Application of Whey-Derived Syrups in Dairy Products

Somov, V.; Евдокимов, И. А.; Knyazev, S. D.; Perminov, S.; Kurash, Yu. P.

doi:10.12737/13113

Cited by 4 publications

(3 citation statements)

References 5 publications

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“…Protein was determined by the Kjeldahl method (AOAC 991.20-23). Soluble solids were evaluated by means of a digital refractometer (HI 96801) (Baldasso et al, 2011). Water activity was measured by the dew point method with the Aqualab 4TE series equipment (AOAC, 2000(AOAC, , 2007.…”

Section: Physicochemical Analysis Of Milk Caramel Spreadmentioning

confidence: 99%

“…Additionally, it has nutrients such as serum proteins, lactose, and minerals; where the lactose is present in greater quantity and has a greater polluting level (Beltran and Acosta, 2012). A sweetener like glucose-galactose syrup (GGS) could be obtained from sweet whey; it has lactose, glucose, and galactose in its composition, being able to provide characteristics similar to the glucose syrup (Somov et al, 2015). The GGS is used as a sweetener that could substitute sucrose, not only in the manufacture of milk caramel spread but also as an ingredient in other products, reducing the whey environmental impacts.…”

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confidence: 99%

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Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose- galactose syrup from sweet whey

Vargas-Díaz

Valencia

Ciro-V

et al. 2019

Rev. Fac. Nac. Agron. Medellín

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Whey is a dairy industry by-product with an adverse environmental impact; therefore, obtaining sweeteners from it promote a circular economy and is an alternative to mitigate the environmental problems. The aim of this research was to evaluate the effect of different inclusions (10%, 20%, and 30%) of Glucose-Galactose syrup (GGS), obtained from whey, on the physicochemical, sensory, and stability properties of a milk caramel spread. Results showed that the syrup has a significant effect on the techno-functional properties of the final product since it turns into a darker color when the concentrations of syrup increased. Besides, the yield of the product was higher (41.4%), providing a higher volume. In a replacement of 30% GGS, the milk caramel spread at a lower amount of soluble solids achieved a texture similar to the other inclusions. At a sensory level, consumers accepted all formulations with an acceptance higher than 90%. During the storage time (60 d), different evaluated parameters increased.

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Section: Physicochemical Analysis Of Milk Caramel Spreadmentioning

confidence: 99%

mentioning

confidence: 99%

Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose- galactose syrup from sweet whey

Vargas-Díaz

Valencia

Ciro-V

et al. 2019

Rev. Fac. Nac. Agron. Medellín

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“…In food industry, carbohydrate plays an important role in production, in nutritional value of product and is an important factor of sweet taste formation (Evdokimov et al, 2015). Hydrolysis of lactose into monosaccharides gives several advantages that have been appreciated by the food industry.…”

Section: Introductionmentioning

confidence: 99%

Lactose hydrolysis in different solids content whey and milk permeates

Zolnere¹,

Ciproviča²

2019

Foodbalt

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Dairy permeates contain almost original amount of lactose, small fraction of other solid compounds and water. For complete lactose hydrolysis and glucose-galactose syrup production, it is essential to ensure the optimal substrate concentration and conditions to improve product quality and save energy, water and material costs. The aim of this study was to investigate β-galactosidase preparates capability using concentrated whey and milk permeates with 20, 30 and 40% (w w-1) of total solids. Commercial β-galactosidase preparates (Ha-Lactase 5200 produced by Kluyveromyces lactis and NOLA Fit5500 produced by Bacillus licheniformis, Chr.HANSEN; GODO-YNL2 produced by Kluyveromyces lactis, Danisco, Denmark) at dosage 500 NLU•L-1 (Ha-Lactase 5200, GODO-YNL2) and 500 BLU•L-1 (NOLA Fit5500) were used for lactose hydrolysis. The concentration of each permeate was 20, 30 and 40% (w w-1) of total solids. 10% KOH was used to adjust optimal pH for fermentation media. Samples were monitored in incubator for 4 hours at temperature 42.5±0.5 °C. Lactose, glucose and galactose concentrations were determined by HPLC (Shimadzu LC-20 Prominence, USA). Ha-Lactase 5200 preparate was able to increase lactose hydrolysis rate more than 90% in all permeates at 20% and 30% solids concentration. GODO-YNL2 preparate showed the highest conversion of glucose in sweet whey permeate at 20% solids concentration and the lowest conversion of galactose in sweet whey permeate at 30% solids concentration. The results indicated that substrate type and solids concentration have an effect on the relative activity of commercial enzymes. The study results give a greater understanding about permeates suitability for glucose-galactose syrup production.

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