Byproducts from Dairy Processing

Oliveira, Diana; Fox, Patrick F.; O’Mahony, James A.

doi:10.1002/9781119383956.ch4

Cited by 10 publications

(2 citation statements)

References 155 publications

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“…These peptides are inactive within the intact structure of dairy proteins and they gain strong biological activities once they are released by different hydrolysis methods [4], such as the in vitro fermentation of milk with a proteolytic starter during dairy processing or also in vivo after ingesting proteins during the process of gastrointestinal (GI) digestion [5,6]. Thus, the production of bioactive peptides can be considered as an expanded business for the dairy industry as co-products such as whey protein, with an annual production of approximately 180-190 million tons [7], can be excellent sources for the generation of bioactive peptides.…”

Section: Introductionmentioning

confidence: 99%

Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation

Mirzapour‐Kouhdasht

Garcia-Vaquero

2022

Foods

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Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in vivo, and ex vivo) of bioactive peptides derived from different dairy processing methods (fermentation and enzymatic hydrolysis) and dairy products (yogurt, cheese, and kefir), as well as the beneficial or detrimental effects of the process of gastrointestinal digestion following oral consumption on the biological activities of dairy-derived peptides. The main literature available on the structure–function relationship of dairy bioactive peptides, such as molecular docking and quantitative structure–activity relationships, and their allergenicity and toxicity will also be covered together with the main legislative frameworks governing the commercialization of these compounds. The current products and companies currently commercializing their products as a source of bioactive peptides will also be summarized, emphasizing the main challenges and opportunities for the industrial exploitation of dairy bioactive peptides in the market of functional food and nutraceuticals.

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Section: Introductionmentioning

confidence: 99%

Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation

Mirzapour‐Kouhdasht

Garcia-Vaquero

2022

Foods

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“…Ultrasonic cream separation has been studied extensively in recent years, and research has shown that the technique can be effective in separating cream from milk with high efficiency and minimal loss of milk components. The process has potential applications in the dairy industry, where it could be used to produce high-quality cream for use in various dairy products [5].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Correlation of Induced Frequency and Cream Skimming Efficiency through Ultrasonic Technology

Asogan¹,

Sazali²,

Harun³

et al. 2023

ARASET

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Ultrasonic cream separator is a very new technology especially in the dairy industry. Ultrasonic separator machine is an eco-friendly technology that could boost the separation process and it could act as supplement to heat-based technology. However, ultrasonic separators are well developed in other industries such as sludge separation, emulsion breaking, de-oiling and sewage disposal. This technology has been implemented in the food industries recently too. The primary function of an ultrasonic cream separator machine is to separate the milk into two products i.e., cream, and skimmed milk. It is an instantaneous process which saves up workload, manpower, time, and cost. This machine intends to coagulate the fat particles with one another once a certain frequency is induced in the milk. Cream, which is lighter molecule will coagulate and float, whereas the heavier molecules of milk such as protein and minerals will sink. Upon separation, the fat molecules can be scooped out or separated through flushing from below. This machine is at a very agile stage that leads to inefficient cream skimming which leads to fluctuation of fat particles coagulation that leads to inefficient cream skimming. The intention of this study is to evaluate the factors that have a direct relationship with low performance of cream skimming via ultrasonic cream separation and come up with an ideal possible solution to enhance the process of cream separation.

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Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase

Cruz

Mendonça

Guimarães³

et al. 2020

Food Bioprocess Technol

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Byproducts from Dairy Processing

Cited by 10 publications

References 155 publications

Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation

Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation

Analysis of Correlation of Induced Frequency and Cream Skimming Efficiency through Ultrasonic Technology

Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase

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