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.
The use of ultra-filtered lactic acid whey retentate was investigated for the making of sour cream. The utilization of lactic acid whey is limited due to its special properties, so the logical ...utilization way is to use it in fermented products. First, we concentrated lactic acid whey collected from cottage cheese making by ultrafiltration (UF), then UF Whey Retentate (UFWR) was added (by 2, 5, and 10%) into fat standardized cream for sour cream making. We investigated the texture and sensory properties of the sour cream samples compared with the industrial products. Generally, we can state that the use of small portion of UF whey retentate did not result noticeable changes and did not reduce the sensory value of sour creams. Higher UF whey retentate addition improved some texture properties of experimental samples, but the summarized evaluation of UFWR addition was not unequivocal. Control samples showed better results. Based on our results, the sample, which contained 5% UF whey retentate, had good texture and acceptable sensory properties. Furthermore, more than 5% UF lactic acid whey retentate (coming from our own ultrafiltration process) resulted remarkably worse sensory properties than the other samples. Further investigation is needed to find the optimal composition and sensory properties of UFWR. Furthermore, we have to perform technological investigation to reach a higher concentration factor using pre-treatment of whey and to avoid the precipitation of whey proteins during the high temperature pasteurization of cream, cream mixed with UFWR or diafiltered whey retentate. We guess that the use of one-stage diafiltration would already decrease the unfavourable sensory properties of lactic acid whey retentate.
Currently dairy processing by-products, such as whey, still propose a significant threat to the environment if unproperly disposed. Microalgal bioconversion of such lactose containing substrates can ...be used for production of valuable microalgae-derived bio-products as well as for significant reduction of environmental risks. Moreover, it could significantly reduce microalgae biomass production costs, being a significant obstacle in commercialization of many microalgae species. This review summarizes current knowledge on the use of lactose containing substrates, e.g. whey, for the production of value-added products by microalgae, including information on producer cultures, fermentation methods and cultivation conditions, bioprocess productivity and ability of microalgal cultures to produce β-galactosidases. It can be stated, that despite several limitations lactose-containing substrates can be successfully used for both—the production of microalgal biomass and removal of high amounts of excess nutrients from the cultivation media. Moreover, co-cultivation of microalgae and other microorganisms can further increase the removal of nutrients and the production of biomass. Further investigations on lactose metabolism by microalgae, selection of suitable strains and optimisation of the cultivation process is required in order to enable large-scale microalgae production on these substrates.
The present study was carried out to enhance shelf life of raw buffalo milk by the use of pediocin PA-1 containing fermented cheese whey (PCFCW) as bio-preservative. Ten distinct genera of milk ...microbes could be identified as Streptococcus, Enterococcus, Salmonella, Campylobacter, Lactobacillus, Enterobacter, E. coli, Shigella, Candida and Aspergillus. For the production of PCFCW, supplemented cheese whey medium was fermented with Pediococcus pentosaceous NCDC 273 for 24 h. Partially purified PCFCW was prepared using ammonium sulphate precipitation followed by membrane ultrafiltration with 10 kDa and 3 kDa membrane (Millipore) respectively. The fraction between 10 and 3 kDa was used as bio-preservative. This bio-preservative was found to contain pediocin PA-1 at the level of 2.04 × 105 AU/ml. In view of the wide antibacterial spectrum of pediocin, the PCFCW formulation was added at 1%, 5%, and 10% (v/v) concentrations to raw buffalo milk to reduce total microbial load. A significant decrease (p˂0.05) was observed in total viable count on TGYEA, Staphylococcus aureus count on BPA, and lactic acid bacterial count on MRSA. However, the reduction in coliform count on VRBA and yeast-mould count on PDA was non-significant (p˂0.05). Therefore, it can be concluded that partially purified PCFCW was effective in reducing total microbial load in raw buffalo milk.
•Potential of Pediocin containing fermented industrial cheese whey as bio-preservative.•PCFCW reduces total viable count in raw buffalo milk effectively.•Highest activity observed against Staphylococcus aureus and lactic acid producing bacteria.•Least effective against coliforms and not effected against yeast and moulds.
Purpose
The objective of this work was to perform a techno-economic and environmental assessment of several technological alternatives for production of whey syrups and protein concentrate (WPC) via ...process simulation under two scenarios: Stand-alone process and process attached to a cheese production plant.
Methods
Information related to different industrial dairy processes (parameters, variables and diagrams) was consulted and gathered. A base case and three alternative technological configurations for production of whey syrups and WPC were designed. SuperPro Designer was employed as the process simulation tool and for the techno-economic assessment of the technological configurations, and WARGUI software was used for their environmental evaluation. A combined techno-economic and environmental indicator was calculated to identify the best alternative.
Results
The alternative involving the production of WPC, glucose syrup, and glucose and fructose syrup had the best economic indicators (net present value of $3,381,000 and $16,354,000 for the stand-alone and attached processes, respectively). This alternative had a Potential Environmental Impact of 14,510 PEI/kg products for both scenarios. Water recovery from different waste streams was simulated, managing to reuse 322,338,477 kg water/year.
Conclusions
The implementation of a process for producing whey syrups and WPC attached to a cheese production facility has the potential to generate a significant profitability for the dairy industries in a middle-income country like Colombia. Simulation techniques employed are a powerful supporting tool when making decisions in investment projects for valorization of waste from the food industry in order to find the most appropriate process configuration.
Graphical Abstract
Whey is a major by-product of the cheese and dairy industry and has valuable nutritional constituents, however poses a major environmental risk if disposed of without prior treatment. The main ...components of whey except of water are lactose, lactic acid, soluble proteins, lipids, vitamins and mineral salts which give a very high biochemical oxygen demand (BOD) and chemical oxygen demand (COD) load (30,000 - 50,000 ppm and 60.000 - 80,000 ppm, respectively) to the whey. This composition provides adequate nitrogen and carbon source to be utilized by microorganisms. The aim of this study was to examine the whey utilization in a two-stage fermentation process using Lactobacillus species and Propionibacterium acidipropionici. In the first stage Lactobacillus species utilise the main part of the nitrogen source while covert lactose content to lactic acid. In the second stage Propionibacterium acidipropionici utilize lactic acid and produce propionic acid. This two-stage fermentation process can be a feasible option, both for bioremediation of whey and production of propionic acid from waste sources. High lactose conversion (>90%) to lactic acid was achieved at the first stage, but its conversion to propionic acid during the second stage was insufficient (~30%). The COD was successfully decreased during the fermentations.
O objetivo deste trabalho foi avaliar a aceitação sensorial de bebida não fermentada, com adição de inulina e polpa de acerola. Seis formulações foram desenvolvidas, com adição de 0, 20, 40, 60, 80 e ...100% de soro. O pH do soro foi 6,59, e a acidez de 0,103% de ácido lático. Utilizou-se a escala hedônica de nove pontos no teste de aceitação. As médias hedônicas das amostras com 0, 20 e 40% de soro não diferiram significativamente e variaram entre 6 e 8 pontos. As bebidas desenvolvidas com até 60% de soro são alternativas interessantes para o aproveitamento desse subproduto em laticínios.
O objetivo deste trabalho foi avaliar a aceitação sensorial de bebida não fermentada, com adição de inulina e polpa de acerola. Seis formulações foram desenvolvidas, com adição de 0, 20, 40, 60, 80 e ...100% de soro. O pH do soro foi 6,59, e a acidez de 0,103% de ácido lático. Utilizou-se a escala hedônica de nove pontos no teste de aceitação. As médias hedônicas das amostras com 0, 20 e 40% de soro não diferiram significativamente e variaram entre 6 e 8 pontos. As bebidas desenvolvidas com até 60% de soro são alternativas interessantes para o aproveitamento desse subproduto em laticínios.The objective of this work was to evaluate the sensorial acceptance of non-fermented drink with addition of inulin and acerola pulp. Six beverage formulations were developed with addition of 0, 20, 40, 60, 80, and 100% whey. Whey pH was 6.59, and its acidity was 0.103% lactic acid. A nine-point hedonic scale was used for the acceptance test. Hedonic means of samples with 0, 20, and 40% whey did not differ significantly and varied between 6 and 8. Developed beverages with up to 60% whey are good alternatives for harnessing this byproduct in milk companies.
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