Efficient lactulose production from cheese whey using sodium carbonate

Seo, Yeong Hwan; Park, Gwon Woo; Han, Jong‐In

doi:10.1016/j.foodchem.2014.10.109

Cited by 28 publications

(27 citation statements)

References 16 publications

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“…The protein concentration of heat‐precipitated whey varied from 16.9 to 53.3 g 100 g −1 , indicating that varying the process parameters allows an increase in the protein yield by almost three times. In summary, the highest protein concentration of heat‐precipitated whey can be observed in two situations: lower concentrations of whey powder and medium pH values; and high concentration of whey powder and medium pH. However, it is preferable to obtain whey protein using a lower concentration of whey powder, as processing would have a lower cost.…”

Section: Resultsmentioning

confidence: 99%

“…Whey is a by‐product of the cheese manufacturing process, and 55% of it comprises milk nutrients, including lactose, soluble proteins, minerals, vitamins, and traces of fat . The technological properties of whey allow its conversion into a multitude of high value‐added products, such as whey powder protein concentrates (WPC) or isolates, bioethanol, biopolymers, lactulose, single‐cell proteins, and various other proteinaceous products …”

Section: Introductionmentioning

confidence: 99%

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Development of a whey protein spread enriched with β‐glucan: an alternative for whey valorization

et al. 2019

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BACKGROUND: Innovative approaches to combine whey with other ingredients and the use of new techniques in product development should be explored to meet consumers' needs and expectations. However, the question arises here of whether whey protein could be used as a suitable food matrix for supplementation with -glucan, an attractive glucose polymer and a physiologically functional component. The present study addresses the challenge associated with the design and characterization of whey protein spread as a substrate for -glucan delivery. The results are discussed on the basis of physical-chemical and microbiological characteristics, which are subsequently linked to its sensorial profile.RESULTS: A whey protein spread can be developed without the addition of NaCl, with physicochemical characteristics (pH, viscosity), microbiological counts, and sensory acceptance (color, aroma, overall impression) similar to the product with NaCl. This spread can be refrigerated for 28 days. The whey protein spread presented high whey protein content (18.67-19.17 g 100 g −1 ) and could be a good source of carbohydrates (8.30-8.68 g 100 g −1 ), with low levels of fat (0.2 g 100 g −1 ) and lactose (1.56-1.61 g 100 g −1 ). The sensorial results showed that women would prefer a product with lower salt content.CONCLUSION: This is the first study to evaluate the development of a whey protein spread enriched with -glucan, providing results that are of interest for the dairy sector. The combination of whey and -glucan can be explored industrially as a whey protein spread, with satisfactory results for physicochemical, microbiological, and sensory acceptance.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of a whey protein spread enriched with β‐glucan: an alternative for whey valorization

et al. 2019

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“…Mawson showed that the bioconversion of milk whey lactose could reduce more than 75% of water pollution and generate products of interest for animal feed, human nutrition, and other alimentary, confectionery, pharmaceutical and agricultural companies [10]. Several methods have been proposed for whey valorization as major byproduct of the dairy industry [11][12][13][14][15]. In this respect, lactose-converting micro-organisms have been evaluated for the production of potable and fuel-grade alcohol [16][17][18][19], kefir-like whey drinks [20], and lactic acid [21,22].…”

Section: Desalination and Water Treatmentmentioning

confidence: 99%

“…Another research regarded the expansion of ultrafiltration for milk pre-concentration, which results in important quantities of milk concentration permeate, a low-value byproduct of dairy industry. Seo et al and Paseephol et al have investigated lactulose production from this permeate using calcium carbonate-based catalysts [15,31].…”

Section: Desalination and Water Treatmentmentioning

confidence: 99%

Use of thermal coagulation, separation, and fermentation processes for dairy wastewater treatment

Kasmi

Snoussi

Dahmeni

et al. 2015

Desalination and Water Treatment

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A B S T R A C TBased on its large water consumption, dairy industry is considered as one among the most polluting food industries. The present work is related to investigations about water management practices in one Tunisian dairy plant where two effluents' generators were identified as the most polluting following their COD assessment. The first was the generated water from DECREAMING (D) machines washings with COD value of 112 g L −1 , and the second source is BACTOFUGATE (B) with COD value of 196 g L −1 . Thermal coagulation was performed for (D) and (B) samples leading to media clear phase separation. After decantation, recuperated supernatants were filtrated. The recorded COD removal amount exceeded 90% for both samples filtrates. Additional biological treatment was performed with mediums based on the obtained filtrates. Isolated Candida strains, Lactobacillus and baker's yeast strains were inoculated in batch process fermentation. Different biological treatment effects were evaluated using musts COD assessment at the end of fermentation after biomass removal. The reduction in organic load was important with the appropriate inoculated strains.

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“…Approximately 80% of the volume of milk used to make cheese is recovered as whey, which contains more than half of the solids of milk. Traditionally, most of the whey produced has been treated as dairy wastewater in the industry, representing a major environmental problem (chemical oxygen demand of 50 000 mg L −1 , biological oxygen demand of 80 000 mg L −1 ) . However, since the introduction of ultrafiltration techniques in the cheese industry to produce whey–protein concentrates, whey is more valued mainly for the nutritional benefits of the proteins recovered .…”

Section: Introductionmentioning

confidence: 99%

An efficient process for obtaining prebiotic oligosaccharides derived from lactulose using isomerized and purified whey permeate

et al. 2017

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Efficient lactulose production from cheese whey using sodium carbonate

Cited by 28 publications

References 16 publications

Development of a whey protein spread enriched with β‐glucan: an alternative for whey valorization

Development of a whey protein spread enriched with β‐glucan: an alternative for whey valorization

Use of thermal coagulation, separation, and fermentation processes for dairy wastewater treatment

An efficient process for obtaining prebiotic oligosaccharides derived from lactulose using isomerized and purified whey permeate

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