Elaboración de una bebida utilizando subproductos de la industria láctea

Cedeño, Maricruz Mieles; Tamayo, Lucía D Yépez; Ramı́rez, Lucı́a

doi:10.29019/enfoqueute.v9n2.295

Cited by 5 publications

(1 citation statement)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although interesting for scientific knowledge, these solutions are not desirable by artisanal producers due to the costs and difficulty of operating the membranes for the concentration of whey and the need of using part of the milk produced for the manufacture of beverages instead of making cheeses. For this reason, in Brazil, about 50% of the cheese whey is disposed (Magalhães et al, 2011;Cedeño et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Study of different barriers to microbiology stabilization of goat and sheep whey and impact on the physicochemical properties and physical stability of products

Santos

View full text Add to dashboard Cite

Goat cheese whey (GCW) and sheep cheese whey (SCW) are byproducts of cheese production and are usually discarded. To create alternatives for the use of this waste, it is necessary to stabilize it microbiologically. Initially, the kinetic parameters of microbial inactivation in GCW were evaluated. It was verified that the inactivation followed a first order kinetics, being established values of D from 65.7 to 1.2 minutes in temperatures of 62 to 75oC, respectively. Three binomials were selected to evaluate the microbiological and physical-chemical characteristics of the whey, with and without added sugar, during storage at 7oC. It was observed that the binomial 75oC/5 min ensured the microbiological stability of the whey for up to 21 days, regardless of the addition of sugar, with less effect on physical stability when compared to the more severe binomials (80oC/1 min). Thus, to increase the shelf life of the whey, other barriers were necessary. In this way, the effects of the association of heat treatment with fermentation were studied, including the impact of the addition of protease and the use of ultrasound during fermentation. It was found that the fermentations under ultrasound showed a higher rate of pH reduction in the GCW (23-32%). Physical stability evaluation showed that both products had cream separation (up to 60%) and translucent whey formation (up to 80%). For antioxidant activity, an increase of 40% (SCW) and 30% (GCW) was observed, compared to unfermented whey. For lactic bacteria (LAB) counts, there was a reduction during storage (1.5-3.0 log CFU.mL -1 ). Thus, the results demonstrated that the source/composition of whey, mainly fat content, affected the destabilization rate and loss of viability of LAB, caused by nutrient depletion and poor tolerance at pH ~4.0. Finally, the efficacy of nisin, addition of Lacticaseibacillus casei as a bioprotective culture and direct acidification with lactic acid (up to pH 4.5, 3.5 and 2.5) were evaluated as tools to guarantee the stability of GCW and SCW during 28 days at 7°C. Nisin and acidification at pH 3.5 and 2.5 maintained total and psychrotrophic bacteria counts below 1 log CFU.mL -1 , with pH and acidity stable during sample storage. Inoculation with L. casei was also effective, reaching 7-8 log CFU.mL -1 and protecting the samples with mild (SCW) or no acidification (GCW) of the samples. Regarding physical stability, all samples were destabilized, but those acidified at pH 3.5 and 4.5 had greater cream and sediment formation. On the other hand, the particle size data showed little difference between the samples (0 and 28 days), suggesting that shaking the whey was able to resuspend the separated particles during static storage. Therefore, a general evaluation of the results indicates that the best solutions for stabilizing GCW and SCW are the thermal treatment of 75oC/5min associated with antimicrobial (nisin) and bioprotective culture (L. casei); even so, if it is necessary to guarantee the physical stability of the whey in the developed product, it is important that additional strategies be studied, such as the use of stabilizers and skimming, especially for acidic products. The data obtained in this study foster new perspectives regarding the use of GCW and SCW for the development of new dairy products, aiming to promote an increase in the income of rural producers and reduce environmental impacts. Keywords: Goat cheese whey. Sheep cheese whey. Heat treatment. Ultrasound. Protease. Antimicrobial. Bioprotection. Product development.

show abstract

Section: Introductionmentioning

confidence: 99%

Study of different barriers to microbiology stabilization of goat and sheep whey and impact on the physicochemical properties and physical stability of products

Santos

View full text Add to dashboard Cite

show abstract

Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration

Santos

Júnior

Tribst

2022

J Food Process Engineering

View full text Add to dashboard Cite

Whey is a byproduct of cheese production and, in smallholdings, is usually destined for animal feed or improperly disposed. To create alternatives for whey use, microbiological stabilization is the first step. Therefore, this study evaluated the kinetic parameters of the native microbiota thermal death (62–85°C) in goat cheese whey (GCW) and the growth of survivors after thermal processing performed at three different time–temperatures. The results showed that the come‐up time inactivated 1.0–1.8 log CFU/ml (≤71°C), 3.8 log CFU/ml (75°C), and more than 8 log CFU/ml (≥80°C). The inactivation data at 62, 65, 68, 71, and 75°C were fitted to the Bigelow model, from which D values of 65.7, 31.0, 11.7, 5.4, and 1.2 min, respectively, were determined. Using a first‐order equation, the z value was calculated as 7.5°C (R2 = 0.99). Processes time–temperatures were selected to achieve 2.5 (71°C/20 min), 0.5 (75°C/5 min), and <0.1 log CFU/ml (80°C/1 min) survivors. During the shelf life, microbiological growth was observed in all samples, reaching total bacterial counts (TBC) and psychrotrophic bacteria (TPC) >3 log CFU/ml between 14 and 28 days, with a predominance of non‐acidifying psychrotrophic bacteria. From the results, the time–temperature of 75°C/5 min was established as the best option for GCW processing, ensuring counts <2 log CFU/ml for up to 21 days. Practical Applications This study showed that the time–temperatures 71°C/20 min, 75°C/5 min, or 80°C/1 min, applied in a batch pasteurization process, were able to inactivate more than 5 log CFU/ml of the native microbiota of goat cheese whey. However, the shelf life of the product at 7°C was limited to 21 days due to the growth of the surviving population, even for samples that reached <0.1 log CFU/ml immediately after heating. Therefore, if extended shelf life is needed, additional barriers to microbial growth should be used. These data can be readily applied by artisanal goat cheese producers as a way to stabilize whey for later use, either in the development of whey beverages or for the use of whey as an ingredient in products.

show abstract

Evaluation of phytotoxicity of sweet cheese whey in alfalfa and corn

Torre¹,

Ramírez²,

Morales-García³

et al. 2022

JMEN

View full text Add to dashboard Cite

The use of cheese whey in agricultural applications is an option to reduce the environmental impact caused when it is dumped without control. The purpose of this work was to measure the phytotoxicity of the sweet whey that is generated during the production of fresh cheese using seeds and seedlings of alfalfa (Medicago sativa L.) and corn (Zea mays L.) as test-object organisms. The variables evaluated were the lethal concentration (LC50) due to the inhibition of germination in both seeds, and the sublethal concentration (CSL) due to the decrease in the development of sprouts and seedlings. Four individual experiments were carried out under controlled laboratory conditions, both in Petri dishes with culture medium and in germinators with support, in a completely randomized experimental design (DECA) with five treatments (4, 8, 12, 16 and 20% of whey and a drinking water control) with a total of 252 experimental units. The results obtained indicate that sweet whey has an LC50-5 of 53% and a CSL-10 of 12% in alfalfa seeds (p<0.05) and an LC50-60 of 20% in alfalfa seedlings and an LC50-20 of 20% in corn seedlings. It was observed at 60 days that at concentrations between 4 and 6%, sweet whey has a growth-promoting effect on corn seedlings (p<0.05), concluding that it is possible to safely use diluted whey in sustainable agricultural practices.

show abstract

Elaboración de una bebida utilizando subproductos de la industria láctea

Cited by 5 publications

References 9 publications

Study of different barriers to microbiology stabilization of goat and sheep whey and impact on the physicochemical properties and physical stability of products

Study of different barriers to microbiology stabilization of goat and sheep whey and impact on the physicochemical properties and physical stability of products

Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration

Evaluation of phytotoxicity of sweet cheese whey in alfalfa and corn

Contact Info

Product

Resources

About