Liquid Whey Research Articles

Effects of spray drying and freeze drying on the protein profile of whey protein concentrate.

Whey protein concentrate (WPC) is consumed for its high protein content. The structure and biological functionality of whey proteins in WPC powders may be affected by the drying technique applied. However, the specific impact of spray drying and freeze drying on the overall protein profile of whey protein derived from sweet whey streams at scale is unknown. Herein, we examine the effects of commercial-scale freeze drying and spray drying on WPC to determine which method better preserves bioactive whey proteins, with the goal of helping the dairy industry create high-value products that meet the growing consumer demand for functional dairy products. WPCs were produced from pasteurized liquid whey using either a commercial spray dryer or freeze dryer. A variety of analytical techniques, including enzyme-linked immunosorbent assay, polyacrylamide gel electrophoresis, and bottom-up proteomics using liquid chromatography-tandem mass spectroscopy were used to identify, quantify, and compare the retention of bioactive proteins in WPC before and after spray drying and freeze drying. In addition, the extent of denaturation was studied via solubility testing, differential scanning calorimetry, and hydrophobicity assessment. There was little to no difference in the retention or denaturation of key bioactive proteins between spray-dried and freeze-dried WPC powders. There was a higher percentage of select Maillard modifications in freeze-dried and spray-dried powders than in the control. The lack of significant differences between spray drying and freeze drying identified herein indicates that freeze drying does not meaningfully improve retention of bioactive proteins compared with spray drying when performed after multiple pasteurization steps. PRACTICAL APPLICATION: This study aimed to provide insight into the impacts of spray drying versus freeze drying on whey proteins. Overall, our results indicate that for commercial dairy processing that involves multiple rounds of pasteurization, freeze drying does not meaningfully improve the retention of bioactive proteins compared with spray drying. These findings may help the food and dairy industry make informed decisions regarding the processing of its whey protein products to optimize nutritional value.

Impact of Nutritional Strategies to Prevent Post-Weaning Diarrhoea on Performance, Behaviour, and Microbiota in Piglets from Organic Farming.

Organic livestock farming is committed to high environmental and animal welfare standards, although pathologies such as post-weaning diarrhoea (PWD) may appear. The main objective of this study was to assess nutritional strategies to prevent PWD in organic piglets. A total of 134 weaned piglets were fed one of three diets: high crude protein (17.8%, HCP), low crude protein (16.8%, LCP), and low crude protein supplemented with liquid whey (LCP+W). Piglets were assessed weekly for four weeks on the following parameters: diarrhoea incidence, additional health parameters, average daily gain, and behaviour. Faecal samples were taken to analyse the intestinal microbiota composition. Data were analysed using LMM and GLMM models and Shannon and Whittaker indexes. No significant effect of diet on diarrhoea incidence was found, but the LCP+W diet increased average daily gain. Pigs fed the LCP+W diet presented a lower percentage of drinking and negative social behaviour compared with the HCP diet, and LCP pigs presented higher exploration compared with HCP. In addition, LCP+W piglets showed a higher abundance of the beneficial genus Frisingicoccus. Although liquid whey did not reduce diarrhoea incidence, the benefits found in growth, microbiota composition, and reduced negative social behaviour indicate that it could be an optimal supplement to organic diets.

Heat-stable whey protein isolate made using isoelectric precipitation and clarification

Residual lipids (RL) in whey protein isolate (WPI) are detrimental to optimal functional applications (e.g., foaming and low turbidity) and contribute to off-flavor development during powder storage. The objective of this research was to prepare an experimental WPI by removing RL without using the traditional microfiltration process and compare its properties with commercially available WPI made using microfiltration and some other whey powders. We hypothesize that by adjusting the pH of whey to <5.0, we would be close to the isoelectric point of any remaining denatured proteins (DP) and phospholipoproteins (PLP), and therefore reduce electrostatic repulsion between these molecules. Furthermore, demineralization of the acidified whey protein solution by UF combined with diafiltration (DF) should reduce ionic hindrance to aggregation and thereby help with the aggregation of these DP as well as most RL; centrifugation or clarification could be used to remove these materials. Calcium should also be more extensively removed by this approach, which should improve the heat stability of the experimental WPI. Demineralization was achieved on a pilot scale by acidifying liquid (cheese) whey protein concentrate containing 34% protein (WPC-34) to pH 4.5 using HCl, and UF of the whey protein solution along with extensive DF using acidified (pH ∼3.5) reverse osmosis filtered water. Demineralized whey protein solution was adjusted to various combinations of pH (4.1-4.9), conductivities (500-2,000 μS/cm), and protein concentrations (1%-7%) and then centrifuged at 10,000 × g for 10 min. The effective sedimentation (precipitation) of RL in these treatments was estimated by measuring the turbidity of the supernatants. Maximum precipitation was observed at pH 4.5 to 4.7. Reducing conductivity via UF/DF increased the precipitation of RL due to reduced ionic hindrance to aggregation. Maximum sedimentation of RL was observed at protein concentrations ≤3% because of a higher density difference between the precipitate and serum phase. Analysis by sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis confirmed the sedimentation of phospholipoproteins, caseins, and DP upon isoelectric precipitation at pH ∼4.5, while native whey proteins or undenatured whey proteins remained soluble in the supernatant, unaffected by the pretreatment. To scale up the process, 750 L of fluid WPC-34 was acidified and demineralized by UF (volume concentration factor = 1.35) and DF until the permeate solids reached 0.1% (when desired demineralization was achieved), clarified using a pilot-scale desludging clarifier to remove RL, neutralized, ultrafiltered to concentrate the protein, and then spray-dried to produce an experimental WPI (91% protein and 1.8% fat on a dry basis [db]). In another trial, demineralized UF concentrate was clarified by gravity sedimentation and the supernatant was neutralized, ultrafiltered, and spray-dried to produce a second experimental WPI (91% protein and <1% fat db). These experimental WPI powders were compared with several commercially available WPI powders to assess functional properties such as solubility, heat stability, foamability and foam strength, gelation, and sensory attributes over accelerated storage. Experimental WPI had excellent functional properties, had low turbidity, were highly heat stable, and only developed very slight-to-slight off-flavors upon accelerated storage, and their properties were comparable to the WPI manufactured commercially using microfiltration even after accelerated storage.

Effects of Liquid Whey Supplementation with Water on Egg Production and Egg Quality in Layer Chickens

Background: Liquid whey is a milk by-product and contains good quality protein and minerals. Due to lack of proper knowledge and sufficient technology it remains unutilized and thrown away as a waste. So, keeping in view of its profitable utilization, a study was planned to include liquid whey as feed supplement to layer poultry. Methods: A study was conducted by supplementation of liquid whey to layer chickens to study the effect on egg production and egg quality. A total of 120 layer birds (indicate the age) were supplemented with liquid whey ad libitum in the drinking water @ 0, 5, 10 and 15% up to 90 days. The data were collected with respect to egg production and egg quality parameters. Result: Supplementation of liquid whey in drinking water improved egg production and egg quality in laying chickens. It may be concluded that liquid whey can be supplemented with drinking water at the rate of 5% (v/v) for better egg production in layers and for production of premium quality of bigger size and weight of eggs, supplementation of whey up to 15% (v/v) can be recommended.

Antioxidant Effects of Whey Protein as a Dietary Supplement to Alleviate Cadmium-Induced Oxidative Stress in Male Wistar Rats

The liquid whey is a byproduct produced during cheese making. Cadmium is a highly hazardous heavy metal with cumulative toxic effects. The present research work was done to clarify the possible role of whey proteins in alleviating cadmium-induced oxidative stress. The used rats were allotted equally and randomly into three experimental groups; untreated control, cadmium-exposed, and cadmium-exposed and whey protein-administered groups. The biochemical and haematological assays of rats exposed to cadmium (group 2) manifested significant alterations compared to those of untreated control animals. Concerning the biochemical serum profile, group 3 animals showed relatively increased levels of total proteins, significant increments of total thiols, glutathione, total antioxidant capacity (TAC), and catalase, and significant decrements in the levels of blood cadmium, alanine transferase (ALT), aspartate transferase (AST), alkaline phosphatase (ALP), creatinine, urea, bilirubin, hydrogen peroxide (H2O2), and malondialdehyde (MDA) compared to the animals exposed to cadmium (group 2). Homogenates of liver and kidney tissues obtained from group 3 animals demonstrated similar results to that revealed by the serum assay. It was concluded that whey proteins as a dietary supplement can offer potential antioxidant properties that enable these supplementary proteins to alleviate cadmium-induced oxidative stress.

Вплив білків на реологічні характеристики сумішей морозива на основі рідких концентратів сироватки

Вплив білків на реологічні характеристики сумішей морозива на основі рідких концентратів сироватки

Biomass valorization of liquid whey into carbon quantum dots via hydrothermal process for food pathogenic bactericidal activity and photocatalytic degradation of brilliant red dye

Whey is the primary waste material of the dairy industries; therefore, the present study focuses on the valorization of milk processing industry-originated liquid whey into valuable products, specifically liquid whey carbon quantum dots (LW-CQDs) for pathogenic bactericidal and photocatalytic dye reduction efficacy. Facile synthesis of fluorescent LW-CQDs was carried out by employing a green hydrothermal approach at 200 °C for 12 h. Several analytical techniques were used to confirm the thermally stable spherical particles, measuring 9.04 ± 0.76 nm size in diameter, primarily composed of carbon and oxygen LW-CQDs. The presence of diverse functional groups (hydroxyl, carboxyl, carbonyl, and methyl groups) of LW-CQDs contributed to overall optical properties, which manifested a blue emission peak at 418 nm with 240 nm excitation wavelength in fluorescence spectroscopy. UV–Visible spectra featured two peaks (π → π ∗ transition of C = C bonds and n → π ∗ transition of C = O bonds) at around 249 and 293 nm, respectively. Moreover, the synthesized LW-CQDs exhibited a significantly higher zone of inhibition (25.98 ± 0.17 mm) and significantly lower minimum inhibitory concentration (4.47 ± 0.01 μl/ml) against the Staphylococcus aureus. In addition, LW-CQDs revealed a higher killing rate of reaction for S. aureus as compared to K. pneumoniae, P. aeruginosa, and S. typhi and remarkably degraded 92.95 % of brilliant red dye under visible light (2000 lux). Hence, these facile LW-CQDs hold potential for applications in the effectiveness of antimicrobial and photocatalytic dye reduction activity, which show valuable contributions to both waste valorization and sustainable material development.

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey.

The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to -10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75-14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98-76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of Lactobacillus acidophilus not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02-18.59%).

Impact of liquid whey and barley flour fortification on the physicochemical, microbial, and sensory characteristics of buns stored in different packaging materials

Buns are soft-puffed bakery snacks that are popular around the world, particularly in low- and middle-income countries. Buns are often made from refined wheat flour, which lacks fibre and other nutritional components. In an attempt to nutritionally fortify this bakery product, refined wheat flour buns (RWB) and liquid whey wheat barley buns (LWWBB) were prepared in the current investigation using barley flour, liquid whey, and wheat flour. In RWB, wheat flour was at 100 % level and water was used for the dough preparation; in LWWBB, barley flour (46.60 %) and wheat flour (53.40 %) were incorporated, and liquid whey with 91.70 % water was used for the dough preparation. The RWB and LWWBB were stored in high-density polyethylene (HDPE) bags and aluminium laminate pouches (ALP). During the storage period, comparative analyses of moisture content (MC), water loss (%), free fatty acids ((FFA) oleic acid equivalent), peroxide value ((PV) meq peroxide/kg), total plate count (TPC), yeast and mould count, and sensory characteristics for RWB and LWWBB packed in HDPE bags and ALP were performed periodically on the 0th, 1st, 3rd, 5th, 7th, and 9th days. Results revealed that buns stored in ALP had a better shelf life as compared to HDPE. The overall acceptability of RWB packed in HDPE bags and ALP decreased by 18 % and 16 %, respectively, at the 7th day of the storage period, while for LWWBB packed in HDPE bags and ALP, the overall acceptability decreased by 11 % and 9 %, respectively, at the 5th day of the storage period. LWWBB had a lower shelf life (5 days) as compared to RWB (7 days), but since it is nutritionally superior, antimicrobials or antioxidants could be used to increase its shelf life.

Complex bioconversion of secondary products of processing pea flour into fodder yeast

The purpose of the research is to develop a comprehensive bioconversion of secondary processing products (SPP) of pea flour: liquid whey and insoluble starch-protein residue (ISPR), formed during the isolation of food protein concentrate (PC) using various enzyme preparations. The research was carried out in 2021-2023. The bioconversion of whey and ISPR into fodder yeast (FY) was performed with the association of cultures of S. cerevisiae 121 and G. candidum 977 (1:1). There was created a mathematical model of the dependence of biomass growth on whey on technological factors, and the optimal parameters were determined: pH, temperature, amount of inoculum. In the process of biomass synthesis microorganisms absorbed glucose, xylose, galactose, fructose from whey. The parameters of ISPR hydrolysis and the conditions for its joint bioconversion with whey with the same microorganisms were established: the amount of residue added to the mass of whey, pH, temperature, process duration, pressure. With insoluble starch-protein residue hydrolyzed at pH 1.8, the amount of protein in the biomass increased by 2.2 times, reducing sugars – by 6.1 times, compared with the original whey. At the same time, glucose and maltose were absorbed. Dry FYs contained 51.09-61.68 % protein, 2-8 % lipids, and ash content 5-8 % per dry matter. The amino acid score of proteins was 90-247 %, the ratio of saturated (23.5 %) and unsaturated fatty acids (71.67 %) – 1:3, omega-6 fatty acids – 19.73 %, trans-isomers – 5.0 %. Yeast is rich in sodium, potassium, calcium, magnesium, zinc. The mass fraction of nucleic acids and heavy metals in FYs were within the normal range, in vitro digestibility was 85.73-89.74 %. The data indicated the expediency of utilization of pea flour secondary processing products into high-quality FY by comprehensive bioconversion.

Comparative Analysis of Pulsed Electric Fields (PEF) and Traditional Pasteurization Techniques: Comparative Effects on Nutritional Attributes and Bacterial Viability in Milk and Whey Products

With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulsed electric field (PEF) processing by comparing it to conventional thermal pasteurization protocols—low temperature, long time (LTLT), high temperature, short time (HTST), and microfiltration (MF)—and its ramifications on the nutritional properties inherent in raw milk, which comprises vitamins, whey protein, amino acids, cholesterol, and fatty acids. A significant difference in β-lactoglobulin content was observed in PEF-treated liquid whey samples compared to those treated with high-temperature (HT) pasteurization, where 4.8-fold reduction with a concentration of 0.80 mg/mL was observed. Liquid whey samples treated with PEF, LTLT, HTST and MF retained β-lactoglobulin content, PEF-treated samples yielded 3.85 mg/mL, while HTST, LTLT, and MF-treated samples had β-lactoglobulin content of 3.62 mg/mL, 3.63 mg/mL, and 3.62 mg/mL compared to raw whey control (RWC) at 3.81 mg/mL. The concentrations of nutritional properties, like vitamins (A, D, E), amino acids, cholesterol, and fatty acids, remained approximately consistent across all the pasteurization methodologies. Moreover, the bacterial viability in the context of various pasteurization methodologies was scrutinized, with an absence of colonies observed in whey specimens subjected to thermal pasteurization. PEF-treated samples exhibited a substantial 1.6-log reduction in coliform colony count to less than 4 CFU/mL after curd reduction, in contrast to raw milk samples.

Optimisation of low temperature (8ᵒC) enzymatic hydrolysis of acid whey using design of experiments (DOE) for the generation of thermally stable whey protein hydrolysates

The impact of enzymatic hydrolysis at 8ᵒC of liquid whey protein concentrate (WPC35) derived from acid casein manufacture using Prolyve 1000®, a microbial protease preparation, under free-fall pH conditions on the physicochemical and the thermal stability properties of the resultant hydrolysates was investigated. The hydrolysis process was optimised using a design of experiments (DOE) approach. Eleven hydrolysates (H1–H11) were generated using 3 factors x 2 levels, i.e., enzyme:substrate (E:S) 0.25–1.00% (v/w), starting pH 7.5–9.0 and incubation time 10–96 h. Hydrolysate degree of hydrolysis (DH) values ranged from 0.75 (H10) to 4.74% (H6) which increased to 1.91 (H10) and 7.24% (H6) following subsequent thermal processing (mimicking the evaporation process) at 54ᵒC x 15 min and 64ᵒC x 10 min. The apparent viscosity (ηapp) of all hydrolysates was measured to assess their heat stability during heating at 85ᵒC for up to 20 min, this was shown to be E:S and pH-dependent. While the unhydrolysed samples formed a gel on heating at ∼74-80ᵒC. Following DOE analysis, it was found that E:S had a significant impact on the DH, the extent of intact protein degradation (%Deg) and the thermal stability. The %Deg following processing at 64ᵒC showed a strong correlation (R2 = 0.924; p < 0.001) with ηapp, and thus this parameter may be used to predict the thermal stability of the hydrolysate samples. The optimised hydrolysis conditions for the generation of heat stable WPC35 hydrolysates during 8°C incubation were achieved using an E:S = 0.625% at a starting pH = 8.65. Performance of protein hydrolysis reactions at low temperature has potential to enhance process sustainability.

Evaluation of Kluyveromyces spp. for conversion of lactose in different types of whey from dairy processing waste into ethanol.

The processing of dairy products currently generates significant amounts of waste, particularly in the form of liquid whey. The disposal of whey poses a challenge to the environment due to its high organic content and biological oxygen demand. Whey contains lactose, soluble proteins, lipids, and minerals. While Saccharomyces cerevisiae can efficiently utilize glucose, they are unable to metabolize lactose. In contrast, Kluyveromyces spp. encode two genes, Lac12 and Lac4 that enable conversion of lactose to other by-products such as ethanol. Here, we selected five Kluyveromyces yeast inoculated into three different types of whey substrates, cheddar sweet whey, cream cheese acid whey, and yogurt acid whey that could be used to convert lactose into ethanol. We demonstrate that differences exist in ethanol production across different whey substrates inoculated with Kluyveromyces yeast. In sweet whey, K. lactis, K. lactis Y-1205 and K. lactis Y-1564 were the highest ethanol producing strains. The highest amount of ethanol produced was 24.85 ± 3.5 g/L achieved by Y-1564 in sweet whey (96.8% efficiency). K. lactis Y-1205 produced 22.39 ± 5.6 g/L ethanol in yogurt acid whey. In cream cheese acid whey, K. lactis strains produced significantly higher ethanol levels compared to S. cerevisiae and K. marxianus (p < 0.05). Outcomes from this study could provide a simple and cheap solution for small-to medium-sized dairy processing facilities to ferment lactose in whey into ethanol using lactose-consuming yeasts.

Comparison of the Faecal Microbiota Composition Following a Dairy By-Product Supplemented Diet in Nero Siciliano and Large White × Landrace Pig Breeds.

The current study compared the faecal microbiota composition of two pig breeds (autochthonous vs. commercial) to understand what happens after the integration of liquid whey in the diet and what the role of the host genetic is. The trial was conducted for 60 days, and the faecal microbiota composition was investigated at three time points, T0, T1 (after 30 days) and T2 (after 60 days) in 30 female pigs (20 commercial crossbred and 10 Nero Siciliano pigs). The animals were divided into four groups (two control and two treatment groups). Generally, in both breeds, Firmicutes (51%) and Bacteroidota (36%) were the most abundant phylum whereas Prevotella, Treponema and Lactobacillus were the most abundant genera. The two breeds have a different reaction to a liquid whey diet. In fact, as shown by PERMANOVA analysis, the liquid whey significantly (p < 0.001) affects the microbiota composition of crossbreeds while not having an effect on the microbiota of the Nero Siciliano. Despite this, in both breeds Bifidobacterium and Ruminococcus have been positively influenced by liquid whey and they promote intestinal health, improve immunity, increase performance, and feed efficiency. In conclusion, the integration of liquid whey had a different effect on the Nero Siciliano and crossbred pig breeds, emphasizing the importance of the host genetic profile in determining the faecal bacterial composition.

Effect of a Co-Feed Liquid Whey-Integrated Diet on Crossbred Pigs' Fecal Microbiota.

This study assessed the potential effect of a co-feed liquid whey-integrated diet on the fecal microbiota of 14 crossbred pigs. The experimental design was as follows: seven pigs were in the control group, fed with a control feed, and seven were in the experimental group, fed with the same control feed supplemented daily with liquid whey. The collection of fecal samples was conducted on each animal before the dietary treatment (T0) and one (T1), and two (T2) months after the beginning of the co-feed integration. In addition, blood samples were collected from each pig at the same time points in order to evaluate the physiological parameters. Taxonomic analysis showed a bacterial community dominated by Firmicutes, Bacteroidetes, Spirochaetes, and Proteobacteria phyla that populated the crossbred pig feces. The diversity metrics suggested that the co-feed supplementation affected some alpha diversity indexes of the fecal microbiota. In addition, the differential abundance analysis at the genus level revealed significant differences for various genera, suggesting that the liquid whey supplementation potentially influenced a part of the bacterial community over time. Spearman's correlations revealed that the differential abundant genera identified are positively or negatively correlated with the physiological parameters.

Application of Ultrafiltration to Produce Sheep's and Goat's Whey-Based Synbiotic Kefir Products.

Membrane filtration technologies are the best available tools to manage dairy byproducts such as cheese whey, allowing for the selective concentration of its specific components, namely proteins. Their acceptable costs and ease of operation make them suitable for application by small/medium-scale dairy plants. The aim of this work is the development of new synbiotic kefir products based on sheep and goat liquid whey concentrates (LWC) obtained by ultrafiltration. Four formulations for each LWC based on a commercial kefir starter or traditional kefir, without or with the addition of a probiotic culture, were produced. The physicochemical, microbiological, and sensory properties of the samples were determined. Membrane process parameters indicated that ultrafiltration can be applied for obtaining LWCs in small/medium scale dairy plants with high protein concentration (16.4% for sheep and 7.8% for goats). Sheep kefirs showed a solid-like texture while goat kefirs were liquid. All samples presented counts of lactic acid bacteria higher than log 7 CFU/mL, indicating the good adaptation of microorganisms to the matrixes. Further work must be undertaken in order to improve the acceptability of the products. It could be concluded that small/medium-scale dairy plants can use ultrafiltration equipment to valorize sheep's and goat's cheese whey-producing synbiotic kefirs.

Experimental and simulation-based investigation of the interplay between factor gradients following pulsed electric field treatments triggering whey protein aggregation

Novel pulsed electric field (PEF) applications to modify the techno-functionality of biomacromolecules have recently emerged. Insights into the involved interplay of factor domains (electrical, flow, concentration, temperature) with respect to the treatment chamber locations, and into the scalability are lacking. Therefore, a parallel plate batch (0.8 mL) and a scaled up parallel plate continuous (50 mL, 0.83 mL s −1 ) setup were built and simulated to investigate these domains and resulting gradient interactions using liquid whey protein solutions (0.5% w/w). In both setups, protein agglomerations and aggregations were observed below 60 °C at the electrode boundary layers for pulses in the range of 2–2.5 kV cm −1 , 10 μs, 40–350 Hz. The boundary layer is characterized by higher protein concentrations due to temperature- and pH-dependent migration trajectories, increased electrochemical reactivity (e.g., pH), and increased residence times due to the laminar flow or no flow conditions. Characterizing the domain interconnectivity led to effective scaling-up approaches of protein aggregations and insights into involved mechanisms. • Pulsed electric fields trigger whey protein migration and aggregations below 60 °C. • Identified regimes might provide a new process window to alter techno-functionalities. • Migration direction and aggregation location are pH-dependent. • Translation of observations from a batch to a scaled up continuous system. • Reactive boundary layer is characterized by overlaying factor domains and gradients.

Characterization of the Nero Siciliano Pig Fecal Microbiota after a Liquid Whey-Supplemented Diet.

The utilization of dairy by-products as animal feed, especially in swine production, is a strategy to provide functional ingredients to improve gut health. This study explored the potential effect of a liquid whey-supplemented diet on the fecal microbiota of eleven pigs belonging to the Nero Siciliano breed. Five pigs were assigned to the control group and fed with a standard formulation feed, whereas six pigs were assigned to the experimental group and fed with the same feed supplemented with liquid whey. Fecal samples were collected from each individual before the experimental diet (T0), and one (T1) and two (T2) months after the beginning of the co-feed supplementation. Taxonomic analysis, based on the V3-V4 region of the bacterial 16S rRNA, showed that pig feces were populated by a complex microbial community with a remarkable abundance of Firmicutes, Bacteroidetes, and Spirochaetes phyla and Prevotella, Lactobacillus, Clostridium, and Treponema genera. Alpha and beta diversity values suggested that the experimental diet did not significantly affect the overall fecal microbiota diversity. However, analysis of abundance at different time points revealed significant variation in several bacterial genera, suggesting that the experimental diet potentially affected some genera of the microbial community.

Effect of dryer &amp; drying methods on quality and nutritional value of dried sweet and sour whey produced from white Cheese

Objectives of this work were directed towards the study of suitability of Sudanese liquid bovine whey for production of whey powder and to establish the effects of different drying methods on products qualities and nutritional value stability. The drying operation includes concentration and dehydration of liquid whey. Different types of whey were used (sweet and sour whey) and different techniques were used (spray dryer and traditional methods). The drying techniques and type of whey affect chemical composition of sweet and sour whey powder(WP) , the dry sweet samples produced by traditional methods had higher values in moisture, fat and protein content. The drying techniques and types of whey affect physiochemical properties of sweet and sour WP, the sweet WP produces by both types of drying methods were higher in pH and TSS however acid WP produces by both types of drying methods were higher in acidity than that sweet WP. Generally acid whey produces by both types of drying methods were higher in mineral content. The drying techniques and types of whey affect nutritional value of WP, the sweet WP produces by spry dryer were found to be higher in calories 384.05 Kcal.&#x0D;

Different genotype and a liquid whey-supplemented diet influence the resilience of pigs through immune-modulation and anti-inflammatory response

This study evaluated (i) whether weight gain and levels of inflammatory and immune markers including white blood cells (WBC), serum haptoglobin, C-reactive protein, albumin, and globulin fractions change between the Nero Siciliano pig breed and the crossbreed Landrace x Large White (LxLW) reared under the same environmental and farming conditions; and (ii) whether a liquid whey diet supplementation affects the investigated parameters in both genotypes. In this study, 10 crossbreed LxLW and 10 Nero Siciliano pigs were given control feed, representing the control groups (CTRC and CTRNS), whereas 10 crossbreed LxLW and 10 Nero Siciliano pigs were given control feed supplemented with liquid whey for 2 months, representing the experimental groups (WC and WNS). From each pig, body weight and blood were collected before experimental diet supplementation (T0), and one (T1) and two (T2) months after the start of the diet supplemented with whey. The white blood cell count (WBC), serum haptoglobin, C-reactive protein, total proteins, albumin and globulin fraction concentration were assessed. Two-way analysis of variance showed an increasing trend of body weight both in the control and experimental groups of the two pig genotypes throughout the monitoring period (p < 0.01) without a significant effect of genotype and diet (p > 0.05). The concentration of haptoglobin, β1- and β2-globulins was affected by pig genotype, diet supplementation, and time (p < 0.01). The values of WBC, C-reactive protein, albumin, α-globulins, and A/G ratio were affected by diet supplementation (p < 0.01) and time (p < 0.01) without an influence of genotype (p > 0.05). Nero Siciliano pigs showed lower levels of haptoglobin, β1-globulin, and β2-globulin compared to crossbreed LxLW. Nero Siciliano pigs and crossbred LxLW fed with liquid whey showed lower levels of WBC, haptoglobin, C-reactive protein, α-, β1-, and β2-globulins and higher values of albumin compared to control groups. The results reinforced the hypothesis that autochthonous breeds possess higher resilience to farming conditions when compared to allochthonous breeds. Moreover, an immune-modulatory and an anti-inflammatory power of liquid whey dietary supplementation is suggested probably thanks to its content in natural bioactive substances including anti-inflammatory cytokines and anti-oxidative factors.