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El-Aidie SAM, Khalifa GSA. Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives-A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13319. [PMID: 38506186 DOI: 10.1111/1541-4337.13319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 02/16/2024] [Accepted: 02/24/2024] [Indexed: 03/21/2024]
Abstract
Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high-quality, value-added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value-added, eco-friendly dairy whey-based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste.
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Affiliation(s)
- Safaa A M El-Aidie
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Centre, Giza, Egypt
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Pires A, Gomes D, Noronha J, Díaz O, Cobos A, Pereira CD. Evaluation of the Characteristics of Sheep's and Goat's Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures. Foods 2022; 11:foods11244091. [PMID: 36553833 PMCID: PMC9778489 DOI: 10.3390/foods11244091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep's ice creams, which were higher compared to their goat ice cream counterparts. Sheep's ice creams also presented higher hardness and complex viscosity, which increased with storage. These ice creams also presented higher overrun and lower meltdown rates. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. In all cases, Lactobacilli sp. cell counts were higher than log 6 CFU/g at the first week of storage. In the case of sheep's ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. Lactococci sp. counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. Concerning the products containing probiotics, the sum of Lactococci sp. and Lactobacilli sp. counts was of the order log 8-9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. All products were well accepted by the consumer panel. Sheep's SCW ice creams were better rated regarding aroma, taste and texture. However, only the ranking test was able to differentiate preferences among formulations.
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Affiliation(s)
- Arona Pires
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
- Departamento de Química Analítica, Nutrición y Bromatología, Área Tecnología de Alimentos, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - David Gomes
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - João Noronha
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - Olga Díaz
- Departamento de Química Analítica, Nutrición y Bromatología, Área Tecnología de Alimentos, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Angel Cobos
- Departamento de Química Analítica, Nutrición y Bromatología, Área Tecnología de Alimentos, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Carlos Dias Pereira
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
- CERNAS—Centro de Estudos dos Recursos Naturais Ambiente e Sociedade, Bencanta, 3045-601 Coimbra, Portugal
- Correspondence:
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Polettini A, Pomi R, Rossi A, Zonfa T, De Gioannis G, Muntoni A. Factor-based assessment of continuous bio-H 2 production from cheese whey. CHEMOSPHERE 2022; 308:136174. [PMID: 36030944 DOI: 10.1016/j.chemosphere.2022.136174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 07/16/2022] [Accepted: 08/20/2022] [Indexed: 06/15/2023]
Abstract
Despite having been widely investigated, dark fermentative H2 production from organic residues is still limited by process-related issues which may hamper the perspectives of full-scale process implementation. Such constraints are mainly due to the process complexity, which is largely affected by multiple and often mutually interacting factors. In the present work, the results of continuous fermentative H2 production experiments using synthetic cheese whey as the input substrate were used to gain detailed knowledge of the process features and identify suitable and critical operating conditions. Specifically, innovative process interpretation involved a combination of analytical characterization of the fermentation broth, mass balance calculations and statistical methods (correlation and principal component analyses) to derive systematic considerations for process characterization and scale-up. The metabolic products mainly included acetate and butyrate, which however were likely to derive (in different proportions depending on the operating conditions) from both hydrogenogenic and competing pathways. For some tests, lactate and succinate were also found to have been formed. It was observed that the main features of the process (H2 yield and rate, stability condition) were correlated with the operational and analytical parameters. The first three principal components identified by the statistical analysis were able to account for: 1) the effect of retention time and total metabolites produced; 2) biogas (H2 and CO2) generation, butyrate production and stability condition; and 3) organic loading rate and propionate production. The results suggested that the main features of hydrogenogenic fermentation can be described by a reduced set of factors that may be usefully adopted for both process monitoring and prediction purposes.
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Affiliation(s)
- A Polettini
- Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Italy
| | - R Pomi
- Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Italy
| | - A Rossi
- Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Italy.
| | - T Zonfa
- Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Italy
| | - G De Gioannis
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Italy
| | - A Muntoni
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Italy
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4
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Teodoro JA, Arend GD, Proner MC, Verruck S, Rezzadori K. A review on membrane separation processes focusing on food industry environment-friendly processes. Crit Rev Food Sci Nutr 2022; 63:11275-11289. [PMID: 35758250 DOI: 10.1080/10408398.2022.2092057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food processing industries have led to several environmental impacts due to their high water and energy consumption, as well as soil and water bodies' contamination through improper waste disposal. Membrane Separation Processes (MSP) emerge as an important alternative to enable the adoption of sustainable processes by food industries, since satisfying the requests of innovative processes and equipment design, such as smaller, cleaner, more energy-efficient processes (mild conditions) without the usage of chemical agents. Membrane-based processes fulfill these requirements, and their potential has been broadly recognized in the last few years. This review provides a comprehensive and up-to-date overview of the application of MSP in sustainable processes in the different segments of the food industry over the last 10 years. Waste and wastewater treatment, recovery of valuable compounds and water for reuse, and alternatives to high energy consumption processes were identified as sustainable processes in this context. One trend found is the potential for adding value to production chains by obtaining valuable compounds that have not been explored yet. As a perspective for future research, this review showed that it is advisable to implement MSP in different industrial environments in order to make current processes environmentally sustainable and less polluting.
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Affiliation(s)
- Jessica A Teodoro
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Giordana D Arend
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Mariane C Proner
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Katia Rezzadori
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
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Zhang X, Qiao C, Fu S, Jiao Y, Liu Y. DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products. J Dairy Sci 2022; 105:4749-4759. [PMID: 35450717 DOI: 10.3168/jds.2021-21618] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Accepted: 02/16/2022] [Indexed: 11/19/2022]
Abstract
As one of the main ingredients in some milk powders, whey powder is sometimes added to pure goat milk products, which causes health risks, economic fraud, and unfair competition of food industries. This study is the first to explore qualitative and quantitative methods to identify adulteration of bovine whey powder in goat dairy products based on DNA. We extracted DNA from whey powder using a modified DNA extraction method; this exhibited good quality and integrity, with purity of 1.53 to 1.75 and concentration of 122 to 179 ng/μL. Conventional PCR and real-time PCR were compared for qualitative detection of bovine whey powder; real-time PCR demonstrated sensitivity of 0.01 ng/μL, which was higher than the 0.05 ng/μL detected by the conventional PCR method. Furthermore, real-time PCR was conducted for DNA quantitative detection, with good linearity (R2 = 0.9858) obtained for bovine whey powder contents from 0.1% to 30%. Relative error decreased with increase of the mixing proportion of whey powder; the coefficient of variation above 0.1% of the mixing ratio was close to or less than 5%; and the relative standard deviation of repeatability results was less than 5%. Considering the economic costs of testing, conventional PCR could be performed first, and samples with obvious intentional adulteration detected can be further accurately quantified by real-time PCR. Overall, this research provides a realistic and effective method for qualitative and quantitative identification of bovine whey powder in goat dairy products, thus laying a good foundation for verification of goat dairy product label claims and industrial control.
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Affiliation(s)
- Xueru Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Chunyan Qiao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Shangchen Fu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Yang Jiao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
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Sar T, Harirchi S, Ramezani M, Bulkan G, Akbas MY, Pandey A, Taherzadeh MJ. Potential utilization of dairy industries by-products and wastes through microbial processes: A critical review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 810:152253. [PMID: 34902412 DOI: 10.1016/j.scitotenv.2021.152253] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/18/2021] [Accepted: 12/04/2021] [Indexed: 06/14/2023]
Abstract
The dairy industry generates excessive amounts of waste and by-products while it gives a wide range of dairy products. Alternative biotechnological uses of these wastes need to be determined to aerobic and anaerobic treatment systems due to their high chemical oxygen demand (COD) levels and rich nutrient (lactose, protein and fat) contents. This work presents a critical review on the fermentation-engineering aspects based on defining the effective use of dairy effluents in the production of various microbial products such as biofuel, enzyme, organic acid, polymer, biomass production, etc. In addition to microbial processes, techno-economic analyses to the integration of some microbial products into the biorefinery and feasibility of the related processes have been presented. Overall, the inclusion of dairy wastes into the designed microbial processes seems also promising for commercial approaches. Especially the digestion of dairy wastes with cow manure and/or different substrates will provide a positive net present value (NPV) and a payback period (PBP) less than 10 years to the plant in terms of biogas production.
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Affiliation(s)
- Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden
| | - Sharareh Harirchi
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden; Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Mohaddaseh Ramezani
- Microorganisms Bank, Iranian Biological Resource Centre (IBRC), ACECR, Tehran, Iran
| | - Gülru Bulkan
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Turkey
| | - Ashok Pandey
- CSIR-Indian Institute of Toxicology Research, Lucknow, India
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Roufou S, Griffin S, Katsini L, Polańska M, Van Impe JF, Valdramidis VP. The (potential) impact of seasonality and climate change on the physicochemical and microbial properties of dairy waste and its management. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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8
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Macedo A, Azedo D, Duarte E, Pereira C. Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration. MEMBRANES 2021; 11:membranes11070477. [PMID: 34203251 PMCID: PMC8306756 DOI: 10.3390/membranes11070477] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/23/2021] [Accepted: 06/23/2021] [Indexed: 11/16/2022]
Abstract
Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic load, adequate treatment is necessary before its disposal. Additionally, the recent growing interest in caprine products, attributed to their specific nutritional and nutraceutical characteristics, such as the lower allergenicity of their proteins and higher content of oligosaccharides, compared with bovine products, made the recovery of goat cheese whey a challenge. In this study, an integrated process for the recovery of sweet goat whey components was carried out. It includes filtration, centrifugation and pasteurization, followed by sequential membrane processes, ultrafiltration/dilution, nanofiltration of ultrafiltration permeates in dilution mode and the concentration/dilution of nanofiltration retentates. Ultrafiltration was performed with membranes of 10 and 1 kDa. Membranes of 10 kDa have higher permeate fluxes and, in a single stage of dilution, allowed for better protein retention and higher lactose purity, with a separation factor of 14. The concentration of lactose by nanofiltration/dilution led to the retention of almost all the lactose in retentates and to a final permeate, whose application in cheese dairy plants will allow for the total recovery of whey. The application of this integrated process in small- or medium-sized goat cheese dairies can represent an important contribution to their sustainability.
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Affiliation(s)
- Antónia Macedo
- Polytechnic Institute of Beja, School of Agriculture, Rua Pedro Soares, Ap. 6158, 7801-908 Beja, Portugal;
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
- Correspondence:
| | - David Azedo
- Polytechnic Institute of Beja, School of Agriculture, Rua Pedro Soares, Ap. 6158, 7801-908 Beja, Portugal;
| | - Elizabeth Duarte
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Carlos Pereira
- Polytechnic Institute of Coimbra, School of Agriculture, 3045-601 Coimbra, Portugal;
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Biçer Y, Telli AE, Sönmez G, Turkal G, Telli N, Uçar G. Comparison of commercial and traditional kefir microbiota using metagenomic analysis. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12789] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Yusuf Biçer
- Department of Food Hygiene and Technology Faculty of Veterinary Medicine Selcuk University KonyaTurkey
| | - Arife Ezgi Telli
- Department of Food Hygiene and Technology Faculty of Veterinary Medicine Selcuk University KonyaTurkey
| | - Gonca Sönmez
- Department of Genetics Faculty of Veterinary Medicine Selcuk University KonyaTurkey
| | - Gamze Turkal
- Department of Food Hygiene and Technology Faculty of Veterinary Medicine Selcuk University KonyaTurkey
| | - Nihat Telli
- Department of Food Processing Vocational School of Technical Sciences Konya Technical University Konya Turkey
| | - Gürkan Uçar
- Department of Food Hygiene and Technology Faculty of Veterinary Medicine Selcuk University KonyaTurkey
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Pires AF, Marnotes NG, Rubio OD, Garcia AC, Pereira CD. Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey. Foods 2021; 10:foods10051067. [PMID: 34066033 PMCID: PMC8151190 DOI: 10.3390/foods10051067] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/02/2021] [Accepted: 05/10/2021] [Indexed: 12/02/2022] Open
Abstract
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.
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Affiliation(s)
- Arona Figueroa Pires
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
| | - Natalí Garcia Marnotes
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Olga Díaz Rubio
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Angel Cobos Garcia
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Carlos Dias Pereira
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
- Research Centre for Natural Resources, Environment and Society (CERNAS), Bencanta, 3045-601 Coimbra, Portugal
- Correspondence:
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11
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Lech M. Optimisation of protein-free waste whey supplementation used for the industrial microbiological production of lactic acid. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Galdino IKCPDO, Salles HO, dos Santos KMO, Veras G, Alonso Buriti FC. Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS). PeerJ 2020; 8:e8619. [PMID: 32095381 PMCID: PMC7023836 DOI: 10.7717/peerj.8619] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Accepted: 01/22/2020] [Indexed: 02/03/2023] Open
Abstract
BACKGROUND In Brazil, over the last few years there has been an increase in the production and consumption of goat cheeses. In addition, there was also a demand to create options to use the whey extracted during the production of cheeses. Whey can be used as an ingredient in the development of many products. Therefore, knowing its composition is a matter of utmost importance, considering that the reference methods of food analysis require time, trained labor and expensive reagents for its execution. METHODS Goat whey samples produced in winter and summer were submitted to proximate composition analysis (moisture, total solids, ashes, proteins, fat and carbohydrates by difference) using reference methods and near infrared spectroscopy (NIRS). The spectral data was preprocessed by baseline correction and the Savitzky-Golay derivative. The models were built using Partial Least Square Regression (PLSR) with raw and preprocessed data for each dependent variable (proximate composition parameter). RESULTS The average whey composition values obtained using the referenced methods were in accordance with the consulted literature. The composition did not differ significantly (p > 0.05) between the summer and winter whey samples. The PLSR models were made available using the following figures of merit: coefficients of determination of the calibration and prediction models (R 2cal and R 2pred, respectively) and the Root Mean Squared Error Calibration and Prediction (RMSEC and RMSEP, respectively). The best models used raw data for fat and protein determinations and the values obtained by NIRS for both parameters were consistent with their referenced methods. Consequently, NIRS can be used to determine fat and protein in goat whey.
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Affiliation(s)
| | - Hévila Oliveira Salles
- Embrapa Caprinos e Ovinos, Empresa Brasileira de Pesquisa Agropecuária, Sobral, Ceará, Brazil
| | | | - Germano Veras
- Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
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Ayunta CA, Quinzio CM, Puppo MC, Iturriaga LB. Physicochemical properties of caprine and commercial bovine whey protein concentrate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00194-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Sanmartín B, Díaz O, Rodríguez-Turienzo L, Cobos A. Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1409759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Beatriz Sanmartín
- Área de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, Spain
| | - Olga Díaz
- Área de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, Spain
| | - Laura Rodríguez-Turienzo
- Área de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, Spain
| | - Angel Cobos
- Área de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, Spain
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15
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Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage. BEVERAGES 2018. [DOI: 10.3390/beverages4010011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
During the development of a food product, the application of rapid descriptive sensory methodologies is very useful to determine the influence of different variables on the sensory characteristics of the product under development. The Pivot profile (PP) and a variant of the technique that includes check-all-that-apply questions (PP + CATA) were used for the development of a milk drink fermented from demineralised sweet whey. Starting from a base formula of partially demineralised sweet whey and gelatin, nine samples were elaborated, to which various concentrations of commercial sucrose, modified cassava starch, and whole milk powder were added. Differences in sucrose content affected the sample texture and flavour and the modified starch was able to decrease the fluidity and increase the texture of creaminess and firmness, of the samples. The two applied sensory methodologies achieved good discrimination between the samples and very similar results, although the data analysis was clearly simplified in relation to the difficulty and time consumed in the PP + CATA variant.
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16
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Palatnik DR, Ostermann Porcel MV, González U, Zaritzky N, Campderrós ME. Recovery of caprine whey protein and its application in a food protein formulation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Corbatón-Báguena MJ, Álvarez-Blanco S, Vincent-Vela MC, Lora-García J. Utilization of NaCl solutions to clean ultrafiltration membranes fouled by whey protein concentrates. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.06.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.056] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Sanmartín B, Díaz O, Rodríguez-Turienzo L, Cobos Á. Properties of heat-induced gels of caprine whey protein concentrates obtained from clarified cheese whey. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2014.10.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Gomes JJL, Duarte AM, Batista ASM, de Figueiredo RMF, de Sousa EP, de Souza EL, Queiroga RDCRDE. Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.022] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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