Whey-Based Beverages

Skryplonek, Katarzyna; Jasińska, Małgorzata

doi:10.30825/5.ejpau.36.2017.20.4

Cited by 3 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cheese whey is a yellow-green liquid with a sour and salty taste. It is mainly classified into two classes that are based on the coagulation of milk: sweet whey and acid whey (Skryplonek & Jasi nska, 2017). Sweet whey has a pH value of 6-7 and is obtained by the enzymatic coagulation of milk in the presence of chymosin.…”

Section: Introductionmentioning

confidence: 99%

A recent glance on the valorisation of cheese whey for industrial prerogative: high‐value‐added products development and integrated reutilising strategies

Arshad

Hassan

Ahmad³

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary This review article explores recent advancements in converting cheese whey (CW) into high‐value‐added products, focusing on producing biofuels, bioelectricity and different whey‐based food items, as well as other potential uses. Additionally, new integrated reutilising strategies are proposed to utilise CW to develop innovative products with various applications, mainly focusing on sustainable alternatives at the industrial level. CW could be utilised with the help of different processes, for example separation of main protein components from cheese whey, like separation and purification of α‐lactalbumin, production of polysaccharides (lactose and lactulose), volatile fatty acids (VFAs), other organic acids and bioethanol. Besides these products, CW could also be utilised in the fermentation process, in the production of alcoholic drinks (whey sprite and white whisky), in the production of whey protein concentrate and as poultry feed. Biotechnological approaches for whey utilisation are the most recent alternatives. They can produce important products for the industries, such as whey‐based products, bioplastics, biofuels, bioelectricity, organic acids, bioactive compounds and whey‐based food items.

show abstract

Section: Introductionmentioning

confidence: 99%

A recent glance on the valorisation of cheese whey for industrial prerogative: high‐value‐added products development and integrated reutilising strategies

Arshad

Hassan

Ahmad³

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Therefore, there is a need to further utilize whey become food and or drink products. Whey of cheese production has actually been utilized in the production of biogas, ethanol, feed, food, and beverages [4]. Whey can be re-processed due to its nutrition contents such as lactose (4.0-4.5%), and protein (0.6-0.8%).…”

Section: Introductionmentioning

confidence: 99%

Optimizing Skim Milk Concentration and Type of Starters in The Processing of a Whey Probiotic Drink

Usmiati

Widaningrum

Budiyanto

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Whey is a by-product of cheese processing. Yet, it still contains nutrition from milk. Thereby, it still can be further processed into another product, such as a whey probiotic drink. This research aimed to obtain probiotic starter and best skim concentration as study their interaction to produce a whey probiotic drink with the quality properties and is sensorically acceptable. The present study used completely randomized design with two factors i.e. type of probiotic starters (Lactobacillus casei and Bifidobacterium longum, and combination of both) and skim milk concentration (5%, 10%, and 15%). Analyzes were performed on pH, total acid, protein, viscosity and total of probiotic bacteria. From nine of treatment combination, four among them were selected to be analyzed for their sensory acceptability. Research yielded a whey probiotic drink using starters of Lactobacillus casei and Bifidobacterium longum with the concentration of skim milk was 15%, pH 3.82, total acid 1.18%, viscosity 53.4 cP, protein 3.24% and total probiotic bacteria 8.18 x 109 CFU/mL. The product had also good overall acceptability.

show abstract

Valorization of cheese whey using microbial fermentations

Zotta

Solieri

Iacumin

et al. 2020

Appl Microbiol Biotechnol

115

View full text Add to dashboard Cite

Dairy industry produces considerable amounts of liquid discharges, with high organic load. Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein during cheese-making, and the second cheese whey (SCW) derived from the production of cottage and ricotta cheeses, are the main byproducts of dairy industry. The major constituent of CW and SCW is lactose, contributing to the high BOD and COD content. Because of this, CW and SCW are high-polluting agents and their disposal is still a problem in dairy sector. CW and SCW, however, also consist of lipids, proteins and minerals, making them useful for production of various compounds.In this paper, microbial processes useful to promote the bioremediation of CW and SCW are discussed, and an overview on the main whey-derived products is provided. Special focus was paid to the production of health-promoting whey-drinks, vinegar and biopolymers which may be exploited as value-added products in different segments of food and pharmaceutical industries.with a special focus on value-added products such as health-promoting whey drinks from lactic and acetic fermentations, vinegar and biopolymers (poly-hydroxyalkanoates and bacterial cellulose).

show abstract

Whey-Based Beverages

Cited by 3 publications

References 0 publications

A recent glance on the valorisation of cheese whey for industrial prerogative: high‐value‐added products development and integrated reutilising strategies

A recent glance on the valorisation of cheese whey for industrial prerogative: high‐value‐added products development and integrated reutilising strategies

Optimizing Skim Milk Concentration and Type of Starters in The Processing of a Whey Probiotic Drink

Valorization of cheese whey using microbial fermentations

Contact Info

Product

Resources

About