen; Li, Sha; Liang, Jinfeng; Xu, Hong; Xu, Zheng

2017-06-01

In this study, the gene encoding cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus (CsCE) was successfully expressed in Bacillus subtilis WB800. After the fermentation medium optimization, the activity of recombinant strain was 4.5-fold higher than the original medium in a 7.5L fermentor. The optimal catalytic pH and temperature of crude CsCE were 7.0 and 80°C, respectively. An enzymatic synthesis of lactulose was developed using cheese-whey lactose as its substrate. The maximum conversion rate of whey powder obtained was 58.5% using 7.5 U/mL CsCE. The enzymatic membrane reactor system exhibited a great operational stability, confirmed with the higher lactose conversion (42.4%) after 10 batches. To our best knowledge, this is the first report of lactulose synthesis in food grade strain, which improve the food safety, and we not only realize the biological production of lactulose, but also make good use of industrial waste, which have positive impact on environment. Copyright © 2017 Elsevier Ltd. All rights reserved.

Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden

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Klara Båth

2012-06-01

Full Text Available This qualitative study reports on lactic acid bacteria (LAB, yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats’ milk, had persisted from the unpasteurised milk into all the cheeses. Non-starter LAB dominated in the 5 month cheese, in particular, Lactobacillus sakei, a meat-associated LAB not previously isolated from cheese. Debaryomyces hansenii, and Penicillium and Mucor species were dominant among the yeasts and moulds, respectively. The cheese rind was not formed primarily from Penicillium species as in traditional cheeses such as Camembert – rather, mycelium from Mucor mucedo contributed to rind formation. Mould species known to produce sterigmatocystin, aflatoxins or ochratoxin A in cheese were not isolated in this study; growth of mycotoxigenic Aspergilli may have been inhibited by the cool conditions in the earth-cellar (4–6 °C.

Lecevacki cheese

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Siniša Matutinović

2007-04-01

Full Text Available In this review traditional Croatian cheeses were described as well as their importance considering globalization and industrialization in food production. The most important property of traditional cheeses is their originality and origin of milk that is incorporated in those products. As the high profitability (high price of the products is very important it is necessary to conduct one of possible protections on European level. In that sense, hard cheeses from Adriatic and Dinara areas have significant potential due to the fact that high value raw material - sheep milk produced from breed with very extensively management using natural pasture with characteristic botanical composition consisting aromatic Mediteranean plants, is used in their production. This milk is characterized with high percentage of some chemical components, especially fat and protein. Considering that fact, this milk represents the best material especially for hard cheese production. In this paper the review of milk chemical composition of the most important Croatian sheep breeds which milk is used for production of hard cheeses, was performed. The review of basic technological parameters in production of hard traditional cheeses considering type, standardization and heat treatment of milk, renneting, curd cutting and drying, dimension, salting and ripening is represented. Characterization parameters of cheese, considering chemical and physical composition, biochemical changes, dominant microflora which dominates in technological production procedure and determines taste and odour of mature cheese, are shown. The basic characteristics and technology of Lecevacki cheese production was described too, as the most important traditional cheese from Split area surroundings. This cheese type was produced on family farms as well as on industrial level for some time. Its sensory characteristics are described in the paper.

Environmental impact of cheese production: A case study of a small-scale factory in southern Europe and global overview of carbon footprint.

Science.gov (United States)

Canellada, Fernando; Laca, Amanda; Laca, Adriana; Díaz, Mario

2018-09-01

The environmental performance of a small-scale cheese factory sited in a NW Spanish region has been analysed by Life Cycle Assessment (LCA) as representative of numerous cheese traditional factories that are scattered through the European Union, especially in the southern countries. Inventory data were directly obtained from this facility corresponding to one-year operation, and the main subsystems involved in cheese production were included, i.e. raw materials, water, electricity, energy, cleaning products, packaging materials, transports, solid and liquid wastes and gas emissions. Results indicated that the environmental impacts derived from cheese making were mainly originated from raw milk production and the natural land transformation was the most affected of the considered categories. On the contrary, the manufacturing of packaging material and other non-dairy ingredients barely influenced on the total impact. Additionally, an average carbon footprint of the cheeses produced in the analysed facility has also been calculated, resulting milk production and pellet boiler emissions the most contributing subsystems. Furthermore, it was notable the positive environmental effect that entailed the direct use of whey as animal feed, which was considered in this study as avoided fodder. Finally, a revision of published works regarding the environmental performance of cheese production worldwide was provided and compared to results found in the present work. According to the analysed data, it is clear that the content of fat and dry extract are determinant factors for the carbon footprint of cheeses, whereas the cheesemaking scale and the geographical area have a very low effect. Copyright © 2018. Published by Elsevier B.V.

The Effects of Adding Whey Protein and Branched-chain Amino Acid to Carbohydrate Beverages on Indices of Muscle Damage after Eccentric Resistance Exercise in Untrained Young Males

OpenAIRE