Evaluation of whey, milk, and delactosed permeates as salt substitutes

Abstract

Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate. Composition (protein, fat, solids, minerals) was conducted on permeates. Organic acid composition was determined using HPLC. Volatile compounds were extracted from permeates by solid phase microextraction with gas chromatography-mass spectrometry. A trained sensory panel documented sensory attributes of permeates and cream of broccoli soups with and without salt or permeates followed by consumer acceptance testing (n=105) on the soups. Cottage cheese whey permeate contained a higher lactic acid content than other permeates, which has been shown to contribute to a higher salty taste. Cottage cheese whey permeate also contained potato or brothy and caramel flavors and sour and salty tastes, whereas delactosed whey permeate had high intensities of cardboard and beefy or brothy flavors and salty taste. Milk, Cheddar, and Mozzarella cheese whey permeates were characterized by sweet taste and cooked milky flavor. Permeates with higher cardboard flavor had higher levels of aldehydes. All permeates contributed to salty taste and to salty taste perception in soups; although the control soup with added salt was perceived as saltier and was preferred by consumers over permeate soups. Soup with permeate from cottage cheese was the least liked of all soups, likely due to its sour taste. All other permeate soups scored at parity for liking. These results demonstrate the potential for milk, whey, and delactosed permeates from different whey streams to be used as salt substitutes in product applications.

Mechanisms by which sialylated milk oligosaccharides impact bone biology in a gnotobiotic mouse model of infant undernutrition

“…Dietary information obtained from Malawian infants during the period of complementary feeding was used to generate a representative diet consisting of eight principal ingredients [M8 (17)]. S-BMO was obtained from de-lactosed permeate, a dairy ingredient developed as a coproduct of whey protein isolation; deproteinization and removal of lactose was achieved by ultrafiltration and diafiltration (22). Mass spectrometry of the resulting oligosaccharide-enriched fraction established that it was composed primarily of 3′-sialyllactose and 6′-sialyllactose (88% of the oligosaccharide content), with the remaining structures consisting of neutral trihexoses of glucose, galactose, and N -acetyl-glucosamine-galactosamine and longer neutral oligosaccharides (see ref.…”

A 100-Year Review: Sensory analysis of milk

“…Sodium and potassium, the largest contributors to salty taste, are found in milk at concentrations of 391 to 644 and 1,212 to 1,681 mg/kg, respectively (Gaucheron, 2005). Milk permeate has a salty taste intensity on par with that of Cheddar whey-less than that of cottage cheese whey permeates, Mozzarella whey permeates, or delactosed permeates but still clearly detectable (Smith et al, 2016). Li et al (2015b) added lactose-hydrolyzed whey permeates to chocolate milk to increase the sweetness of the milk but found that the increase in saltiness that resulted from the permeate minerals was too intense to make this a viable alternative sweetening method.…”

Delactosed permeate as a dairy processing co‐product with major potential value: a review

“…Due to its mineral content of 9–10 g/100 g dry matter and salty flavour, DLP is effective in reducing the level of sodium in formulated food products while retaining sensory acceptability (Dixon, ; Burrington et al ., ; Smith et al ., ). In these studies, it was shown that the replacement ratio for DLP is roughly ~3 g for 1 g of sodium chloride (NaCl), to achieve similar sensory characteristics as NaCl.…”

“…Therefore, DLP can also be regarded as a valuable mineral source in addition to lactose and other minor components, such as organic acids and oligosaccharides. Moreover, the considerable concentration of calcium, potassium and magnesium in DLP can (i) enhance the nutritional profile of many foods, (ii) act as a salt substitute (Smith et al ., ) or (iii) be used to some extent as a functional ingredient in combination with whey protein phospholipid concentrate in the manufacture of bakery and confectionery products (Levin et al ., ).…”