Whey Processing

Ramchandran, L.; Vasiljevic, Todor

doi:10.1002/9781118457009.ch9

Cited by 13 publications

(7 citation statements)

References 44 publications

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“…As a result of scientific and technological innovations, whey now serves as an economically important source of functional ingredients for value-added foods. The major products derived from whey are whey protein concentrate and whey protein isolate (Ramchandran & Vasiljevic, 2013). Membrane technology is increasingly deployed as a non-destructive technique for isolation of whey proteins (Marcelo & Rizvi, 2008; Tunick, 2008).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive peptidomic and glycomic evaluation reveals that sweet whey permeate from colostrum is a source of milk protein-derived peptides and oligosaccharides

Dallas

Weinborn

Bell

et al. 2014

Food Research International

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Whey permeate is a co-product obtained when cheese whey is passed through an ultrafiltration membrane to concentrate whey proteins. Whey proteins are retained by the membrane, whereas the low-molecular weight compounds such as lactose, salts, oligosaccharides and peptides pass through the membrane yielding whey permeate. Research shows that bovine milk from healthy cows contains hundreds of naturally occurring peptides – many of which are homologous with known antimicrobial and immunomodulatory peptides – and nearly 50 oligosaccharide compositions (not including structural isomers). As these endogenous peptides and oligosaccharides have low-molecular weight and whey permeate is currently an under-utilized product stream of the dairy industry, we hypothesized that whey permeate may serve as an inexpensive source of naturally occurring functional peptides and oligosaccharides. Laboratory fractionation of endogenous peptides and oligosaccharides from bovine colostrum sweet whey was expanded to pilot-scale. The membrane fractionation methodology used was similar to the methods commonly used industrially to produce whey protein concentrate and whey permeate. Pilot-scale fractionation was compared to laboratory-scale fractionation with regard to the identified peptides and oligosaccharide compositions. Results were interpreted on the basis of whether industrial whey permeate could eventually serve as a source of functional peptides and oligosaccharides. The majority (96%) of peptide sequences and the majority (96%) of oligosaccharide compositions found in the laboratory-scale process were mirrored in the pilot-scale process. Moreover, the pilot-scale process recovered an additional 33 peptides and 1 oligosaccharide not identified from the laboratory-scale extraction. Both laboratory- and pilot-scale processes yielded peptides deriving primarily from the protein β-casein. The similarity of the laboratory-and pilot-scale's resulting peptide and oligosaccharide profiles demonstrates that whey permeate can serve as an industrial-scale source of bovine milk peptides and oligosaccharides.

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Section: Introductionmentioning

confidence: 99%

Comprehensive peptidomic and glycomic evaluation reveals that sweet whey permeate from colostrum is a source of milk protein-derived peptides and oligosaccharides

Dallas

Weinborn

Bell

et al. 2014

Food Research International

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“…There are numerous technologies for the processing of the whey generated from the production of the various types of cheese [36][37][38][39]. Almost all start with pasteurization of cheese whey (CW) to decrease the microbial bioburden and to reduce the degradation of lactose and whey proteins.…”

Section: The Cheese Whey and Lactosementioning

confidence: 99%

Bioconversion of Lactose from Cheese Whey to Organic Acids

Pais-Chanfrau¹,

Núñez-Pérez²,

Espín-Valladares³

et al. 2020

Lactose and Lactose Derivatives

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Organic acids constitute a group of organic compounds that find multiple applications in the food, cosmetic, pharmaceutical, and chemical industries. For this reason, the market for these products is continuously growing. Traditionally, most organic acids have been produced by chemical synthesis from oil derivatives. However, the irreversible depletion of oil has led us to pay attention to other primary sources as possible raw materials to produce organic acids. The microbial production of organic acids from lactose could be a valid, economical, and sustainable alternative to guarantee the sustained demand for organic acids. Considering that lactose is a by-product of the dairy industry, this review describes different procedures to obtain organic acids from lactose by using microbial bioprocesses.

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“…La UF fue uno de los primeros y más comunes procesos de TM utilizados con éxito en la industria del LS [6,53]. Se utiliza principalmente: 1) para fraccionar y concentrar el LS en WPC y permeado rico en lactosa, que puede procesarse posteriormente para recuperar la lactosa; 2) preconcentrar el permeado rico en lactosa obtenido de la producción de WPC para la producción de lactosa; 3) descalcificar el permeado obtenido de la producción de WPC, haciendo que el permeado sea adecuado para la concentración por otros procesos, tales como OI; 4) como tratamiento secundario a la MF de LS [57].…”

Section: ) Fraccionamiento De Proteínas De Lactosuerounclassified

Tecnología de membranas: Ultrafiltración

Solís¹,

Vélez²,

Ramírez-Navas³

2017

Entre cienc. ing.

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Resumen-Las Tecnologías de Membranas TM tienen gran incidencia en el desarrollo de nuevos y mejores productos, en la conservación del medio ambiente, en la industria de pinturas y la medicina, entre otros. En la industria de los alimentos las TM se aplican en diversas áreas, por ejemplo, en la desalinización de agua de mar, en el tratamiento de aguas residuales y en la clarifi cación de jugos. En el caso de los lácteos, se la ha empleado en la producción de nuevos derivados, como es el caso de las proteínas del lactosuero o la lactosa. En la presente revisión, se estudió el uso de la Ultrafi ltración UF. Se hace un especial énfasis en la industria láctea, donde se esboza el creciente auge de las TM, gracias a que permite la retención y separación de partículas, a que es amigable con el medio ambiente y a que permite el desarrollo de nuevos alimentos. Finalmente es indispensable continuar buscando alternativas para controlar la colmatación de las membranas, logrando extender la vida útil de estos materiales, ya que es el fenómeno que más las afecta. Palabras clave-Tecno logías de membrana, ultrafi ltración, separación, proteínas del lactosuero.

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Whey Processing

Cited by 13 publications

References 44 publications

Comprehensive peptidomic and glycomic evaluation reveals that sweet whey permeate from colostrum is a source of milk protein-derived peptides and oligosaccharides

Comprehensive peptidomic and glycomic evaluation reveals that sweet whey permeate from colostrum is a source of milk protein-derived peptides and oligosaccharides

Bioconversion of Lactose from Cheese Whey to Organic Acids

Tecnología de membranas: Ultrafiltración

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