Abstract
This work focuses on the production of liquid whey protein concentrates by ultrafiltration followed by thermal denaturation and homogenization of the ultrafiltrated concentrate, as well as on the production of ultrafiltrated permeates concentrated by reverse osmosis. Kefir grains (fresh and thawed) and/or commercial probiotic bacteria were inoculated in both liquid whey protein concentrates and concentrated ultrafiltrated permeates and grown at 25 °C for 24 h for the manufacture of fermented drinks. The physicochemical characterization (pH, titratable acidity, viscosity, and content of total solids, ash, fat and proteins) of the obtained drinks was then assessed and compared. Enumeration of viable microorganisms was carried out immediately after inoculation (at 0 h), during the fermentation period (at 12 and 24 h) and during refrigerated storage (at 48, 168 and 336 h). The fermented drinks showed acceptable physicochemical and sensorial properties, and contained above 7 log CFU/mL of lactococci and lactobacilli and 6 log CFU/mL of yeasts after 14 days of refrigerated storage, which is in agreement with the standards required by international organizations like European Food Safety Authority (EFSA) and Food and Drug Administration (FDA) for products containing probiotics. In summary, the strategy developed in this work contributes to the expansion of the applications of products derived from whey fractionation for the design of novel functional foods.
Highlights
About 33 % of the milk production worldwide is used in cheese manufacture, averaging about 19·106 tonnes per year [1]
The levels of total solids, proteins and fat are higher in products based on liquid whey protein concentrates than in those obtained with concentrated ultrafiltrated permeates, in which lactose is the main solid component
The impact of this work comes from two main aspects: (i) the use of liquid whey protein concentrates and ultrafiltrated and concentrated permeates, and (ii) the production of palatable fermented drinks
Summary
About 33 % of the milk production worldwide is used in cheese manufacture, averaging about 19·106 tonnes per year [1]. The industrial production of whey powder, whey protein concentrates, whey protein isolates, microparticulated whey proteins or polymerized whey proteins normally involves a final drying step, generally carried out by spray drying. The application of this operation is usually limited to large dairy industries. Whey disposal represents a major problem and, in most cases, a high operational cost For this reason, the development of novel strategies that avoid the spray drying step contributes to the value of this by-product in small and medium industries
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
