Ricotta Cheese Whey Research Articles

Effect of fat on quality characteristics of whey obtained from manufacture of Ricotta cheese

The Ricotta cheese whey (RCW) is obtained during the manufacturing of Ricotta cheese as by product. It is highly nutritious and can be utilized in the manufacture of whey-based beverages. In the present study, RCW was analyzed for its sensory and physico-chemical properties obtained during the manufacture of Ricotta cheese from mixture of Mozzarella cheese whey and milk (80:20) with different fat levels (0.1%, 1.5%, 3.0%and 4.5% in milk). The results indicated that an increase in the fat content of milk used in the manufacturing of Ricotta cheese has a significant effect on the composition of RCW. The fat content of RCW increased with the increase in the fat content of milk used in the manufacture of Ricotta. The protein content was reported to be highest in the RCW prepared from milk with no-fat. The L* value of the sample increased while a* and b* values of the sample decreased with increase in the fat content of RCW. Sensory results revealed that RCW with higher fat content showed the highest acceptability as compared with the other samples.

Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis

Spirulina platensis, a microalga known for its exceptional nutritional value, especially its bioactive compounds and protein content, holds promise for incorporation into functional food products. Ricotta cheese whey is a byproduct of the production of ricotta cheese that is difficult to use in industries due to its low pH and less favorable processing qualities. This research aimed to create a unique fermented ricotta cheese whey-based beverage supplemented with various Spirulina powder concentrations (0.25 %, 0.5 %, and 0.75 % w/w) cooperated with a mixture of lemon and peppermint juice 10 % and fermented by probiotic (ABT) culture. The physicochemical, rheological, bioactive compounds, microbiological, and sensory properties were evaluated over a storage period of 21 days at cold storage. Spirulina-fermented whey-based beverages with a mixture of lemon and peppermint juice increased the concentration of vitamins, minerals, antioxidants, and total phenolic compounds in the final product. The count of probiotic bacteria in all fermented beverage samples exceeded 7 log CFU/mL throughout storage, indicating that the fermented beverage kept its probiotic properties. The addition of 0.5 % Spirulina significantly improved the final product's structural qualities and sensory acceptance.

Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety.

The online version contains supplementary material available at 10.1007/s13197-022-05636-5.

Population Dynamics of Methanogenic Archea in Co-Digestion Systems Operating Different Industrial Residues for Biogas Production

This study aimed to analyze the population dynamics of methanogenic archaea in co-digestion systems operated under different concentrations of industrial waste such as ricotta whey and brewery waste sludge in association with bovine manure. It was believed that the association of these residues from the food industry combined with bovine manure can contribute to improve the production of biogas. To identify the archaea, DNA extractions and the sequencing of the 16s rRNA gene were performed from 38 samples of influents and effluents. The results indicated that Methanosaeta and Methanosarcina were predominant in the co-digestion of ricotta cheese whey and that Methanosaeta, Methanocorpusculum, and Methanobrevibacter prevailed in the co-digestion of residual brewery sludge. The three ricotta cheese whey biodigesters demonstrated efficiency in methane production; in contrast, residual sludge of brewery biodigesters only showed efficiency in the system operated with 20% co-substrate.

Chlorella vulgaris cultivation using ricotta cheese whey as substrate for biomass production

Chlorella vulgaris cultivation using ricotta cheese whey as substrate for biomass production

Shifts of acidogenic bacterial group and biogas production by adding two industrial residues in anaerobic co-digestion with cattle manure

Anaerobic biodigestion figures as a sustainable alternative to avoid discharge of cattle manure in the environment, which results in biogas and biofertilizer. The anaerobic bioconversion of biomass to methane via anaerobic biodigestion requires a multi-step biological process, including microorganisms with distinct roles. Here, the dynamics of acidogenic bacterial populations by classical microbiology, as well as biogas productivity by gasometer and chromatography, in the anaerobic co-digestion process were studied. This paper presents a performance evaluation of co-digestion systems for biogas production using cattle manure and wastes from the Sewage Treatment Station of a brewery and ricotta cheese whey. The search revealed that the type of substrate added in co-digestion with cattle manure, Carbon/Nitrogen ratio, and Ammonia Nitrogen were the most influential factors that explained many of the variations of the microbiota in the biodigesters fed. This study demonstrated a good potential for the use of ricotta cheese whey in the production of biogas and its further conversion into energy. These findings could provide some fundamental and technical information for the co-treatment of industrial derived wastes in centralized anaerobic biodigestion facilities in a sustainable manner with high process capacity and methane recovery.

Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream

Novel strategies for wheys application, decreasing its negative environmental impact, represent a challenge for dairy industries. The use of wheys as replacers may lead to adverse sensory quality changes in conventional dairy products. This study aimed to investigate the sensory effects of the use of ricotta whey (RW), cheese whey (CW), and butter whey (BW) in replacement to whole milk (WM) at different ratios (0:100%, 25:75%, 50:50%, 75:25%, and 100:0%, w/w) in chocolate ice creams. All formulations, including a commercial sample used as a reference, were analyzed for overall liking, purchase intention, just-about-right (JAR), and survival analysis. RW, CW, and BW up to 75%, 100%, and 25% did not affect (p > 0.05) the overall liking, respectively. Purchase intention was only decreased (p < 0.05) by BW at 50%, 75%, and 100% compared to a commercial sample. Considering data from PCA and PLSR associated with hedonic scores and penalty analysis, the main adverse sensory effects on overall liking were: increased perception (p < 0.05) of chocolate flavor by RW, CW, and BW, melting velocity by RW, sweetness by CW and BW, and chocolate aroma by BW. Survival analysis indicated that BW could be added up to a maximum of 84.15%, while no rejection was detected for RW and CW. Based on results, RW, CW, and BW represent potential milk replacers to be used by the dairy industry, decreasing the environmental impact of these dairy by-products.

Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues

Lactic acid (LA) obtained by fermentation of carbohydrates is well-known and widely used in the food sector. This process is as an alternative to the chemical synthesis and ensures several advantages especially in terms of environmental sustainability. In particularly, the opportunity to use agro-food residues as fermentable raw materials could improve the overall process sustainability, without considering the indisputable advantages in terms of waste reduction and residual biomass valorization, in a bio- and circular economy perspective. This research deals with the study and development of the fermentation processes of various waste biomasses from the agro-food industries, including milk whey (MW), ricotta cheese whey (RCW), pear processing residues (PPR), potato pomace (PP), tomato pomace (PT), in order to obtain an experimental protocol applicable to the production of LA. Lactobacillus casei DSM 20011 (ATCC 393), a homofermentative L(+)-LA producing bacterium has been used, starting from small-scale tests to verify of the microorganism to grow in complex medium with different carbon sources and the possible presence of potentially toxic substances for microbial growth. Yields from 27.0 ± 0.3% to 46.0 ± 0.7% have been obtained. Then, a scaling-up was performed in a 1 L batch fermenter, using a mixed medium of RCW and PPR in different ratio. The best LA yield was 78.3% with a volumetric productivity of 1.12 g/L·h in less than 60 h.

Optimización de la concentración de inóculo y pH del medio de cultivo, para aumentar la producción de Chlorella vulgaris en suero de ricota

El objetivo de este trabajo fue la determinación de las condiciones óptimas de concentración de inóculo (CI) y pH, respecto a su efecto sobre el aumento de la concentración celular de la microalga Chlorella vulgaris, cultivada en suero de ricota pretratado por microfiltración.Se realizó un diseño central compuesto con 2 variables independientes en 3 niveles (32), siendo éstas la CI y el pH. La respuesta medida fue el recuento celular, el cual fue medido con una Cámara de Neubauer y un microscopio. Adicionalmente, se midió el pH final de todos los sistemas.Los sistemas se prepararon por incorporación de 5mL de inóculo en 45 mL de suero de ricota microfiltrado en Erlenmeyers de 250 mL de capacidad. El pH de cada sistema se ajustó post-inoculación por agregado de soluciones esterilizadas de NaOH 1M y HCl 1M. Las muestras inoculadas fueron cultivadas durante 96h a 26 ± 2 °C, con un fotoperiodo de 12/12h de luz/oscuridad. La fuente lumínica utilizada fue luz tipo LED de color azul con una intensidad de 46,46 μmol.m-2s-1. Además, se aplicó una agitación orbital continua a una velocidad de 100 rpm.Los resultados fueron analizados mediante la metodología de superficie de respuesta usando el software estadístico Statgraphics Centurion XV (02/15/06 V, 2007). El pH inicial óptimo fue de 8,28. Los sistemas mostraron una tendencia a la autoregulación de los pH, encontrándose todos al fin del ensayo dentro del rango 7,90-9,11. La CI nominal óptima hallada fue de 0,1. Se deberán realizar nuevos ensayos para confirmar o refutar el valor de la CI, dada su condición de extremo de la superficie de respuesta.

Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices

To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared. Color, sugar and organic acid profiles, antioxidant composition, and sensory features were analyzed after 15 to 150 days of storage on an open shelf at room temperature. A browning phenomenon occurred in the apple-RCW-based drink, while no significant color changes occurred in the mix-based drink. Significant degradation of polyphenol compounds (TPC) occurred in both drinks, but more markedly in the mix-based one. Storage strongly influenced the stability of the total monomeric anthocyanins (MAP) due to their sensitivity to temperature and light. Antioxidant capacity was preserved in both drinks, suggesting that the antioxidant capacity of Maillard reaction products and/or polymeric anthocyanins formed during storage compensated for the TPC/MAP loss. Sugar and organic acid profiles changed without influencing the sensory characteristics. Except for the sourness intensity in the apple-based drink, which increased significantly, storage did not negatively influence the sensory parameters, so both RCW-based drinks obtained high acceptance scores at the end of the storage period. Despite the bioactive compound losses, both drinks provided interesting nutritional value at the end of the storage period, particularly the mix-based drink. The overall results showed that both products are stable enough to hypothesize their commercialization.

Bioconversion of agro-industrial waste into microbial oils by filamentous fungi

Abstract Microbial oils are regarded as a sustainable alternative to vegetable oils for biodiesel manufacturing. However, in order to develop a cost-effective process, high-lipid producer microorganisms should be combined with low-cost renewable growth substrates. For this reason, the objective of the present study was to assess comparatively the oil-producing performance of 9 oleaginous fungi belonging to the Aspergillus, Mucor, Mortierella and Cunninghamella genera on three relevant and widespread waste, such as glycerol, orange peel extract (OPE) and ricotta cheese whey (RCW). This screening was performed at the shaken flask level and, among the strains under study, Mortierella isabellina NRRL 1757 turned out to be the most efficient and versatile and its lipid profile was found to be highly compatible with biodiesel production. Process transfer of M. isabellina lipid production to the lab-scale Stirred Tank Reactor on all the three waste-based media, was shown to be feasible, achieving a lipid productivity of 0.46, 1.24 and 0.91 g/(L d) on glycerol, OPE and RCW, respectively. Noteworthy, the fatty acid analysis of the oils produced, confirmed their suitability for biodiesel manufacturing, exhibiting a high similarity to palm and Jatropha oils commonly used as feedstock for this production.

Potential use of ricotta cheese whey for the production of lactobionic acid by Pseudomonas taetrolens strains

Lactobionic acid (LBA) is a fine chemical largely applied in the food, chemical, cosmetics and pharmaceutical industries. Here, its production from ricotta cheese whey (RCW), or scotta, the main by-product obtained from ricotta cheese production process and currently employed mainly for cattle feed, was evaluated. Among seven bacterial species tested, only two Pseudomonas taetrolens strains were selected after preliminary screening in shake-flasks. When autoclaved RCW was used, a lactobionic acid titer of 34.25 ± 2.86 g/l, with a conversion yield (defined as mol LBA/mol of consumed lactose%) of up to 85 ± 7.0%, was obtained after 48 h of batch fermentation in 3 L stirred tank bioreactor. This study is a preliminary investigation on the potential industrial use of scotta as a substrate for bacterial growth and lactobionic acid production that details the possible biotechnological valorization pathways and feasibility of the process.

BEVERAGES BASED ON RICOTTA CHEESE WHEY AND FRUIT JUICES

For studying antioxidants, sugars and organic acids compositions and their impact on Sourness Index (SI) and Total Sweetness Index (TSI), beverages were produced by blending Ricotta-cheese whey (RCW), by-product of Ricotta cheese production, with fruit juices. Pear-RCW had higher malic acid and sorbitol, blueberry-RCW higher citric acid, total phenolics and anthocyanin pigments, apple-RCW higher sucrose and fructose, and strawberry-RCW higher glucose. Blueberry-RCW had the highest SI and the lowest TSI, while apple-RCW had the lowest SI and the highest TSI. Higher quality beverages may be obtained by using apple juice (‘Yellow’ type) and the apple:blueberry (50:50) blend (‘Red’ type).

Production of Chlorella protothecoides biomass, chlorophyll and carotenoids using the dairy industry by-product scotta as a substrate

Microalgae-based systems for the production of high value molecules are an emergent area, representing a great promise for industrial applications. The main challenge, however, is the development of high efficiency strategies for the large-scale production at low costs. The aim of this study was to evaluate the potential of ricotta cheese whey (scotta) to be used as a low-cost alternative substrate to grow the microalga Chlorella protothecoides. Furthermore, a salt and light stress condition was imposed in order to improve the carotenogenesis process. A significant reduction in lactose concentration was observed along the cultivation in the culture mediums containing scotta, indicating that the tested C. protothecoides shifted to mixotrophic growth, using the organic carbon source provided. Mixotrophic cultures presented a higher amount of biomass than the autotrophic one, however, the cellular accumulation of chlorophyll and carotenoids was higher in the latter culture. Despite this, the stress strategy that we applied enhanced carotenogenesis, allowing the cellular accumulation of well quoted carotenoids, namely astaxanthin and lutein/zeaxanthin. The results suggest that scotta has a great potential to be used as a culture medium to grow C. protothecoides. Moreover, through an adequate stress strategy it is possible to control carotenogenesis, allowing the production of high amounts of the desirable high value molecules.

Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

In order to minimize the precipitate formation upon pasteurization for whey-fruit juice-based beverages, a novel type of functional beverage was prepared, in which whey was replaced with Ricotta-cheese whey (RCW). Aiming at evaluating the influence of fruit juice type (yellow: apple, pear; red: blueberry, strawberry) and pasteurization conditions on color and antioxidants, four fruit-RCW-based beverages (juice/RCW ratio: 80/20, 14% soluble solids content) were prepared and divided into two lots, and each lot was pasteurized according to different times/temperatures. After pasteurization, no formation of precipitate was observed in the bottles, even if some turbidity, ranging from 25 NTU (pear-RCW) to 190 NTU (blueberry-RCW), was observed. The blending of juices with RCW caused color darkening in apple, pear, and strawberry blends, and brightening in the blueberry one. The pasteurization conditions had a greater impact on the color changes of ‘yellow’ beverages than those of the ‘red’ ones. With a lethal rate F 100 10 = 14 , there was a greater decrease in the total phenolic content (TPC) in blueberry-, strawberry-, and apple-RCW beverages, and a greater decrease in the monomeric anthocyanin pigment (MAP) and a smaller increase in the percent of polymeric color, in the blueberry-RCW beverage. Results on the antioxidant activity suggested that the Maillard reaction products formed in response to thermal treatment and/or the formation of anthocyanin polymers, likely compensate for the loss of antioxidant activity due to TPC and MAP degradations.

A sustainable use of Ricotta Cheese Whey for microbial biodiesel production.

The increasing demand of plant oils for biodiesel production has highlighted the need for alternative strategies based either on non-food crops or agro-industrial wastes that do not compete with food and feed production. In this context, the combined use of wastewater and oleaginous microorganisms could be a valuable production option. Ricotta cheese whey (RCW), one of the major byproducts of the dairy industry, is produced in very high and steadily increasing amounts and, due to its high organic load, its disposal is cost-prohibitive. In the present study, in order to assess the adequacy of RCW as a growth medium for lipid production, 18 strains of oleaginous yeasts were investigated in shaken flask for their growth and lipid-producing capabilities on this substrate. Among them, Cryptococcus curvatus NRRL Y-1511 and Cryptococcus laurentii UCD 68-201 adequately grew therein producing substantial amounts of lipids (6.8 and 5.1gL-1, respectively). A high similarity between the percent fatty acid methyl esters (FAME) composition of lipids from the former and the latter strain was found with a predominance of oleic acid (52.8 vs. 48.7%) and of total saturated fatty acids (37.9 vs. 40.8%). The subsequent scale transfer of the C. laurentii UCD 68-201 lipid production process on RCW to a 3-L STR led to significantly improved biomass and total lipid productions (14.4 and 9.9gL-1, respectively) with the biodiesel yield amounting to 32.6%. Although the C. laurentii FAME profile was modified upon process transfer, it resembled that of the Jatropha oil, a well established feedstock for biodiesel production. In conclusion, C. laurentii UCD 68-201, for which there is very limited amount of available information, turned out to be a very promising candidate for biodiesel production and wide margins of process improvement might be envisaged.

Valorization of Agri-Food Waste via Fermentation: Production of l-lactic Acid as a Building Block for the Synthesis of Biopolymers

Global interest towards lactic acid production has recently significantly increased because lactic acid can be used as raw material for the production of polylactic acid (PLA), a polymer used in biodegradable plastics for its special, environmentally-friendly properties. However, the high production costs have hindered the large-scale application of PLA due to the high price of lactic acid. Here we evaluated the potential of pear pomace and ricotta cheese whey (RCW) as a low-cost source of nutrients for lactic acid fermentation of Lactobacillus casei and Lactobacillus farciminis in microaerophilic conditions and mild sterility. After an initial lab-scale screening of 19 lactic acid bacteria (LAB) strains to select the highest producer of lactic acid, we reported the 1L-batch scale-up to test process efficiency and productivity of the most promising LAB strains. Batch fermentation of a 25:75 mixture of pear pomace and RCW, respectively, reached an overall yield factor of 90% and a volumetric productivity of 0.42 g/L·h.

Genetic Characterization of Lactic Acid Bacteria Isolated from Tunisian Milk Waste and their Antimicrobial Activity Against some Bacteria Implicated in Nosocomial Infections.

A total of 94 lactic acid bacteria (LAB) were isolated from Tunisian artisanal (Ricotta cheese's whey) and industrial (bactofugate) milk waste, identified and then screened for their antimicrobial activity against some bacteria implicated on nosocomial infections. Bacterial genera and species identification was performed using molecular tools. The antimicrobial activity was tested against 7 strains of Gram-negative bacteria and 4 strains of Gram-positive bacteria as well as 6 yeasts. The Crude extract was found to have a narrow antimicrobial spectrum on Gram-positive bacteria mainly Listeria monocytogenes. Among the strains which showed antibacterial activity, four were determined to be bacteriocins-producers. They were identified as Lactococcus lactis. Brain Heart Infusion (BHI) Agar was found more adapted than Man, Rogosa and Sharpe (MRS) to investigate the antimicrobial activity of L. actococcus lactis against L. isteria monocytogenes. The genetic determinants encoding the antimicrobial peptides were targeted by specific PCR. All L. lactis bacteriocin producing strains possessed the Nisine Z gene (nisZ) except for one, which contained both Nisine A and Nisine Z genes (nisA and nisZ). They have been identified as antilisterial agentS.

Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey

Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey

Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses

Thirty-nine strains of Kluyveromyces marxianus from Pecorino di Farindola cheese in comparison with 3 strains from Parmigiano Reggiano cheese, 1 from fermented milk, 3 from cow whey and two type strains K. marxianus CBS 834T and Kluyveromyces lactis CBS 683T were tested for genetic and metabolic characteristics. Intraspecific diversity of chromosome arrangements was evaluated by pulsed field gel electrophoresis (PFGE) analysis. Among K. marxianus strains chromosome polymorphisms were evident with 11 patterns that differed in size and number of the chromosomal bands. The number of the bands varied from 4 to 7 with sizes ranging from about 1.0 to 2.7Mb. Twelve strains were selected for determining their growth capacity and volatile compound production in two wheys (raw cheese whey and ricotta cheese whey) under limited oxygen availability. The growth kinetics highlighted four different biotypes and the influence of whey composition on K. marxianus development. The main volatile compounds detected after the growth were alcohols, acids, esters, ketones and aldehydes. Ethanol was the most abundant in both wheys. Aldehydes and other minor compounds were produced only when the strains were inoculated in ricotta cheese whey, while esters, butanoic, decanoic and octanoic acids were qualitatively and quantitatively more present in raw cheese whey. This study highlights a great genetic and metabolic biodiversity within Pecorino di Farindola K. marxianus strains and it could be exploited to improve the knowledge of this yeast for biotechnological uses.