The use of whey protein extract for manufacture of a whipped frozen dairy dessert

Abstract

The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % blackcurrant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutritional facts were calculated. Recommended shelf life of the developed desserts at-18 °C is suggested to be 20 days. Regulatory requirements and recommendations for the production of WFDD in an industrial scale were also developed. Recommended shelf life of the developed desserts at-18 °C is suggested to be 20 days. In conclusion, a WFDD was developed using WPE as a by-product of dairy industry.

An Integrated Approach for the Valorization of Cheese Whey

“…Other studies utilized cheese whey as a healthy alternative source of protein [ 4 ]. For instance, whey proteins comprise approximately 20% of total bovine milk proteins, thus being a great and balanced source of essential amino acids [ 19 ].…”

“…Whey is the main by-product obtained by the dairy industry, representing a global whey production of ~200 million tonnes (MT) [ 3 , 4 , 5 ], with ~40 MT being produced in the European Union [ 6 ]. Although ≈50% of residual whey is being valorized as a source of high-added-value compounds for the food or pharmaceutical industries, mainly proteins of high biological value, lactose, lactic acid and minerals, there is still a high proportion of this whey that is wasted, thus promoting environmental pollution due to its high biological oxygen demand and important organic load [ 7 , 8 ].…”

Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration

“…Cow milk is a nutritionally valuable product containing many of the essential macro and micronutrients including proteins, carbohydrates, fats, minerals, vitamins, and bioactive components (Al‐HilphyShirkole, Ali, & Mohsin, 2019; Stratakos et al., 2019). Milk produced in the farm is usually processed to enhance its safety and shelf‐life or to produce several dairy products (Musina et al., 2018; Stratakos et al., 2019). For example, the shelf‐life of the milk can be enhanced by producing condensed milk which involves evaporative operations (Guimarães, Martins, Flauzino, Basso, & Telis Romero, 2020).…”

“…For example, the shelf‐life of the milk can be enhanced by producing condensed milk which involves evaporative operations (Guimarães, Martins, Flauzino, Basso, & Telis Romero, 2020). Also, milk and whey protein powders can be produced through the evaporation process to be used in dairy product formulation (Musina et al., 2018). In either case, retaining the quality parameters, such as product color, is among the technical considerations in the concentration unit operation as it can affect the acceptance of the product (Faion, Becker, Fernandes, Steffens, & Valduga, 2019; Fernández‐Vázquez et al., 2018).…”

Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour

“…This effect is associated with the positive effect of products' microorganisms on the composition of intestinal microbiota. This group of products is also favorably distinguished by presence of complete protein, a fairly low cost and affordability for the consumer [6][7][8][9][10].…”