Cottage Cheese Whey Research Articles

Using of Cottage Cheese Whey with or without Egg Yolk as a New Dilution for Cryopreservation of Ram Semen

Using of Cottage Cheese Whey with or without Egg Yolk as a New Dilution for Cryopreservation of Ram Semen

Baker's yeast of the ttkhmor with high α-glucosidase activity for cultivation on whey

Utilization of cottage cheese whey is a complex problem in terms of environmental pollution due to its high content of organic nutrients. This whey is usually discharged into the city sewer, which poses a very difficult problem for the wastewater treatment system. On the other hand, whey is widely used in bakery to improve the quality and nutritional value of bakery products, but its use is limited to this only as one of the improvers. Although it is known that yeast grown on whey is a source of essential amino acids (lysine, tyrosine, arginine), which is important in terms of enriching bread with them. However, to date, no commercially viable process has been developed for processing cottage cheese whey that completely eliminates organic waste and essentially converts cottage cheese whey into a commercially useful yeast product to use in the baking industry.

Технологический прорыв аграрно-пищевых инноваций молочного дела на примере универсального сельхозсырья. Нанофильтрация

Aim. Consideration nanofiltration as a process of membrane technology – directed and controlled filtration of whey through special semipermeable partitions (membrane filters) with a pore size of 1-5 nm, carried out at a pressure of 0.7-4.0 MPa with the release of particles with a molecular weight of 0.5-1.0 kDa. Discussion. Nanofiltration allows you to separate the whey as a system by the size of the components – microparticles and macromolecules. In this case, from pre – separated, processed by microfiltration and ultrafiltration of whey to nanoconcentrate (retentate) pass almost all the compounds of whey, and in nanofiltrate (permeate) - only monovalent ions of mineral salts and partially some organic acids. Nanofiltration, in the logistics of molecular sieve separation of whey, takes over from ultrafiltration and is a harbinger of reverse osmosis. The theoretical foundations of the nanofiltration process are developed at a fairly good level. The basic element of the process is the membranes. Based on the conducted research, we can recommend the nanofiltration process for industrial processing of salted whey into milk sugar (lactose) and for concentrating whey and its ultrafiltrates before electrodialysis or ion exchange desalination. Nanofiltration is already widely used in the production of high-quality lactose (milk sugar). Considerable interest nanofiltration cottage cheese (acid) whey with the purpose of concentration, demineralization and sensory nanoconcrete for the enrichment of ice cream. Conclusion. Nanofiltration can be quite reasonably used for processing, within the framework of the Technological Breakthrough, universal agricultural raw materials – for example, whey and its ultrafiltrates – for the purpose of concentration, directed demineralization, lowering the level of organic acids and controlling sensorics. The resulting nanoconcentrate (retentate) can be used to scale functional products.

RESEARCH METHOD OF REDUCING POLARIZATION LAYER AT ULTRAFILTRATION OF COTTAGE CHEESE WHEY

The aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface. A description of the experimental set and processing method for research results of using the method of fighting against a polarization layer in the process of membrane concentration of protein-carbohydrate milk raw materials are presented. Results of the experimental studies as to using the bubbling method for decreasing polarization layer formation in the process of membrane concentration of cottage cheese whey and its influence on concentration membranes productivity are given. Mathematical models, based on regression equations of factorial experiment with using the method of bubbling separated liquid above the membrane surface for choosing technological parameters of process of membrane concentration of cottage cheese whey, have been constructed. Graphic dependencies of the productivity of ultrafiltration polymer membranes of PAN type depending on initial pressure and temperature parameters of the process of membrane concentration are presented. Rational parameters of membrane concentration of cottage cheese whey using the method of bubbling initial raw materials by gas bubbles, directly close to the concentration membrane surface have been determined. Such parameters are: pressure – 0.4...0.5 МPа, temperature of skimmed milk – 40...50 ºС, skimmed milk bubbling frequency – 0.10...0.15 min-1, bubbling pressure must be 0.56...0.58 МPа. The expedience of using the new-method of gel-layer elimination has been established according to research results

Processing cottage cheese whey components for functional food production

Introduction. The study offers a new rational approach to processing cottage cheese whey and using it as a highly nutritional functional ingredient in food production. We proposed a scientifically viable method for hydrolyzing cottage cheese whey with enzyme preparations of acid proteases from Aspergillus oryzae with an activity of 400 units/g and a pH range of 3.0 to 5.0.
 Study objects and methods. Pre-concentrated whey was enzymatically hydrolyzed at 30°C, 40°C, and 50°C for 60 to 180 min (pH 4.6). Non-hydrolyzed whey protein concentrates were used as a control. The amount of enzyme preparation was determined by calculation. All hydrolysate samples showed an increase in active acidity compared to the control samples. Further, we conducted a full-factor experiment with three levels of variation. The input parameters included temperature, duration of hydrolysis, and a substrate-enzyme ratio; the output parameters were the degree of hydrolysis and antioxidant capacity.
 Results and discussion. The experiment showed the following optimal parameters for hydrolyzing cottage cheese whey proteins with the enzyme preparation of proteases produced by Aspergillus oryzae: temperature – 46.4°C; duration – 180 min; and the amount of enzyme preparation – 9.5% of the protein content. The antioxidant capacity was 7.51 TE mmol/L and the degree of hydrolysis was 17.96%.
 Conclusion. Due to its proven antioxidant capacity, the whey protein hydrolysate obtained in the study can be used as a functional food ingredient.

Process kinetic studies of biohydrogen production by co-fermentation of fruit-vegetable wastes and cottage cheese whey

Hydrogen (H2) is considered as fuel for future and its biological production from renewable feedstocks is very promising. Dark fermentation of fruit-vegetable waste (FVW) and cottage cheese whey (CCW) for the production of H2 constitutes a promising way for combining energy generation and lignocellulosic waste management. In this work, process kinetics of biohydrogen production via dark fermentation of FVW and CCW by pretreated anaerobic sludge inocula were investigated. To inhibit H2 consuming methanogens, the effects of various inoculum pretreatment, viz., 2-bromoethanesulfonate, heat-shock, acid, alkali, UV, and ultrasonication on H2-production were investigated which revealed 2-bromoethanesulfonate, heat-shock and acid-treated inoculum resulted in maximum bioH2 production and yield of 118.12 ± 1.05, 93.37 ± 1.3, 96.32 mMol/L and 1.66, 1.22 ± 0.01, 1.39 ± 0.02 mMol/gCODinitial, respectively. The effects of system initial pH, substrate to inoculum (S0/X0) and carbon to nitrogen (C/N) ratio on H2-production were evaluated which revealed maximum H2 production and yield could be achieved at pH 7, S0/X0 of 10.6 gCOD/gVS, and C/N 26.8. Modified Gompertz model and Modified Logistic model were used to define various kinetic parameters pertaining to cumulative H2-production which showed high R2 values (≥0.98). The influence of pH on H2 and ethanol/volatile fatty acids production kinetics were evaluated using Andrew's and Ratkowsky's model showing relatively good R2 values (≥0.62). Remarkably high production of ethanol (2.43 ± 0.28 mg/L) was noticed alongside H2 production at pH 7 suggesting that bioethanol can be recovered at the end of fermentative H2 production. Terminal Restriction Fragment Length Polymorphism and 16s rDNA sequencing revealed dominance of 9 bacterial species such as Escherichia coli, Clostridium butyricum, Streptococcus henryi, and 6 others uncultured bacteroides. This research determined different kinetic parameters for an enhanced H2 production strategy by co-fermentation of FVW and CCW providing an understanding of process behavior which will in turn help in the upscaling of the H2-production processes.

Intensified recovery of lactose from whey using thermal, ultrasonic and thermosonication pretreatments

Recovery of valuable products such as proteins and lactose from dairy industry effluents offers promise due to the value addition and reduction in the environmental concerns attributed to lowering of the biological oxygen demand based on the recovery. The current work deals with understanding the effects of application of different pre-treatment schemes as thermal, sonication (only ultrasound) and thermosonication on the recovery of lactose from paneer (cottage cheese) whey using actual commercial samples of whey procured locally. Ultrasonic horn (20 kHz) with varying power levels over the range of 100 W–250 W has been used with different levels of ultrasonic exposure for sonication and thermosonication experiments. Ultrafiltration has been subsequently used for the separation of proteins and lactose from whey followed by anti-solvent sonocrystallization of lactose using ethanol. Combined pretreatment using ultrasound and heating resulted in maximum recovery of lactose as 94.59 ± 1.26%. Detailed understanding into the effect of different pretreatment conditions allowed for maximizing the recovery of lactose. Overall present work has clearly established that pretreatment using ultrasound in combination with heating results in enhanced recovery of lactose from whey.

Elucidation of Bacillus subtilis KATMIRA 1933 Potential for Spore Production in Submerged Fermentation of Plant Raw Materials.

In this study, the effects of several key factors to increase spore production by Bacillus subtilis subsp. KATMIRA 1933 were evaluated in shake flask experiments. In a synthetic medium, glucose concentration played a crucial role in the expression of bacilli sporulation capacity. In particular, maximum spore yield (2.3×109 spores/mL) was achieved at low glucose concentration (2g/L), and further gradual increase of the carbon source content in the medium caused a decrease in sporulation capacity. Substitution of glucose with several inexpensive lignocellulosic materials was found to be a reasonable way to achieve high cell density and sporulation. Of the materials tested, milled mandarin peels at a concentration of 40g/L served as the best growth substrate. In these conditions, bacilli secreted sufficient levels of glycosyl hydrolases, providing slow hydrolysis of the mandarin peel's polysaccharides to metabolizable sugars, providing the bacterial culture with an adequate carbon and energy source. Among nitrogen sources tested, peptone was found to favor spore production. Moreover, it was shown that cheese and cottage cheese whey usage, instead of distilled water, significantly increases spore formation. After optimization of the nutrient medium in the shake flask experiments, the technical feasibility of large-scale spore production by B. subtilis KATMIRA 1933 was confirmed in a laboratory fermenter. The spore yield (7×1010 spores/mL) obtained using a bioreactor was higher than those previously reported.

КОНЦЕНТРИРОВАНИЕ АМИНОКИСЛОТ ТВОРОЖНОЙ СЫВОРОТКИ НА КЕРАМИЧЕСКИХ МЕМБРАНАХ

Research of the process of concentration of amino acids of fresh cottage cheese whey produced by the Peasant (farm) holding of Anikyev A.V. (Polevskoy city of the Sverdlovsk region) is conducted by the method of ultrafiltration on a laboratory (pilot) machine which includes a module with cylinder ceramic membranes on the basis of titanium dioxide of anatase modification in the number of 14 elements, with an applied selective layer of aluminium α-oxide with pores sized 0,01 μm, and total area of membranes sized 3,34 m2, produced by the RPE “Ceramicfilter” Co.Ltd. (Moscow). Chemical composition of the cottage cheese whey is determined preliminary, before the concentration: the content of protein is at the level of 1 %, lactose – 4,3 %, fat – 0,5 %, mineral matters – 0,7 %. In the process of ultrafiltration on ceramic membranes, protein got concentrated in 9,8 times, at that weight fraction of protein in the solution amounted 0,18 %, in sediment – 0,72 %. Average selective ability of CUFE (Ceramic Ultrafiltration Filtering Element) membranes – 19 on proteins of cottage cheese whey is at the level of 97 %. Initial solution of the whey contained 176,67 mg/l, after the concentration – 279 mg/l, which is 58 % higher. A part of amino acids transferred to sediment was not considered during calculations. The largest weight fraction in the initial solution compose: glutamic (57,07 mg/l) and asparagine (19,26 mg/l) amino acids, lysine (25,16 mg/l), proline (10,02 mg/l), taurine (9,13 mg/l). It is stated that the largest weight fraction in a concentrate of whey proteins in the end solution compose aspargine (24,19 mg/l) and glutamic (65,34 mg/l) amino acids; significantly increases the amount of lysine (from 25,16 to 71,59 mg/l), cystine (from 0,12 to 2,11 mg/l) and glycine (from 0,73 to 8,99 mg/l). Coefficients of amino acids’ concentration on CUFE membranes (0,01) are determined. It is stated that the coefficient of concentration of cystine (Mr = 240.3 kDa) equals 18, glycine (Mr = 75.1 kDa) – 12, tyrosine (Mr = 181.2 kDa) – 0,35, and threonine (Mr = 119.1 kDa) – 0,55.

Evaluation of whey, milk, and delactosed permeates as salt substitutes.

Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate. Composition (protein, fat, solids, minerals) was conducted on permeates. Organic acid composition was determined using HPLC. Volatile compounds were extracted from permeates by solid phase microextraction with gas chromatography-mass spectrometry. A trained sensory panel documented sensory attributes of permeates and cream of broccoli soups with and without salt or permeates followed by consumer acceptance testing (n=105) on the soups. Cottage cheese whey permeate contained a higher lactic acid content than other permeates, which has been shown to contribute to a higher salty taste. Cottage cheese whey permeate also contained potato or brothy and caramel flavors and sour and salty tastes, whereas delactosed whey permeate had high intensities of cardboard and beefy or brothy flavors and salty taste. Milk, Cheddar, and Mozzarella cheese whey permeates were characterized by sweet taste and cooked milky flavor. Permeates with higher cardboard flavor had higher levels of aldehydes. All permeates contributed to salty taste and to salty taste perception in soups; although the control soup with added salt was perceived as saltier and was preferred by consumers over permeate soups. Soup with permeate from cottage cheese was the least liked of all soups, likely due to its sour taste. All other permeate soups scored at parity for liking. These results demonstrate the potential for milk, whey, and delactosed permeates from different whey streams to be used as salt substitutes in product applications.

Ultrasound assisted intensified recovery of lactose from whey based on antisolvent crystallization

The current work deals with understanding the fundamental aspects of intensified recovery of lactose from paneer (cottage cheese) whey using the anti-solvent induced sonocrystallization. Ultrasonic horn (22kHz) with varying power levels over the range of 40–120W has been used for initial experiments at 100% duty cycle and two different levels of ultrasonic exposure time as 10min and 20min. Similar experiments were also performed using ultrasonic bath for the same time of exposure but with at two ultrasonic frequencies (22kHz and 33kHz). It was observed that the lactose recovery as well as purity increased with an increase in ultrasonic power at 100% duty cycle for the case of treatment time as 10min whereas the lactose recovery and purity increased only till an optimum power for the 20min treatment. In the case of ultrasonic bath, lactose purity increased with an increase in the ultrasonic frequency from 22kHz to 33kHz though the lactose recovery marginally decreased. Overall, it was observed that the maximum lactose recovery was ∼98% obtained using ultrasonic horn while the maximum lactose purity was ∼97%. It was also observed that maximum lactose recovery was ∼94% for the case of ultrasonic bath while the maximum lactose purity was ∼92%. The work has enabled to understand the optimized application of ultrasound so as to maximize both the lactose yield and purity during the recovery from whey.

Simulation of membrane ultrafiltration of secondary raw milk

The results of a simulation of the ultrafiltration of secondary raw milk are discussed with the use of cottage cheese whey as an example. A mathematical model of ultrafiltration processes was developed with consideration for the formation of a concentration gel layer from lactoserum proteins on the membrane surface. The results of mathematical modeling were compared with the experimental data and conditions for the best fit to them we determined.

Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.

This study evaluated flavor and functional characteristics of whey protein isolates (WPIs) from Cheddar, Mozzarella, Cottage cheese, and rennet casein whey. WPIs were manufactured in triplicate. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid-phase microextraction followed by gas chromatography-mass spectrometry. Functional properties were evaluated by measurement of foam stability, heat stability, and protein solubility. WPI from Cheddar and Cottage cheese whey had the highest cardboard flavor, whereas sweet aromatic flavor was highest in Mozzarella WPI, and rennet casein WPI had the lowest overall flavor and aroma. Distinct sour taste and brothy/potato flavor were also noted in WPI from Cottage cheese whey. Consistent with sensory results, aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI. Overrun, yield stress, and foam stability were not different (P > 0.05) among Cheddar, Mozzarella, and rennet casein WPI, but WPI foams from Cottage cheese whey had a lower overrun and air-phase fraction (P < 0.05). Cottage cheese WPI was more heat stable at pH 7 (P < 0.05) than other WPI in 4% protein solutions, and was the only WPI to not gel at 10% protein. Cottage cheese WPI was less soluble at pH 4.6 compared to other WPI (P < 0.05) and also exhibited higher turbidity loss at pH 3 to 7 compared to other WPI (P < 0.05). This study suggests that WPI produced from nontraditional whey sources could be used in new applications due to distinct functional and flavor characteristics.

A Study on Utilisation of Whey in Jaggery Production

Whey is a by-product of dairy industry and contains nutrients such as whey proteins, lactose and minerals. The objective of this study was to utilize whole whey in the preparation of cane jaggery, so that the nutrients present in the whey are fully incorporated into the jaggery. Two types of whey, namely, paneer (Indian cottage cheese) whey (PW) and Cheddar cheese whey (CW) were tried for production of jaggery with or without additives. The effect of whey constituents on the sensory quality of jaggery was studied for standardization of a method for manufacture of jaggery. The jaggery prepared from pure PW and CW was hard, brittle and was salty in taste. But, the quality of the whey jaggery was improved by the addition of cane sugar or cane jaggery at 15 % (w/w) during the preparation or by using the admixture of whey and sugarcane juice (1:1 v/v) for jaggery preparation. Neutralization of PW with sodium bicarbonate further enhanced the sensory attributes of whey jaggery, but in case of CW neutralization was not required. The colour of whey jaggery was light brown when sugar was used as additive, but darker when cane jaggery was used as additive. The overall sensory quality of the whey jaggery prepared by the optimized method was comparable with the quality of sugarcane jaggery (7.7 and 8.1 score out of 9.0 on Hedonic scale, respectively) and contained higher protein and mineral levels than sugarcane jaggery. It was concluded that good quality nutritional jaggery could be prepared by utilizing whey, a by-product of dairy industry, mitigating the problem of disposal of whey being faced by the dairy industry.

STUDIES ON UTILIZATION OF INDIAN COTTAGE CHEESE WHEY IN WHEAT BREAD MANUFACTURE

ABSTRACT 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.

Partial demineralization and concentration of acid whey by nanofiltration combined with diafiltration

In this paper, nanofiltration (NF) combined with continuous variable volume diafiltration (CVVD) of cottage cheese whey (also known as acid whey) was investigated to simultaneously concentrate and partially demineralize it. The experiments were carried out in a laboratory NF equipment using a flat sheet membrane with the effective area of 0.046 m 2 and 96% sucrose rejection. Fat, protein, lactose and total solid content of the samples were analyzed by Infrared Milk Analyzer Bently 150. Ion composition of the samples was determined by ICP-MS instrument. The concentrations were carried out at different values of the ratio of the volume of dialyzation water and the volume of permeate ( α). The degree of demineralization of monovalent ions reached 70% and 90% at 2.5 volume concentration ratio, and at diafiltration and permeate volume ratios of 0.5 and 0.75, respectively. The amount of multivalent ions increased continuously during the NF combined with CVVD of acid whey. The rejection of the valuable compounds of whey such as protein and lactose was over 90%.

Whey utilization in furrow irrigation: Effects on aggregate stability and erosion

Improving soil structure often reduces furrow erosion and maintains adequate infiltration. Cottage cheese whey, the liquid byproduct from cottage cheese manufacture, was utilized to stabilize soil aggregates and reduce sediment losses from furrow irrigation. We applied either 2.4 or 1.9 L of whey per meter of furrow (3.15 or 2.49 L m −2, respectively) by gravity flow without incorporation to two fields of Portneuf silt loam (Durinodic Xeric Haplocalcid) near Kimberly, ID. Furrows were irrigated with water beginning four days later. We measured sediment losses with furrow flumes during each irrigation and measured aggregate stability by wet sieving about 10 days after the last irrigation. Overall, whey significantly increased aggregate stability 25% at the 0–15 mm depth and 14% at 15–30 mm, compared to controls. On average, whey reduced sediment losses by 75% from furrows sloped at 2.4%. Whey increased the aggregate stability of structurally degraded calcareous soil in irrigation furrows.

Rapid lactose recovery from buffalo whey by use of ‘anti-solvent, ethanol’

In the present study the heat-induced partially deproteinated (0.1–0.2% w/v of residual protein after deproteination step) paneer whey (that resembles cottage cheese whey), originated from buffalo milk (containing 3.85–4.95% w/v of lactose) was tried for possible rapid lactose recovery, using ‘anti-solvent’ (ethanol). Optimization of various process parameters such as effective ethanol concentration (65–85% v/v), pH, temperature, seeding, etc. was carried out. On optimization of the process, the lactose recovery of more than 90% and the purity of 97–99% was obtained from paneer whey in 1 h of stirring time, at an effective ethanol concentration of 85% v/v. The ‘roundness’ (shape factor) and ‘elongation’ (aspect ratio) values of the lactose crystals recovered in the present study were found to be comparable to that of commercial analytical grade lactose sample. The crystallization kinetics has been also studied of the lactose recovery using anti-solvent ‘ethanol’ based recovery process.

Cottage cheese whey as an ingredient of cottage cheese dressing mixes

The objective of this study was to formulate and develop a good quality cottage cheese dressing using acid whey as the main ingredient. Up to 72% of cottage cheese whey was used in the dressing mixes. The percentage of fat (4.10–5.05%) and total solids (19.41–20.24%) approached the desired level and was within the legal limits for regular cottage cheese. Sensory evaluation scores for flavour, body/texture and appearance were not adversely affected by the use of acid whey. The sensory evaluation scores for all four products made with whey‐ or skimmed milk‐based dressings were higher than the commercial control.

By-product recovery from cottage cheese production by nanofiltration

Cottage cheese whey has been a problem waste as it is dilute, salty and acidic. The use of nanofiltration has been applied to cottage cheese whey to concentrate its solids content four fold, while removing about three-quarters of the sodium and potassium salts and some acid. This desalted nanoconcentrated whey was found to be quite stable under refrigeration for up to 6 weeks. It could then be considered as a recovered by-product for use as an ingredient in dairy and other food products. A preliminary process economics case study was carried out for a plant producing 30,000 l/day of cottage cheese whey. The capital cost required was estimated as $700,000. The payback period was calculated to be less than 10 months.