A recent glance on the valorisation of cheese whey for industrial prerogative: high‐value‐added products development and integrated reutilising strategies

Arshad, None Umm‐e‐Tazeem; Hassan, Ali; Ahmad, Talha; Naeem, Maha; Chaudhary, Maryam Tufail; Syed, Qamar Abbas; Randhawa, Muhammad Atif; Pimentel, Tatiana Colombo; Cruz, Adriano G.; Aadil, Rana Muhammad

doi:10.1111/ijfs.16168

Cited by 11 publications

(6 citation statements)

References 62 publications

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“…Currently, various process technologies and biotechnological methods, such as ultrafiltration (UF) and nanofiltration (NF), are available to convert CW into useful components or a diverse range of bioproducts for commercial use (Arshad et al., 2023). Therefore, whey is acknowledged as a crucial supplier of functional ingredients, including proteins and biologically active peptides.…”

Section: Introductionmentioning

confidence: 99%

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

El‐Aidie,

Khalifa

2024

Comp Rev Food Sci Food Safe

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Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high‐quality, value‐added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value‐added, eco‐friendly dairy whey‐based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste.

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Section: Introductionmentioning

confidence: 99%

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

El‐Aidie,

Khalifa

2024

Comp Rev Food Sci Food Safe

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“…Whey, a byproduct of the cheese-making process, is the primary component of whey drinks and has been employed for product development for the past 20 years. Whey provides several nutritional benefts since it contains a variety of bioactive substances [3]. After preparation, whey still contains lactose, minerals, water-soluble vitamins, and bioactive whey proteins [4].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

Siddique,

Hussain,

Mahdi

et al. 2024

Journal of Food Quality

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Foods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer’s health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-based functional whey drink, added with omega-3-rich chia seeds, was de veloped. Different treatments of beverage were as follows: untreated control beverage (T0), application of chemicals (T1), pasteurization (T2), and microwave heating (at 4 different time lengths: T3, T4, T5, and T6). Beverages were analyzed for physiochemical, microbiological, and sensorial changes, during the 90 days of storage. Chemical analysis of chia seeds before incorporation in beverages revealed a high nutritional profile of chia seeds, especially the presence of essential fatty acids. Significant variation in color parameters of the beverage was observed as a result of treatments and storage, with optimum values observed for T3. A decrease in pH and an increase in acidity during storage for all treatments were evident, with the most significant results for microwave treatment for longer time periods. The total plate count of the beverage was the highest (2.36 ± 0.1 CFU/ml) for control, followed by chemically treated (2.17 ± 0.1 CFU/ml) and lowest in microwave-treated (0.98 ± 0.1 CFU/ml) at the start of the experiment, and this total plate count was found to be increasing in all treatments during storage. Total solids were increased and soluble solids were decreased during longer microwave treatments and also during storage of all treatments. The most acceptable treatment T3 (85 ml whey, 2 g chia seed, and microwave heating for 30 sec) was further subjected to a storage study and it was observed that the sensory scores gradually decreased during the 90 days of storage. From the outcomes of the study, it was concluded that microwave treatment of the beverage for 30 sec, as compared to longer durations and chemical preservatives, was proved helpful for optimum quality retention of the formulated beverage, with minimum deteriorating effects. Thus, proper treatments of different beverage formulations, following the necessary protocols, could provide the consumers safe, healthy, and nutritious beverages.

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“…Three authentic and popular types of Egyptian cheeses are Domiati, Karish, and Ras, later is also referred to as Ras's cheese. Domiati cheese is a soft white cheese produced from cow or buffalo milk (Arshad et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Implementation of HACCP in the production of Egyptian cheeses: A review

Farag

Ashaolu

Guirguis

et al. 2023

eFood

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Significant difficulties about the function of Hazard Analysis and Critical Control Points (HACCP) in manufacture of three genuine varieties of Egyptian cheese, namely Domiati, Karish, and Ras's cheeses, are covered in this review. Benefits of implementing HACCP include complementing other quality management systems, improving food safety, making better use of resources, boosting productivity and quality, providing better security and lowering inspection rates, responding to issues quickly and effectively, and fostering international trade cooperation. The setting is important for the manufacturing, security, and quality control of cheese. A common household item across the world that is fermented dairy-based and high in protein, calcium, amino acids, vitamins, phosphorus, and fat is cheese. Egypt consumes more cheese than any other country in North Africa, which is helped by the wide selection of cheeses on offer, includes soft, brined, salted, semi-soft, and hard cheeses. Three illustrated graphics explain the manufacturing flow of each cheese with reference to critical control points determination were created using text that was obtained from the references that were accessible. As lists of dangers, important control limits, monitoring, and corrective measures for cheese manufacturing, three exemplary tables were equally given. These provide readers with a more thorough summary of all results.

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A recent glance on the valorisation of cheese whey for industrial prerogative: high‐value‐added products development and integrated reutilising strategies

Cited by 11 publications

References 62 publications

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

Implementation of HACCP in the production of Egyptian cheeses: A review

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