Composition of caprine whey protein concentrates produced by membrane technology after clarification of cheese whey

Recovery of caprine whey protein and its application in a food protein formulation

“…Thus, approximately 90% of the milk used in the cheese manufacture is eliminated as whey being the most important byproduct. However, whey contains about 55 g/100 g of the total ingredients of milk as lactose, soluble proteins, lipids and mineral salts, so it is now considered a valuable product rather than a waste product (Ha & Zemel, 2003;Jelen, 2003;Sanmartín, Díaz, Rodríguez-Turienzo, & Cobos, 2012). Nevertheless, statistics indicate that a significant portion of this by-product is discarded as effluent which creates a serious environmental problem (Aider, Halleux, & Melnikova, 2009).…”

“…Thus, the separation and concentration of whey component by means of membrane technology has been previously outlined (Brans, Schroen, Van der Sman, & Boom, 2004;Rinaldoni, Campderr os, Men endez, & P erez Padilla, 2009;Sanmartín et al, 2012). The use of microfiltration (MF) and ultrafiltration (UF) is advantageous over conventional methods, because it can be performed in one step, with low energy consumption, at low temperatures, without the production of contaminating by-products.…”

Role and importance of the awareness for whey in dairy sector at an international level

“…On the other hand, it is a reality that whey contains about 55g/100g of the total ingredients of milk, such as lactose, soluble proteins, lipids and mineral salts. Owing to the recent data, it is now believed that whey is a significant and valuable product rather than being a waste one (Ha and Zemel, 2003;Jeken, 2003;Sanmartín, 2012) and therefore called 'forgotten treasure' in recent years ( ). However, according to statistics, Królczyk et al, 2016 a significant part of this by-product is thrown away as waste which brings some important hazards to the environment (Aider et al, 2009).…”

Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates

“…Three products were obtained: the aggregate powder (aggregates) (9.4% protein), the diafiltration retentate powder from the clarified whey (CWP) (74.1% protein), and the diafiltration retentate powder from the unclarified whey (UWP) (36.8% protein). More details and a diagram of the process can be found in Sanmartín et al [7] Detailed chemical, lipid, and whey protein compositions of the three types of caprine products and a commercial bovine WPC (74.7% protein) [Protarmor 800, Armor Proteins (Saint Brices en Coglés, France)] are described in Sanmartín et al [5,7] Salad dressing preparation Salad dressings were prepared based on the method described by Turgeon et al [2] Salad dressings contained 62.0% refined sunflower oil, 5.0% vinegar, 2.5% sugar, 1.5% salt, 0.7% onion, and 0.8% garlic. Caprine or bovine products (CWP, UWP, bovine WPC and aggregates) were incorporated in order to obtain two incorporation levels [0.5 and 1.0% (w/w) protein].…”