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Bintsis T, Papademas P. Sustainable Approaches in Whey Cheese Production: A Review. DAIRY 2023. [DOI: 10.3390/dairy4020018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.
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Pawlos M, Znamirowska-Piotrowska A, Kowalczyk M, Zaguła G. Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season. Molecules 2022; 27:molecules27175523. [PMID: 36080289 PMCID: PMC9457946 DOI: 10.3390/molecules27175523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/18/2022] [Accepted: 08/25/2022] [Indexed: 11/18/2022] Open
Abstract
The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat’s milk (90 °C, 15 s) from the spring and autumn season and the effect of the calcium dose used on the physicochemical and organoleptic properties of the cheese. Autumn milk was found to be a richer source of total solids, confirming the effect of the production season on milk quality. The applied doses of calcium did not cause the denaturation of goat milk proteins and allowed pasteurization to take place at 90 °C for 15 s. The addition of calcium citrate resulted in a significant increase in the pH value of milk and cheese compared to the control sample. Adding 15 and 20 mg of Ca 100 g−1 to milk as citrate had the most beneficial effect on increasing protein retention in cheese in both seasons, showing a rise from 1.33% to 2.40%. The production season significantly influenced the cheese yield. The control goat cheese from the autumn season showed a 6.85% higher yield compared to the spring cheese. An increase in cheese yield was also observed as the calcium dose of milk increased. The content of micro- and microelements in cheese was affected by the production season. The addition of calcium citrate to milk resulted in a significant increase in the calcium content of cheese—from 120.83 to 147.45 mg 100 g−1 in the spring season and from 130.66 to 151.21 mg 100 g−1 in the autumn season. Increasing the dose of calcium increased the hardness of cheese samples by 1.37 N in the spring and 0.90 N in the autumn. The organoleptic evaluation showed that adding calcium to milk did not significantly affect the organoleptic characteristics of goat cheese.
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Affiliation(s)
- Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland
- Correspondence:
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland
| | - Magdalena Kowalczyk
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland
| | - Grzegorz Zaguła
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland
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Javad S, Gopirajah R, Rizvi SSH. High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate. Food Chem 2022; 372:131362. [PMID: 34818751 DOI: 10.1016/j.foodchem.2021.131362] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 10/04/2021] [Accepted: 10/05/2021] [Indexed: 11/04/2022]
Abstract
High Internal Phase Emulsions (HIPEs) were stabilized by functionalized whey protein concentrate (WPC-80). Functionalization of WPC-80 was done by supercritical CO2 assisted extrusion technology. HIPEs were formed by 80% oil and 1-4 wt% of control (untreated) whey protein concentrate, extruded/functionalized whey protein concentrates (f-WPC-80) at pH 3.0 and 5.4, and sodium caseinate (NaCas) separately and were characterized for their stability at two temperatures (25 and 40 °C) for 20 days. Results indicated that f-WPC-80-pH3.0 formed self-standing gels at 1 wt% concentrations which were more stable, without phase separation, than those stabilized by commercially used stabilizer NaCas and native c-WPC. At 4% concentration of f-WPC-80-pH3.0, the compressed droplets produced emulsions with self-standing and viscoelastic features. While control WPC-80, could not form stable HIPEs at any investigated concentrations. The reported high internal phase oil-in-water emulsions, offer a potential new system for delivery of nutritionally superior and clean-label products of commercial utility.
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Affiliation(s)
- Sumera Javad
- Department of Food Science, Cornell University, Ithaca, NY, USA; Department of Botany, Lahore College for Women University, Lahore, Pakistan.
| | | | - Syed S H Rizvi
- Department of Food Science, Cornell University, Ithaca, NY, USA
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Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value because of the high temperatures used during pasteurization. In this study, the effect of pulsed electric field (PEF) processing on whey protein content and bacterial viability in raw milk was evaluated by changing the PEF strength and number of pulses. For comparison, traditional pasteurization techniques, such as low-temperature long-time (LTLT), ultra-high temperature (UHT), and microfiltration (MF), were also tested for total whey protein content, bacterial activity, and coliforms. We found that, after treatment with PEF, a significant decrease in total bacterial viability of 2.43 log and coliforms of 0.9 log was achieved, although undenatured whey protein content was not affected at 4.98 mg/mL. While traditional pasteurization techniques showed total bacterial inactivation, they were detrimental for whey protein content: β-lactoglobulin was not detected using HPLC in samples treated with UHT. LTLT treatment led to a significant decrease of 75% in β-lactoglobulin concentration; β-lactoglobulin content in milk samples treated with MF was the lowest compared to LTLT and UHT pasteurization, and ~10% and 27% reduction was observed.
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Wu CS, Guo JH, Lin MJ. Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk. Foods 2020; 9:foods9030366. [PMID: 32245273 PMCID: PMC7143310 DOI: 10.3390/foods9030366] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 03/18/2020] [Accepted: 03/19/2020] [Indexed: 11/21/2022] Open
Abstract
Excess summer milk and a lack of product diversity are major problems facing Taiwan’s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify the unstable phenomena of pH-adjusted goat milk through the use of Turbiscan Lab® Expert and to produce ricotta cheeses using cow cheese whey waste and excess goat milk. Delta backscattering (∆BS) profiles and the Turbiscan stability index (TSI) were used to evaluate the stability characteristics of goat milk adjusted to pH 6.7–5.2. The results show coagulation phenomena in skimmed goat milk and sedimentation phenomena in full-fat goat milk, when the pH was adjusted to 5.2. The TSI values of goat milk at pH 5.7 and 5.2 were significantly higher (p < 0.05) than that of a control. Therefore, 80/20 cow cheese whey/skimmed goat milk and 80/20 cow cheese whey/full-fat goat milk mixtures were acidified to pH 5.5 and heated at 90 °C for 30 min to produce ricotta cheeses A and B. The hardness value, moisture, protein, and ash contents of ricotta cheese A were significantly higher (p < 0.05) than that of ricotta cheese B, but no significant difference was found in terms of sensory evaluation.
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Affiliation(s)
- Chung-Shiuan Wu
- Department of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan;
| | - Jia-Hsin Guo
- Department of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan;
- Correspondence: (J.-H.G.); (M.-J.L.); Tel.: +886-8-7703202-7446 (J.-H.G.); +886-8-7703202-6189 (M.-J.L.)
| | - Mei-Jen Lin
- Department of Animal Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan
- Correspondence: (J.-H.G.); (M.-J.L.); Tel.: +886-8-7703202-7446 (J.-H.G.); +886-8-7703202-6189 (M.-J.L.)
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Peña-Jurado E, Pérez-Vega S, Zavala-Díaz de la Serna FJ, Pérez-Reyes I, Gutiérrez-Méndez N, Vazquez-Castillo J, Salmerón I. Production of poly (3-hydroxybutyrate) from a dairy industry wastewater using Bacillus subtilis EPAH18: Bioprocess development and simulation. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.107324] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Santos WM, Nobre MS, Cavalcanti MT, dos Santos KMO, Salles HO, Alonso Buriti FC. Proteolysis of reconstituted goat whey fermented by
Streptococcus thermophilus
in co‐culture with commercial probiotic Lactobacillus strains. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12621] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Widson Michael Santos
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande 58429-600 PB Brazil
- Programa de Pós‐Graduação em Inovação Terapêutica Universidade Federal de Pernambuco Av. da Engenharia Recife PE 50670‐420 Brazil
| | - Michelangela Suelleny Nobre
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande 58429-600 PB Brazil
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Federal de Pernambuco Av. da Engenharia Recife PE 50740‐600 Brazil
| | - Mônica Tejo Cavalcanti
- Unidade Acadêmica de Tecnologia de Alimentos, Universidade Federal de Campina Grande Rua Jairo Vieira Feitosa, 1770 Pombal 58840-000 PB Brazil
| | - Karina Maria Olbrich dos Santos
- Embrapa Agroindústria de Alimentos Empresa Brasileira de Pesquisa Agropecuária Av. das Américas, 29501 Rio de Janeiro RJ 23020‐470 Brazil
| | - Hévila Oliveira Salles
- Embrapa Caprinos e Ovinos Empresa Brasileira de Pesquisa Agropecuária P.O. Box 145 Sobral CE 62010‐970 Brazil
| | - Flávia Carolina Alonso Buriti
- Departamento de Farmácia, Centro de Ciências Biológicas e da Saúde Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande PB 58429‐600 Brazil
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8
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Clark S, Mora García MB. A 100-Year Review: Advances in goat milk research. J Dairy Sci 2018; 100:10026-10044. [PMID: 29153153 DOI: 10.3168/jds.2017-13287] [Citation(s) in RCA: 159] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Accepted: 07/21/2017] [Indexed: 12/14/2022]
Abstract
In the century of research chronicled between 1917 and 2017, dairy goats have gone from simply serving as surrogates to cows to serving as transgenic carriers of human enzymes. Goat milk has been an important part of human nutrition for millennia, in part because of the greater similarity of goat milk to human milk, softer curd formation, higher proportion of small milk fat globules, and different allergenic properties compared with cow milk; however, key nutritional deficiencies limit its suitability for infants. Great attention has been given not only to protein differences between goat and cow milk, but also to fat and enzyme differences, and their effect on the physical and sensory properties of goat milk and milk products. Physiological differences between the species necessitate different techniques for analysis of somatic cell counts, which are naturally higher in goat milk. The high value of goat milk throughout the world has generated a need for a variety of techniques to detect adulteration of goat milk products with cow milk. Advances in all of these areas have been largely documented in the Journal of Dairy Science (JDS), and this review summarizes such advances.
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Affiliation(s)
- Stephanie Clark
- Food Science and Human Nutrition, Iowa State University, Ames 50011-0152.
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Caballero-Villalobos J, Perea J, Angón E, Arias R, Garzón A. Coagulation efficiency and its determinant factors: A case study for Manchega ewe milk in the region of Castilla-La Mancha, Spain. J Dairy Sci 2018; 101:3878-3886. [DOI: 10.3168/jds.2017-13816] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Accepted: 01/14/2018] [Indexed: 11/19/2022]
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Kljajevic NV, Tomasevic IB, Miloradovic ZN, Nedeljkovic A, Miocinovic JB, Jovanovic ST. Seasonal variations of Saanen goat milk composition and the impact of climatic conditions. Journal of Food Science and Technology 2017; 55:299-303. [PMID: 29358822 DOI: 10.1007/s13197-017-2938-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/16/2017] [Accepted: 10/17/2017] [Indexed: 10/18/2022]
Abstract
The aim of this research was to investigate the effect of climatic conditions and their impact on seasonal variations of physico-chemical characteristics of Saanen goat milk produced over a period of 4 years. Lactation period (early, mid and late) and year were considered as factors that influence physico-chemical composition of milk. Pearson's coefficient of correlation was calculated between the physico-chemical characteristics of milk (fat, proteins, lactose, non-fat dry matter, density, freezing point, pH, titrable acidity) and climatic condition parameters (air temperature, temperature humidity index-THI, solar radiation duration, relative humidity). Results showed that all physico-chemical characteristics of Saanen goat milk varied significantly throughout the lactation period and years. The decrease of fat, protein, non-fat dry matter and lactose content in goat milk during the mid-lactation period was more pronounced than was previously reported in the literature. The highest values for these characteristics were recorded in the late lactation period. Observed variations were explained by negative correlation between THI and the physico-chemical characteristics of Saanen goat milk. This indicated that Saanen goats were very prone to heat stress, which implied the decrease of physico-chemical characteristics during hot summers.
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Affiliation(s)
- Nemanja V Kljajevic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, 11081 Serbia
| | - Igor B Tomasevic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, 11081 Serbia
| | - Zorana N Miloradovic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, 11081 Serbia
| | - Aleksandar Nedeljkovic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, 11081 Serbia
| | - Jelena B Miocinovic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, 11081 Serbia
| | - Snezana T Jovanovic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, 11081 Serbia
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Miloradovic ZN, Macej OD, Kljajevic NV, Jovanovic ST, Vucic TR, Zdravkovic IR. The effect of heat treatment of caprine milk on the composition of cheese whey. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ha M, Sabherwal M, Duncan E, Stevens S, Stockwell P, McConnell M, Bekhit AED, Carne A. In-Depth Characterization of Sheep (Ovis aries) Milk Whey Proteome and Comparison with Cow (Bos taurus). PLoS One 2015; 10:e0139774. [PMID: 26447763 PMCID: PMC4598025 DOI: 10.1371/journal.pone.0139774] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Accepted: 09/17/2015] [Indexed: 12/25/2022] Open
Abstract
An in-depth proteomic study of sheep milk whey is reported and compared to the data available in the literature for the cow whey proteome. A combinatorial peptide ligand library kit (ProteoMiner) was used to normalize protein abundance in the sheep whey proteome followed by an in-gel digest of a 1D-PAGE display and an in-solution digestion followed by OFFGEL isoelectric focusing fractionation. The peptide fractions obtained were then analyzed by LC-MS/MS. This enabled identification of 669 proteins in sheep whey that, to our knowledge, is the largest inventory of sheep whey proteins identified to date. A comprehensive list of cow whey proteins currently available in the literature (783 proteins from unique genes) was assembled and compared to the sheep whey proteome data obtained in this study (606 proteins from unique genes). This comparison revealed that while the 233 proteins shared by the two species were significantly enriched for immune and inflammatory responses in gene ontology analysis, proteins only found in sheep whey in this study were identified that take part in both cellular development and immune responses, whereas proteins only found in cow whey in this study were identified to be associated with metabolism and cellular growth.
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Affiliation(s)
- Minh Ha
- Department of Biochemistry, Otago School of Medical Sciences, University of Otago, Dunedin, New Zealand
- * E-mail:
| | - Manya Sabherwal
- Department of Oral Sciences, School of Dentistry, University of Otago, Dunedin, New Zealand
| | - Elizabeth Duncan
- Laboratory for Evolution and Development, Genetics Otago & Gravida; National Centre for Growth and Development, Department of Biochemistry, University of Otago, Dunedin, Aotearoa-New Zealand
| | - Stewart Stevens
- Department of Biochemistry, Otago School of Medical Sciences, University of Otago, Dunedin, New Zealand
| | - Peter Stockwell
- Department of Biochemistry, Otago School of Medical Sciences, University of Otago, Dunedin, New Zealand
| | - Michelle McConnell
- Department of Microbiology and Immunology, Otago School of Medical Sciences, University of Otago, Dunedin, New Zealand
| | | | - Alan Carne
- Department of Biochemistry, Otago School of Medical Sciences, University of Otago, Dunedin, New Zealand
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Thum C, Cookson A, McNabb WC, Roy NC, Otter D. Composition and enrichment of caprine milk oligosaccharides from New Zealand Saanen goat cheese whey. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.01.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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14
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Salvatore E, Pes M, Falchi G, Pagnozzi D, Furesi S, Fiori M, Roggio T, Addis MF, Pirisi A. Effect of whey concentration on protein recovery in fresh ovine ricotta cheese. J Dairy Sci 2014; 97:4686-94. [PMID: 24856986 DOI: 10.3168/jds.2013-7762] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Accepted: 04/09/2014] [Indexed: 11/19/2022]
Abstract
Ricotta cheese, particularly the ovine type, is a typical Italian dairy product obtained by heat-coagulation of the proteins in whey. The aim of this work was to investigate the influence of whey protein concentration, obtained by ultrafiltration, on yield of fresh ovine ricotta cheese. Ricotta cheeses were obtained by thermocoagulation of mixtures with protein content of 1.56, 3.10, 4.16, and 7.09g/100g from the mixing of skim whey and ultrafiltered skim whey. A fat-to-protein ratio of 1.1 (wt/wt) was obtained for all mixtures by adding fresh cream. The initial mixtures, as well as the final ricotta cheeses, were analyzed for their composition and by SDS-PAGE. Protein bands were quantified by QuantityOne software (Bio-Rad, Hercules, CA) and identified by liquid chromatography-tandem mass spectrometry. Significant differences in the composition of the ricotta cheese were observed depending on protein concentration. Particularly, ricotta cheese resulting from the mixture containing 7.09g/100g of protein presented higher moisture (72.88±1.50g/100g) and protein (10.18±0.45g/100g) contents than that prepared from the mixture with 1.56g/100g of protein (69.52±1.75 and 6.70±0.85g/100g, respectively), and fat content was lower in this sample (12.20±1.60g/100g) compared with the other treatments, with mean values between 15.72 and 20.50g/100g. Each protein fraction presented a different behavior during thermocoagulation. In particular, the recovery of β-lactoglobulin and α-lactalbumin in the cheese increased as their content increased in the mixtures. It was concluded that concentrating ovine rennet whey improved the extent of heat-induced protein aggregation during the thermal coagulation process. This resulted in a better recovery of each protein fraction in the product, and in a consequent increase of ricotta cheese yield.
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Affiliation(s)
- E Salvatore
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy.
| | - M Pes
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
| | - G Falchi
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - D Pagnozzi
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - S Furesi
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
| | - M Fiori
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
| | - T Roggio
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - M F Addis
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - A Pirisi
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
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Sanmartín B, Díaz O, Rodríguez-Turienzo L, Cobos A. Composition of caprine whey protein concentrates produced by membrane technology after clarification of cheese whey. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2011.11.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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18
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Pesic MB, Barac MB, Vrvic MM, Ristic NM, Macej OD, Stanojevic SP, Kostic AZ. The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.04.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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NESPOLO CASSIAR, CORREA ANAPF, RITTER ANAC, BRANDELLI ADRIANO. Comparison of Fascal cheese produced with natural, commercial or autochthonous cultures. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00579.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Moreno-Indias I, Castro N, Morales-delaNuez A, Sánchez-Macías D, Assunção P, Capote J, Argüello A. Farm and factory production of goat cheese whey results in distinct chemical composition. J Dairy Sci 2009; 92:4792-6. [DOI: 10.3168/jds.2009-2215] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Abd El-Salam M, El-Shibiny S, Salem A. Factors Affecting the Functional Properties of Whey Protein Products: A Review. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559120902956224] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Evaluation of different cod viscera fractions and their seasonal variation used in a growth medium for lactic acid bacteria. Enzyme Microb Technol 2007. [DOI: 10.1016/j.enzmictec.2006.10.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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24
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SITHOLE RHODA, MCDANIEL MINARAE, GODDIK LISBETHMEUNIER. SEASONAL VARIABILITY OF CHEDDAR CHEESE WHEY POWDER: A CASE STUDY. J FOOD QUALITY 2006. [DOI: 10.1111/j.1745-4557.2006.00092.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Sithole R, McDaniel MR, Goddik LM. Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb15611.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Effect of goat breed on the sensory, chemical and nutritional characteristics of ricotta cheese. ACTA ACUST UNITED AC 2005. [DOI: 10.1016/j.livprodsci.2004.11.024] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Jaeggi JJ, Wendorff WL, Romero J, Berger YM, Johnson ME. Impact of Seasonal Changes in Ovine Milk on Composition and Yield of a Hard-Pressed Cheese. J Dairy Sci 2005; 88:1358-63. [PMID: 15778303 DOI: 10.3168/jds.s0022-0302(05)72802-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A hard-pressed, brined cheese was produced from frozen ovine milk collected in February, May, and August. Solids in the milk decreased as the season progressed. This was a result of high solids in early-lactation milk and low solids in August milk because of hot weather and poorer quality pastures. Casein as a percentage of true protein and the casein to fat ratio were higher in May and August milk. Fat in the cheese from February milk was higher and total protein was lower than in May and August. Milk, whey, and press whey composition were influenced by season and followed the trends of milk composition. Fat recovery in the cheeses ranged from 83.2 to 84.2%. Protein recovery in the cheeses was not affected by season. Cheese yield from February milk was higher than from May and August milk and was a result of higher casein and fat in the milk.
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Affiliation(s)
- J J Jaeggi
- Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706, USA
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Moatsou G, Hatzinaki A, Samolada M, Anifantakis E. Major whey proteins in ovine and caprine acid wheys from indigenous greek breeds. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.06.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Kilic M, Lindsay RC. Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrate. J Dairy Sci 2004; 87:4001-3. [PMID: 15545359 DOI: 10.3168/jds.s0022-0302(04)73540-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The recovery of species-related conjugated sheep-like flavored alkylphenols from Manchego-type cheese whey by ultrafiltration was investigated. Concentrations of conjugated alkylphenols were similar in the various fractions of whey permeate collected during ultrafiltration, and this was interpreted as a reflection of their high water solubility. About 49 and 62% of conjugated 3- and 4-ethylphenols and p- and m-cresols in sheep's milk cheese whey, respectively, were recovered in the permeate after ultrafiltration with a volume concentration factor of 5.4. Cheese whey retentate correspondingly contained 38 and 28% of conjugated 3- and 4-ethylphenols and p- and m-cresols from the original whey, respectively. Permeate fractions from sheep's milk cheese whey were combined, concentrated by vacuum evaporation, and lactose was partially removed by crystallization and filtration to obtain an aqueous sheep-like flavor precursor concentrate.
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Affiliation(s)
- M Kilic
- Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Turkey.
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31
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Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products. Food Hydrocoll 2004. [DOI: 10.1016/j.foodhyd.2003.10.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Moatsou G, Hatzinaki A, Kandarakis I, Anifantakis E. Nitrogenous fractions during the manufacture of whey protein concentrates from Feta cheese whey. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00414-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Seasonal and regional variation in the composition of whey from Norwegian Cheddar-type and Dutch-type cheeses. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00054-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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Pereira CD, Diaz O, Cobos A. Valorization of by-products from ovine cheese manufacture: clarification by thermocalcic precipitation/microfiltration before ultrafiltration. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00070-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Guo MR, Dixon PH, Park YW, Gilmore JA, Kindstedt PS. Seasonal Changes in the Chemical Composition of Commingled Goat Milk. J Dairy Sci 2001. [DOI: 10.3168/jds.s0022-0302(01)70201-9] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Philippopoulos CD, Papadakis MT. Current trends in whey processing and utilization in Greece. INT J DAIRY TECHNOL 2001. [DOI: 10.1046/j.1471-0307.2001.00007.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Casper J, Wendorff W, Thomas D. Functional Properties of Whey Protein Concentrates from Caprine and Ovine Specialty Cheese Wheys. J Dairy Sci 1999. [DOI: 10.3168/jds.s0022-0302(99)75232-x] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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