Cheese whey exploitation in Brazil: a questionnaire survey

Trindade, Monika B.; Soares, Bruna C.V.; Scudino, Hugo; Guimarães, Jonas T.; Esmerino, Erick A.; Freitas, Mônica Q.; Pimentel, Tatiana Colombo; Silva, Márcia Cristina; Souza, Simone Lorena Quiterio de; Almada, Rafael B.; Cruz, Adriano G.

doi:10.1590/fst.07419

Cited by 30 publications

(19 citation statements)

References 22 publications

(28 reference statements)

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“…According to Trindade et al (2019) dairy beverages is the largest category of dairy products manufactured using whey in the Brazilian industry. The Technical Regulation on the Identity and Quality of Dairy Beverages (Brasil, 2005) establishes the minimum amount of dairy protein in these products.…”

Section: Discussionmentioning

confidence: 99%

Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)

Galdino

Salles

Santos

et al. 2020

PeerJ

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Background In Brazil, over the last few years there has been an increase in the production and consumption of goat cheeses. In addition, there was also a demand to create options to use the whey extracted during the production of cheeses. Whey can be used as an ingredient in the development of many products. Therefore, knowing its composition is a matter of utmost importance, considering that the reference methods of food analysis require time, trained labor and expensive reagents for its execution. Methods Goat whey samples produced in winter and summer were submitted to proximate composition analysis (moisture, total solids, ashes, proteins, fat and carbohydrates by difference) using reference methods and near infrared spectroscopy (NIRS). The spectral data was preprocessed by baseline correction and the Savitzky–Golay derivative. The models were built using Partial Least Square Regression (PLSR) with raw and preprocessed data for each dependent variable (proximate composition parameter). Results The average whey composition values obtained using the referenced methods were in accordance with the consulted literature. The composition did not differ significantly (p > 0.05) between the summer and winter whey samples. The PLSR models were made available using the following figures of merit: coefficients of determination of the calibration and prediction models (R2cal and R2pred, respectively) and the Root Mean Squared Error Calibration and Prediction (RMSEC and RMSEP, respectively). The best models used raw data for fat and protein determinations and the values obtained by NIRS for both parameters were consistent with their referenced methods. Consequently, NIRS can be used to determine fat and protein in goat whey.

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Section: Discussionmentioning

confidence: 99%

Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)

Galdino

Salles

Santos

et al. 2020

PeerJ

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“…Considering the nutritional composition and high treatment cost of cheese whey and whey permeate (Mollea et al, 2013), technologies and new applications are sought to use these by-products, e.g. as ingredients for the formulation of different dairy products (Fangmeier et al, 2019;Guimarães et al, 2018Guimarães et al, , 2019Monteiro et al, 2018Monteiro et al, , 2020Trindade et al, 2019).…”

Section: Ricotta Whey Supplemented With Gelatin and Collagen For The mentioning

confidence: 99%

“…These studies show that the encapsulation of these microorganisms is viable, even though the high temperatures in SD might hamper their survival. Therefore, the novelty in the present study is the choice of encapsulating agents to protect probiotic lactic bacteria, particularly ricotta whey, which is as highly pollutant a waste product as it is underused in the industry (Carvalho et al, 2013;Guimarães et al, 2010), unlike cheese whey, which already has several reuse alternatives cited in literature (Ahmad et al, 2019;Smithers, 2015;Trindade et al, 2019).…”

Section: Viability Of Microorganisms Under Spray-drying Encapsulationmentioning

confidence: 99%

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

et al. 2021

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The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)  and Bifidobacterium lactis (BB-12)  encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.

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“…These are considered as ideal for Effect of nutri-bar in the development of stamina building and exercise-performance in young male-athletes muscle building and several other health benefits due to its high essential and branched-chain amino acid, bioactive peptides and leucine content. Leucine is present about 50 to 75% that is higher than other proteins and it plays a significant role in the synthesis of muscle protein and helps in the regulation of skeleton (Trindade et al, 2019). Now a day, people are more interested in strenuous exercise and training due to the awareness regarding the positive health effects of physical activity.…”

Section: Introductionmentioning

confidence: 99%

Effect of nutri-bar in the development of stamina building and exercise-performance in young male-athletes

et al. 2021

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Nutri-bars were prepared (110 g) using dates (64 g), dried apricots (16 g), cheddar cheese (8 g), whey protein isolate (12 g) and roasted-chickpea flour (10 g). Bars were prepared for Pakistani-athletes based on their calories and protein requirement (3500-3925 kcals/day, 1.4-1.8 g/kg body weight). Efficacy trials were performed (1, 15 and 30 days) to evaluate the effect of nutri-bars on blood serum profile, stamina building and body-composition. Results showed that hepatic-indexes such as alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP) were decreased (p > 0.05) during experimental-period. At day 30, ALT (6.8%), AST (1%) and ALP (0.4%) indicates the inhibitory effect of nutri-bar on the pathological serum-profile of athletes while significant increase (p > 0.05) was observed in total-protein (0.52%). Liver injury-indexes lactate dehydrogenase, Creatine kinase, total-cholesterol and total-glycerides showed a significant increase (p > 0.05) while low-density-lipoprotein and high-density-lipoprotein were decreased (p > 0.05). Effect of nutri-bar on body composition showed increase (p > 0.05) in body weight (kg) and body-mass index (BMI (kg/m 2). In the twelve-minutes running test, distance covered by athletes (p < 0.05) increased after 30 days as compared to day 1. The study revealed the significant (p < 0.05) effect of nutri-bar in developing the stamina building of Pakistani-athletes while the effect on the blood-serum profile was non-significant.

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Cheese whey exploitation in Brazil: a questionnaire survey

Cited by 30 publications

References 22 publications

Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)

Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

Effect of nutri-bar in the development of stamina building and exercise-performance in young male-athletes

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