Cheese whey as potential resource for antimicrobial edible film and active packaging production

Dinika Isfari,Utama Gemilang Lara

doi:10.21603/2308-4057-2019-2-229-239

Abstract

Many cheese manufacturers still have not utilized cheese whey that damages to the environment as it is directly been drained into waters. Cheese whey can be used as active packaging material to prolong the shelf-life of food products. Fermented cheese whey contains bioactive peptides which are able to improve the functional properties of cheese whey as an antimicrobial agent. The combination of cheese whey with polysaccharides, lipid, and other additional ingredients can improve the physical characteristics of the active packaging in the form of edible film. Around 20-45% of plasticizer will expose the film formed. Cheese whey with agro-industrial waste starch-based formulation can be used as an alternative way to produce an antimicrobial edible film as an active packaging. The film has shown acceptable physical characteristics and high antimicrobial activity, which makes it possible to extend the shelf life of food products. An advanced process, for example, the use of transglutaminase enzyme and Candida tropicalis mutant, is also effective. The result of that is the formation of the essential compound which can improve the active packaging quality. The utilisation of cheese whey and agro-industrial waste based on starch contributes significantly to the environmental conservation.

Highlights

Cheese production process has significant impact on the environment
The aim of this paper was to review the potential of fermented cheese whey in the produce of edible films and active packaging systems
Several proteins in milk have an antimicrobial effect as shown in Table 1 [31, 33,34,35,36,37,38]

Summary

Introduction

Cheese production process has significant impact on the environment. One of damaging factor is the disposal of cheese by-product. Cheese making process produces large amounts of by-product called cheese whey, which is almost 90% of used milk [1]. It implies if one batch of cheese production uses 100 L of milk, 80–90 L of cheese whey will be produced [2]. It is wasted, 30% of cheese whey still has been utilised as animal feed and fertiliser, while the rest has thrown away to the rivers or seas [3]. 4000 L of whey from the cheese industry can damage the environment to the same extent as faecal waste from 1900 humans [5]

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Conclusion