Ultrafiltration of Modified Milk Whey

Babenyshev, S.P.; Zhidkov, Vladimir; Mamay, D.S.; Utkin, V. P.; Shapakov, N. A.

doi:10.21179/2308-4057-2016-2-101-110

Cited by 6 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The recognition of the value of milk whey has gained considerable traction in recent decades, primarily driven by the growing demand for high-protein products [ 32 ]. This has lead to investing in new technologies useful for extracting and concentrating active substances from poor and cheap sources, such as food waste, to add them to foods [ 33 , 34 , 35 ].…”

Section: Discussionmentioning

confidence: 99%

Food Safety Assessment and Nutraceutical Outcomes of Dairy By-Products: Ovine Milk Whey as Wound Repair Enhancer on Injured Human Primary Gingival Fibroblasts

Ceniti,

Di Vito,

Ambrosio

et al. 2024

Foods

View full text Add to dashboard Cite

The valorization of milk whey appears to be a promising strategy for managing by-products from dairy food industries, which incur demanding economic costs for treatment and/or disposal. Thanks to its numerous bioactive components, whey is expected to be increasingly incorporated into foods in the future. We investigated the safety of ovine milk whey through in vitro experiments on human primary gingival fibroblast (HGF-1) proliferation and wound healing. Fibroblasts play a crucial role in the repair processes from the late inflammatory phase until the final stages. Cells treated with varying concentrations of ovine whey (0.01%, 0.1%, 1%, and 10%) were able to close wounds more rapidly than vehicle-treated cells. Time- and dose-dependent responses were observed in cell populations exposed to ovine whey. Specifically, wounds treated with 0.1% and 10% milk whey showed better migratory capabilities compared to those treated with 0.01% and 1% milk whey after 24 and 48 h. In addition, ovine milk whey stimulates extracellular matrix deposition, as evidenced by the increasing levels of CD44 antigen density evaluated through FACS analysis, as well as COL1A1 expression measured both via RT-qPCR and immunofluorescence. This phenomenon was particularly evident at concentrations of 0.01% and 10%. Ensuring quality and safety has become a major concern for health authorities in the food industry. Our findings suggest that ovine milk whey is safe and possesses regenerative properties. It facilitates tissue re-establishment following exposure to environmental stress, particularly accelerating gingival wound closure.

show abstract

Section: Discussionmentioning

confidence: 99%

Food Safety Assessment and Nutraceutical Outcomes of Dairy By-Products: Ovine Milk Whey as Wound Repair Enhancer on Injured Human Primary Gingival Fibroblasts

Ceniti,

Di Vito,

Ambrosio

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…The use of membrane concentration methods (in particular, ultrafiltration) at processing such skimmed milk-protein raw material as cottage cheese whey opens essential possibilities for milk processing enterprises, both in creating new technologies, increasing production profitability and providing ecological safety [1,2].…”

Section: Introductionmentioning

confidence: 99%

Research Method of Reducing Polarization Layer at Ultrafiltration of Cottage Cheese Whey

Deynichenko

Guzenko

Dmytrevskyi

et al. 2020

EUREKA: Life Sciences

View full text Add to dashboard Cite

The aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface. A description of the experimental set and processing method for research results of using the method of fighting against a polarization layer in the process of membrane concentration of protein-carbohydrate milk raw materials are presented. Results of the experimental studies as to using the bubbling method for decreasing polarization layer formation in the process of membrane concentration of cottage cheese whey and its influence on concentration membranes productivity are given. Mathematical models, based on regression equations of factorial experiment with using the method of bubbling separated liquid above the membrane surface for choosing technological parameters of process of membrane concentration of cottage cheese whey, have been constructed. Graphic dependencies of the productivity of ultrafiltration polymer membranes of PAN type depending on initial pressure and temperature parameters of the process of membrane concentration are presented. Rational parameters of membrane concentration of cottage cheese whey using the method of bubbling initial raw materials by gas bubbles, directly close to the concentration membrane surface have been determined. Such parameters are: pressure – 0.4...0.5 МPа, temperature of skimmed milk – 40...50 ºС, skimmed milk bubbling frequency – 0.10...0.15 min-1, bubbling pressure must be 0.56...0.58 МPа. The expedience of using the new-method of gel-layer elimination has been established according to research results

show abstract