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Lai H, Wang J, Liao S, Liu G, Wang L, He Y, Gao C. Preparation, Multispectroscopic Characterization, and Stability Analysis of Monascus Red Pigments-Whey Protein Isolate Complex. Foods 2023; 12:1745. [PMID: 37174284 PMCID: PMC10177942 DOI: 10.3390/foods12091745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 05/15/2023] Open
Abstract
Monascus red pigments (MRPs) are mainly used as natural food colorants; however, their application is limited due to their poor stability. To expand their areas of application, we investigated the binding constants and capacity of MRPs to whey protein isolate (WPI) and whey protein hydrolysate (WPH) and calculated the surface hydrophobicities of WPI and WPH. MRPs were combined with WPI and WPH at a hydrolysis degree (DH) of 0.5% to form the complexes (DH = 0.0%) and (DH = 0.5%), respectively. Subsequently, the structural characteristics of complex (DH = 0.5%) and WPI were characterized and the color retention rates of both complexes and MRPs were investigated under different pretreatment conditions. The results showed that the maximum binding constant of WPI with MRPs was 0.670 ± 0.06 U-1 and the maximum binding capacity was 180 U/g. Furthermore, the thermal degradation of complex (DH = 0.0%), complex (DH = 0.5%), and MRPs in a water bath at 50-100 °C followed a first-order kinetic model. Thus, the interaction of WPI with MRPs could alter the protein conformation of WPI and effectively protect the stability of MRPs.
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Affiliation(s)
- Huafa Lai
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.L.); (J.W.); (C.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (S.L.); (G.L.)
| | - Jiahao Wang
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.L.); (J.W.); (C.G.)
| | - Shengjia Liao
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (S.L.); (G.L.)
| | - Gang Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (S.L.); (G.L.)
| | - Liling Wang
- College of Food Science and Engineering, Tarim University, Alar 843300, China;
| | - Yi He
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.L.); (J.W.); (C.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (S.L.); (G.L.)
| | - Chao Gao
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.L.); (J.W.); (C.G.)
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2
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Cheng Z, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
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3
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Kiełczewska K, Dąbrowska A, Bielecka MM, Dec B, Baranowska M, Ziajka J, Zhennai Y, Żulewska J. Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks. Foods 2022; 11:1817. [PMID: 35804635 PMCID: PMC9266225 DOI: 10.3390/foods11131817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/14/2022] [Accepted: 06/17/2022] [Indexed: 11/16/2022] Open
Abstract
Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by membrane filtration in the laboratory as additives to non-fermented milks, as compared with commercial protein, preparations (whey protein isolate or concentrate and casein concentrate). The addition of protein preparations increased the pH, viscosity and heat stability of non-fermented milks. Milks enriched with whey proteins were characterized by a higher content of valine and isoleucine and a lower content of leucine, lysine and arginine. Addition of casein or whey protein concentrate decreased the phosphorus content and increased the calcium content of milk, but only in the products enriched with casein or whey protein concentrate. Color saturation was higher in products fortified with protein preparations obtained in the laboratory and commercial whey protein concentrate. Milk enriched with whey protein isolate, followed by milk serum protein concentrate, received the highest scores in the sensory evaluation. The presented results make a valuable contribution to the production of milks enriched with various protein fractions. The study proposes the possibility of production of protein preparations and milks enhanced with protein preparations, which can be implemented in industrial dairy plants.
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Affiliation(s)
- Katarzyna Kiełczewska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Aneta Dąbrowska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Marika Magdalena Bielecka
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Bogdan Dec
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Maria Baranowska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Justyna Ziajka
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Yang Zhennai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;
| | - Justyna Żulewska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
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Li N, Choi I, Vuia-Riser J, Carter B, Drake M, Zhong Q. Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage. J Dairy Sci 2022; 105:3926-3938. [PMID: 35307175 DOI: 10.3168/jds.2021-21389] [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: 10/07/2021] [Accepted: 01/30/2022] [Indexed: 11/19/2022]
Abstract
Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.
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Affiliation(s)
- Nan Li
- Department of Food Science, The University of Tennessee, Knoxville 37996
| | - Inseob Choi
- Department of Food Science, The University of Tennessee, Knoxville 37996
| | | | - Brandon Carter
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, Knoxville 37996.
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Carter B, DiMarzo L, Pranata J, Barbano DM, Drake M. Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes. J Dairy Sci 2021; 104:8630-8643. [PMID: 34099299 DOI: 10.3168/jds.2020-18771] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 03/30/2021] [Indexed: 11/19/2022]
Abstract
Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3× process at 50°C and to compare the performance of polymeric membranes with ceramic membranes. Pasteurized, separated Cheddar cheese whey (1,080 kg) was microfiltered using a polymeric 0.3-μm polyvinylidene (PVDF) fluoride SW membrane and a 3×, 3-stage MF process. Cheese making and whey processing were replicated 3 times. There was no detectable level of lactoferrin and no intact α- or β-casein detected in the MF permeate from the 0.3-μm SW PVDF membranes used in this study. We found BSA and IgG in both the retentate and permeate. The β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) partitioned between retentate and permeate, but β-LG passage through the membrane was retarded more than α-LA because the ratio of β-LG to α-LA was higher in the MF retentate than either in the sweet whey feed or the MF permeate. About 69% of the crude protein present in the pasteurized separated sweet whey was removed using a 3×, 3-stage, 0.3-μm SW PVDF MF process at 50°C compared with 0.1-μm ceramic graded permeability MF that removed about 85% of crude protein from sweet whey. The polymeric SW membranes used in this study achieve approximately 20% lower yield of whey protein isolate (WPI) and a 50% higher yield of whey protein phospholipid concentrate (WPPC) under the same MF processing conditions as ceramic MF membranes used in the comparison study. Total gross revenue from the sale of WPI plus WPPC produced with polymeric versus ceramic membranes is influenced by both the absolute market price for each product and the ratio of market price of these 2 products. The combination of the market price of WPPC versus WPI and the influence of difference in yield of WPPC and WPI produced with polymeric versus ceramic membranes yielded a price ratio of WPPC versus WPI of 0.556 as the cross over point that determined which membrane type achieves higher total gross revenue return from production of these 2 products from separated sweet whey. A complete economic engineering study comparison of the WPI and WPPC manufacturing costs for polymeric versus ceramic MF membranes is needed to determine the effect of membrane material selection on long-term processing costs, which will affect net revenue and profit when the same quantity of sweet whey is processed under various market price conditions.
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Affiliation(s)
- Brandon Carter
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695
| | - Larissa DiMarzo
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| | - Joice Pranata
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| | - David M Barbano
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853.
| | - MaryAnne Drake
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
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6
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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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7
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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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Shi R, Li T, Li M, Munkh-Amgalan G, Qayum A, Bilawal A, Jiang Z. Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110303] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Carter BG, Foegeding EA, Drake MA. Invited review: Astringency in whey protein beverages. J Dairy Sci 2020; 103:5793-5804. [PMID: 32448585 DOI: 10.3168/jds.2020-18303] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Accepted: 03/05/2020] [Indexed: 01/08/2023]
Abstract
Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase in oral friction or roughness. Astringency caused by tannins and other polyphenols has been well documented and studied. Whey proteins are popular for their functional and nutritional quality, but they exhibit astringency, particularly under acidic conditions popular in high acid (pH 3.4) whey protein beverages. Acids cause astringency, but acidic protein beverages have higher astringency than acid alone. Whey proteins are able to interact with salivary proteins, which removes the lubricating saliva layer of the mouth. Whey proteins can also interact directly with epithelial tissue. These various mechanisms of astringency limit whey protein ingredient applications because astringency is undesirable to consumers. A better understanding of the causes of whey protein astringency will improve our ability to produce products that have high consumer liking and deliver excellent nutrition.
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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
| | - E A Foegeding
- 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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Zhang MT, Jo Y, Lopetcharat K, Drake MA. Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages. J Dairy Sci 2020; 103:3107-3124. [PMID: 32089312 DOI: 10.3168/jds.2019-17260] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Accepted: 12/06/2019] [Indexed: 11/19/2022]
Abstract
Ready-to-mix (RTM) whey protein beverages are an expanding product category, and sensory properties strongly affect consumer acceptance and purchase intent. Because consumers themselves prepare RTM whey protein beverages, understanding possible gaps between central location test (CLT) and home usage test (HUT) results is critical. The objectives of this study were to compare results obtained from a CLT and a HUT and to identify the drivers of liking and disliking vanilla-flavored RTM whey protein beverages. Fourteen commercial vanilla-flavored RTM whey protein beverages were rehydrated with spring water at 15% solids (wt/vol) and evaluated by a trained panel (n = 8). Ten representative products were selected for consumer testing. Rehydrated beverages were subsequently evaluated by protein beverage consumers (n = 160) in a CLT. Nine representative products were selected for the HUT. Consumers prepared and evaluated individual beverages over 3 consecutive weeks, trying 3 samples each week. Overall liking and other attributes were scored by consumers in both tests. Data were evaluated by univariate and multivariate statistical analyses. Overall liking scores from the HUT were higher than scores from the CLT. The products with the highest and lowest overall liking scores were consistent between the CLT and HUT. More differences were observed among beverages by CLT compared with HUT when liking was averaged across all consumers. Both methods identified 2 distinct consumer clusters. Fruity flavor and sweet taste were drivers of liking, whereas cardboard flavor and bitter taste were drivers of disliking in both methods. The HUT exclusively identified thickness (viscosity) as a driver of liking and astringency as a driver of disliking. These results suggest that a CLT can be used to differentiate consumer acceptance among vanilla-flavored RTM whey protein beverages. A HUT should be used to provide more intensive insights for mouthfeel and mixing experience-related attributes.
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Affiliation(s)
- M T Zhang
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - Y Jo
- 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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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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Schork N, Schuhmann S, Nirschl H, Guthausen G. In situ measurement of deposit layer formation during skim milk filtration by MRI. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:738-748. [PMID: 30604888 DOI: 10.1002/mrc.4826] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 12/07/2018] [Accepted: 12/21/2018] [Indexed: 06/09/2023]
Abstract
Filtration and separation via membranes are key processes in food processing. One major application of membrane filtration is in the dairy industry, aiming for the separation of different milk proteins. The various chemical components of milk possess different physiochemical properties and can be used most effectively in food processing if they are separately available and remain in their native state. Microfiltration of skim milk allows a fractionation of the milk proteins casein and whey by size. A deposit is formed on the membrane surface mainly but not exclusively by micellar casein proteins during filtration. Membrane pore blockage by whey proteins and fouling occur during membrane filtration, negatively affecting the yield of the whey protein fraction. Skim milk filtration and the deposit layer formation were measured time and spatially resolved by in situ magnetic resonance imaging (MRI). The nature of the fouling layer was investigated during dead-end filtration in ceramic hollow fiber membranes. MRI was used to further clarify the influence of operating conditions on separation and filtration mechanisms that are responsible for growth of the fouling layer and its reversibility. The MRI measurements were analyzed for a detailed description of skim milk filtration by modeling the signal intensity distribution.
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Affiliation(s)
- Nicolas Schork
- Karlsruhe Institute of Technology (KIT), Institute of Mechanical Process Engineering and Mechanics, Karlsruhe, Germany
| | - Sebastian Schuhmann
- Karlsruhe Institute of Technology (KIT), Institute of Mechanical Process Engineering and Mechanics, Karlsruhe, Germany
| | - Hermann Nirschl
- Karlsruhe Institute of Technology (KIT), Institute of Mechanical Process Engineering and Mechanics, Karlsruhe, Germany
| | - Gisela Guthausen
- Karlsruhe Institute of Technology (KIT), Institute of Mechanical Process Engineering and Mechanics, Karlsruhe, Germany
- Karlsruhe Institute of Technology (KIT), Chair of Water Chemistry and Water Technology, Karlsruhe, Germany
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13
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Tanudjaja HJ, Chew JW. Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion: Effect of viscosity and bidispersity. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2018.11.083] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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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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15
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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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17
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Lu Y, McMahon D, Vollmer A. Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making. J Dairy Sci 2017; 100:892-900. [DOI: 10.3168/jds.2016-11648] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Accepted: 10/22/2016] [Indexed: 11/19/2022]
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18
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Svanborg S, Johansen AG, Abrahamsen RK, Schüller RB, Skeie SB. Caseinomacropeptide influences the functional properties of a whey protein concentrate. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Milk Protein Polymer and Its Application in Environmentally Safe Adhesives. Polymers (Basel) 2016; 8:polym8090324. [PMID: 30974597 PMCID: PMC6432148 DOI: 10.3390/polym8090324] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2016] [Revised: 08/22/2016] [Accepted: 08/23/2016] [Indexed: 11/17/2022] Open
Abstract
Milk proteins (caseins and whey proteins) are important protein sources for human nutrition; in addition, they possess important natural polymers. These protein molecules can be modified by physical, chemical, and/or enzymatic means. Casein is one of the oldest natural polymers, used for adhesives, dating back to thousands years ago. Research on milk-protein-based adhesives is still ongoing. This article deals with the chemistry and structure of milk protein polymers, and examples of uses in environmentally-safe adhesives. These are promising routes in the exploration of the broad application of milk proteins.
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Jensen T, Bechshoeft RL, Giacalone D, Otto MH, Castro-Mejía J, Bin Ahmad HF, Reitelseder S, Jespersen AP. Whey protein stories - An experiment in writing a multidisciplinary biography. Appetite 2016; 107:285-294. [PMID: 27521163 DOI: 10.1016/j.appet.2016.08.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 06/30/2016] [Accepted: 08/08/2016] [Indexed: 01/10/2023]
Abstract
This is an experimental, dual-purpose article about whey protein and how to conduct interdisciplinary analyses and writings. On the one hand, this article is a multidisciplinary commodity biography, which consists of five descriptions of whey protein written by the five different research groups involved in the interdisciplinary research project CALM(Counteracting Age-related loss of Skeletal Muscle Mass). On the other hand, it is a meta-analysis, which aims to uncover and highlight examples of how the five descriptions contribute to each other with insights into the contextualisation of knowledge, contrasts between the descriptions and the new dimensions they bring to established fields of interest. The meta-analysis also contains a discussion of interdisciplinary study objects and the usefulness of the multidisciplinary commodity biography as a format for interdisciplinary publications. The article contributes to the field of food studies with a multidisciplinary biography of whey protein - including its sensory qualities and challenges, insights into its cultural history, its nutritional value and effects on the human body and an analysis of how it is perceived by people who consume it. The biography thereby expands upon existing understandings of whey protein while discussing the usefulness of employing the commodity biography format in interdisciplinary writing. Moreover, the article contributes to the field of interdisciplinary research by providing a practical example of a joint publication and reflections upon the existence, interaction and possibilities of monodisciplinary knowledge structures within interdisciplinary studies and publications.
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Affiliation(s)
- Tenna Jensen
- Saxo Institute, Faculty of Humanities, University of Copenhagen, Denmark.
| | - Rasmus L Bechshoeft
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M81, Bispebjerg Hospital, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark
| | - Davide Giacalone
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark; Department of Technology and Innovation, University of Southern Denmark, Denmark
| | - Marie Haulund Otto
- Saxo Institute, Faculty of Humanities, University of Copenhagen, Denmark
| | - Josue Castro-Mejía
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | | | - Søren Reitelseder
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M81, Bispebjerg Hospital, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark
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21
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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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22
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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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24
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Panyoyai N, Bannikova A, Small DM, Shanks RA, Kasapis S. Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Islam MT, Ogura A, Machida C, Morinaga N, Honjoh KI, Miyamoto T. Effects of ε-polylysine and Milk Serum Protein on the Attachment and Decontamination of Salmonella Enteritidis on Lettuce and Radish Sprouts. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.703] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Md Tariqul Islam
- Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
- Faculty of Agriculture, Rajshahi University
| | - Aya Ogura
- Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
| | - Chikako Machida
- Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
| | - Noriko Morinaga
- Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
| | - Ken-ichi Honjoh
- Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
| | - Takahisa Miyamoto
- Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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26
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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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27
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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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28
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Svanborg S, Johansen AG, Abrahamsen RK, Skeie SB. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk. J Dairy Sci 2015; 98:5829-40. [PMID: 26142868 DOI: 10.3168/jds.2014-9039] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Accepted: 05/19/2015] [Indexed: 11/19/2022]
Abstract
The demand for whey protein is increasing in the food industry. Traditionally, whey protein concentrates (WPC) and isolates are produced from cheese whey. At present, microfiltration (MF) enables the utilization of whey from skim milk (SM) through milk protein fractionation. This study demonstrates that buttermilk (BM) can be a potential source for the production of a WPC with a comparable composition and functional properties to a WPC obtained by MF of SM. Through the production of WPC powder and a casein- and phospholipid (PL)-rich fraction by the MF of BM, sweet BM may be used in a more optimal and economical way. Sweet cream BM from industrial churning was skimmed before MF with 0.2-µm ceramic membranes at 55 to 58°C. The fractionations of BM and SM were performed under the same conditions using the same process, and the whey protein fractions from BM and SM were concentrated by ultrafiltration and diafiltration. The ultrafiltration and diafiltration was performed at 50°C using pasteurized tap water and a membrane with a 20-kDa cut-off to retain as little lactose as possible in the final WPC powders. The ultrafiltrates were subsequently spray dried, and their functional properties and chemical compositions were compared. The amounts of whey protein and PL in the WPC powder from BM (BMWPC) were comparable to the amounts found in the WPC from SM (SMWPC); however, the composition of the PL classes differed. The BMWPC contained less total protein, casein, and lactose compared with SMWPC, as well as higher contents of fat and citric acid. No difference in protein solubility was observed at pH values of 4.6 and 7.0, and the overrun was the same for BMWPC and SMWPC; however, the BMWPC made less stable foam than SMWPC.
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Affiliation(s)
- Sigrid Svanborg
- TINE SA R&D, Kalbakken, PO Box 7, Kalbakken, 0901, Oslo, Norway; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Ås, Norway.
| | - Anne-Grethe Johansen
- TINE SA R&D, Kalbakken, PO Box 7, Kalbakken, 0901, Oslo, Norway; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Ås, Norway
| | - Roger K Abrahamsen
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Ås, Norway
| | - Siv B Skeie
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Ås, Norway
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29
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Wagoner TB, Ward L, Foegeding EA. Using state diagrams for predicting colloidal stability of whey protein beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4335-4344. [PMID: 25880701 DOI: 10.1021/acs.jafc.5b00633] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A method for evaluating aspects of colloidal stability of whey protein beverages after thermal treatment was established. Three state diagrams for beverages (pH 3-7) were developed representing protein solubility, turbidity, and macroscopic state after two ultrahigh-temperature (UHT) treatments. Key transitions of stability in the state diagrams were explored using electrophoresis and chromatography to determine aggregation propensities of β-lactoglobulin, α-lactalbumin, bovine serum albumin, and glycomacropeptide. The state diagrams present an overlapping view of high colloidal stability at pH 3 accompanied by high solubility of individual whey proteins. At pH 5, beverages were characterized by poor solubility, high turbidity, and aggregation/gelation of whey proteins with the exception of glycomacropeptide. Stability increased at pH 6, due to increased solubility of α-lactalbumin. The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages.
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Affiliation(s)
- Ty B Wagoner
- †Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, North Carolina 27695-7624, United States
| | - Loren Ward
- §Glanbia Nutritionals, 450 Falls Avenue, Twin Falls, Idaho 83301, United States
| | - E Allen Foegeding
- †Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, North Carolina 27695-7624, United States
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30
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Oltman A, Lopetcharat K, Bastian E, Drake M. Identifying Key Attributes for Protein Beverages. J Food Sci 2015; 80:S1383-90. [DOI: 10.1111/1750-3841.12877] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2014] [Accepted: 03/15/2015] [Indexed: 11/28/2022]
Affiliation(s)
- A.E. Oltman
- Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | | | - E. Bastian
- Glanbia Nutritionals; Twin Falls Idaho 83301 U.S.A
| | - M.A. Drake
- Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
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31
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Islam MT, Oishi A, Machida C, Ogura A, Kin S, Honjoh KI, Miyamoto T. Combined effects of selected food additives on adhesion of various foodborne pathogens onto microtiter plate and cabbage leaves. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.034] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Newman J, O'Riordan D, Jacquier J, O'Sullivan M. Development of a Sensory Lexicon for Dairy Protein Hydrolysates. J SENS STUD 2014. [DOI: 10.1111/joss.12122] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J. Newman
- Institute of Food and Health; School of Agriculture and Food Science; University College Dublin; Belfield Dublin Ireland
| | - D. O'Riordan
- Institute of Food and Health; School of Agriculture and Food Science; University College Dublin; Belfield Dublin Ireland
| | - J.C. Jacquier
- Institute of Food and Health; School of Agriculture and Food Science; University College Dublin; Belfield Dublin Ireland
| | - M. O'Sullivan
- Institute of Food and Health; School of Agriculture and Food Science; University College Dublin; Belfield Dublin Ireland
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33
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Coppola LE, Molitor MS, Rankin SA, Lucey JA. Comparison of milk-derived whey protein concentrates containing various levels of casein. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12157] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lauren E Coppola
- Department of Food Science; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - Michael S Molitor
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; Madison WI 53706 USA
| | - Scott A Rankin
- Department of Food Science; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - John A Lucey
- Department of Food Science; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; Madison WI 53706 USA
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34
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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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35
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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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36
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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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37
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Lammert A, Olabi A, Kalache L, Brooks K, Tong P. Characterisation of the sensory properties of whey protein concentrates. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12102] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Amy Lammert
- Dairy Products Technology Center; California Polytechnic State University; San Luis Obispo CA 93407 USA
| | - Ammar Olabi
- Nutrition and Food Sciences Department; Faculty of Agricultural and Food Sciences; American University of Beirut; Riad El Solh 1107 2020 Beirut Lebanon
| | - Loulwa Kalache
- Nutrition and Food Sciences Department; Faculty of Agricultural and Food Sciences; American University of Beirut; Riad El Solh 1107 2020 Beirut Lebanon
| | - Katie Brooks
- Dairy Products Technology Center; California Polytechnic State University; San Luis Obispo CA 93407 USA
| | - Phillip Tong
- Dairy Products Technology Center; California Polytechnic State University; San Luis Obispo CA 93407 USA
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38
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Beckman S, Barbano D. Effect of microfiltration concentration factor on serum protein removal from skim milk using spiral-wound polymeric membranes. J Dairy Sci 2013; 96:6199-212. [DOI: 10.3168/jds.2013-6655] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2013] [Accepted: 05/23/2013] [Indexed: 11/19/2022]
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39
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Luck PJ, Vardhanabhuti B, Yong YH, Laundon T, Barbano DM, Foegeding EA. Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates. J Dairy Sci 2013; 96:5522-31. [PMID: 23871371 DOI: 10.3168/jds.2013-6617] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Accepted: 06/11/2013] [Indexed: 11/19/2022]
Abstract
This study compared the functional properties of serum protein concentrate (SPC) with whey protein concentrate (WPC) made from the same milk and with commercial WPC. The experimental SPC and WPC were produced at 34% or 80% protein from the same lot of milk. Protein contents of WPC and SPC were comparable; however, fat content was much lower in SPC compared with WPC and commercial WPC. The effect of drying methods (freeze vs. spray drying) was studied for 34% WPC and SPC. Few differences due to drying method were found in turbidity and gelation; however, drying method made a large difference in foam formation for WPC but not SPC. Between pH 3 and 7, SPC was found to have lower turbidity than WPC; however, protein solubility was similar between SPC and WPC. Foaming and gelation properties of SPC were better than those of WPC. Differences in functional properties may be explained by differences in composition and extent of denaturation or aggregation.
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Affiliation(s)
- P J Luck
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Research Food Center, North Carolina State University, Raleigh, NC 27695, USA
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40
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Amelia I, Barbano DM. Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life. J Dairy Sci 2013; 96:3340-9. [DOI: 10.3168/jds.2012-6033] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2012] [Accepted: 01/16/2013] [Indexed: 11/19/2022]
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41
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Ahmed L, Martin-Diana AB, Rico D, Barry-Ryan C. Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.10.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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42
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Adams MC, Zulewska J, Barbano DM. Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate. J Dairy Sci 2013; 96:2035-2047. [DOI: 10.3168/jds.2012-6009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Accepted: 12/23/2012] [Indexed: 11/19/2022]
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Rojas E, Torres G. Isolation and recovery of glycomacropeptide from milk whey by means of thermal treatment. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000027] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
During enzymatic process of cheese manufacturing, rennin cleaves κ-casein releasing two fractions: para-κ-casein and glycomacropeptide (GMP), which remains soluble in milk whey. GMP is a peptide with structural particularities such as chain carbohydrates linked to specific threonine residues, to which a great variety of biological activities is attributed. Worldwide cheese production has increased generating high volumes of milk whey that could be efficiently used as an alternative source of high quality peptide or protein in foodstuff formulations. In order to evaluate isolation and recovery on whey GMP by means of thermal treatment (90 °C), 18 samples (2 L each) of sweet whey, resuspended commercial whey (positive control) and acid whey (negative control) were processed. Indirect presence of GMP was verified using chemical tests and PAGE-SDS 15%. At 90 °C treated sweet whey, 14, 20 and 41 kDa bands were observed. These bands may correspond to olygomers of GMP. Peptide recovery showed an average of 1.5 g/L (34.08%). The results indicate that industrial scale GMP production is feasible; however, further research must be carried out for the biological and nutritional evaluation of GMP's incorporation to foodstuff as a supplement.
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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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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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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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Ahmed L, Martin-Diana AB, Rico D, Barry-Ryan C. The impact of delactosed whey permeate treatment on shelf-life and antioxidant contents of strawberries. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02990.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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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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AHMED L, MARTIN-DIANA A, RICO D, BARRY-RYAN C. EXTENDING THE SHELF LIFE OF FRESH-CUT TOMATO USING BY-PRODUCT FROM CHEESE INDUSTRY. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00562.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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