Effect of whey fat content on the properties and yields of whey cheese and serum

Abstract

The objective of this research was to study the effect of cheese whey fat content on the yield, physicochemical, textural and sensory properties of cheeses made from sheep’s whey. Four types of whey cheese were made from skimmed whey (cheese A), whole whey (cheese B) and whey with added cream of 2.5% and 5% fat (cheeses C and D respectively) and evaluated. Significant differences in yield, sensory properties, total solids, moisture, fat, fat in dry matter, protein, calcium, hardness, modulus of elasticity, gumminess and chewiness were observed between the different types of cheeses. No significant differences were observed in pH, lactose, ash, lactic acid, citric acid, galactose, glucose, Mg, K, Na and cohesiveness. The increase in fat in whey cheeses improved yield, sensory and textural properties. Cheese D was the most preferred of all the experimental cheeses in sensory analysis: it had the highest level of fat in dry matter (77.3%) and the lowest moisture content (51.6%) and according to Greek Food Legislation is characterized as an excellent quality whey cheese. Cheese A had the lowest fat content (3.94%), scored of 61.2% overall in sensory analysis and was characterized as a new reduced-fat whey cheese, particularly suitable for customers who prefer reduced-fat cheese. Serum from whey cheese production should not be considered as a waste but might be exploited as a valuable source of carbohydrate, nitrogenous compounds and minerals. Serum resulting from whey cheese production indicates that it should not be treated as waste-pollutant but as a valuable source of carbohydrate, nitrogenous compounds and minerals from which usable products may be obtained.

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

“…Lactose promotes the absorption of magnesium and zinc and is considered better for diarrheal treatment. Additionally, whey proteins show important biological activity and unique functional properties that include high quality nutritional source of amino acids, anti-microbial activity, growth enhancement of beneficial microflora ( Bifidobacteria ), immune-enhancing properties, and the control of specific diseases including cancer and antitoxin activity [ 1 , 17 , 27 , 28 ].…”

“…Whey is a yellowish to greenish clear liquid obtained after milk coagulation during the cheese-making process. Whey represents about 85–95% of the volume of milk volume and contains over 55% of milk nutrients such as minerals, proteins, and lactose [ 1 , 2 ]. Sweet and acid whey are obtained when the coagulation of milk is carried out by enzymatic action (rennet) or the addition of acids posteriorly [ 3 , 4 ].…”

Comparative Serum Proteome Analysis Indicates a Negative Correlation between a Higher Immune Level and Feed Efficiency in Pigs

“…Individual pigs within the same population often exhibit significant variation in the FE phenotype, regardless of their similar growth environment, genetic backgrounds, and management methods [ 4 ]. At present, two closely related indexes used to evaluate and predict FE traits are feed conversion rate (FCR) and residual feed intake (RFI) [ 5 , 6 , 7 ]. FCR is calculated as the amount of feed consumed per unit weight gain, while RFI is calculated by determining the discrepancy between individual animals’ feed intake as observed and as anticipated based on the average daily gain and backfat [ 8 , 9 ].…”

Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey‐based fruit beverages

“…Apart from that, unique ovine whey proteomes were found to be involved in numerous biological processes, including cellular development and immune responses (Ha et al., 2015). Moreover, compared with bovine and caprine whey, ovine whey contains higher amounts of fat, proteins and ash, making it an excellent source of essential amino acids, in addition to a greater taste and mouthfeel (Kaminarides et al., 2020).…”