Whey Research Articles

Production of extruded functional snacks based on resistant starch using waste rice and whey milk

Food waste is a serious problem on a global scale. Rice, being a staple food in the Saudi Arabian diet, is a major contributor to this waste. Current study aimed to harvest advantages of rice waste to produce and develop a new sustainable product. Corn was used as a control, extrusion process was used with leftover rice-based resistant starch (10–40%), chickpea flour (10%). and fortified with whey byproduct (10%). Chemical composition, digestibility, anti-nutritional factors, bioactive compounds, antioxidant activity, amino acids, and physical properties were investigated before and after extrusion. In comparison to control, all formulated samples showed increased levels of resistant starch, proteins, essential amino acids, total phenolic compounds, and minerals. Extruded (E4) showed the highest levels of protein at 10.46%, fiber at 3.45%, resistant starch at 34.38% and lowest energy 364.12 Kcal/100 g. There was no significant change for most of the amino acids by extrusion process. Antioxidant activity increased after extrusion from 24.80 to 32.06 mg TC/g. In conclusion, use of leftover rice-based RS, chickpea, and fortified with whey protein to produce functional food via extrusion will be beneficial to exploit such food wastes, and to avoid their negative impact on the environment.

Цветовые характеристики мороженого при использовании концентратов и микропартикулятов сывороточных белков

Ice cream is one of the most popular desserts all over the world because it possesses excellent sensory characteristics and is highly nutritional. Whey proteins can increase the biological value of ice cream. They are often used in non-fat dry milk powder to reduce its cost. However, whey proteins and casein differ in color. Therefore, replacing milk solids of non-fat proteins with whey proteins hay affect the color profile of the final product. The study registered the color changes in ice cream with different ratios of non-fat dry milk powder, microparticles, and whey protein concentrates. The spectrophotometric method made it possible to assess the key color characteristics, i.e., yellowness, whiteness, and overall color difference. Larger quantities of protein concentrates darkened the final product from 96 to 91.5. A mix of microparticles and whey protein concentrates had no effect on the color profile while each component applied on its own proved significant, as did some other variables. After replacing dry milk proteins, the whiteness index dropped to 85 whereas the yellowness index reached 18. The overall color difference showed that the consumer is likely to notice the replacement of dry milk powder with whey protein concentrates. However, the differences between samples with different ratios were either undetectable or insignificant. The obtained results can be used in qualitative tests to detect the presence of whey proteins in the ice cream protein composition.

Evaluation of kefir grain microbiota, grain viability, and bioactivity from fermenting dairy processing by-products

Four dairy foods processing by-products (acid whey permeate (AWP), buttermilk (BM), sweet whey permeate (SWP), and sweet whey permeate with added milk fat globule ingredient (SWP+MFGM)) were fermented for 4 weeks and compared with traditional kefir milks for production of novel kefir-like dairy products. AU: Sweet whey permeates and SWP supplemented with 1.5% milk fat globule membrane (MFGM) showed to be the most viable by-products for kefir grain fermentation, exhibiting diverse abundance of traditional kefir microorganisms and positive indicators of bioactive properties. Grain viability was assessed with shotgun metagenomics, texture profile analysis, live cell counts, and scanning electron microscopy. Assessed bioactivities of the kefir-like products included antibacterial, antioxidant, potential anticancerogenic properties, and membrane barrier effect on human colorectal adenocarcinoma Caco-2 cells. All kefir grains were most abundant in Lactobacillus kefiranofaciens when analyzed with shotgun metagenomics. When analyzed with live cell counts on selective media, AWP kefir-like product had no countable Lactococcus spp. indicating suboptimal conditions for kefir grain microbiota survival and application for fermented dairy starter culture bacterium. Live cell counts were affirmed with kefir grain surface scanning electron microscopy images. SWP had the most adhesive kefir grain surface while SWP+MFGM had the largest exopolysaccharide (EPS) yield from grain extraction. All kefir and kefir-like products were able to achieve a 6-log reduction against Listeria innocua and Escherichia coli. Traditional milk kefirs had the highest antioxidant capacity for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. AWP had a significantly higher DPPH antioxidant activity and SWP had the lowest Trolox equivalence concentration in the ABTS assay. Sweet whey and supplemented milk fat sweet whey had upregulation of Cldn-1 and Ocln-1 gene expression, which correspond with a significant increase in transepithelial electrical resistance.

Black soldier fly life history traits can be influenced by isonutrient-waste-based diets

To maximise the black soldier fly (BSF) bioconversion capacity, a waste that is not suitable for use as it is, can have a positive effect if combined with others in a formulation. In this perspective, a total of 3600 of 6-day-old larvae were inoculated on 6 iso-proteic, iso-lipidic and iso-energetic diets (named from D1 to D6; 100 larvae/replicate; 6 replicates/treatment) formulated with 21 by-products. To evaluate growth performance, 30 larvae per replicate were randomly sampled every 4 days until the 40% reached the prepupae phase, in which survival rate (SR), larva-prepupae time duration and bioconversion indexes were calculated. When a pupa was identified, it was moved in the emergence box (23 pupae/treatment) to evaluate the adult parameters: pupa-fly duration time, fly live weight, weight reduction, fly lifespan, puparium weight and emergence rate (ER). Considering SR (>92%) and ER (>94.6%), all diets were suitable for the BSF breeding. The D1 and D5 (composed by brewers spent grain, vegetable and fruit waste) groups overall performed the best larvae growth and development time, while D2 (composed by glaze waste and buffalo milk whey) displayed the worst (p < 0.05). The D5 maintained good weight in prepupae, pupae and adult stages and also D2 reached the same outcome. The bioconversion indexes followed the trend of the larvae performance. In conclusion, the results herein obtained allowed to discriminate the protein, fat and energy variables on the BSF life history traits and observe other factors of influence, such as the ash content, which will need to be evaluated with future research.

Changes in Techno-Functional Characteristics of Cow Colostrum Powder Prepared by Freeze Drying

The present study investigates the characteristics of freeze-dried bovine colostrum powder prepared from the first three milkings of Karan fries cattle at different intervals. Bioactive components of bovine colostrum are heat sensitive, and therefore, in order to retain the biological activity of different components, it should be subjected to minimal nonthermal treatment. In this study, the optimum temperature/time combination of 60°C/45 min was used for the processing of cow colostrum. At this temperature, the microbial count significantly decreased as compared to raw colostrum. In freeze-dried bovine skimmed colostrum powder (BSCP) and bovine colostrum whey powder (BCWP), IgG emerged as the highest fraction among immune factors, whereas in growth factors, insulin-like growth factor 1(IGF1) and transforming growth factor β2 (TGFβ2) were found in large proportion as compared to insulin-like growth factor 2 (IGF2) and transforming growth factor β1 (TGFβ1). The IgG content (per 100 g) of BSCP prepared from 1st, 2nd, and 3rd milking was found to be 36.62, 27.87, and 20.51 g, respectively, whereas IgG content (per 100 g) of BCWP prepared from 1st, 2nd, and 3rd milking was found to be 33.32, 24.53, and 16.81 g, respectively. The IGF1 content (per 100 g) of BSCP prepared from 1st, 2nd, and 3rd milking was found to be 921.6, 741.2, and 617.2 μg, respectively, whereas IGF1 content (per 100 g) of BCWP prepared from 1st, 2nd, and 3rd milking was found to be 869.8, 688, and 454.4 μg, respectively. The TGFβ2 content (per 100 g) of BSCP prepared from 1st, 2nd, and 3rd milking was found to be 1278, 1076, and 856.8 μg, respectively, whereas TGFβ2 content (per 100 g) of BCWP prepared from 1st, 2nd, and 3rd milking was found to be 1167, 950.2, and 769.2 μg, respectively. The microstructure of freeze-dried cow colostrum whey powder revealed that its pore size was more than that of skimmed colostrum powder. BCWP exhibited lower phagocytic activity as well as lymphocyte proliferation index as compared to BSCP which was carried out in vitro. The observations of the study provide an insight about the components present in BCWP and BSCP apart from the physical characteristics of the products which might pave the way for its utilization in various food formats.

In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula.

Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants' needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers' attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant's gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The fermentation process involved the use of Lactobacillus helveticus as a probiotic and proteolytic lactic acid bacterium strain. The study monitored the proteolytic activity and antioxidant properties of sweet whey produced from cow, camel, and goat milks during the fermentation process with L. helveticus. Also, three different milk fat blends were recombined using edible vegetable oils (coconut oil, rice bran oil, and canola oil) and then they were used to formulate follow-on formulas with a similar fat composition to human milk. Finally, the prepared formulas were tested for their in vitro digestibility and antioxidant activity before and after digestion. The L. helveticus strain had high proteolytic activity towards whey proteins from all the types of milk used in the study. A fermentation time of 6 h produced a higher proteolytic degree and antioxidant activity than 2 and 4 h of fermentation. No significant differences were observed for proteolytic degree and antioxidant activity between 6 and 12 h of fermentation for the cow, camel, and goat whey samples. Regarding the fat blends, animal milk fat, rice bran oil, and canola oil in a fat combination were essential to provide the required amount of unsaturated fatty acids in the follow-on formulas, especially the linoleic acid-α-linolenic acid (LA:ALA) ratio. Adding coconut oil in small amounts to the follow-on formulas provided the required amounts of saturated fatty acids, especially lauric and meristic acids. The follow-on formula based on cow or goat milk whey fermented with L. helveticus released more free amino acids (mmol tyrosine equivalent mL-1) with high levels of antioxidants compared to unfermented ones. The release of free amino acids in the follow-on formula based on camel milk whey was not affected by fermentation. Our results recommend using L. helveticus in the fermentation of follow-on formulas based on camel and goat whey instead of formulas based on cow milk proteins.

Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production

The influence of high‐intensity ultrasound (E = 42.2 W*s/mL) and coprecipitation processes with micellar casein concentrate (0.5, 1.5% w/w) on improving whey protein recovery during Ricotta cheese elaboration was evaluated. Acid and sweet whey were used. Whey treatment (control, ultrasonicated whey, coprecipitation process and ultrasonication + coprecipitation) was used as the independent variable in a completely randomised design. Since neither acidification nor pH adjustment was required, sonication reduced processing time (~6.6%). Coprecipitation (1.5%) enhanced the cheese yield generating textural defects. Softer textures were obtained by using ultrasonication and coprecipitation, suggesting the possibility of producing ricotta cheeses with higher yields and unique technological features.

Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey

Drinkable yogurts are low-viscosity beverages often created by diluting yogurt with water or high-value-fluid milk. Yogurt acid whey, a typically discarded byproduct of the Greek yogurt industry, may serve as an upcycled ingredient for these types of products with minimal processing. In this study, differing concentrations of acid whey (35%, 40%, and 45% w/w) were added to a mango yogurt beverage with 0.2% and 0.4% w/w stabilizer and analyzed for physicochemical properties over a 40-day period. The analysis indicated that the percentage of acid whey was positively correlated with both viscosity and water-holding capacity. A hedonic sensory analysis of the beverages indicated positive consumer acceptance of such upcycled products, with enhanced acceptance at 25–35% addition. This study demonstrates the potential for consumer acceptance of yogurt beverages upcycled with native-acid whey, providing insights into sustainable practices within the food industry.

Development of non-destructive methods for the assessment of authenticity of sports whey protein supplements

In the category of sports supplements, whey protein powder is one of the popular supplements for muscle building applications. Therefore, verification of the sport supplements as authentic products has become a universal concern. This work aimed to propose vibrational spectroscopy including near infrared (NIR) and infrared (IR) as rapid and non-destructive testing tools for the detection and quantification of maltodextrin, milk powder and milk whey powder in whey protein supplements. Initially, principal component analysis was applied to data for pattern recognition and the results displayed a fine pattern of discrimination. Partial least square discrimination analysis (PLS-DA) and K-nearest neighbours (KNN) were exploited as supervised method modelling classification. This process was done in order to respond to two vital questions whether the sample is adulterated or not and what is the kind of adulteration. PLS-DA showed better classification results rather than KNN according to the figure of merits of the model. Partial least square regression (PLSR) was employed on pre-treated spectra to quantify the amount of adulteration in sport whey supplements. Eventually, it seems vibrational spectroscopy could be implemented as a simple, and low-cost analysis method for the detection and quantification of mentioned adulterants in whey protein supplements.

Production of D -tagatose, bioethanol, and microbial protein from the dairy industry by-product whey powder using an integrated bioprocess.

We designed and constructed a green and sustainable bioprocess to efficiently coproduce D -tagatose, bioethanol, and microbial protein from whey powder. First, a one-pot biosynthesis process involving lactose hydrolysis and D -galactose redox reactions for D -tagatose production was established in vitro via a three-enzyme cascade. Second, a nicotinamide adenine dinucleotide phosphate-dependent galactitol dehydrogenase mutant, D36A/I37R, based on the nicotinamide adenine dinucleotide-dependent polyol dehydrogenase from Paracoccus denitrificans was created through rational design and screening. Moreover, an NADPH recycling module was created in the oxidoreductive pathway, and the tagatose yield increased by 3.35-fold compared with that achieved through the pathway without the cofactor cycle. The reaction process was accelerated using an enzyme assembly with a glycine-serine linker, and the tagatose production rate was 9.28-fold higher than the initial yield. Finally, Saccharomyces cerevisiae was introduced into the reaction solution, and 266.5g of D -tagatose, 162.6g of bioethanol, and 215.4g of dry yeast (including 38% protein) were obtained from 1kg of whey powder (including 810g lactose). This study provides a promising sustainable process for functional food (D -tagatose) production. Moreover, this process fully utilized whey powder, demonstrating good atom economy.

Whey protein concentrate and skimmed milk powder as encapsulation agents for coffee silverskin extracts processed by spray drying.

We tested the hypothesis that milk proteins, through microencapsulation, guarantee protection against bioactive substances in coffee silverskin extracts. Therefore, the aim of this study was to carry out technological, nutritional and physicochemical characterisation of a coffee silverskin extract microencapsulated using instant skim milk powder and whey protein concentrate as wall materials. The aqueous extract of coffee silverskin was spray-dried using 10% (w/v) skim milk powder and whey protein concentrate. The samples were characterised by determining the water content, water activity, particle size distribution, colour analysis and total phenolic compound content as well as antioxidant activity using 2,2-diphenyl-radical 1-picrylhydrazyl scavenging methods, nitric oxide radical inhibition and morphological analysis. The product showed water activity within a range that ensured greater stability, and the reduced degradation of the dried coffee silverskin extract with whey protein concentrate resulted in better rehydration ability. The luminosity parameter was higher and the browning index was lower for the encapsulated samples than for the pure coffee silverskin extract. The phenolic compound content (29.23 ± 8.39 and 34.00 ± 8.38 mg gallic acid equivalents/g for the coffee silverskin extract using skimmed milk powder and whey protein concentrate, respectively) and the antioxidant activity of the new product confirmed its potential as a natural source of antioxidant phenolic compounds. We conclude that the dairy matrices associated with spray drying preserved the bioactive and antioxidant activities of coffee silverskin extracts.

Bioactivities of Gaddi Goat Milk Whey Protein Hydrolysates Processed with Papain

Bioactivities of Gaddi Goat Milk Whey Protein Hydrolysates Processed with Papain

Milk Whey Protein Fibrils—Effect of Stirring and Heating Time

Milk whey proteins, which are derived from skim milk through membrane filtration, exhibit valuable functional properties when transformed into a fibrillar form. This conversion enhances their suitability for various applications, including thickening, gelling, emulsification, and foaming. However, reported fibrillation methods have longer heating times, which may not be economical for the dairy industry. To address these challenges, the current study was undertaken with the objective of reducing the time required for fibril formation. In this study, 2% milk whey protein isolate (mWPI) solution at pH 2 was heated with static and stirring heating conditions at 80 °C for 20 h to convert milk whey proteins into fibrils. Fibrils were observed using the thioflavin T value, transmission electron microscopy, Tricine SDS-PAGE, rheology, and protein oxidation. Results suggest that stirring heating conditions with 14 h heating time produced fibrils with good morphology compared to static heating, showing a 6 h reduction compared to an earlier reported 80 °C for 20 h heating time. Also, stirring heating produced a uniform and homogeneous fibril solution compared to the static heating method. Gentle stirring during heating can also help to scale up fibril production in an industrial setup. The fibrillation method with processing intervention will help to produce fibrils with enhanced functionality at the pilot and industrial scales.

Effect of lipid-based nutrient supplements on micronutrient status and hemoglobin among children with stunting: secondary analysis of a randomized controlled trial in Uganda

BackgroundMicronutrient deficiencies and anemia are widespread among children with stunting. ObjectivesWe assessed the effects of lipid-based nutrient supplements (LNS) containing milk protein (MP) and/or whey permeate (WP) on micronutrient status and hemoglobin (Hb) among children with stunting. MethodsThis was a secondary analysis of a randomized controlled trial. Children aged 12–59 mo with stunting were randomly assigned to LNS (100 g/d) with milk or soy protein and WP or maltodextrin for 12 wk, or no supplement. Hb, serum ferritin (S-FE), serum soluble transferrin receptor (S-TfR), plasma cobalamin (P-Cob), plasma methylmalonic acid (P-MMA), plasma folate (P-Fol), and serum retinol-binding protein (S-RBP) were measured at inclusion and at 12 wk. Data were analyzed using linear and logistic mixed-effects models. ResultsAmong 750 children, with mean age ± SD of 32 ± 11.7 mo, 45% (n = 338) were female and 98% (n = 736) completed follow-up. LNS, compared with no supplementation, resulted in 43% [95% confidence interval (CI): 28, 60] greater increase in S-FE corrected for inflammation (S-FEci), 2.4 (95% CI: 1.2, 3.5) mg/L greater decline in S-TfR, 138 (95% CI: 111, 164) pmol/L greater increase in P-Cob, 33% (95% CI: 27, 39) reduction in P-MMA, and 8.5 (95% CI: 6.6, 10.3) nmol/L greater increase in P-Fol. There was no effect of LNS on S-RBP. Lactation modified the effect of LNS on markers of cobalamin status, reflecting improved status among nonbreastfed and no effects among breastfed children. LNS increased Hb by 3.8 (95% CI: 1.7, 6.0) g/L and reduced the odds of anemia by 55% (odds ratio: 0.45, 95% CI: 0.29, 0.70). MP compared with soy protein increased S-FEci by 14% (95% CI: 3, 26). Conclusions: LNS supplementation increases Hb and improves iron, cobalamin, and folate status, but not vitamin A status among children with stunting. LNS should be considered for children with stunting.This trial was registered at ISRCTN as 13093195.

Effect of probiotic biopreparation on fatness, organoleptic, and chemical parameters of broiler chicken meat

The relevance of this study was to use the probiotic biopreparation Subtiform in the production of broiler chickens to increase productivity and improve the organoleptic and chemical characteristics of poultry slaughter products. The purpose of this study was to determine the effect of a probiotic biopreparation on the fatness of broiler chickens, the chemical composition of meat and chemical parameters using the developed patented express and optimised methods. The following methods were used: physical, organoleptic, chemical. It was found that the use of Bacillus subtilis and Bacillus licheniformis (2.5×109 CFU/g) with whey powder filler increased productivity, specifically, the live weight of broiler chickens increased by 4.02% (P&lt;0.001) when fed at a dose of 2.0 g/10 dm3 of water and by 4.75% (P&lt;0.001) in experiment 3 compared to the control group. An increase in indicators in the experimental group 3 was found, namely, the average daily weight gain of carcasses – by 8.33% (P&lt;0.001); total weight of the bird carcass and neck giblets – by 26.48% (P&lt;0.001); weight of internal fat – by 1.89 times (P&lt;0.001) compared to the control. Statistical significance (P&lt;0.001) was also found in the increase in the weight of internal organs (stomach, liver, heart, adrenal gland) in experimental groups 2 and 3 compared to the control. The improvement in organoleptic and tasting characteristics of poultry meat and meat broth after feeding the probiotic preparation, specifically in experimental group 3, was summarised. The obtained quantitative and qualitative chemical parameters using express and optimised methods indicated the freshness of broiler chickens meat at (0-4)°C cooling, at which it is allowed to sell poultry carcasses up to 5 days, of control and experimental groups 1, 2, 3. The practical value of this study lies in the use of a probiotic biopreparation by veterinary specialists at broiler chick production facilities to increase the productivity of broiler chickens and improve the quality and safety of their slaughter products

Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile

Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeasts isolated from artisanal food matrices (bread and pizza sourdoughs and milk whey) from different geographical areas of the Campania region (Italy) were screened for physiological and technological characteristics such as leavening ability, resistance to NaCl and pH, exopolysaccharide and phytase activity production, and carbohydrate assimilation. Selected and isolated microorganisms were also used to study the leavening kinetics in experimental doughs as mixed inocula of two different strains. Volatile organic compounds (VOCs) of the inoculated doughs were analyzed with solid-phase microextraction/gas chromatography–mass spectrometry (SPME/GC-MS). Most of the strains belonged to non-Saccharomyces species (Pichia kudriavzevii, Kluyveromyces marxianus) and Saccharomyces (S. cerevisiae). Several strains produced exopolysaccharides (EPSs), that are important for dough rheological properties. Moreover, yeasts isolated from whey showed extracellular phytase activity. The mixed starter culture of the S. cerevisiae and NCY strains showed a synergic effect that enhanced the doughs’ aroma complexity. The use of non-conventional yeasts mixed with S. cerevisiae strains can be advantageous in the bakery industry because they improve the bread aroma profiles and nutritional properties by bioactive molecule production.

Production, Optimization, and Characterization of Bio-cellulose Produced from Komagataeibacter (Acetobacter aceti MTCC 3347) Usage of Food Sources as Media.

Bio-cellulose is a type of cellulose that is produced by some particular group of bacteria, for example, Komagataeibacter (previously known as Acetobacter), due to their natural ability to synthesize exopolysaccharide as a byproduct. Gluconacetobacter xylinus is mostly employed for the production of bio-cellulose throughout the world. Therefore, exploring other commonly available strains, such as Komagataeibacter aceti (Acetobacter aceti), is needed for cellulose production. Bio-cellulose is one of the most reliable biomaterials in the limelight because it is highly pure, crystalline, and biocompatible. Hence, it is necessary to enhance the industrial manufacture of bio-cellulose with low costs. Different media such as fruit waste, milk whey, coconut water, sugarcane juice, mannitol broth, and H&S (Hestrin and Schramm's) broth were utilized as a medium for culture growth. Other factors like temperature, pH, and time were also optimized to achieve the highest yield of bio-cellulose. Moreover, after the synthesis of bio-cellulose, its physicochemical and structural properties were evaluated. The results depicted that the highest yield of bio-cellulose (45.735 mg/mL) was found at 30 °C, pH 5, and on the 7th day of incubation. Though every culture media experimented with synthesized bio-cellulose, the maximum production (90.25 mg/mL) was reported in fruit waste media. The results also indicated that bio-cellulose has high water-holding capacity and moisture content. XRD results showed that bio-cellulose is highly crystalline in nature (54.825% crystallinity). SEM micrograph demonstrated that bio-cellulose exhibited rod-shaped, highly porous fibers. The FTIR results demonstrated characteristic and broad peaks for O-H at 3336.25 cm-1, which indicated stronger O-H bonding. The thermal tests, such as DSC and TGA, indicated that bio-cellulose is a thermally stable material that can withstand temperatures even beyond 500 °C.</p>.

A Novel Bifidobacterium longum ssp. longum Strain with Pleiotropic Effects.

Postbiotics are gaining increasing interest among the scientific community as well as at the level of food processing enterprises. The aim of this preliminary study was to characterise the metabolic diversity of a novel Bifidobacterium longum strain, BIOCC 1719, of human origin. The change after 24 h cultivation in three media was assessed using a metabolomic approach. Milk-based substrates favoured the activity of the strain, promoting the production of B vitamins, essential amino acids, bile acids, and fatty acids. Vitamins B1, B2, B6, B7, and B12 (with an average increase of 20-30%) were produced in both whole milk and whey; the increased production in the latter was as high as 100% for B7 and 744% for B12. The essential amino acids methionine and threonine were produced (>38%) in both milk and whey, and there was an increased production of leucine (>50%) in milk and lysine (126%) in whey. Increases in the content of docosahexaenoic acid (DHA) by 20%, deoxycholic acid in milk and whey (141% and 122%, respectively), and cholic acid (52%) in milk were recorded. During the preliminary characterisation of the metabolic diversity of the novel B. longum strain, BIOCC 1719, we identified the bioactive compounds produced by the strain during fermentation. This suggests its potential use as a postbiotic ingredient to enrich the human diet.

Substantiation, directions and results of using whey processed products in ice cream production

The deficiency of protein is an important global problem. Whey, as a by-product of the production of cheese and cottage cheese, can be an additional source of protein. The feasibility of using whey for food purposes due to its composition and biological value is substantiated in the review. Besides, the usage of whey for food purposes reduces threat of environmen‑tal pollution existing when disposing it into the sewer. The aim of the article was to collect, analyze and summarize data on the use of whey and products of its processing in the technology of ice cream and whipped frozen desserts. The analysis of the data of the International Dairy Federation (IDF) on the global volumes of milk whey production as well as the amount of high-value protein, to which they are equivalent, is given. The modern world experience in processing technologies of whey and the product assortment made with its usage has been analyzed. Attention is concentrated on the characteristics and properties of whey processed products (concentrates, isolates, milk hydrolysates, first of all, whey proteins) and micellar casein. The research experience in studying the possibility of their use in the production of ice cream and other foods is assessed and summarized. The influence of these products on the technological, structural-mechanical, microstructural and organoleptic characteristics of ice cream and on its biological value is considered. The presence of positive and negative experience in the usage of dairy proteins, including whey proteins, on the consumer characteristics of frozen food is noted. The necessity of more detailed study of results of using each particular source of milk protein in relation to different types of ice cream and whipped frozen desserts is substantiated.

Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides

The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can be produced enzymatically from whey using commercially available β-galactosidases. A comparative study was conducted to assess the production of galactooligosaccharides from sweet and acid whey, thereby employing two commercial β-galactosidases from Aspergillus oryzae and Kluyveromyces lactis. The study considered the initial lactose content and enzyme load as variables. The maximum yields of galactooligosaccharides in concentrated sweet whey (15% w/v initial lactose) and raw acid whey (3.1% w/v initial lactose) reached 34.4 and 14.7% with lactase from Kluyveromyces lactis (0.13 U/mL), respectively. The corresponding galactooligosaccharide yields for lactase from Aspergillus oryzae were equal to 27.4 and 24.8% in the most concentrated sweet and acid whey, respectively, using enzyme loads of 2 U/mL in sweet whey and 1 U/mL in acid whey. Concerning the profile of the produced galactooligosaccharides, the Kluyveromyces lactis lactase hydrolyzed lactose more rapidly and resulted in higher levels of allolactose and lower levels of 6-galactosyl-lactose, compared to the lactase from Aspergillus oryzae, and achieved in both cases a polymerization degree of up to six.