Goat Cheese Whey Research Articles

Biomethane production using goat manure and cheese whey: statistical analysis of the effect of mixture composition

Biomethane production using goat manure and cheese whey: statistical analysis of the effect of mixture composition

Development of value-added beverages using sheep and goat cheese whey and secondary whey

Fermented (F) and neutral (non-fermented) (N) beverages were developed to add value to cheese whey (CW) and secondary whey (SW) from goat (G) and sheep (S) cheese. All products were microbiologically safe. Regarding physical stability, sedimentation of 3–20% was observed, with higher values at the beginning of storage for SW beverages (P < 0.05) due to protein agglomeration (explained by the 22%-larger size of small particles, P < 0.05). F beverages exhibited pseudoplastic behavior (n < 0.8) and higher apparent viscosity (napp). Sensory evaluation showed that the ingredients/additives used masked the unpleasant taste of whey; however, N samples were preferred due to coffee and sweet/vanilla flavors (P < 0.05). The overall results indicated that treatment (N or F) overcame any differences observed in relation to animal source (G or S) or whey type (CW or SW) and that, for the fermented samples, the animal source was more important than the type of whey.

Advanced micro-extraction techniques (SPME, HiSorb) for the determination of goat cheese whey wastewater VOCs

HiSorb and solid-phase microextraction (SPME), two environmentally friendly micro-extraction techniques based on the same fundamental principles, were evaluated for their extraction efficiency of volatile organic compounds (VOCs) from goat cheese whey wastewater. For this purpose, a sample preparation method based on the headspace-HiSorb technique was developed and evaluated for its efficiency in terms of the amount of extracted compounds and reproducibility of results. Thermal desorption-gas chromatography/mass spectrometry (TD-GC/MS) and GC/MS analytical methods were used to perform the wastewater analysis, respectively. The experimental parameters of HiSorb were evaluated in terms of probe coating, extraction time, stirring speed, sample volume, extraction temperature and salt addition. Under optimal extraction conditions, it was observed that the use of the divinylbenzene/carbon wide range/polydimethylsiloxane (DVB/CWR/PDMS) triple coating for HiSorb and DVB/Carboxen (CAR)/PDMS for SPME, was best suited to extract a broader range of VOCs with higher peak intensities. A total of 34 VOCs were extracted and determined with the DVB/CWR/PDMS HiSorb probe, while only 23 VOCs were determined with the conventional DVB/CAR/PDMS SPME fiber. The DVB/CWR/PDMS HiSorb probe has a higher adsorbent capacity which results in a higher sensitivity for VOCs compared to the DVB/CAR/PDMS SPME fiber. Furthermore, the HiSorb technique exhibits better reproducibility, as indicated by the lower relative standard deviation (RSD) of 3.7% compared to 7.1% for SPME. Therefore, the HiSorb technique is an effective method for detecting VOCs in complex matrices, such as wastewater.

Strategies to extend the shelf life of sheep and goat cheese whey under refrigeration: Nisin, bioprotective culture, and acidification

The valorization of sheep and goat cheese whey are important from economic, social and environmental perspectives. However, their low microbiological and physical stabilities are major challenges, especially for artisanal productions. In this study, the effectiveness of nisin addition, bioprotective culture (Lacticaseibacillus casei) inoculation and direct acidification (pH 2.5–4.5) was evaluated to improve the stability of pasteurized (75 °C/5 min) sheep and goat cheese whey. All strategies were effective in controlling the native microbial population, with minimal or no change in the pH or acidity during 28 days/7 °C, whereas samples only pasteurized reached counts of up to 8 log CFU/mL. Phase separation occurred in all samples, but at different rates and intensities. Acidification at pH 3.5 and 4.5 resulted in higher creaming rates (up to 30%), even without change in fat globule size, and sedimentation (up to 6%), due to protein particle agglomeration - that increased D[3,2] values by up to 27% and reduced the specific surface area by around 20%. Conversely, acidification at pH 2.5 or the addition of nisin or L. casei resulted in samples with smaller particle size and better stability to creaming and sedimentation. The results indicated that nisin addition or L. casei inoculation are possible strategies to improve the shelf life of sheep and goat pasteurized whey, which can be used even by artisanal producers, and thus contributing for their valorization.

Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey.

The online version contains supplementary material available at 10.1007/s13197-023-05767-3.

Microbial Carotenoid Synthesis Optimization in Goat Cheese Whey Using the Robust Taguchi Method: A Sustainable Approach to Help Tackle Vitamin A Deficiency.

The work describes the carotenoid synthesis process by Rhodotorula glutinis P4M422 using an agro-industrial waste as the substrate, seeking a biorefinery platform approach for waste utilization to produce high-value molecules. A culture medium based on goat milk whey (GMW) was optimized via the Taguchi method (L9 array). Four factors (ethanol, carbon and nitrogen source, and pH) were evaluated at three levels. The carbon and nitrogen composition were the factors dominating the process performance. Optimized conditions were validated (Urea, 0.3% w/v; pH, 4.5; ethanol, 10% v/v; glucose, 6.0%), and the carotenoid production (4075 µg/L) was almost 200% higher than when using the un-optimized process (2058 µg/L). Provitamin A carotenoids torulene, β-carotene, and γ-carotene (different proportions) were produced under all conditions. The hydrolyzed goat milk whey showed promising expectations as a low-cost source for carotenoid production by Rhodotorula glutinis P4M422. The results are important for the innovative sustainable production of carotenoid-rich matrices for different purposes (nutrition, health promotion, color) and industries (foods, nutricosmetics, nutraceuticals, feeds), notably to help to combat vitamin A deficiency.

Combined EC/EO processes for treating goat cheese whey wastewater

The dairy industry is currently one of the most important industrial sectors in the world, and due to the high demand for products, is considered the largest source of industrial wastewater in the food sector. Whey wastewater is the most abundant liquid by-product and is characterized by a high concentration of organic load. Thus, the treatment of cheese whey wastewater before discharge is considered important. Therefore, the processes of electrocoagulation (EC), electrooxidation (EO), as well as their combination (EC/EO) have been purposefully used for the treatment of goat cheese wastewater. The main parameters (current density (mA/cm2), agitation (rpm), pH, and operating time (min)) affecting the removal efficiency of chemical oxygen demand (COD) were studied for each process. Whey effluent was treated under the optimal conditions of EC with aluminum electrodes, and EO with a boron-doped diamond electrode (BDD), removing 40.5% and 55.3% of COD, respectively. The combined use of EC/EO eliminated 82.4% of COD in a total time of 90 min. Total nitrogen (TN), chloride (Cl−), nitrate (NO3−), and phosphate (PO4−3) pollutants were also determined. The aroma profile of the raw substrate changed during the electrochemical processes. The determination of the volatile organic compounds (VOCs) in raw and treated (EC, EO, and EC/EO) goat whey wastewater was monitored using a thermal desorption unit followed by gas chromatography/mass spectrometry (TD-GC/MS) after extraction of VOCs using the HiSorb technique. Coupling electrochemical technologies increased odor emissions from goat cheese whey wastewater.

Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration

AbstractWhey is a byproduct of cheese production and, in smallholdings, is usually destined for animal feed or improperly disposed. To create alternatives for whey use, microbiological stabilization is the first step. Therefore, this study evaluated the kinetic parameters of the native microbiota thermal death (62–85°C) in goat cheese whey (GCW) and the growth of survivors after thermal processing performed at three different time–temperatures. The results showed that the come‐up time inactivated 1.0–1.8 log CFU/ml (≤71°C), 3.8 log CFU/ml (75°C), and more than 8 log CFU/ml (≥80°C). The inactivation data at 62, 65, 68, 71, and 75°C were fitted to the Bigelow model, from which D values of 65.7, 31.0, 11.7, 5.4, and 1.2 min, respectively, were determined. Using a first‐order equation, the z value was calculated as 7.5°C (R2 = 0.99). Processes time–temperatures were selected to achieve 2.5 (71°C/20 min), 0.5 (75°C/5 min), and &lt;0.1 log CFU/ml (80°C/1 min) survivors. During the shelf life, microbiological growth was observed in all samples, reaching total bacterial counts (TBC) and psychrotrophic bacteria (TPC) &gt;3 log CFU/ml between 14 and 28 days, with a predominance of non‐acidifying psychrotrophic bacteria. From the results, the time–temperature of 75°C/5 min was established as the best option for GCW processing, ensuring counts &lt;2 log CFU/ml for up to 21 days.Practical ApplicationsThis study showed that the time–temperatures 71°C/20 min, 75°C/5 min, or 80°C/1 min, applied in a batch pasteurization process, were able to inactivate more than 5 log CFU/ml of the native microbiota of goat cheese whey. However, the shelf life of the product at 7°C was limited to 21 days due to the growth of the surviving population, even for samples that reached &lt;0.1 log CFU/ml immediately after heating. Therefore, if extended shelf life is needed, additional barriers to microbial growth should be used. These data can be readily applied by artisanal goat cheese producers as a way to stabilize whey for later use, either in the development of whey beverages or for the use of whey as an ingredient in products.

Use of nisin and bioprotective lactic cultures to extend the shelf life of sheep and goat cheese whey

We evaluated the feasibility of using nisin (12.5 mg/L) and the inoculation of Lactobacillus helveticus (LH 091-C28527), Lacticaseibacillus rhamnosus (LRB-0283705A) and Lacticaseibacillus casei (BGP1-304799A) commercial cultures as bioprotectors in sheep (SCW) and goat (GCW) cheese whey. The results showed that nisin inhibited L. helveticus and the native population and reduced L. rhamnosus counts (∼4.5 log CFU/mL). L. casei grew during storage in the presence/absence of nisin, reaching counts for probiotic appeal, whereas L. rhamnosus was partially inactivated. L. helveticus fermented SCW in 23–46h and GCW in 60h and was inhibited by L. rhamnosus. Moreover, fermented samples had lower counts of lactic acid bacteria after storage (≤3.6 log CFU/mL), showing inhibition by pH. Thus, among the studied alternatives, the addition of nisin and/or L. casei is the best option to prolong the shelf life of SCW and GCW by up to 28 days. These results are useful for artisanal production and can be directly applied for whey preservation.

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants.

Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.

Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration.

Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic load, adequate treatment is necessary before its disposal. Additionally, the recent growing interest in caprine products, attributed to their specific nutritional and nutraceutical characteristics, such as the lower allergenicity of their proteins and higher content of oligosaccharides, compared with bovine products, made the recovery of goat cheese whey a challenge. In this study, an integrated process for the recovery of sweet goat whey components was carried out. It includes filtration, centrifugation and pasteurization, followed by sequential membrane processes, ultrafiltration/dilution, nanofiltration of ultrafiltration permeates in dilution mode and the concentration/dilution of nanofiltration retentates. Ultrafiltration was performed with membranes of 10 and 1 kDa. Membranes of 10 kDa have higher permeate fluxes and, in a single stage of dilution, allowed for better protein retention and higher lactose purity, with a separation factor of 14. The concentration of lactose by nanofiltration/dilution led to the retention of almost all the lactose in retentates and to a final permeate, whose application in cheese dairy plants will allow for the total recovery of whey. The application of this integrated process in small- or medium-sized goat cheese dairies can represent an important contribution to their sustainability.

Batch mesophilic anaerobic co-digestion of spent goat batch mesophilic anaerobic co-digestion of spent goat straw bedding and goat cheese whey: Comparison with the mono-digestion of the two sole substrates

Spent livestock bedding is a valuable resource for the production of green energy (methane) in rural areas. Comparison and evaluation of batch anaerobic digestion and co-digestion of different mixtures of goat straw bedding (SGSB) and goat cheese whey were carried out. Biochemical methane potential (BMP) tests of the 100% SGSB, 95% SGSB-5% whey, 90% SGSB-10% whey, 85% SGSB-15% whey and 100% whey were found to be 423 ± 7, 354 ± 9, 371 ± 2, 293 ± 1, 274 ± 2 mL CH4 g−1 VS. Two different kinetic models were evaluated. The logistic model revealed a decrease in the maximum methane production rate (Rm) from 34.7 ± 1.5 to 14.1 ± 0.9 mL CH4 g−1 VS·d−1 when the percentage of whey in the mixture increased from 0 to 15% as a consequence of the increased ammonia released during the co-digestion of increased concentrations of whey. The lowest value for the maximum methane production predicted by the model (P) was found for 100% whey (274 ± 10 mL CH4 g−1 VS). A two-substrate model was applied to describe the evident existence of rapid and slowly degradable material. Regarding the hydrolysis kinetic constants predicted by this model, considerable increases in the rapid biodegradation stage (krapid) were observed when comparing to the values found for the slow (kslow) biodegradation stage in all the cases tested. The increases between both constants rose from 5 to 42% when the percentage of whey increased.

New enterococci isolated from cheese whey derived from different animal sources: High biotechnological potential as starter cultures

Whey is one of the most important byproducts of dairy industries. The potential of lactic acid bacteria from cheese whey as starter cultures is unexplored. Thus, this study aims to isolate cheese whey lactic-acid bacteria (LAB) from cow, goat, and buffalo milk, and characterize their potential of providing different tastes and flavors for fermented beverages. We selected the most promising LAB for preparation of new fermented milks. Bacterial isolation resulted in 94 Gram-positive, catalase-negative, and acid-producer LAB isolates: 40 from cow, 37 from buffalo, and 17 from goat cheese whey. Non-metric MDS analysis showed that the pattern of technological characteristics of LAB from cow and buffalo cheese whey was similar. Based on these characteristics, we chose five LAB for preparation of fermented milks, as follows: BC1 (control) milk fermented with the commercial LAB (SLB95); BC2 (new LAB isolates) with Enterococcus sp. CW36, BW32, and GW33; and BC3 (new LAB isolates) with Enterococcus sp. CW36, GW34 and Lactococcus sp. BW27.74 untrained panelists participated in a sensory test. According to them, appearance, aroma, and flavor of the new fermented milk BC3 were better (p < 0.05). The results show that cheese whey can be a source of new LAB that can be used in dairy industry with a great potential as starter cultures.

Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS).

BackgroundIn Brazil, over the last few years there has been an increase in the production and consumption of goat cheeses. In addition, there was also a demand to create options to use the whey extracted during the production of cheeses. Whey can be used as an ingredient in the development of many products. Therefore, knowing its composition is a matter of utmost importance, considering that the reference methods of food analysis require time, trained labor and expensive reagents for its execution.MethodsGoat whey samples produced in winter and summer were submitted to proximate composition analysis (moisture, total solids, ashes, proteins, fat and carbohydrates by difference) using reference methods and near infrared spectroscopy (NIRS). The spectral data was preprocessed by baseline correction and the Savitzky–Golay derivative. The models were built using Partial Least Square Regression (PLSR) with raw and preprocessed data for each dependent variable (proximate composition parameter).ResultsThe average whey composition values obtained using the referenced methods were in accordance with the consulted literature. The composition did not differ significantly (p > 0.05) between the summer and winter whey samples. The PLSR models were made available using the following figures of merit: coefficients of determination of the calibration and prediction models (R2cal and R2pred, respectively) and the Root Mean Squared Error Calibration and Prediction (RMSEC and RMSEP, respectively). The best models used raw data for fat and protein determinations and the values obtained by NIRS for both parameters were consistent with their referenced methods. Consequently, NIRS can be used to determine fat and protein in goat whey.

Evaluation of poultry manure and goat cheese whey anaerobic co-digestion

Hen droppings (HD) and Goat Cheese Whey (GCW) are two difficult substrates to be treated by anaerobic digestion due to their characteristics; however, their co-digestion offers the possibility of successfully treating these substrates together. The goal of this study was to evaluate the anaerobic co-digestion of HD and GCW at laboratory scale in order to determine biogas potential and possible operational problems before extrapolating results to a full-scale biogas plant. The potential methane production of HD, GCW and a mixture of both substrates was studied in batch mode, whereas the co-digestion of the mixture of HD and GCW was also studied in semi-continuous mode in a continuously stirred tank reactor. Results showed that the addition of GCW to HD increased methane production compared to HD alone; however, GCW alone showed the highest methane potential. In semi-continuous mode, the mixture of GCW and HD showed high biogas and methane yields (582.0±29.5 Lbiogas kg VS-1 and 381.2±19.0 LCH4 kg VS-1, respectively), although intense foaming incidents occurred. The composition of both substrates is complementary for their co-digestion and it improved the energy yield of the process. However, the economic viability of a biogas plant of 30 kWe, designed for treating HD and GCW, would be economically feasible only with subsidies for the investment and in the low range of investment costs for small scale biogas plants.

Composition and isolation of goat cheese whey oligosaccharides by membrane technology

The present research aimed investigates the characterization and concentration of oligosaccharides naturally present in goat cheese whey obtained from two types of goat milk. The goat cheese whey was processed by a two-step cross-flow filtration process and a hydrophilic interaction chromatography – Ultra-Performance Liquid Chromatography coupled to a High Definition Mass Spectrometry. A Quadrupole Time-of-Flight (HILIC UPLC-HDMS-Q-TOF) method was used to identify and measure five different oligosaccharides in the samples. A final product with recovery of 63–96% of oligosaccharides was obtained when compared with the original whey. These components indicate that goat whey can be used as a source of oligosaccharides with potential functional and possible application for human nutrition.

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration.

The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 °C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 × 106 Pa and a circulation velocity of 1.42 m·s−1, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 × 106 Pa and a circulation velocity of 0.94 m·s−1, until a VCF of 2.0. From the results, it was concluded that osmotic pressure was the most important factor affecting the performance of the process. In both cases, the final permeates had a much lower organic load and its future use in the process of cheese making should be evaluated.

Optimized fermentation of goat cheese whey with Lactococcus lactis for production of antilisterial bacteriocin-like substances

The high cost of the culture media for bacteriocin production has encouraged studies that apply industrial by-products, focusing on maximization of production and reduction of expenses. The aim of the present study was to determine the best conditions for production of substances with antilisterial activity by Lactococcus lactis cultured in goat cheese whey by optimizing temperature and prebiotic inulin ingredient. Central Composite Rotatable Design (CCRD) was employed to optimize the independent variables, temperature and quantity of prebiotic ingredient to maximize the antilisterial activity and cell viability. The dependent variables were antimicrobial activity (AA), L. lactis culture viability (CV) and pH. The highest AA values (10- mm inhibition zone) were obtained after 18 h of fermentation in the absence of prebiotic and at the temperature of 31 °C while CV was optimal at 28 °C with the addition of 9 g/100 ml of the prebiotic. This fermented goat cheese whey may be used for the production of substances with bacteriocin-like activity with antilisterial properties and also as a functional ingredient for future application to improve food safety, but studies are required to test the efficacy of this fermented compound as a biopreservative in food models against L. monocytogenes.

Production of hard goat cheese and goat whey from organic goat’s milk

Production of hard goat cheese and goat whey from organic goat’s milk

Composition and enrichment of caprine milk oligosaccharides from New Zealand Saanen goat cheese whey

Goat milk contains oligosaccharides that are structurally similar to human milk, which suggests that caprine milk oligosaccharides (CMO) could mimic the beneficial physiological effects described for human milk oligosaccharides for infant health. This study aimed to characterise the nutrient composition of New Zealand Saanen goat colostrum, regular milk and whey samples and to develop an easily scalable approach to produce an enriched CMO product for use in in vivo experimentation. Goat milk whey was processed by a combination of ultrafiltration, enzymatic hydrolysis of the lactose, solid-phase extraction and rotary vacuum evaporation. An 80% recovery of the oligosaccharide fraction with an enrichment of 24-fold was obtained when compared to the starting whey. Lactose was reduced to 2.5% of its initial concentration by enzymatic treatment. From 8 batches (approximately 1200mL per batch) of whey, 19g of product were generated of which around 8% were oligosaccharides, 44% monosaccharides, 44% lactose and 4% galacto-oligosaccharides.