The utilization of waste cheese whey for retardation in alkali activated slag-based materials: Retarding performance and molecular hydration mechanism

Indian cottage cheese (paneer) whey (6.39% total solids [TS]) was vacuum concentrated to 15 and 26% TS levels and utilized in wheat bread manufacture. The bread prepared from the dough incorporated with 26% TS concentrated paneer whey (CPW) was yellowish and possessed a firm and “crumbly” crumb which was least accepted. Whereas, the bread prepared from 15% TS CPW dough was cream colored, and displayed acceptable sensory quality with an overall acceptance score of 7.32/9.0. CPW (15% TS) incorporation enhanced loaf volume by about 62 mL, but the disadvantage was that it considerably slowed down the dough proofing time, almost by two times. Three methods were suggested to restore proofing time, viz. enhanced water level in the dough, enhanced fermentation temperature (40C) and enhanced yeast level (6%). Satisfactory proofing time could be obtained using any of these methods. The shelf life of the bread remained unaffected by whey incorporation. PRACTICAL APPLICATIONS Indian cottage cheese, commonly known as paneer, is widely popular in the Indian subcontinent. It is produced and marketed on a large scale by various government and privately run dairies. Its manufacture involves coagulating the hot milk by citric acid, filtering out the coagulum, pressing the coagulum in a stainless steel press for 15–30 min and dipping the pressed coagulum in chilled water (5–10C) for 1–2 h. This process results in the generation of large quantities of whey as a byproduct. It is a common practice for the dairies to release the whey directly into the drainage system without any pretreatment. This leads to enormous pollution in the areas surrounding the dairies, and also puts load on effluent treatment plants. It also results in enormous losses in terms of valuable nutrients like lactose, proteins and minerals, which developing countries like India and Pakistan cannot afford to lose. In this background, studies on effective utilization of whey assume importance. This project is aimed at developing a suitable technology for complete utilization of whey in wheat bread manufacture. The outcome of the study is significant for small-scale bakers in the Indian subcontinent because it offers a technology to prepare common bread utilizing whole whey. Utilization of whey in this manner not only enhances nutritive value of bread, but also helps in mitigating the problems of whey disposal at industry level.

We studied the utilization of protein-hydrolyzed sweet cheese whey as a medium for the production of beta-galactosidase by the yeasts Kluyveromyces marxianus CBS 712 and CBS 6556. The conditions for growth were determined in shake cultures. The best growth occurred at pH 5.5 and 37 degrees C. Strain CBS 6556 grew in cheese whey in natura, while strain CBS 712 needed cheese whey supplemented with yeast extract. Each yeast was grown in a bioreactor under these conditions. The strains produced equivalent amounts of beta-galactosidase. To optimize the process, strain CBS 6556 was grown in concentrated cheese whey, resulting in a higher beta-galactosidase production. The beta-galactosidase produced by strain CBS 6556 produced maximum activity at 37 degrees C, and had low stability at room temperature (30 degrees C) as well as at a storage temperature of 4 degrees C. At -4 degrees C and -18 degrees C, the enzyme maintained its activity for over 9 weeks.

Utilization of cheese whey is an actual problem of the dairy industry all over the world. The production of food and feed based on it is low-profit and not acceptable for every enterprise. About half of the nutrients in milk pass into whey, so it can become a valuable energy resource - used, for example, as a substrate for biogas production. However, some researchers note that when processed in a biogas plant, a high content of acidic whey can slow down or completely block the process of biogas synthesis due to the low pH value. In our experiment, monofermentation of acidic cheese whey was carried out, and no such negative phenomena were observed. This may be due to the features of the inoculum used in the experiment. The substrate showed high productivity: the specific yield of biogas was 723.65±18.60 ml/g dm, the specific yield of methane was 379.12±11.55 ml/g dm. Thus, about 17.69 m3 of methane can be produced from 1 ton of acid cheese whey, the combustion of which generates 72.33 kW of electrical energy and 74.09 kW of thermal energy. The sale of this amount of electricity to the grid will make it possible to receive 643.73 rubles. Utilization of cheese whey for a biogas station is beneficial: this substrate has a high energy potential, and the price for its disposal is quite high. From an environmental point of view, an important indicator is the degree of biodegradation of the waste. In the reactor of a laboratory biogas plant, the degree of degradation of acid cheese whey, excluding inorganic carbon dissolved in the liquid fraction, was 41.42%.

RESUMO O objetivo deste trabalho foi estudar a viabilidade da produção de metano através da utilização do soro oriundo da fabricação de queijos, bem como avaliar o comportamento de bactérias metanogênicas. Os biodigestores foram alimentados com soro de queijo, sem correção de pH, nas proporções de 1%, 5% e 10% do seu volume nominal e mantidos a 35° C. Foram utilizados cinco tempos de retenção (TR) e quatro sistemas de alimentação para tempos diferentes de adição de substrato. No 1° TR e 2° TR, o soro foi adicionado aos biodigestores em intervalos de 24 horas. No 3° TR a carga foi dividida em três alimentações e adicionada aos biodigestores em intervalos de 8 horas. No 4° TR foram realizadas oito alimentações diárias dos biodigestores, em intervalos constantes de 2 horas. No 5° TR a carga orgânica foi dividida em cinco alimentações diárias, em intervalos de 3 horas e 36 minutos. Os resultados do presente trabalho mostram que as condições de anaerobiose foram afetadas pelos sistemas de alimentação dos biodigestores, mas que é possível tratar os resíduos de indústria de laticínios, como o soro de queijo, por digestão anaeróbica, com produção de biogás. A máxima produção de metano foi obtida com a concentração de 5% para o sistema de três alimentações diárias mas não houve, por outro lado, diferença estatisticamente significativa para os demais tratamentos.

Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. The unique set of amino acids in GMP makes it a sought-after ingredient with nutraceutical properties. Besides its biological activity, GMP has several interesting techno-functional properties such as wide pH range solubility, emulsifying properties as well as foaming abilities which are shown to be promising for applications in food and nutrition industry. These properties of GMP have given new dimension for the profitable utilization of cheese whey to the dairy industry. A number of protocols for isolation of GMP from cheese whey have been reported. Moreover, its role in detection of sweet/rennet whey adulteration in milk and milk products has also attracted attention of various researchers, and many GMP-specific analytical methods have been proposed. This review discusses the chemico-functional properties of GMP and its role in the detection methods for checking cheese or sweet whey adulteration in milk. Recent concepts used in the isolation of GMP from cheese whey have also been discussed.

Presently there is a growing interest in utilization of whey by products. The study was carried out to develop a cultured milk beverage using Cheddar cheese whey. Used ingredients were Cheddar cheese whey, Mango pulp, Sugar, Full cream milk powder and yoghurt culture (DVS) and the role of each ingredient in the processing of the product was examined. Shelf life of most sensory scored sample was determined by evaluating chemical and microbial properties. According to the two factor factorial model 9 samples were obtained by mixing different levels of ingredients. A sensory evaluation was carried out to detect the appropriate levels of ingredients in the final product. Data were collected from 9 samples and were analyzed by using the Friedman test of the Minitab 15 software. Treatment with 1L of whey, 100ml of Mango pulp, 180g of sugar and 40g of milk powder exhibited the highest overall acceptability with 11 days of shelf life. There was no treatment effect on viscosity. Key Words: Whey; Sensory Evaluation; Friedman Test; Shelf life evaluation DOI: 10.4038/jas.v4i1.1643 The Journal of Agricultural Sciences, 2009, vol. 4, no. 1 pp.29-44

Cheese whey is a by-product of cheese-manufacturing industries, and the utilization of whey is a challenging problem either to use it or dispose it, because only few microorganisms can metabolize the whey lactose. Enzymatic hydrolysis of whey lactose to glucose and galactose by β-galactosidase is the approach for biotechnological application. Kluyveromyces marxianus cells were permeabilized with non-toxic, biodegradable, anionic detergent N-lauroyl sarcosine (N-LS) for the enzyme activity. The permeabilization process parameters (N-LS concentration, solvent volume, temperature and incubation time) were optimized. The maximum β-galactosidase activity of 1,220 IU/g dry weight was obtained using permeabilized cells under optimized conditions. Moreover, viability of the permeabilized cells was also evaluated, which showed that cells were alive; however, viability was reduced by two log cycles. The permeabilized cells were evaluated for whey lactose hydrolysis. The maximum lactose hydrolysis of 91% was observed with 600 mg (dry cell weight/100 mL) in whey powder (5% w/v) solution at 180-min incubation, pH 6.5 and 30 °C. Further, the hydrolyzed whey was evaluated for amelioration of growth of non-lactose-consuming yeast Saccharomyces cerevisiae. S. cerevisiae was able to grow in hydrolyzed whey simultaneously with K. marxianus. The study confirmed that N-LS could be used to permeabilize K. marxianus cells to make available the enzyme activity.

WHEY PROCESSING | Utilization and Products

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.

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.

New insights into the effects of aging on Portland cement hydration and on retarder performance

Whey as cheese-making by-product has become a threat toward the sustainability of production process at small medium enterprises (SMEs) cheese producer. High organic contents lead high pollution load to the environment, because until now the producer still dispose the waste to the stream or land. Whey utilization through simple ethanol fermentation could reduce high organic content and highly implementable in SMEs level because its easiness. The research aimed to determine waste minimization through ethanol fermentation and the utilization of distillery wastes for fertilizer. Research was done experimentally with substrate variation (whey and napa cabbage) with and without 10% molases addition that fermented by indigenous yeasts consortium (Candida lambica and Prototheca zopfii) on various temperature (24-27°C and 17-21°C) for 96 hours. The ethanol contents measured by using dichromate oxidation methods. After fermentation finished substrates distilled two stages, the first stage distillery wastes were analyzed for the contents of N (Kjeldahl), P2O5 (Bray I) and Potassium (AAS). Results showed that the combination of whey and napa cabbage (1:1) with 10% molasses addition that fermented by Candida lambica andPrototheca zopfii on 17-21°C resulted in 11.06% of bioethanol contents in 72 hours fermentation. After two stages distillation, 11.2% substrates can converted into ethanol and 37.9% of water resulted from second stage distillation that can disposed to the environment. Meanwhile, 50.9% of first stage distillery wastes has 0.56% N, 0.83% P and 0.35 K which suitable with the Indonesian Agriculture Ministerial Decree No.28/2009 of minimum technical requirement for organic fertilizer. Ethanol fermentation from cheese whey with napa cabbage wastes and 10% molasses addition that fermented by Candida lambica and Prototheca zopfiiconsortium and the utilization of its distillery wastes for fertilizer could minimize wastes up to 62.1%.

Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation

The aim of this study was to evaluate the effect of hydrolysate collagen (HC), cheese whey (CW), and açaí pulp (AP) content on the characteristics of probiotic dairy beverages. Higher levels of CW and AP decreased beverage ash and protein content, and increased lipid and carbohydrate content and energy values. HC and AP positively affected the viscosity of the formulations, which exhibited pseudoplastic behavior. In terms of quality parameters, higher levels of CW and AP increased both the syneresis (2.56–5.74%) and sedimentation index values (1.80–1.87%) of the formulations. The beverages presented adequate stability of physicochemical and microbiological parameters during 28 days storage. Formulations containing average levels of CW (22.5%), AP (30%), and HC (1.0%) achieved the best results regarding sensory analysis, with acceptability index values above 70% for most parameters.Practical applicationsDemand for probiotic foods is currently increasing due to their potential health benefits. Although the utilization of cheese whey in dairy beverage development is a challenge to the food industry because of the viscosity of the final product, this situation can be improved via the use of selected ingredients. Açaí pulp, hydrolyzed collagen, and cheese whey, when used in the production of probiotic dairy beverages, offer to the market a new functional product of adequate quality and acceptability.

The present work describes the utilisation of cheese whey to produce biohydrogen by sequential dark-photo fermentation. In first stage, cheese whey was fermented by Enterobacter aerogenes 2822 cells in a 2 L double-walled cylindrical bioreactor to produce hydrogen/organic acids giving maximum biohydrogen yield and cumulative hydrogen of 2.43 ± 0.12molmol-1 lactose and 3270 ± 143.5mL at cheese whey concentration of 105mM lactose L-1. The soluble metabolites of dark fermentation when utilised as carbon source for photo fermentation by Rhodobacter sphaeroides O.U.001, the yield, and cumulative hydrogen was increased to 4.22 ± 0.20molmol-1 VFA and 3800 ± 170mL, respectively. Meanwhile, an overall COD removal of about 38.08% was also achieved. The overall biohydrogen yield was increased from 2.43 (dark fermentation) to 6.65 ± 0.25molmol-1 lactose. Similarly, the modelling for biohydrogen production in bioreactor was done using modified Gompertz equation and Leudeking-Piret model, which gave adequate simulated fitting with the experimental values. The carbon material balance showed that acetic acid, lactic acid, and CO2 along with microbial biomass were the main by-products of dark fermentation and comprised more than 75% of carbon consumed.