The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, ...possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.
Skuta is a traditional Croatian whey cheese, with a limited shelf life, produced by heat coagulation of ovine or cow's whey. To improve its quality and extend shelf life, samples were stored at 4 °C ...under vacuum (VP) and modified atmosphere conditions (MAP) (70/30 % N2/CO2) with or without the addition of organic hemp seed (HS) powder (2 % w/w) during 21 days storage. MAP and VP had been used to control the growth of spoilage microorganisms and foodborne pathogens, while HS powder was added because of its nutritional and possible antimicrobial properties. The quality characteristics and shelf life of both untreated and HS powder treated Skuta were assessed using microbiological, physicochemical and sensory parameters. Total aerobic mesophilic count and growth of yeast and molds were reduced in MAP samples. No foodborne pathogens were detected in samples, regardless of the treatment. The addition of HS powder had a significant impact on the nutritional value, the proportion of minerals and salt content of Skuta, but did not have impact on the microbial spoilage. MAP had positive impact on Skuta shelf life in sensory terms, while HS powder addition had no significant impact on shelf life extension but was still sensory acceptable.
This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in ...phenolic compounds. The main objective was to determine the most effective coagulation method and timing of OLE supplementation to maximize retention in the cheese matrix. Experimental cheeses were produced using the rennet and acid coagulation methods, with OLE added either directly to the cheese milk or to the curd phase. Three OLE effective concentrations corresponding to 25%, 50%, and 75% inhibition of DPPH reagent (EFC25, EFC50, and EFC75, respectively) were added, i.e., 11.5 mg GAE L
, 16.6 mg GAE L
, and 26.3 mg GAE L
, respectively. The results showed that OLE significantly increased the concentration of total phenols, total flavonoids, and antioxidant activity in all cheese samples and in the residual whey, especially at higher effective concentrations (EFC 50 and EFC 75). Rennet-coagulated cheese to which OLE was added prior to coagulation (EM 25, EM 50, EM 75) exhibited higher hardness, gumminess, and chewiness but lower elasticity, suggesting alterations in the paracasein matrix. OLE did not adversely affect acidity, water activity, or cheese yield. However, higher EFC resulted in significant colour changes (∆E* > 3.0). In conclusion, the enrichment of cheesemaking milk with OLE and the application of the rennet coagulation method are the most suitable to optimise the production of OLE-enriched cheese. This research shows the potential to improve the nutritional value of cheese while maintaining its desired characteristics.
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, ...possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.
Mliječna industrija proizvodi velike količine sirutke kao nusproizvoda, što je dovelo do značajnih ekoloških problema zbog velikog udjela organske tvari koju ona sadržava. Tijekom posljednjih ...desetljeća proučavane su mogućnosti ekološki i ekonomski učinkovitijeg iskorištenja sirutke, prvenstveno za pretvaranje neželjenih krajnjih proizvoda u vrijednu sirovinu. Održivo upravljanje sirutkom uglavnom je usmjereno na biotehnološke i prehrambene postupke razvoja proizvoda s dodanom vrijednošću, kao što su prah sirutke, proteini sirutke, funkcionalna hrana i pića, jestivi filmovi i obloge, mliječna kiselina i druge biokemikalije, bioplastika, biogoriva i slični vrijedni bioproizvodi. Ovaj članak daje pregled održivog iskorištenja sirutke i njezinih sastojaka, uzimajući u obzir nove pristupe pročišćavanju i integrirane procese za pretvaranje sirutke ili laktoze te proteina sirutke u proizvode s dodanom vrijednošću.
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