Whey Utilization and Whey Products

Kosikowski, F.V.

doi:10.3168/jds.s0022-0302(79)83389-5

Cited by 176 publications

(111 citation statements)

References 25 publications

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“…Cheese-whey represents about 90-95% of the milk volume and retains about 55% of milk nutrients. The most abundant of these nutrients are lactose (4.5-5.0 % w/v), soluble proteins (0.6-0.8% w/v), lipids (0.4-0.5% w/v) and mineral salts (8.0 -10.0 w/v of dried extract) [6,7]. Consequently, whey can be considered a valuable by-product with several applications in the food and pharmaceutical industries.…”

Section: Introductionmentioning

confidence: 99%

Recovery of Cheese Whey, a by-Product from the Dairy Industry for use as an Animal Feed

El-Tanboly¹,

El-Hofi²,

Khorshid³

2017

JNHFE

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The objective of this research was to determine whether whey, a by-product from a cheese manufacturing process, could be used as an animal Feed. Sheep were judged as a suitable alternate ruminant to carry out preliminary trials to allow scientific investigation of the suitability and the value of the whey. Also these trials were used to demonstrate to farmers the potential benefit of using whey in their feeding diets and to answer any preliminary concerns. Benefits and achievements results it could be concluded that for farms: Whey replaces 100% of water intake at the farm, Whey provides a low-cost alternative to liquid feeds, at a fraction of the cost (less than 10% of molasses), 19 liters of liquid whey permeate can replace the same amount of energy and protein as provided by 2.4 kg of a 88% crude protein feed mix/roughage, Roughage intake per kg gain can be reduced from 3kg to 1kg (75% weighing (200kg/head) being fattened to 400kg, an additional income of $30/head will be achieved, Whey can improve the feed palatability, texture, and dust control of feedlot rations. It provides a balanced nutrition of energy, protein, minerals, and a safety factor to compensate for poor or variable quality diets, being a pump able supplement, whey can save on feeding overheads as it requires less labour and feeding and mixing equipment, and can provide an economic and convenient method to feed urea supplements, vitamins, minerals and feed additives. For Dairy Factories:

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Section: Introductionmentioning

confidence: 99%

Recovery of Cheese Whey, a by-Product from the Dairy Industry for use as an Animal Feed

El-Tanboly¹,

El-Hofi²,

Khorshid³

2017

JNHFE

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“…O soro de queijo é um líquido opaco, amareloesverdeado, que contém cerca de 55% dos sólidos existentes no leite integral original [11] e representa cerca de 80 a 90% do volume de leite utilizado na fabricação de queijo [13,19]. Possui uma DBO (Demanda Bioquímica de Oxigênio) entre 30.000 a 60.000mg de O 2 /L, dependendo do processo utilizado na elaboração do queijo.…”

Section: -Introduçãounclassified

Influência da adição da fécula de batata-doce (Ipomoea batatas L.) sobre a viscosidade do permeado de soro de queijo

Andrade¹,

Martins²

2002

Ciênc. Tecnol. Aliment.

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RESUMOA viscosidade é um parâmetro importante na aceitabilidade de bebidas lácteas. O presente trabalho teve como objetivo principal fornecer dados relativos ao comportamento da viscosidade uma base de permeado de soro de queijo adicionada de fécula de batatadoce, dados que poderão ser utilizados na elaboração de uma nova bebida láctea. A fécula de batata-doce utilizada apresentou um grau de gelatinização de 72,64%, umidade média de 7,88% e a seguinte composição centesimal média em base seca: 82,59% de amido, 9,33% de fibras dietéticas totais, 4,90% de proteínas, 2,08% de cinzas e 1,11% de lipídios. O permeado de soro foi adicionado a três diferentes concentrações de fécula e submetido a diferentes tratamentos térmicos. A viscosidade mais adequada, em função dos dados obtidos junto aos produtos comerciais, estaria no intervalo de 45mPa.s a 70mPa.s. Assim sendo, a porcentagem de 6% de fécula de batata-doce e um tratamento térmico de 90 0 C por cerca de 5 minutos mostrou-se ser o mais adequado. O fluido obtido apresentou um comportamento pseudoplástico. Palavras-chave: fécula; batata-doce; reologia; soro de queijo; bebida láctea; permeado. SUMMARYINFLUENCE OF SWEET POTATO STARCH AT PERMEATE WHEY VISCOSITY. Viscosity is an important parameter of milky drinks acceptability. This work supply data of the viscosity properties of permeate whey plus sweet potato starch basis; these data will may be used at development of a new milky beverage. The used sweet potato starch presented 72.64% of gelatinization, 7.88% of humidity and the following dry composition: 82.59% starch, 9.33% total dietary fibres, 4.90% proteins, 2.08% ashes and 1.10% lipids. The permeate whey had mixed at three different percentages of potato starch and had submitted at various thermal treatments. The most appropriate viscosity, in accord of commercial products, it would be in the interval of 45mPa.s to 70mPa.s. Therefore, the percentage of 6% of sweet potato starch and a thermal treatment of 90 0 C for about 5 minutes it was shown to be the most appropriate. The fluid presented a pseudoplastic properties. Keywords: starch; sweet potato; reology; whey permeate. -INTRODUÇÃOO soro de queijo é um líquido opaco, amareloesverdeado, que contém cerca de 55% dos sólidos existentes no leite integral original [11] e representa cerca de 80 a 90% do volume de leite utilizado na fabricação de queijo [13,19]. Possui uma DBO (Demanda Bioquímica de Oxigênio) entre 30.000 a 60.000mg de O 2 /L, dependendo do processo utilizado na elaboração do queijo. Em média, cada tonelada de soro não tratado despejado por dia no sistema de tratamento de esgoto equivale a poluição diária de cerca de 470 pessoas [23]. No Brasil, o volume estimado de queijo produzido em 1997 foi de 415.000 toneladas [9], o que corresponde a produção de aproximadamente 3.320.000 toneladas de soro.As aplicações do soro são inúmeras, englobando as indústrias de lácteos, carnes, misturas secas (para condimentar), panificação, chocolate, aperitivos e bebidas, entre outras. Ainda assim, apenas cerca de 50% ...

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“…WPC have a protein content ranging from 30 to 90% [77] while WPI contains more than 90% protein in the dry matter. The two most abundant proteins in whey are β-lactoglobulin and α-lactalbumin as shown in Table I.…”

Section: Whey Proteinsmentioning

confidence: 99%

“…Several plants producing microbial biomass from cheese whey have been reported in France, the USA, Germany and Australia with two major processes known as the Bel Fromageries process and the Vienna process. If complete consumption of lactose is to be achieved it is necessary to add nitrogen and phosphorous [77]. Biomass produced from both batch and continuous processes [19,21,88,95,99,129,139] is mostly used as animal feed supplement but also in production of baker's yeast.…”

Section: Single Cell Protein Production (Scp)mentioning

confidence: 99%

Non-food applications of milk components and dairy co-products: A review

Audic

Chaufer

Daufin

2003

Lait

183

144

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-Milk contains a lot of different components with their own functional properties and some of them, such as casein, have been used in the manufacture of non-food technical products for many years. The present review deals with the non-food applications of (i) the major individual components of milk: proteins (casein; soluble proteins); lactose; milk fat and (ii) whey, a co-product of cheese and casein manufacture. New applications of milk proteins on a laboratory scale are focused on the manufacture of protein-based films and biomaterials. Also, fermentation of lactose and whey provides low molecular weight compounds and exopolysaccharides. These promising routes for giving added value to dairy co-products and effluents should be applied to achieving a great reduction in dairy industry wastes.Non-food application / casein / lactose / whey / whey protein / milk fat / fermentation Résumé -Applications non-alimentaires des constituants du lait et des coproduits de l'industrie laitière : revue. Le lait est composé de différents constituants présentant chacun des propriétés fonctionnelles caractéristiques et ayant été valorisés dans le domaine non-alimentaire depuis de nombreuses années. L'objectif de cet article est de passer en revue ces applications nonalimentaires pour (i) les constituants individuels majoritaires du lait pris séparément à savoir : protéines (caséines ; protéines solubles), lactose, matière grasse ; et (ii) le lactosérum, co-produit de la transformation du lait en fromage ou en caséine. La fabrication de films et de biomatériaux à base de protéines apparaît comme l'une des applications les plus récentes et les plus attractives. D'autre part, la fermentation du lactose et/ou du lactosérum permet d'obtenir une grande variété de composés de faible masse molaire ainsi que des exopolysaccharides eux-mêmes valorisables. La variété des applications non-alimentaires répertoriées permet d'envisager différentes voies de valorisation pour les co-produits et les effluents de l'industrie laitière dans l'objectif de réduire au maximum les rejets.

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Whey Utilization and Whey Products

Cited by 176 publications

References 25 publications

Recovery of Cheese Whey, a by-Product from the Dairy Industry for use as an Animal Feed

Recovery of Cheese Whey, a by-Product from the Dairy Industry for use as an Animal Feed

Influência da adição da fécula de batata-doce (Ipomoea batatas L.) sobre a viscosidade do permeado de soro de queijo

Non-food applications of milk components and dairy co-products: A review

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