Dried Whey Product Research Articles

Prevalence of Cronobacter spp. and Salmonella in Milk Powder Manufacturing Facilities in the United States

The U.S. Food and Drug Administration (FDA) conducted a sampling assignment in 2014 to ascertain the prevalence of Cronobacter spp. and Salmonella in the processing environment of facilities manufacturing milk powder. Cronobacter was detected in the environment of 38 (69%) of 55 facilities. The average prevalence of Cronobacter in 5,671 subsamples (i.e., swabs and sponges from different facility locations) was 4.4%. In the 38 facilities where Cronobacter was detected, the average prevalence of positive environmental subsamples was 6.25%. In 20 facilities where zone information of the sampling location was complete, Cronobacter was most frequently detected in zone 4, followed by zone 3, then zone 2, with zone 1 yielding the lowest percentage of positive samples. The prevalence of Cronobacter across the zones was statistically different (P < 0.05). There was no significant association between product type (i.e., lactose, whey products, buttermilk powder, and nonfat dried milk) and prevalence of Cronobacter in the facility. Salmonella was detected in the environment of three (5.5%) of the 55 facilities; all three facilities produced dried whey product. The overall prevalence of Salmonella in 5,714 subsamples was 0.16%. In facilities in which Salmonella was detected, the average prevalence was 2.5%. Salmonella was most frequently detected in zone 4, followed by zone 3. Salmonella was not detected in zone 1 or zone 2. The disparity between Salmonella and Cronobacter prevalence indicates that additional measures may be required to reduce or eliminate Cronobacter from the processing environment.

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins

Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations in dried whey products. No legal limit exists in the United States for BP use in whey, but international concerns exist. The objectives of this study were to determine the effect of hydrogen peroxide (HP) or BP bleaching on the flavor of 34% WPC (WPC34) and to evaluate residual BA in commercial and experimental WPC bleached with and without BP. Cheddar whey was manufactured in duplicate. Pasteurized fat-separated whey was subjected to hot bleaching with either HP at 500mg/kg, BP at 50 or 100mg/kg, or no bleach. Whey was ultrafiltered and spray dried into WPC34. Color [L*(lightness), a* (red-green), and b* (yellow-blue)] measurements and norbixin extractions were conducted to compare bleaching efficacy. Descriptive sensory and instrumental volatile analyses were used to evaluate bleaching effects on flavor. Benzoic acid was extracted from experimental and commercial WPC34 and 80% WPC (WPC80) and quantified by HPLC. The b* value and norbixin concentration of BP-bleached WPC34 were lower than HP-bleached and control WPC34. Hydrogen peroxide-bleached WPC34 displayed higher cardboard flavor and had higher volatile lipid oxidation products than BP-bleached or control WPC34. Benzoyl peroxide-bleached WPC34 had higher BA concentrations than unbleached and HP-bleached WPC34 and BA concentrations were also higher in BP-bleached WPC80 compared with unbleached and HP-bleached WPC80, with smaller differences than those observed in WPC34. Benzoic acid extraction from permeate showed that WPC80 permeate contained more BA than did WPC34 permeate. Benzoyl peroxide is more effective in color removal of whey and results in fewer flavor side effects compared with HP and residual BA is decreased by ultrafiltration and diafiltration.

Composition and nutritional value of commercial dried whey products from feta cheese manufacture

Various commercial dried whey products—WHEYPRO20, WHEYPRO35 and WHEYPRO65 (with approximately 20, 35 and 65% protein, respectively) and LACTINA (a permeate powder)—were studied in terms of chemical composition and nutritional value. These products were produced industrially from the whey of feta cheese manufactured with ovine and caprine milk by ultrafiltration and subsequent evaporation and spray‐drying. As the protein content in these products increased, the nonprotein nitrogen and fat contents increased while the lactose and ash contents decreased. Generally the concentration of minerals (Ca, P, Na, K, Cl) in these products decreased with increasing protein content. With the exception of valine and methionine + cysteine, all essential amino acids were in excess in the whey protein concentrates (WHEYPRO35 and WHEYPRO65) as compared with the Food and Agriculture Organization reference protein and with human milk protein.

Laser Light Scattering and Microscopic Properties of Milkfat Globules in Swiss Cheese Whey Low Density Lipid-containing Fraction

Improved utilization of cheese whey, a by-product of cheese manufacture, is a major concern of the cheese industry. Large amounts of whey and whey products are used as nutritional and functional ingredients by the food and dairy industry. However, the residual lipids that remain in the whey interfere with the manufacture of whey protein concentrates by ultrafiltration processing and also adversely affect the functional properties and flavor stability of whey protein concentrate and other dried whey products. Information on the size and microstructure of residual whey lipid particles should allow the food industry to develop new and improved processing technologies to remove them from whey and utilize them as a novel food ingredient. Residual whey lipid from Swiss cheese whey has been fractionated by high speed centrifugation into: (a) low-density lipid-containing fraction (LDLF); (b) medium-density lipid-containing fraction (MDLF); and (c) high-density lipid-containing fraction (HDLF). Our objective for this study was to investigate the size and microstructural properties of the smallest-sized LDLF particles recovered from Swiss cheese whey by high-speed centrifugation using laser light scattering spectrophotometry (LLSS), light microscopy and scanning electron microscopy. LLSS results revealed that the size of LDLF particles ranged from < 0.1–about 4 μm with a predominance in the larger sizes. Light microscopy size results for LDLF particles agreed with LLSS results and also confirmed their globular microstructure. Electron micrographs further confirmed the size and provided more detailed information on the microstructural properties of LDLF particles.

Use of Non Medicated Oral Rehydration Therapy to Treat Diarrhea and Scouring in The Young Calf

Diarrhea and scouring are still major problems associated with rearing of calves. Calf mortality in the dairy herd may be as high as 15% and much of this is attributable to deaths as a result of dehydration, electrolyte imbalances and physiological starvation, associated with digestive disturbances (diarrhea &amp; scours). Although the use of oral rehydration therapy has been advocated for a long time producers have been slow to move away from reliance on antibiotics to treat diarrhea.&#x0D; Most oral electrolyte products simply aim at replacement of lost ions and perhaps replenishment of some energy with dextrose. Many of these electrolytes have severe imbalances in tonicity resulting in reduced absorption of ions. In addition, few electrolyte products slow rate of passage to prevent further excessive loss of ions through the feces.&#x0D; With these problems in mind, an oral rehydration product (ORP*) was developed and tested in clinical situations.&#x0D; The ORP consisted of a number of ingredients which are common components of diets and oral rehydration products for both animals and humans. These included: energy sources - dextrose, corn syrup solids, lecithin; fibers - to absorb water and slow flow rate in the gut; vegetable gums - to increase viscosity of gut contents to slow rate of passage and aid in suspension of insoluble fibers; electrolytes - sodium, potassium, magnesium.&#x0D; The formulation is proprietary but ingredients were: dextrose, apple flakes, oat hulls, dried corn syrup, xanthan gum, guar gum, vegetable fat, sorbitol, lecithin, sodium bicarbonate, salt, potassium chloride, ascorbic acid, calcium pantothenate, potassium phosphate, dried whey product, magnesium sulfate, polysaccharide complexes of icon, zinc manganese, copper and cobalt, fumaric acid, citric acid, calcium propionate, sodium propionate, potassium sorbate, ethylenediamine dihydriodide, silicon dioxide.

Menhaden Fish Meal, Dried Whey Product, and Selenium in Diets of Young Turkeys

Two factorial designed experiments involving 864 turkeys were conducted with 0 and 5% menhaden fish meal, 0 and 5% dried whey product, 0 and .2 ppm selenium, and three levels of a Streptococcus faecium culture as dietary variables. Each of 24 diets was fed to one pen of 9 male and one pen of 9 female medium size turkeys from 1 day to 8 weeks of age in each experiment.The addition of 5% menhaden fish meal increased body weights, feed consumptions, and feed efficiencies by 6.5, 4.5, and 2.2% (P<.001), respectively, at 8 weeks of age. Dried whey product increased feed consumptions 3.6% and decreased feed efficiencies 2.2% (P<.01). Selenium increased body weights 2.3% and feed efficiencies 1.4% (P<.05). Dried whey product increased body weights 4.2% (P<.01) in the absence of menhaden fish meal but not (−1.4%) in its presence. The .025 and .100% addition of a S. faecium culture containing 4.1 × 109 organisms per gram in the first experiment and the .050 or .200% addition of a 45:45:10 mixture of S. faecium, Bacillus subtilis, and Aspergillus oryzae in the second experiment failed to affect body weights or feed consumptions.At 4 weeks of age, menhaden fish meal, dried whey product, and selenium increased body weights 17.5, 11.2, and 7.8% (P<.05), respectively, when added individually to the basal diet. These ingredients increased body weights an average of 1.5% (P>.05) when added to diets containing only one of the other ingredients, resulting in a significant three-way interaction. Menhaden fish meal also increased body weights 5.0% (P<.001) in the presence of .2 ppm selenium. These results confirm earlier studies that a growth factor other than selenium is present in menhaden fish meal. This growth factor also appears to be present in dried whey product and is yet to be identified.

Lactational Response to Dried Whey in Concentrate Mixture Fed to Dairy Cows

Previous short (6 to 13 wk) experiments indicated that including small amounts (5% or less)of dried whey in the concentrate mixture fed to lactating cows increased milk fat percentage but decreased milk production slightly. Five percent dried whey product was included in the concentrate mixture fed to 10 Holstein cows from 3 wk postpartum to the end of lactation to determine if previous responses were positive increases in milk fat percentages caused by feeding dried whey or a normal response to drying cows off prematurely. The dried whey product replaced a portion of the corn, soybean meal, and dicalcium phosphate in the 10 controls’ concentrate mixture. Cows were fed concentrate at 1 kg/3kg milk produced, 7kg alfalfa hay daily, and corn silage ad libitum. Actual milk production was similar from cows fed the control and dried whey product diets (22.4 and 22.3 kg/day), while fat percent was higher from cows fed dried whey product (3.49 and 3.62%). Persists ency with which production was maintained throughout lactation was similar with both diets, but persistency of 4% fat-corrected milk was greater for cows fed dried whey product. Percentages of protein and solids-not-fat in milk were not affected by treatment. Feeding small amounts of dried whey to lactating cows will not affect milk production adversely.

Dried Whey Product, Menhaden Fish Meal, Methionine and Erythromycin in Diets of Young Turkeys

A study was conducted to determine the effects of adding dried whey product, menhaden fish meal, methionine and erythromycin to practical-type diets of young turkeys. In each of two eight-week experiments with the same design, 432 poults were divided into 24 groups and fed diets in a 2 × 2 × 3 × 2 factorial design. Eight-week body weights of turkeys were increased 2.6% from 5% added dried whey product, 9.3% from 5% added menhaden fish meal, and 6.2 and 7.3% from 0.2 and 0.4% added methionine, respectively. Erythromycin thiocyanate additions at 11.0 mg./kg. failed to increase body weight. The increase in body weight was nil when dried whey product was added to diets containing 5% fish meal and was 5.2% when added to diets containing no fish meal. These data indicate that a common growth factor is present in the menhaden fish meal at about 2.5 times the concentration present in the dried whey product. Although an interaction between methionine and dried whey product was observed, the methionine content of the dried whey product can not logically explain the increase in body weight.

Evaluation of Dried Whey in Concentrate Mixtures for Lactating Dairy Cows

Abstract Five percent dried whole whey (trial 1) or dried whey product (trial 2) was added to the concentrate mixtures fed to lactating cows. In trial 1, ten cows per group in late lactation were fed in group either control or dried whole whey ration for 13 wk. In trial 2, five cows per group in early to mid-lactation were fed individually either control or dried whey product ration for 12 wk. Corn silage and alfalfa hay were offered ad libitum while concentrates were fed at 1 kg/3kg milk produced in both trials. Milk yields for cows fed control or dried whey were (trial 1) 17.2 and 16.1 kg/day, (trial 2) 23.9 and 23.7 kg/day. Milk fat percentage was highest for cows fed dried whey in both trials (trial 1, 4.66 and 4.76; trial 2, 3.33 and 3.62). Rumen volatile fatty acids (trial 2) were not influenced greatly by ration although propionate was lower and butyrate slightly higher in cows fed dried whey.

Ration digestibility and mineral balance in lactating cows fed rations containing dried whey.

Including dried whey in rations of nonruminants usually increases digestibilities and mineral retention, presumably because of the lactose in the whey. A trial with total collection had five lactating cows per treatment to determine the effects of 5% dried whey product in the concentrate on digestibility of the ration and on absorption and retention of calcium, magnesium, and phosphorus. Rations included corn silage ad libitum, 3 kg alfalfa hay, and either control or dried whey product in concentrate ration at 1 kg/3 kg milk produced. Rations were balanced for content of nitrogen, calcium, magnesium, and phosphorus. Digestibilities of dry matter, nitrogen, and energy were not increased with dried whey product in the ration. Apparent absorption of calcium, magnesium, and phosphorus was not affected significantly by inclusion of whey in the ration. Productive (milk plus retained) calcium and magnesium were not increased when dried whey product was in the ration although productive phosphorus was slightly higher with the dried whey product. Adding small amounts of dried whey to a ruminant's ration will not increase mineral absorption and retention probably because tthe lactose in dried whey is fermented in the rumen and unavailabe for aiding absorption from the small intestine.

Whey Utilization in Animal Feeding: A Summary and Evaluation1,2

Whey is a highly nutritious by product of the cheese industry which can be utilized well when fed to animals in a variety of forms such as liquid whey, condensed whey, dried whey, or as dried whey products. Ruminants can consume up to 30% of their dry-matter intake as liquid whey without impaired performance while swine may experience diarrhea when more than 20% of their dry matter is liquid whey. Fermented, ammoniated condensed whey is an acceptable liquid protein supplement for ruminants. Small amounts of dried whey or partially delactosed whey in nonruminant rations often increase weight gains, feed efficiency, protein digestibility, and fat digestibility, as well as mineral absorption and retention. Including 10% or more dried whey or partially delactosed whey in high concentrate rations of lactating cows usually prevents most of the milk fat depression experienced with such rations without reducing concentrate consumption. Rumen butyrate usually is increased when rations contain whey or whey products. Adding whey to grass and legume silages improved the silage quality and digestibility, and ammonia nitrogen concentrations were reduced in silage when whey was added to urea-treated corn silage. Growth rates have been favorable when calves were fed milk replacers containing up to 89% dried whey. Human foods should command first priority for whey protein concentrates because of the high quality protein although some use in animal feeds may be anticipated. Limited research indicates that deproteinized whey is an acceptable animal feed providing an acceptable source of lactose and minerals.

Nutritional Investigations with Turkey Hens

Abstract SINCE the isolation of vitamin B12, evidence for the need of other unidentified factors has been presented by several laboratories. Using turkey breeder hens, Whiteside et al. (1960) recently reported an improvement in egg production when an allvegetable protein diet was supplemented with dried brewer’s yeast. Hatchability of fertile eggs was improved by condensed fish solubles, dehydrated alfalfa meal, antibiotic fermentation residue, as well as dried brewer’s yeast. In our laboratory, adding a combination of dehydrated alfalfa meal, dried whey product, herring fish meal, and dried brewer’s yeast to a similar diet for turkey breeders failed to improve egg production and only slightly improved hatchability of fertile eggs (Jensen and McGinnis, 1961). One of the major differences in the basal diet used in the two laboratories was the presence of drugs (furazolidone, sulfaquinoxaline, and two antibiotics) in the diet used by Whiteside et al. (1960). Results showing that these drugs…

Source of Chick Growth Stimulus in Corn Fermentation Condensed Solubles

THE first paper of this series, Russo and Heiman (1959a) indicated improved chick growth where corn fermentation condensed solubles was used in a variety of practical chick rations. In those tests, addition of corn fermentation condensed solubles was made at the expense of either corn meal or a combination of corn meal and soybean oil meal.In a second paper by Russo and Heiman (1959b) it was shown that for chick growth and feed efficiency, corn fermentation condensed solubles could replace condensed fish solubles and dried whey product in the A.N.R.C. diet. It was further observed that corn fermentation condensed solubles in a commercial broiler ration supplied the chick growth stimulus of fish meal but feed efficiency replacement was only partial.This report deals with the source of the chick growth stimulating effect of corn fermentation condensed solubles. The purpose here is to determine whether the observed response is associated …

Phosphorus Availability from the Ash of Unidentified Factor Sources

INTRODUCTIONDURING the past few years, a number of reports have been published on the existence of an unknown mineral factor required, in addition to calcium, phosphorus and vitamin D, for normal calcification. Morrison et al. (1956) showed that the ash of unidentified chick growth factor supplements (ash at 2 percent level equivalent to 6 percent distillers dried solubles, 3 percent fish solubles, 3 percent dried whey products, 3 percent forage juice and 3 percent penicillin mycelium meal) caused an increase in bone calcification of chicks. Scott (1957) presented data on the effect of the ash of four unidentified growth factors on calcification. This worker indicated the possibility of the use of the ash of unidentified growth factor supplements for increasing the utilization of phosphorus from certain phosphorus supplements. Edwards et al. (1958) on the other hand, showed no beneficial effect on the availability of phosphorus from a relatively unavailable …

Ability of Corn Fermentation Condensed Solubles to Replace Unidentified Growth Factor Sources for Chickens

A PREVIOUS report by the authors (1959) showed improved chick growth where corn fermentation condensed solubles was added to a variety of “practical” chick rations. This effect was observed with both mash and crumbled diets. Additions of corn fermentation condensed solubles were made in these tests at the expense of either corn meal or a combination of corn meal and soybean oil meal.The work reported here deals with the effect on chick growth of replacing fish meal, condensed fish solubles and dried whey product with corn fermentation condensed solubles. These replaced ingredients are widely recognized as sources of unidentified growth factors for chicks.EXPERIMENTALFour experiments were conducted to measure the ability of corn fermentation condensed solubles to replace fish meal in a commercial broiler starter ration. This ration contained 4.5% fish meal, was believed adequate in known nutrients, and was considered typical of many manufactured broiler rations. Protein …

Unidentified Growth Factors Required by Chicks and Poults: 5. Turkey Broiler Studies Involving Practical-Type Rations

ABSTRACT SEVERAL reports concerning the need for unidentified growth factors by the poult have been referred to by Atkinson et al. (1955). Improved growth of poults was reported by Combs and Shaffner (1950) and Menge and Combs (1952) at this station when dried brewers’ yeast, fish meal, crab meal or liver concentrates were added to corn-soybean meal type rations. Scott and Jensen (1952) and Combs et al. (1954b), using refined experimental diets, obtained evidence which indicated that more than one unidentified growth factor is required by the poult. One of these, according to the latter group, is supplied by dried brewers’ yeast, dried whey products, dried molasses distillers’ solubles and certain fermentation products. The present study involves the addition of dried brewers’ yeast, dried whey, dried molasses distillers’ solubles, dried butyl fermentation solubles and two other fermentation products to practical type turkey broiler rations which contained animal protein supplements. PROCEDURE Three . . .

Evidence for an Unidentified Mineral Required by the Chick

Several reports from this laboratory (Norris, 1954a, b; Scott et al., 1954) have indicated the existence of at least three unidentified growth factors required by the chick. The results presented in these reports demonstrated that a mixture of unidentified growth factor supplements consisting of 6% corn distillers’ dried solubles, 3% fish solubles, 3% grass juice, 3% dried whey product and 3% penicillin mycelium meal produced maximum growth in chicks when added to the purified basal diets used. It is the purpose of this report to show that a portion of the growth response obtained when this mixture is fed to chicks is due to an unknown mineral constituent(s) in the mixture.Although several experiments have been conducted, only the results of the first two experiments, in which the chicks used were the offspring of hens fed diets designed to produce progeny depleted in unidentified growth factors (Waibel, Morrison and Norris, …

The Presence of Unidentified Chick Growth Factor Activity in Dried Whey Prepared with a Minimum of Bacterial Fermentation

DRIED whey products have been reported to contain unidentified growth factor activity for growing chicks by Hill (1948), Menge et al. (1949, 1952), Reed et al. (1951), Groschke (1950) and Petersen et al. (1953). Casein whey may be produced without bacterial fermentation by the addition of mineral acids to the milk. On the other hand, the production of a cheddar cheese-type whey employs a fermentation involving a heavy mixed lactic culture. Furthermore, the handling of liquid whey during commercial operations ordinarily is conducive to some microbiological fermentation prior to drying. Since certain fermented products also have been shown to contain unidentified factor activity for chicks by McGinnis et al. (1953), Edwards et al. (1953) and Lewis et al. (1953), a study was conducted to determine whether or not the unidentified chick growth factor activity of whey products is contingent on the fermentation involved in their production.An acid precipitated casein …

Unidentified Growth Factors Required by Chicks and Poults: 2. Fractionation of a Factor in Liver

SEVERAL investigators have presented evidence which reveals that unidentified factors are required for growth of chicks and poults. Much of the work conducted with chicks has been reviewed by Combs (1951) and Menge et al. (1952). The latter workers also presented results which indicate that two distinct unidentified growth factors are required by chicks. One of these was present in certain liver preparations and dried brewers’ yeast, while the other was present in dried whey products. Studies with poults also reveal the presence of unidentified growth factors in fish meal (Combs and Shaffner, 1950; McGinnis et al., 1952; and Sizemore and Combs, unpublished), fish solubles (Patrick, 1951; and Atkinson and Couch, 1951), crab meal (Combs and Shaffner, 1950), dried brewers’ yeast (Combs and Shaffner, 1950; Scott, 1951; and Sizemore and Combs, unpublished), grass and alfalfa juice, distillers’ dried solubles, and skim milk (Scott, 1951), dried whey, butyl molasses solubles, butyl .

Comparison of Solvent Soybean Oil Meals and the Effect of Dried Whey Products and Antibiotics in Drylot Rations for Pigs

Comparison of Solvent Soybean Oil Meals and the Effect of Dried Whey Products and Antibiotics in Drylot Rations for Pigs