Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2

Abstract

The objectives of this work were to assess the compositional properties and sensory characteristics of ingredients produced by treating sweet-cream and whey-cream buttermilks with microfiltration (MF), diafiltration (DF), and supercritical CO2 (SFE) extraction. Sweet-cream buttermilk (CBM) and buttermilk resulting from churning the residual fat from whey processing (whey buttermilk, WBM) were used. Using MF or microfiltration followed by diafiltration (MF-DF), we obtained resulting retentates that were dried and then were subjected to SFE treatment. Control buttermilks, SFE resulting products, and MF and MF-DF SFE and all treated retentates products totaled 16 samples (2 types×4 treatments×2 batches). Eleven trained panelists assessed samples using descriptive analysis. Sweet-cream buttermilk was higher in protein and lactose, whereas the WBM had similar total protein, mainly β-LG and α-LA but very low lactose. The resulting samples in order of concentration for fat and lactose were control samples>SFE treated>MF treated>DF=MF-SFE and DF-SFE. Sodium dodecyl sulfate-PAGE protein profiling showed negligible casein for WBM versus CBM and less whey proteins for CBM versus WBM, as expected. Whey buttermilk was more yellow, salty, sour, and rancid than CBM. Regarding the treatments, significant differences were obtained on homogeneity, opacity, rancid odor, cardboard and sour flavors, sweet and salty tastes, viscosity, and mouthcoating, where SFE-treated samples showed lowest rancid odor and cardboard flavor.

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

“…The poor sweet fruit aroma and taste were caused by short esterification time, which reduced the synthesis of FAEE. Rancid aroma and bitter taste can occur not only due to lipolysis and proteolysis, but also due to interactions with other components such as calcium phosphate during heat and catalysis treatments (Olabi et al, 2015). Sample 2 had deficient milk flavor (P < 0.05) with unpleasant rancid and bitter taste because of the higher esterification temperature, which might have led to greater decomposition of milk fat and protein.…”

Exploring the color of plant powders using computer colorimetry

“…For controlling the used raw material, sensory assessment of products is frequently used [9]. This method is not accurate enough because of possible subjectivity of the views of a taster [10].…”

Adapting blood glucose meter biosensors for the measurement of lactose in dairy ingredients

“…Routine analysis of lactose in dairy ingredients could lead to improved utilization of the ingredients as well as help correlate lactose concentration with the ingredient quality. For example, measuring the lactose content in permeate and retentate streams can be a valuable troubleshooting tool during the membrane concentration of dairy proteins (Olabi et al, 2015;Sluková et al, 2016). Likewise, incorporation of the correct amount of starting lactose can be a critical quality control tool for the optimization of whey fermentation (Sansonetti et al, 2010).…”

“…Likewise, incorporation of the correct amount of starting lactose can be a critical quality control tool for the optimization of whey fermentation (Sansonetti et al, 2010). Last, quality defects such as stickiness, caking, or browning in dairy powders are largely dependent on the amount and form of lactose present in dried ingredients (Olabi et al, 2015;Huppertz and Gazi, 2016;Gulzar and Jacquier, 2018).…”