1
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Sharma P. ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese. J Dairy Sci 2022; 105:4711-4721. [DOI: 10.3168/jds.2021-21093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Accepted: 01/18/2022] [Indexed: 11/19/2022]
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2
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Liu H, Wang Z, Badar IH, Liu Q, Chen Q, Kong B. Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water. Food Chem 2021; 367:130756. [PMID: 34388633 DOI: 10.1016/j.foodchem.2021.130756] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 07/24/2021] [Accepted: 08/02/2021] [Indexed: 12/20/2022]
Abstract
This study was aimed at evaluating the potential of high-intensity ultrasound (HIU, 450 W for 10 min) combined with hydrogen peroxide (H2O2) having various concentrations (0, 50, 100, 200, 400, 800 μmol/g protein) to inhibit the thermal aggregation behavior of myofibrillar proteins (MPs) in water. The results indicated that the addition of H2O2 interfered with the intermolecular sulfhydryl-disulfide interchange and inhibited the disulfide bond cross-linking. The H2O2-mediated conversion of cysteine to thiol derivatives appeared to be the primary mechanism of this effect. The HIU combined with H2O2, especially at the H2O2 concentration of 200 μmol/g, corresponded to a more significant inhibitory effect than that of only H2O2, which attributed to the dissociation of the filamentous myosin structure that led to an enhanced accessibility of the buried sulfhydryl groups. In conclusion, these findings provide direct evidence for the role of HIU combined with H2O2 in improving the thermal stability of MPs.
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Affiliation(s)
- Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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3
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Carter B, Cheng N, Kapoor R, Meletharayil G, Drake M. Invited review: Microfiltration-derived casein and whey proteins from milk. J Dairy Sci 2021; 104:2465-2479. [DOI: 10.3168/jds.2020-18811] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Accepted: 10/05/2020] [Indexed: 01/26/2023]
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4
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Norton V, Lignou S, Methven L. Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review. Foods 2021; 10:433. [PMID: 33669435 PMCID: PMC7920461 DOI: 10.3390/foods10020433] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 02/07/2021] [Accepted: 02/09/2021] [Indexed: 12/22/2022] Open
Abstract
Protein needs are considered to increase with age, with protein consumption being associated with many positive outcomes. Protein-fortified products are often used to improve nutritional status and prevent age-related muscle mass loss in older adults. Accordingly, older adults are commonly provided with products fortified with whey protein; however, such products can cause mouthdrying, limiting consumption and product enjoyment. Currently, the extent to which age and individual differences (e.g., saliva, oral health, food oral processing) influence the perception of whey protein-derived mouthdrying is relatively unclear. Previous research in this area has mainly focused on investigating mouthdrying, without taking into account individual differences that could influence this perception within the target population. Therefore, the main focus of this review is to provide an overview of the relevant individual differences likely to influence mouthfeel perception (specifically mouthdrying) from whey protein-fortified products, thereby enabling the future design of such products to incorporate better the needs of older adults and improve their nutritional status. This review concludes that age and individual differences are likely to influence mouthdrying sensations from whey protein-fortified products. Future research should focus more on the target population and individual differences to maximise the benefits from whey protein fortification.
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Affiliation(s)
| | | | - Lisa Methven
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (V.N.); (S.L.)
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5
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Effect of dielectric barrier discharge atmospheric cold plasma treatment on structural, thermal and techno-functional characteristics of sodium caseinate. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102542] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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6
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Hanková M, Čížková H. Sensory active substances causing off-odour in liquid whey during storage. POTRAVINARSTVO 2020. [DOI: 10.5219/1324] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Liquid whey is a nutritious product with high water activity and neutral pH. Therefore, it is very susceptible to microbiological spoilage that results in undesirable off-odors. Additionally, minimally processed foods are the recent trend so setting an appropriate shelf life is essential. The commonly used microbiological methods are lengthy and time-demanding, so a quick and early identification of microbial degradation would be a significant benefit. Here we tested a solid-phase microextraction, gas chromatography with mass spectrometry coupled with olfactometry analysis (SPME-GC-MS/O) on samples of sweet unpasteurized liquid whey stored at 6 °C, 12 °C and 25 °C for a week. We compared the common methods – plate methods, measurement of pH, and dry matter determination with our proposed SPME-GC-MS/O. We have identified seven sensory active compounds while octanoic acid and a compound not reliably identified by the MS detector (with main m/z observed 133 (100), 151 (65), and 135 (26)) being the most prominent. Microbiological methods proved irreplaceable for proper setting of storage conditions (with the growth of coliforms being significant (p <0.001) at 25 °C). However, SPME-GC-MS/O was able to identify volatile substances responsible for off-odors and can be used as a powerful tool to detect the cause of undesirable chemical and microbial changes in whey beverages.
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7
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Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review. Molecules 2020; 25:molecules25030569. [PMID: 32012952 PMCID: PMC7037039 DOI: 10.3390/molecules25030569] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 01/22/2020] [Accepted: 01/23/2020] [Indexed: 11/18/2022] Open
Abstract
Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and origins of off-aroma. Unfortunately, existing information from the literature is fragmentary. This review presents sensory lexicons and chemical structures of off-aromas from major dairy ingredients, and it explores their possible precursors and formation mechanisms. It was found that similar chemical structures often contributed to similar off-aroma descriptors. Lipid degradation and Maillard reaction are two primary pathways that commonly cause aroma dissatisfaction. Traditional and novel flavor chemistry tools are usually adopted for off-aroma measurements in dairy ingredients. Strategies for improving aroma quality in dairy derived products include carefully selecting starting materials for formulations, and actively monitoring and optimizing processing and storage conditions.
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8
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Sharma P, Segat A, Kelly AL, Sheehan JJ. Colorants in cheese manufacture: Production, chemistry, interactions, and regulation. Compr Rev Food Sci Food Saf 2019; 19:1220-1242. [PMID: 33337089 DOI: 10.1111/1541-4337.12519] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 10/29/2019] [Accepted: 11/14/2019] [Indexed: 12/27/2022]
Abstract
Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Different geographical regions have adopted various strategies for handling whey derived from colored cheeses production. For example, in the United States, whey products are treated with oxidizing agents such as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray-dried products; however, chemical bleaching of whey is prohibited in Europe and China. Fundamental studies have focused on understanding the interactions between colorants molecules and various components of cheese. In addition, the selective delivery of colorants to the cheese curd through approaches such as encapsulated norbixin and microcapsules of bixin or use of alternative colorants, including fat-soluble/emulsified versions of annatto or beta-carotene, has been studied. This review provides a critical analysis of pertinent scientific and patent literature pertaining to colorant delivery in cheese and various types of colorant products on the market for cheese manufacture, and also considers interactions between colorant molecules and cheese components; various strategies for elimination of color transfer to whey during cheese manufacture are also discussed.
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Affiliation(s)
- Prateek Sharma
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
| | - Annalisa Segat
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jeremiah J Sheehan
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
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9
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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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10
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Johnson ME. A 100-Year Review: Cheese production and quality. J Dairy Sci 2018; 100:9952-9965. [PMID: 29153182 DOI: 10.3168/jds.2017-12979] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Accepted: 07/29/2017] [Indexed: 11/19/2022]
Abstract
In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome.
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Affiliation(s)
- M E Johnson
- Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706.
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11
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Carter B, Patel H, Barbano DM, Drake M. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates. J Dairy Sci 2018; 101:3900-3909. [DOI: 10.3168/jds.2017-13780] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2017] [Accepted: 11/16/2017] [Indexed: 11/19/2022]
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12
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Stout M, Park C, Drake M. The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrate. J Dairy Sci 2017; 100:7922-7932. [DOI: 10.3168/jds.2017-12929] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Accepted: 06/02/2017] [Indexed: 11/19/2022]
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13
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Carter BG, Park CW, Drake MA. Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion. J Dairy Sci 2017; 100:8754-8758. [PMID: 28843687 DOI: 10.3168/jds.2017-13095] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Accepted: 07/09/2017] [Indexed: 11/19/2022]
Abstract
Norbixin is the water-soluble carotenoid in annatto extracts used in the cheese industry to color Cheddar cheese. The purpose of norbixin is to provide cheese color, but norbixin is also present in the whey stream and contaminates dried dairy ingredients. Regulatory restrictions dictate that norbixin cannot be present in dairy ingredients destined for infant formula or ingredients entering different international markets. Thus, there is a need for the detection and quantification of norbixin at very low levels in dried dairy ingredients to confirm its absence. A rapid method for norbixin evaluation exists, but it does not have the sensitivity required to confirm norbixin absence at very low levels in compliance with existing regulations. The current method has a limit of detection of 2.7 μg/kg and a limit of quantification of 3.5 μg/kg. The purpose of this study was to develop a method to extract and concentrate norbixin for quantification in dried dairy ingredients below 1 μg/kg (1 ppb). A reverse-phase solid-phase extraction column step was applied in the new method to concentrate and quantify norbixin from liquid and dried WPC80 (whey protein concentrate with 80% protein), WPC34 (WPC, 34% protein), permeate, and lactose. Samples were evaluated by both methods for comparison. The established method was able to quantify norbixin in whey proteins and permeates (9.39 μg/kg to 2.35 mg/kg) but was unable to detect norbixin in suspect powdered lactose samples. The newly developed method had similar performance to the established method for whey proteins and permeates but was also able to detect norbixin in powdered lactose samples. The proposed method had a >90% recovery in lactose samples and a limit of detection of 28 ppt (ng/kg) and a limit of quantification of 94 ppt (ng/kg). The developed method provides detection and quantification of norbixin for dairy ingredients that have a concentration of <1 ppb.
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Affiliation(s)
- B G Carter
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - C W Park
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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14
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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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15
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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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16
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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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17
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Smith T, Gerard P, Drake M. Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate. J Dairy Sci 2015; 98:7614-27. [DOI: 10.3168/jds.2015-9890] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Accepted: 07/23/2015] [Indexed: 11/19/2022]
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18
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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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19
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Smith TJ, Foegeding EA, Drake M. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide. J Food Sci 2015; 80:C2153-60. [DOI: 10.1111/1750-3841.13000] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2015] [Accepted: 07/20/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Tucker J. Smith
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh N.C. 27695 U.S.A
| | - E. Allen Foegeding
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh N.C. 27695 U.S.A
| | - MaryAnne Drake
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh N.C. 27695 U.S.A
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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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21
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Zhang Y, Campbell R, Drake M, Zhong Q. Decolorization of Cheddar cheese whey by activated carbon. J Dairy Sci 2015; 98:2982-91. [DOI: 10.3168/jds.2014-9159] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Accepted: 01/07/2015] [Indexed: 11/19/2022]
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22
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Jervis M, Smith T, Drake M. Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder. J Dairy Sci 2015; 98:2294-302. [DOI: 10.3168/jds.2014-8804] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2014] [Accepted: 12/17/2014] [Indexed: 11/19/2022]
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23
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24
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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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Smith TJ, Li XE, Drake MA. Short communication: norbixin and bixin partitioning in Cheddar cheese and whey. J Dairy Sci 2014; 97:3321-7. [PMID: 24704237 DOI: 10.3168/jds.2013-7614] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2013] [Accepted: 02/14/2014] [Indexed: 11/19/2022]
Abstract
The Cheddar cheese colorant annatto is present in whey and must be removed by bleaching. Chemical bleaching negatively affects the flavor of dried whey ingredients, which has established a need for a better understanding of the primary colorant in annatto, norbixin, along with cheese color alternatives. The objective of this study was to determine norbixin partitioning in cheese and whey from full-fat and fat-free Cheddar cheese and to determine the viability of bixin, the nonpolar form of norbixin, as an alternative Cheddar cheese colorant. Full-fat and fat-free Cheddar cheeses and wheys were manufactured from colored pasteurized milk. Three norbixin (4% wt/vol) levels (7.5, 15, and 30 mL of annatto/454 kg of milk) were used for full-fat Cheddar cheese manufacture, and 1 norbixin level was evaluated in fat-free Cheddar cheese (15 mL of annatto/454 kg of milk). For bixin incorporation, pasteurized whole milk was cooled to 55 °C, and then 60 mL of bixin/454 kg of milk (3.8% wt/vol bixin) was added and the milk homogenized (single stage, 8 MPa). Milk with no colorant and milk with norbixin at 15 mL/454 kg of milk were processed analogously as controls. No difference was found between the norbixin partition levels of full-fat and fat-free cheese and whey (cheese mean: 79%, whey: 11.2%). In contrast to norbixin recovery (9.3% in whey, 80% in cheese), 1.3% of added bixin to cheese milk was recovered in the homogenized, unseparated cheese whey, concurrent with higher recoveries of bixin in cheese (94.5%). These results indicate that fat content has no effect on norbixin binding or entrapment in Cheddar cheese and that bixin may be a viable alternative colorant to norbixin in the dairy industry.
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Affiliation(s)
- T J Smith
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - X E Li
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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Park C, Drake M. The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability. J Food Sci 2014; 79:R452-9. [DOI: 10.1111/1750-3841.12396] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2013] [Accepted: 01/15/2014] [Indexed: 11/29/2022]
Affiliation(s)
- C.W. Park
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 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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27
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Campbell R, Boogers I, Drake M. Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography. J Dairy Sci 2014; 97:1313-8. [DOI: 10.3168/jds.2013-7415] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2013] [Accepted: 11/03/2013] [Indexed: 11/19/2022]
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28
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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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29
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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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30
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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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31
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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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32
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33
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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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34
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Jervis SM, Drake M. The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems. J Food Sci 2013; 78:R129-37. [DOI: 10.1111/1750-3841.12039] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2012] [Accepted: 10/31/2012] [Indexed: 11/29/2022]
Affiliation(s)
- Suzanne M. Jervis
- 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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35
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White SS, Fox KM, Jervis SM, Drake MA. Influence of heating and acidification on the flavor of whey protein isolate. J Dairy Sci 2013; 96:1366-79. [PMID: 23332857 DOI: 10.3168/jds.2012-5935] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Accepted: 11/23/2012] [Indexed: 11/19/2022]
Abstract
Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein isolate is often subjected to additional postprocessing steps in beverage manufacturing, including acidification and heat treatment. These postprocessing treatments may further influence formation or release of flavors. The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI. The second study sought to determine the effect of lecithin agglomeration, a common form of instantized (INST) WPI used in beverage manufacturing, on the flavor of WPI after acidification and heat treatment. In the first experiment, commercial non-instantized (NI) WPI were rehydrated and evaluated as is (control); acidified to pH 3.2; heated to 85°C for 5 min in a benchtop high temperature, short time (HTST) pasteurizer; or acidified to 3.2 and heated to 85°C for 30s (AH-HTST). In the second experiment, INST and NI commercial WPI were subsequently evaluated as control, acidified, heated, or AH-HTST. All samples were evaluated by descriptive sensory analysis, solid-phase microextraction (SPME), and gas chromatography-mass spectrometry. Acidification of NI WPI produced higher concentrations of dimethyl disulfide (DMDS) and sensory detection of potato/brothy flavors, whereas heating increased cooked/sulfur flavors. Acidification and heating increased cardboard, potato/brothy, and malty flavors and produced higher concentrations of aldehydes, ketones, and sulfur compounds. Differences between INST and NI WPI existed before treatment; INST WPI displayed cucumber flavors not present in NI WPI. After acidification, INST WPI were distinguished by higher intensity of cucumber flavor and higher concentrations of E-2-nonenal. No perceivable differences were observed between INST and NI WPI after heating; sulfur and eggy flavors increased in both types of WPI. After treatment, AH-INST-HTST samples were differentiated from AH-NI-HTST by grassy/hay and grainy flavor and increased lipid oxidation products. Further processing of WPI in food applications has negative effects on the flavor contributions of WPI.
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Affiliation(s)
- S S White
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Food Research Center, North Carolina State University, Raleigh NC 27695, USA
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Li XE, Campbell RE, Fox AJ, Gerard PD, Drake M. Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide. J Food Sci 2012; 77:C798-804. [DOI: 10.1111/j.1750-3841.2012.02749.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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39
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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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40
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Jervis S, Campbell R, Wojciechowski K, Foegeding E, Drake M, Barbano D. Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. J Dairy Sci 2012; 95:2848-62. [DOI: 10.3168/jds.2011-4967] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2011] [Accepted: 02/09/2012] [Indexed: 11/19/2022]
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41
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van Scheppingen WB, Boogers IALA, Duchateau ALL. Study on decomposition products of norbixin during bleaching with hydrogen peroxide and a peroxidase by means of UPLC-UV and mass spectrometry. Food Chem 2012; 132:1354-1359. [PMID: 29243622 DOI: 10.1016/j.foodchem.2011.11.118] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2011] [Revised: 10/13/2011] [Accepted: 11/28/2011] [Indexed: 11/25/2022]
Abstract
The decomposition products of norbixin, a component of the natural colouring agent annatto, have been studied under bleaching conditions in water and in a whey matrix. In water, several unsaturated aldehydes and ketones of carboxylic acids were identified with UPLC-UV/MS and high resolution mass spectrometry techniques. Based on these products a reaction scheme for the decomposition of norbixin is proposed. In whey, the norbixin is also degraded during bleaching, but no decomposition products are detected. Most likely these products react with endogenous compounds from the whey matrix. For one of these compounds, i.e. cysteine, the formation of a reaction product with 3-acetylacrylic acid (decomposition product of norbixin) was shown.
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Affiliation(s)
| | - Ilco A L A Boogers
- DSM Biotechnology Center, Analysis Dept., P.O. Box 1, 2600 MA, Delft, The Netherlands
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42
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Zhang Y, Zhong Q. Binding between bixin and whey protein at pH 7.4 studied by spectroscopy and isothermal titration calorimetry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1880-1886. [PMID: 22268806 DOI: 10.1021/jf2050262] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Bixin is the major coloring component of annatto used in manufacturing colored cheeses, but its presence in liquid whey causes undesirable quality of the recovered whey protein ingredients. The objective of this work was to study molecular binding between bixin and three major whey proteins (β-lactoglobulin, α-lactalbumin, and bovine serum albumin) at pH 7.4 using UV-vis absorption spectroscopy, fluorescence spectroscopy, isothermal titration calorimetry, and circular dichroism. These complementary techniques illustrated that the binding is a spontaneous complexation process mainly driven by hydrophobic interactions. The complexation is favored at a lower temperature and a higher ionic strength. At a lower temperature, the binding is entropy-driven, while it changes to an enthalpy-driven process at higher temperatures. The binding also increases the percentage of unordered secondary structures of proteins. Findings from this work can be used to develop whey protein recovery processes for minimizing residual annatto content in whey protein ingredients.
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Affiliation(s)
- Yue Zhang
- Department of Food Science and Technology, University of Tennessee, Knoxville, Tennessee 37996, USA
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43
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Zhu D, Damodaran S. Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane. J Dairy Sci 2012; 95:614-7. [DOI: 10.3168/jds.2011-4857] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2011] [Accepted: 10/23/2011] [Indexed: 11/19/2022]
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44
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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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45
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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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46
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Aider M, Martel AA. Bleaching of defatted flaxseed meal to improve its usage as ingredient in food applications. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02749.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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47
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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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48
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Purification of Whole Brown Flaxseed Meal from Coloring Pigments by Treatment in Hydrogen Peroxide Solutions: Impact on Meal Color. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0632-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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49
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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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50
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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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