Demineralization Effect on the Physicochemical and Interfacial Properties of Sweet Whey

Acem, Kamel; Ali, Choukri; Saoudet, N.; Tergou, S.; Trari, H.

doi:10.1007/978-3-319-89707-3_56

Cited by 2 publications

(2 citation statements)

References 25 publications

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“…Contrastingly, in Algeria, most cheese industries discharge whey – amounting to 13 860 tons/year – into the environment without implementing sustainable treatments. This poses a serious pollution problem due to its high organic load (Acem et al, 2018 ; Ghobrini et al, 2019 ). Since whey production is nine times that of cheese production and experiences a 1–2% annual growth rate (Lappa et al, 2019 ; Buchanan et al, 2023 ), valorizing this waste is crucial for mitigating severe economic and environmental management issues.…”

Section: Introductionmentioning

confidence: 99%

Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making

Bensmail,

Boudjema,

Naimi-Fazouane

et al. 2023

bta

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The exploitation of food industry wastes and their conversion into value-added products present a promising and continuously growing field, given the diversity of elaborated wastes. The current work aimed to utilize sweet cheese whey as a growth medium for acid protease production by a local fungus strain. The biochemical and physicochemical properties of the cheese whey, such as pH, conductivity, chemical oxygen demand, biological oxygen demand (BOD 5 ), total nitrogen and protein contents, and mineral salts, were assessed using various analytical methods. The effect of certain parameters on acid protease production by Mucor circinelloides MG603064.1 through the SmF process was investigated using the conventional design method “One factor at a time”. Subsequent to characterization, the crude extract was used in a trial to create fromage frais , compared to the commercial rennin CHY-MAX ® Powder Extra. Cheese whey characterization revealed its richness in total nitrogen (1.044 ± 0.044 g/l), protein content (6.52 ± 0.04 g/l), and principal mineral salts: calcium (1.637 ± 0.037 g/l), phosphorus (1.173 ± 0.023 g/l), and chloride (1.66 ± 0.09 g/l). The optimal values of the SmF process for acid protease production, such as the inoculum size, beef extract, and KH 2 PO 4 supplements, the initial pH of cheese whey, and incubation temperature were, respectively, 11% (v/v), 0.4% (w/v), 0.5% (w/v), 5.5, and 30°C. Under these conditions, the lowest milk-clotting time of 290 s was achieved, representing an 18.41-fold increase compared to the initial step using the unoptimized medium. The enzyme showed maximum milk-clotting activity at pH 5, a temperature of 60°C, and in the presence of 0.025 M of CaCl 2 . The enzyme activity also significantly improved with sonication (35 kHz) for 10 min. The crude extract of M. circinelloides ensured the production of fresh cheese samples with characteristics roughly similar to those obtained by the control (CHY-MAX ® rennin). The acid protease of M. circinelloides could successfully substitute the conventional rennin in the manufacture of fresh cheese.

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Section: Introductionmentioning

confidence: 99%

Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making

Bensmail,

Boudjema,

Naimi-Fazouane

et al. 2023

bta

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“…Different treatments, including chemical (acid) and biological (rennet) gelation methods, could influence the structural and functional characteristics of casein proteins such as emulsifying behaviour (Ortiz et al, 2004). Acidification and renneting are the two most common procedures for coagulating casein micelles (Acem et al, 2018;Acem et al, 2020). Processes that cause gelation are somewhat distinct.…”

Section: Introductionmentioning

confidence: 99%

Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties

Bouhania

2022

Mljekarstvo

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Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated and characterized using X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS) and scanning electron microscopy (SEM). These methods gave extensive information regarding crystal structure, surface composition, and secondary and microstructures of the camel caseins, respectively. Therefrom new acknowledgements on morphology and surface composition have emerged, which is necessary to better understand functional characteristics such as emulsifying behaviour (i.e., emulsion’s stability over time and the oil droplet size). The O and C atomic proportions of camel casein surfaces generated by acidification were greater than those obtained through rennet-induced coagulation, whereas the percentage of N atomic was lower, according to XPS measurements. The oxygen to carbon (O/C) ratios on the surface of camel caseins produced by the two coagulation techniques were comparable. But, the enzymatic coagulation method yielded a high (N/C) ratio. ‎The findings suggested that rennet-induced coagulation might influence the C, O, and N components on the surface of camel milk caseins. Furthermore, SEM and XRD data revealed that acid aggregation affected casein micelle’s morphology, resulting in more β-sheet and smooth structures. Rennet camel caseins, on the other hand, have a porous colloidal surface. ‎A correlation between the casein surface composition and the emulsifying stability of the casein powders was observed, whereas the droplet size and stability of emulsions were strongly improved by the rennet-induced coagulation method.

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Demineralization Effect on the Physicochemical and Interfacial Properties of Sweet Whey

Cited by 2 publications

References 25 publications

Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making

Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making

Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties

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