Whey Protein Recovery Processes and Products

Matthews, M. E.

doi:10.3168/jds.s0022-0302(84)81626-4

Cited by 30 publications

(12 citation statements)

References 24 publications

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“…These results confirm the benefit of whey pretreatment on UF membrane permeation flux rate and are in general agreement with those of Matthews (1984) and others studying the effects of pretreatment of whey.…”

Section: Resultssupporting

confidence: 93%

Effect of Whey Pretreatment on Composition and Functional Properties of Whey Protein Concentrate

Seo

et al. 1989

Journal of Food Science

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The effect of pretreatment upon the composition and physicochemical and functional properties of whey, ultrafiltration (UF) retentate and freeze-dried and spray-dried whey protein concentrates (WPC) was investigated.Pretreatment was by cooling cheese whey to 0-5"C, adding calcium chloride, adjusting to pH 7.3, warming to 5o"C, and removing the insoluble precipitate that formed by centrifugation or decantation.UF permeation flux rate of pretreated whey was about double that for control whey. Pretreated whey was essentially turbidity free, contained 85% less milkfat, 37% more calcium and 40% less phosphorus than whey. Pretreated whey WPC proteins were slightly more soluble at pH 3, but less functional for emulsification than whey WPC proteins. Neither whey WPC proteins nor pretreated whey WPC proteins was functional for foaming at 6% protein concentration.

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Section: Resultssupporting

confidence: 93%

Effect of Whey Pretreatment on Composition and Functional Properties of Whey Protein Concentrate

Seo

et al. 1989

Journal of Food Science

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“…Sweet whey contains up to 0.7% protein and 0.8% fat (Kessler, 2002). In cheese processing, whey proteins and whey fat can be recycled to increase the cheese yield (Brown & Ernstrom, 1982;Hinrichs, 2001;Kosikowski, 1979;Matthews, 1984;Punidadas, Feirtag, & Tung, 1999) or to enhance the texture (Steffl, 1999). However, such a recycling process carries the risk of contamination of the cheese milk due to possible presence of phages in whey.…”

Section: Introductionmentioning

confidence: 99%

Thermal inactivation of the heat-resistant Lactococcus lactis bacteriophage P680 in modern cheese processing

Atamer

Hinrichs

2010

International Dairy Journal

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“…After concentration of whey, this number will increase by a factor of 10, resulting in phage titers of up to 10 10 pfu mL -1 in the concentrate (if 10% concentration and a maximum phage titer of 10 9 pfu mL -1 are taken into account), making the elimination of phages more difficult. In cheese processing, whey proteins and whey fat can be recycled to increase cheese yield (Kosikowski, 1979; Brown and Ernstrom, 1982; Matthews, 1984; Punidadas et al, 1999; Hinrichs, 2001) or to enhance texture properties (Lawrence et al, 1987). Possible ways for recycling of whey are demonstrated in Figure 3 , in which a thermal treatment of whey is needed before recycling.…”

Section: Recycling Of Wheymentioning

confidence: 99%

Review: elimination of bacteriophages in whey and whey products

Atamer¹,

Samtlebe²,

Neve³

et al. 2013

Front. Microbiol.

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As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies. In dairy productions, whey from former cheese batches is frequently re-used to increase the yield, to improve the texture and to increase the nutrient value of the final product. Recycling of whey cream and particulated whey proteins is also routinely performed. Most bacteriophages, however, survive pasteurization and may re-enter the cheese manufacturing process. There is a risk that phages multiply to high numbers during the production. Contamination of whey samples with bacteriophages may cause problems in cheese factories because whey separation often leads to aerosol-borne phages and thus contamination of the factory environment. Furthermore, whey cream or whey proteins used for recycling into cheese matrices may contain thermo-resistant phages. Drained cheese whey can be contaminated with phages as high as 109 phages mL-1. When whey batches are concentrated, phage titers can increase significantly by a factor of 10 hindering a complete elimination of phages. To eliminate the risk of fermentation failure during recycling of whey, whey treatments assuring an efficient reduction of phages are indispensable. This review focuses on inactivation of phages in whey by thermal treatment, ultraviolet (UV) light irradiation, and membrane filtration. Inactivation by heat is the most common procedure. However, application of heat for inactivation of thermo-resistant phages in whey is restricted due to negative effects on the functional properties of native whey proteins. Therefore an alternative strategy applying combined treatments should be favored – rather than heating the dairy product at extreme temperature/time combinations. By using membrane filtration or UV treatment in combination with thermal treatment, phage numbers in whey can be reduced sufficiently to prevent subsequent phage accumulations.

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Whey Protein Recovery Processes and Products

Cited by 30 publications

References 24 publications

Effect of Whey Pretreatment on Composition and Functional Properties of Whey Protein Concentrate

Effect of Whey Pretreatment on Composition and Functional Properties of Whey Protein Concentrate

Thermal inactivation of the heat-resistant Lactococcus lactis bacteriophage P680 in modern cheese processing

Review: elimination of bacteriophages in whey and whey products

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