The Physico-Chemical Properties of Bovine and Buffalo Whey Proteins Milk by Using Ultrafiltration Membrane Technology

Abstract

The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been conducted by using ultrafiltration membrane technology. Through the previous step, two products have been obtained; first, concentrated whey proteins which is called (Retentate), while the other is called (Permeate). Applying rotary evaporator, whey proteins are concentrated and then drying in two methods: spray-drying and freeze-drying in a form of white and soft powder. The chemical composition has been studied at each phase. The results show the separation, purification, and concentration of bovine and buffalo whey proteins by using ultrafiltration membrane technology. The results show that buffalo whey proteins produced by the method of enzymatic and dried with spray-drying are better than bovine whey protein. Finally, the results show a low ratio of lactose, salts and moisture content at the stages of filtration and concentration. The results present a high proportion of protein to 80 .and low ratio lactose and salt.

Description of the Properties of Milk Lactoferrin as an Immunomodulator Against the Coronovirus Causes

“…Among food products, milk and dairy products are useful for the immune system with their valuable proteins [32]. Epidemiological studies have shown that regular consumption of cow, mare and camel milk is characterized by a low prevalence of bacterial and viral infections in humans [33][34].…”

“…Тағам өнімдерінің ішінде сүт және сүт өнімдері құрамындағы бағалы ақуыздарымен иммундық жүйеге пайдалы [32]. Эпидемиологиялық зерттеулер сиыр, бие және түйе сүтін тұрақты тұтыну адамдарда бактериялық және вирустық инфекциялардың төмен таралуымен сипатталған [33][34].…”

Studying the Chemical Composition and Nutritional Value of the Buttermilk Made From Iraqi Buffalo Milk and Its Use in the Manufacture of Healthy Ice Cream

“…It is classified as a functional food because of its water-soluble components, including caseinates, whey proteins, polar lipids and milk fat globules membranes [1]. Milk is the basic material for making buttermilk, where it is one of the most important foodstuffs that contain many nutritional components, which are classified as GRAS, generally recognized as safe [2]. Butter milk is formed as a result of cracking the membrane of a milk fat granule and its connection with another pellet, releasing the oil and forming a network made of the accumulated fat globules, which leads to the phase reversal of the emulsion and the accumulation of butter granules and the separation of the milk mixture from it [3].…”

Milk Lactoferrin: A Probable Immunological Agent Against SARS-CoV-2

“…Dairy products from livestock animals especially milk and its proteins are considered to be beneficial for human health and the immune system (Al-Hatim et al, 2020). The existing epidemiological studies showed that consumption of cow and camel's milk is correlated with the lower prevalence of bacterial and viral infections (Claeys et al, 2013).…”