CHEESE and WHEY: The Outcome of Milk Curdling

Moatsou, Golfo; Moschopoulou, Ekaterini

doi:10.3390/foods10051008

Cited by 3 publications

(1 citation statement)

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“…It contains varying levels of lactose, fat, proteins, mineral substances, and vitamins. Although it varies according to the type of cheese produced and the production technique, 70%–90% of the milk used is revealed as whey (Moatsou & Moschopoulou, 2021; Riera et al, 2016). During cheese production, a high amount of whey is released and whey with high biological value is used in the manufacturing of various products, such as whey cheese, whey powder, and beverages as well as in biogas production.…”

Section: Introductionmentioning

confidence: 99%

The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants

Akpınar

Yerlıkaya

Akan

et al. 2022

Food Processing Preservation

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In this study, 2% black cumin, 1% black cumin (Nigella damascena L–Damascus black cumin), 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.–Izmir thyme) were added to whey cheese with a short shelf life and cheese samples stored in different packaging materials (goat‐skin bags and artificial casing). pH levels and titratable acidity, degree of proteolysis, microbiological, and sensory attributes of the samples were examined. In 20 days of storage, the pH values of whey cheese with black cumin stored in goat‐skin bags were statistically higher (ranged 6.34–5.30) than other samples (ranged 6.32–4.10). Proteolytic activity values were higher (0.34–0.58 mg/ml serine) in cheese samples containing black cumin and thyme in both packaging materials (p < .05). After 30 days of storage, black cumin and thyme‐added cheese packaged in goat‐skin bags have the highest Lactobacillus spp. count (8.64 log CFU/g), while cheese containing black cumin and thyme (6.32 log CFU/g) filled into an artificial casing has the least. Based on the results of sensory analysis, the samples containing black cumin were generally more preferred while cheese with rosemary had the lowest sensory scores. In conclusion, the difference in packaging materials has a significant effect on the physicochemical and microbiology properties and proteolytic activity of whey cheese produced by adding different plants. However, the sensory properties of whey cheese are influenced by the plants used rather than the differences in packaging materials. Novelty impact statement Turkish whey (Lor) cheese is food with limited storage time and rapid microbial spoilage. Black cumin, rosemary, and thyme were added to whey cheese. Black cumin, rosemary, and thyme have been added to whey cheese and this limited storage period has been tried to be extended. In addition, the effects of goat‐skin and artificial casing packages on physicochemical and sensory properties were investigated.

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Section: Introductionmentioning

confidence: 99%

The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants

Akpınar

Yerlıkaya

Akan

et al. 2022

Food Processing Preservation

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Alternative Dairy: State of the Industry

2023

Industrial Biotechnology

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Sustainable Approaches in Whey Cheese Production: A Review

Bintsis

Papademas

2023

Dairy

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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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CHEESE and WHEY: The Outcome of Milk Curdling

Abstract: The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey [...]

Cited by 3 publications

References 14 publications

The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants

The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants

Alternative Dairy: State of the Industry

Sustainable Approaches in Whey Cheese Production: A Review

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