Rapid Determination of Lactose and Its Hydrolyzates in Whey and Whey Permeate by High Performance Liquid Chromatography

Jeon, I.J.; Galitzer, S. J.; Hennessy, Kristina J.

doi:10.3168/jds.s0022-0302(84)81382-x

Cited by 23 publications

(5 citation statements)

References 12 publications

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“…Lactose, total proteins, the total fat content, and the ash were determined using the HPLC method [22], the Kjeldahl method [23], and a solvent extraction [24] and by heating the samples at 550 °C [25], respectively. e pH of the beverages was measured using a pH meter (Mettler-Toledo EL20).…”

Section: Kefir Grains and Rawmentioning

confidence: 99%

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

M’hir

Mejri

Atrous

et al. 2021

Journal of Chemistry

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Whey, liquid wastewater from cheese production, is one of the sources of dietary protein and lactose that are still largely unused for human consumption. It is only in recent years that it has aroused the interest of industries and sought as a valuable raw material and thus represents an opportunity for the manufacture of new products. The manufacture of fermented whey drink requires the mixing of whey with fruit juice or an aromatic plant to improve its organoleptic properties and acceptability. Myrtle, an aromatic medicinal plant, known for its health benefits is not well exploited for making dairy products. This is the first report on the development of kefir-myrtle beverage. Three factors were optimized (whey permeates (%), myrtle’s juice (%), and kefir grains as inoculum (%)) using a central composite design with response surface methodology. The analyses showed that the number of lactic acid bacteria (LAB) and yeast cells varied from 5.4 to 9.2 log10 CFU/mL and from 4.3 to 6.2 log10 CFU/mL, respectively. A decrease in pH and an increase in the total polyphenol content and antioxidant activity were observed. The analysis of variance indicated the goodness of fit of the model with R2 from 0.827 to 0.966. The absolute average deviation values of each model were low and ranged from 1.61% to 4.23%. The optimized fermented kefir whey beverage accomplished an overall acceptability of 5.41 (1 to 9 preference scale) and a high number of LAB cells (8.53 log10 CFU/mL). The viability of LAB and yeast cell was maintained at 7.61 and 6.19 log10 CFU/mL, respectively, after 14 days of storage.

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Section: Kefir Grains and Rawmentioning

confidence: 99%

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

M’hir

Mejri

Atrous

et al. 2021

Journal of Chemistry

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“…Samples A (commercial name HP880) was supplied by Borculo Domo Ingredients (Zwolle, The Netherlands) and sample B (commercial name SP35) was purchased from Lacto siero Italia SpA (Groupe LACTALIS, Laval, France). The WPC powders were dissolved in water (20 g L À1 ), stored overnight at 4 C to ensure good hydration and solubilization (Innocente et al, 1998a(Innocente et al, , 1998b and then analyzed for moisture (IDF, 1993), ash (AOAC, 1995), fat (IDF, 1987) and lactose (Jeon, Galitzer, & Hennessy, 1984). Determination of the total protein content and of the various whey protein fractions was performed as described by Aschaffenburg and Drewry (1959) by the Kjeldahl method.…”

Section: Whey Protein Concentrate Samples (Wpc)mentioning

confidence: 99%

HPLC profile and dynamic surface properties of the proteose–peptone fraction from bovine milk and from whey protein concentrate

Innocente

Biasutti

Blecker

2011

International Dairy Journal

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“…To separate the whey proteins, milk samples were prepared following the method proposed by De Noni et al (2007), whereas to obtain the casein profiles, milk samples were prepared following the method proposed by Bobe et al (1998). Lactose content was determined by HPLC following the method proposed by Jeon et al (1984).…”

Section: Collection and Analysis Of Milk Samplesmentioning

confidence: 99%

Automatic milking systems in the Protected Designation of Origin Montasio cheese production chain: Effects on milk and cheese quality

Innocente

Biasutti

2013

Journal of Dairy Science

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Montasio cheese is a typical Italian semi-hard, semi-cooked cheese produced in northeastern Italy from unpasteurized (raw or thermised) cow milk. The Protected Designation of Origin label regulations for Montasio cheese require that local milk be used from twice-daily milking. The number of farms milking with automatic milking systems (AMS) has increased rapidly in the last few years in the Montasio production area. The objective of this study was to evaluate the effects of a variation in milking frequency, associated with the adoption of an automatic milking system, on milk quality and on the specific characteristics of Montasio cheese. Fourteen farms were chosen, all located in the Montasio production area, with an average herd size of 60 (Simmental, Holstein-Friesian, and Brown Swiss breeds). In 7 experimental farms, the cows were milked 3 times per day with an AMS, whereas in the other 7 control farms, cows were milked twice daily in conventional milking parlors (CMP). The study showed that the main components, the hygienic quality, and the cheese-making features of milk were not affected by the milking system adopted. In fact, the control and experimental milks did not reveal a statistically significant difference in fat, protein, and lactose contents; in the casein index; or in the HPLC profiles of casein and whey protein fractions. Milk from farms that used an AMS always showed somatic cell counts and total bacterial counts below the legal limits imposed by European Union regulations for raw milk. Finally, bulk milk clotting characteristics (clotting time, curd firmness, and time to curd firmness of 20mm) did not differ between milk from AMS and milk from CMP. Montasio cheese was made from milk collected from the 2 groups of farms milking either with AMS or with CMP. Three different cheese-making trials were performed during the year at different times. As expected, considering the results of the milk analysis, the moisture, fat, and protein contents of the experimental and control cheeses were comparable. The milking system was not seen to significantly affect the biochemical processes associated with ripening. In fact, all cheeses showed a normal proteolysis trend and a characteristic volatile compound profile during aging. Therefore, the milking system does not appear to modify the distinctive characteristics of this cheese that remain dependent on the area and methodology of production.

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Rapid Determination of Lactose and Its Hydrolyzates in Whey and Whey Permeate by High Performance Liquid Chromatography

Cited by 23 publications

References 12 publications

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

HPLC profile and dynamic surface properties of the proteose–peptone fraction from bovine milk and from whey protein concentrate

Automatic milking systems in the Protected Designation of Origin Montasio cheese production chain: Effects on milk and cheese quality

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