1
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Carter B, Drake M. Invited review: The effects of processing parameters on the flavor of whey protein ingredients. J Dairy Sci 2018; 101:6691-6702. [DOI: 10.3168/jds.2018-14571] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Accepted: 04/18/2018] [Indexed: 11/19/2022]
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2
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Effects of a whey protein supplementation on oxidative stress, body composition and glucose metabolism among overweight people affected by diabetes mellitus or impaired fasting glucose: A pilot study. J Nutr Biochem 2017; 50:95-102. [PMID: 29053995 DOI: 10.1016/j.jnutbio.2017.05.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2016] [Revised: 04/04/2017] [Accepted: 05/06/2017] [Indexed: 12/24/2022]
Abstract
Obesity and diabetes mellitus type 2 (DM2) are characterized by chronic inflammation and oxidative stress [Donath et al. 2013] and this leads to cardiovascular diseases [Hulsmans & Holvoet 2010]. Whey proteins (WP) have antioxidant [Chitapanarux et al. 2009], anti-inflammatory [Sugawara et al. 2012] and hypoglycemic activities [Mignone et al. 2015], while data on weight, body composition [Frestedt et al. 2008; Aldrich et al. 2011] and blood pressure are conflicting [Kawase et al. 2000; Lee et al. 2007]. WP have unpleasant taste and smell [Patel 2015], but a new WP isolate (ProLYOtin®) seems to be more palatable. 40 g/die of ProLYOtin® were supplemented to overweight people (n=31) with impaired fasting glucose/DM2 for 12 weeks. Markers of antioxidant status (total antioxidant status, glutathione peroxidase, glutathione reductase, uric acid), oxidative damage (thiobarbituric acid reactive substances, advanced oxidation protein products, 8-hydroxydeoxyguanosine), inflammation (interleukin-6, high sensitive reactive protein C) and glicemic status (fasting glucose, insulin, glycated hemoglobin), anthropometric data (weight, height, waist circumference), body composition (body cell mass, fat mass), blood pressure, hand grip strength and skin autofluorescence were measured before and at the end of supplementation. Isolate palatability was evaluated. An increase in glutathione peroxidase, a decrease in uric acid and no change in glutathione reductase, total antioxidant status, oxidative damage, inflammation and glucose markers were found. Significant improvements in anthropometric parameters and fat mass were detected. There wasn't any change in blood pressure, skin autofluorescence and physical performance. Two-thirds of subjects judged the supplement positively. ProLYOtin® seems suitable for treatment of OS and overweight.
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Smith S, Metzger L, Drake M. Evaluation of whey, milk, and delactosed permeates as salt substitutes. J Dairy Sci 2016; 99:8687-8698. [DOI: 10.3168/jds.2016-10904] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2016] [Accepted: 05/11/2016] [Indexed: 11/19/2022]
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4
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Park CW, Parker M, Drake M. Short communication: The effect of liquid storage on the flavor of whey protein concentrate. J Dairy Sci 2016; 99:4303-4308. [DOI: 10.3168/jds.2016-10946] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Accepted: 02/24/2016] [Indexed: 11/19/2022]
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5
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Smith T, Campbell R, Jo Y, Drake M. Flavor and stability of milk proteins. J Dairy Sci 2016; 99:4325-4346. [DOI: 10.3168/jds.2016-10847] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2016] [Accepted: 02/25/2016] [Indexed: 11/19/2022]
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6
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Smith S, Smith T, Drake M. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys. J Dairy Sci 2016; 99:3434-3444. [DOI: 10.3168/jds.2015-10482] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Accepted: 01/20/2016] [Indexed: 11/19/2022]
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Smith TJ, Foegeding EA, Drake MA. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources. J Food Sci 2016; 81:C849-57. [PMID: 26910294 DOI: 10.1111/1750-3841.13248] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Accepted: 01/20/2016] [Indexed: 11/28/2022]
Abstract
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 < 0.05). Cottage cheese WPI was more heat stable at pH 7 (P < 0.05) than other WPI in 4% protein solutions, and was the only WPI to not gel at 10% protein. Cottage cheese WPI was less soluble at pH 4.6 compared to other WPI (P < 0.05) and also exhibited higher turbidity loss at pH 3 to 7 compared to other WPI (P < 0.05). This study suggests that WPI produced from nontraditional whey sources could be used in new applications due to distinct functional and flavor characteristics.
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Affiliation(s)
- T J Smith
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - E A Foegeding
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - M A Drake
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
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Qiu Y, Smith T, Foegeding E, Drake M. The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate. J Dairy Sci 2015; 98:5862-73. [DOI: 10.3168/jds.2014-9174] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2014] [Accepted: 06/03/2015] [Indexed: 11/19/2022]
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9
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Emerging trends in nutraceutical applications of whey protein and its derivatives. Journal of Food Science and Technology 2015; 52:6847-58. [PMID: 26884639 DOI: 10.1007/s13197-015-1894-0] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2015] [Accepted: 05/31/2015] [Indexed: 01/07/2023]
Abstract
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 complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement.
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Bergamaschi M, Aprea E, Betta E, Biasioli F, Cipolat-Gotet C, Cecchinato A, Bittante G, Gasperi F. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses. J Dairy Sci 2015; 98:2183-96. [DOI: 10.3168/jds.2014-8807] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 12/27/2014] [Indexed: 11/19/2022]
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11
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Paraskevopoulou A, Amvrosiadou S, Biliaderis C, Kiosseoglou V. Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterisation. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.056] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Park CW, Bastian E, Farkas B, Drake M. The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder. J Dairy Sci 2014; 97:4043-51. [PMID: 24792804 DOI: 10.3168/jds.2013-7877] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2013] [Accepted: 03/14/2014] [Indexed: 11/19/2022]
Abstract
Off-flavors in whey protein negatively influence consumer acceptance of whey protein ingredient applications. Clear acidic beverages are a common application of whey protein, and recent studies have demonstrated that beverage processing steps, including acidification, enhance off-flavor production from whey protein. The objective of this study was to determine the effect of preacidification of liquid ultrafiltered whey protein concentrate (WPC) before spray drying on flavor of dried WPC. Two experiments were performed to achieve the objective. In both experiments, Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 mg/kg of hydrogen peroxide), and ultrafiltered (UF) to obtain liquid WPC that was 13% solids (wt/wt) and 80% protein on a solids basis. In experiment 1, the liquid retentate was then acidified using a blend of phosphoric and citric acids to the following pH values: no acidification (control; pH 6.5), pH 5.5, or pH 3.5. The UF permeate was used to normalize the protein concentration of each treatment. The retentates were then spray dried. In experiment 2, 150 μg/kg of deuterated hexanal (D₁₂-hexanal) was added to each treatment, followed by acidification and spray drying. Both experiments were replicated 3 times. Flavor properties of the spray-dried WPC were evaluated by sensory and instrumental analyses in experiment 1 and by instrumental analysis in experiment 2. Preacidification to pH 3.5 resulted in decreased cardboard flavor and aroma intensities and an increase in soapy flavor, with decreased concentrations of hexanal, heptanal, nonanal, decanal, dimethyl disulfide, and dimethyl trisulfide compared with spray drying at pH 6.5 or 5.5. Adjustment to pH 5.5 before spray drying increased cabbage flavor and increased concentrations of nonanal at evaluation pH values of 3.5 and 5.5 and dimethyl trisulfide at all evaluation pH values. In general, the flavor effects of preacidification were consistent regardless of the pH to which the solutions were adjusted after spray drying. Preacidification to pH 3.5 increased recovery of D₁₂-hexanal in liquid WPC and decreased recovery of D₁₂-hexanal in the resulting powder when evaluated at pH 6.5 or 5.5. These results demonstrate that acidification of liquid WPC80 to pH 3.5 before spray drying decreases off-flavors in spray-dried WPC and suggest that the mechanism for off-flavor reduction is the decreased protein interactions with volatile compounds at low pH in liquid WPC or the increased interactions between protein and volatile compounds in the resulting powder.
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Affiliation(s)
- Curtis W Park
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | | | - Brian Farkas
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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Park CW, Bastian E, Farkas B, Drake M. The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate. J Food Sci 2013; 79:C19-24. [DOI: 10.1111/1750-3841.12279] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2013] [Accepted: 09/12/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Curtis W. Park
- Dept. of Food, Bioprocessing, and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
| | | | - Brian Farkas
- Dept. of Food, Bioprocessing, and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
| | - MaryAnne Drake
- Dept. of Food, Bioprocessing, and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
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Campbell R, Drake M. Cold enzymatic bleaching of fluid whey. J Dairy Sci 2013; 96:7404-13. [DOI: 10.3168/jds.2013-6722] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2013] [Accepted: 09/03/2013] [Indexed: 11/19/2022]
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16
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Fox A, Smith T, Gerard P, Drake M. The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate. J Food Sci 2013; 78:C1535-C1542. [DOI: 10.1111/1750-3841.12251] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2013] [Accepted: 07/26/2013] [Indexed: 11/26/2022]
Affiliation(s)
- A.J. Fox
- Dept. of Food, Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
| | - T.J. Smith
- Dept. of Food, Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
| | - P.D. Gerard
- Dept. of Mathematical Science; Clemson Univ.; Clemson SC 29634 U.S.A
| | - M.A. Drake
- Dept. of Food, Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
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Campbell R, Drake M. Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients. J Dairy Sci 2013; 96:4773-83. [DOI: 10.3168/jds.2013-6598] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2013] [Accepted: 05/05/2013] [Indexed: 12/22/2022]
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18
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Campbell RE, Adams MC, Drake M, Barbano DM. Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate. J Dairy Sci 2013; 96:1387-400. [DOI: 10.3168/jds.2012-6053] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2012] [Accepted: 11/04/2012] [Indexed: 11/19/2022]
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19
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Hussain R, Gaiani C, Scher J. From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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20
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Campbell R, Kang E, Bastian E, Drake M. The use of lactoperoxidase for the bleaching of fluid whey. J Dairy Sci 2012; 95:2882-90. [DOI: 10.3168/jds.2011-5166] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2011] [Accepted: 02/18/2012] [Indexed: 11/19/2022]
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21
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Listiyani M, Campbell R, Miracle R, Barbano D, Gerard P, Drake M. Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey. J Dairy Sci 2012; 95:36-49. [DOI: 10.3168/jds.2011-4557] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2011] [Accepted: 09/18/2011] [Indexed: 11/19/2022]
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22
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Altunkaya A. Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa). Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.101] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Listiyani M, Campbell R, Miracle R, Dean L, Drake M. Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. J Dairy Sci 2011; 94:4347-59. [DOI: 10.3168/jds.2011-4341] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2011] [Accepted: 05/01/2011] [Indexed: 11/19/2022]
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24
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Whitson M, Miracle R, Bastian E, Drake M. Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. J Dairy Sci 2011; 94:3747-60. [DOI: 10.3168/jds.2010-4045] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2010] [Accepted: 03/18/2011] [Indexed: 11/19/2022]
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25
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Campbell RE, Miracle RE, Gerard PD, Drake MA. Effects of starter culture and storage on the flavor of liquid whey. J Food Sci 2011; 76:S354-61. [PMID: 22417452 DOI: 10.1111/j.1750-3841.2011.02181.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
UNLABELLED The primary off flavors in dried whey proteins have been attributed to lipid oxidation products. A deeper understanding of lipid oxidation in fluid whey is crucial to understand how to minimize off flavors in dried whey protein. The objectives of this study were to further elucidate the role of storage and starter cultures as sources of lipid oxidation in whey. Fluid Cheddar, Mozzarella, and rennet-set wheys were manufactured from skim and whole milk. Liquid wheys and milks were evaluated by descriptive sensory and volatile instrumental analysis within 2 h of manufacture and following storage for 3 d at 4 °C. Culture type greatly influenced the oxidative stability of liquid whey, with Cheddar and Mozzarella whey differing not only in sensory profile, but also in volatile compounds. The type of starter culture (Mozzarella compared with Cheddar) had more influence on flavor than the set type (acid compared with culture). Milks had lower relative abundances of volatile free fatty acids than their liquid whey counterparts. Volatile lipid oxidation products in wheys were higher than in their respective milks, but oxidation in both milks and wheys increased with storage time. Wheys from Cheddar starters displayed more oxidation products than wheys from Mozzarella starters. Starter media did not have an effect on the flavor or oxidative stability of liquid whey, however, culture strain influenced lipid oxidation of fluid whey. PRACTICAL APPLICATION Lipid oxidation products are primary contributors to whey ingredient off-flavors. Flavor plays a critical and limiting role in widespread use of dried whey ingredients, and enhanced understanding of flavor and flavor formation in fluid whey are industrially relevant. Results from this study demonstrate that oxidation occurs in milk prior to cheesemaking but that starter type and starter strain influence also oxidative stability and lipid oxidation off flavors in fluid whey.
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Affiliation(s)
- R E Campbell
- Southeast Dairy Foods Research Center, Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., Raleigh, NC 27695, USA
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26
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Croissant A, Watson D, Drake M. Application of Sensory and Instrumental Volatile Analyses to Dairy Products. Annu Rev Food Sci Technol 2011; 2:395-421. [DOI: 10.1146/annurev-food-022510-133653] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- A.E. Croissant
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695;
| | - D.M. Watson
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695;
| | - M.A. Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695;
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27
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Campbell R, Miracle R, Drake M. The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. J Dairy Sci 2011; 94:1185-93. [DOI: 10.3168/jds.2010-3789] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2010] [Accepted: 11/09/2010] [Indexed: 11/19/2022]
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