The use of buttermilk as a raw material for cheese production

Skryplonek, Katarzyna; Dmytrów, Izabela; Mituniewicz‐Małek, Anna

doi:10.1111/1471-0307.12614

Cited by 11 publications

(10 citation statements)

References 33 publications

(48 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The Colada was prepared following the traditional protocol for drinks with cereals and fruits used regularly in the Ecuadorian gastronomic culture, with the exception that water was replaced by sweet whey. Since unprocessed whey is not attractive to consumers because of its sensory properties [ 22 ], previous sensorial evaluation was performed to determine the consumer acceptance of the whey beverage. Initially, formulations with different proportions of Maracuyá juice (5, 7, 10, 15 and 20%) were evaluated by five trained judges applying discriminative sensorial analysis to choose the best formulation ( Supplementary Material, Table S1 ).…”

Section: Methodsmentioning

confidence: 99%

“…The sensory attributes evaluated were flavor (bitter, salty, acid, sweet, umami, pungent and astringent), color (brightness, transparency, opacity and paleness), texture (pasty, tender, rubbery, fluid, dense, viscous, elastic, sticky, adherent, fine and liquid) and general appearance (slight, dense and very dense). A 5-point hedonic scale was used in the following sequence: (1): It is not perceived, (2): It is perceived little, (3): It is perceived as fair, (4): It is perceived as good and (5): It is perceived as excellent [ 22 , 23 ]. Panelists were also asked whether they would consume the product, answering with yes or no.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

et al. 2022

View full text Add to dashboard Cite

Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a traditional Ecuadorian beverage (Colada) was prepared combining sweet whey, Maracuyá and barley. Antioxidant properties before and after an in vitro digestion using the INFOGEST method were determined, and relationships with intestinal transformations of the lipid and protein fractions were analyzed. The digestive process had a positive effect on antioxidant properties based on increased values of ABTS and FRAP located in the bioaccessible fraction (BF), together with strong increments of total polyphenols. Moreover, pretreatment of Caco-2 cells with the BF of Colada significantly reduced ROS generation (p < 0.001) measured by the dichlorofluorescein assay. Substantial changes of the fatty acid profile occurred during digestion, such as a fall of saturated fatty acids and a rise of polyunsaturated. The protein profile, examined by SDS-PAGE and exclusion molecular chromatography in the BF, showed that the major part of the proteins were digested in the intestinal phase. Analysis of NanoLC-MS/MS revealed 18 antioxidant peptides originated from whey proteins, but also 16 peptides from barley with potential antioxidant properties. In conclusion, combining sweet whey with Maracuyá and barley constitutes an excellent nutritional beverage with a strong antioxidant potential.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The discussion of our TPA findings in relation to published studies for other paste-like spreadable cheeses is not always adequate, because they are mostly Cream cheese varieties with a rather low protein-to-fat ratio. Quark-type cheeses made from alternative raw materials of dairy origin such as buttermilk [ 41 , 42 ] are not included in the discussion due to the particularities of raw materials that can differentiate the formation and properties of curd.…”

Section: Resultsmentioning

confidence: 99%

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

Lepesioti

Zoidou

Lioliou

et al. 2021

Foods

View full text Add to dashboard Cite

The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterparts was 73.08%, 10.39%, and 12.84%, respectively. The increase of heat treatment intensity increased moisture retention and improved the mean cheese protein-to-fat ratio from 0.92 to 1. Homogenization increased the moisture and protein retention in cheese, but the effect was less intense for milk treated at 90 °C for 5 min. The extended denaturation of whey proteins resulted in harder, springier, and less cohesive cheese (p < 0.05). Treatment of milk at 90 °C for 5 min resulted in higher residual lactose and citric acid and lower water-soluble nitrogen contents of cheese (p < 0.05); the latter was also true for homogenization (p < 0.05). Storage did not affect the composition and texture but decreased galactose and increased citric acid and soluble nitrogen fractions (p < 0.05). In conclusion, heat treatment conditions of milk that induced a considerable denaturation of β-lactoglobulin and left a considerable amount of native α-lactalbumin was adequate for the manufacture of a “clean-label” Quark-type cheese, whereas homogenization was more effective for full-fat cheese.

show abstract

“…In cheesemaking, milk is primarily employed as the basic raw material, and buttermilk is usually an additive aimed at improving rheological or sensory properties 27,28 . The replacement of milk with buttermilk in cheese production can successfully lead to a new product with improved functions and nutritional value 15 .…”

Section: Introductionmentioning

confidence: 99%

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Bielska

Cais‐Sokolińska

2023

Preprint

View full text Add to dashboard Cite

Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the effect of heat treatment on whey protein’s texture, color, and gloss was analyzed using fresh white cheeses from buttermilk with polymerized whey protein. Additionally, the influence of the polymerization process on cheese yield and composition was examined. Four fresh white cheese samples were prepared: without whey protein concentrate (FWC); with whey protein concentrate (FWC/WPC); with single-heated polymerized whey protein (FWC/SPWP); and with double-heated polymerized whey protein (FWC/DPWP). The introduction of whey protein in buttermilk cheese production increased cheese yield over 2-fold. There were no differences in color and gloss between FWC/SPWP and FWC/DPWP samples.

show abstract

The use of buttermilk as a raw material for cheese production

Cited by 11 publications

References 33 publications

Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Contact Info

Product

Resources

About