Whey Water Research Articles

Analysis of Product Quality Control Using the Taguchi Method and Principal Component Analysis (PCA) at the Pabrik Tahu Alami

Indonesia's rapid economic growth in the global business sector has intensified competition among entrepreneurs, necessitating stringent control over product quality for companies to sustain their market position. This study utilizes the Taguchi method and Principal Component Analysis (PCA) to enhance quality control processes. The Taguchi method focuses on offline quality control with a single response, while PCA is employed for multiple responses. Experiments were conducted at Pabrik Tahu Alami, examining four factors: soybean rate, soaking time, boiling time, and whey water rate, each at three levels. The optimal combination determined was 3 kg of soybeans (level 1), 4 hours of soaking time (level 1), 20 minutes of boiling time (level 2), and 5 litres of whey water (level 2). These results provide a robust framework for optimizing product quality in similar production settings.

Exploring Lactic Acid Bacterial Metabolites for Antimicrobial Activity Against Spoilage Organisms of Grapes and Potato

Biopreservation of foods is an alternative and novel method of preservation with increased special interest from consumers.Lactic acid bacteria (LAB) has the potential to restrict the microbial proliferation of foods, thus preventing spoilage and extending their shelf life. The antimicrobial capabilities of lactic acid bacteria are linked to various actions by the production of antimicrobial compounds such as bacteriocins, hydrogen peroxide, organic acids, etc. The study aims to explore LAB from traditional foods for the biopreservation of grapes and potatoes.LAB were isolated from twelve different food samples viz., mango pickle, curd, cumbu gruel, neera, cold rice, finger millet, infant feces, milk, lime pickle, fermented cumbu (grain), fermented cumbuflour and whey water and their cell free metabolites were extracted. A total of thirteen bacteria and seven fungal cultures were isolated from spoiled grapes and potato. An in vitro experiment was conducted to study the antimicrobial activity of LAB metabolites by performing an agar well diffusion assay against the spoilage cultures. The results revealed varied antimicrobial activity of LAB isolates to different spoilage cultures from potato and grapes. Among the LAB isolates, metabolites from curd, cumbu gruel, fermented cumbuflour, finger millet and neera cultures were observed to inhibit more number of spoilage organisms and produced maximum inhibition zone. A consortium was prepared by pooling the metabolites from these promising cultures and assayed for antimicrobial activity which confirmed the above results.

Physiochemical Properties, Anti-pathogenic and Anti-tumour Activity of Whey based Probiotic Muskmelon Health Beverage

Background: Muskmelon (Cucumis melo) was a beautiful, juicy, tasty fruit of the Cucurbitaceae family which includes 825 species in 118-119 genera. It is also rich in antioxidant flavonoids such as carotene, Vitamin C, lutein, adenosine, zea-xanthin and cryptoxanthin and the folic acid present in the fruit is very good for pregnant women and makes the baby healthy and it helps to prevent the neural tube defects. Whey and whey based products had relatively high lactose content which forms a suitable substrate for probiotics in the intestine and it increased the absorption of calcium. Methods: A probiotic beverage was prepared by using whey water and muskmelon incorporation. Result: Product developed with whey protein at 60% incorporation received highest acceptability score. No statistically significant difference was found between the control and Whey protein incorporated muskmelon beverage. The nutrient content of V2 was higher than other variations. Conclusively, the incorporation of whey water, muskmelon (rich in antioxidants) and probiotic could prevent our body from various disease conditions and it has potential health benefits disease.

Recovery of protein and carbohydrate from whey water using integrated membrane processes

Recovery of protein and carbohydrate from whey water using integrated membrane processes

OPTIMIZATION of a NEW MEDIUM of WHEY WATER and SWEET POTATO EXTRACT for DIFFERENT LACTOBACILLUS SPECIES by PLACKETT-BURMAN STATISTICAL DESIGN USING MINI –TAB16 SOFTWARE

An attempt is made to use cheese whey water (Ww) and sweet potato extract (SPE) separately or in combination to manipulate a cheap and economical media component for large scale production of lactobacilli. Primarily, lactobacilli species were cultivated on de-Man Rogosa and Sharp medium (MRS) then, these strains were grown in (SPE) and (Ww) using a flask fermentation technique at 37°C, followed by applying a statistical experimental design (Plackett- Burman (PB)) via a statistical software MiniTab16 to optimize the media constituents for achieving a large scale production of lactobacilli; with studying the main effect of medium components referring to the most critical nutritional factors in the newly organized medium. Generally, our results indicated that both sweet potato and whey water extract (SPWE); could be used for the growth of lactobacilli instead of (MRS) medium. Further, other experiments were done to show how lactobacilli growth will be affected by pH and various types of whey; using standard plate count method. Highest counts for Lactobacillus acidophilus (2r) and Lactobacillus rhamnosus (190RZFAAU) were at pH 6 and pH 6.5 in (SPWE) medium. Depending on the above investigations; (SPWE) medium including the addition of different types; whey water can be used as an alternative growth medium for lactobacilli instead of MRS which was traditionally used for growing these kinds of Lactic acid bacteria (LAB). Additionally, findings in this study can help in cleaning our environment from the huge disposal quantities of whey resulted as byproduct from cheese industries.

Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing

Soybean soaking water whey (SWW) is obtained as the waste of soy milk production and mostly represents an environmental problem. The aim of this study was to assess the content of proteins and content and activity of trypsin inhibitors of fresh SWW, obtained during soy milk production. Two zones of Bowman-Birk trypsin inhibitors (BBI) were detected. One was identified as a monomeric form of BBI (0.61-2.93%) and the other one was identified as a polymeric form of BBI (0.45-3.33%). The degree of BBI extraction (1.88-5.49%) was influenced by the soybean genotype and the grain size, i.e. it increased with increasing grain size. Kunitz trypsin inhibitor was not detected. Total proteins were found in traces in SWW (0.03-0.06%). Low residual trypsin inhibitor activity (0.32-0.55%) suggested that SWW can potentially be applied for preparing food or feed. In that case it will not be waste but a cheap functional supplement with BBI as a biologically active component.

Enhancement of biobutanol production using mixotrophic culture of Oscillatoria sp. in cheese whey water

Biobutanol is a renewable ecofriendly fuel with high energy input and less volatility, which make it as a potential candidate for the replacement of fossil fuel. Several researchers have investigated the biobutanol production from low cost feed stock such as starch, algal biomass etc. and each has its own advantages. Enhancing carbohydrate percentage in an algal biomass is an alternative potential approach for increasing the biobutanol production during fermentation. Hence, the main aim of the research was to increase the biobutanol production by enhancing the carbohydrate percentage of Oscillatoria sp. by imposing nitrate and phosphate deprived conditions of BG 11 media along with cheese whey water (CWW). The experimental results showed that the carbohydrate content was increased to 63.85% for the CWW to BG11 medium ratio of 1:3 (25% CWW and N, P-60%). Acetone-Butanol-Ethanol (ABE) fermentation of this biomass using C. acetobutylicum demonstrated the butanol production with deprived conditions was 1.6 folds higher as compared to the control experiment. The results demonstrated the compatibility of Oscillatoria sp. in wastewater with nutrient alterations for the scope of biobutanol production.

Stress Tolerance of Yeasts Dominating Reverse Osmosis Membranes for Whey Water Treatment.

Filamentous yeast species belonging to the closely related Saprochaete clavata and Magnusiomyces spicifer were recently found to dominate biofilm communities on the retentate and permeate surface of Reverse Osmosis (RO) membranes used in a whey water treatment system after CIP (Cleaning-In-Place). Microscopy revealed that the two filamentous yeast species can cover extensive areas due to their large cell size and long hyphae formation. Representative strains from these species were here further characterized and displayed similar physiological and biochemical characteristics. Both strains tested were able to grow in twice RO-filtrated permeate water and metabolize the urea present. Little is known about the survival characteristics of these strains. Here, their tolerance toward heat (60, 70, and 80°C) and Ultraviolet light (UV-C) treatment at 255 nm using UV-LED was assessed as well as their ability to form biofilm and withstand cleaning associated stress. According to the heat tolerance experiments, the D60°C of S. clavata and M. spicifer is 16.37 min and 7.24 min, respectively, while a reduction of 3.5 to >4.5 log (CFU/mL) was ensured within 5 min at 70°C. UV-C light at a dose level 10 mJ/cm2 had little effect, while doses of 40 mJ/cm2 and upward ensured a ≥4log reduction in a static laboratory scale set-up. The biofilm forming potential of one filamentous yeast and one budding yeast, Sporopachydermia lactativora, both isolated from the same biofilm, was compared in assays employing flat-bottomed polystyrene microwells and peg lids, respectively. In these systems, employing both nutrient rich as well as nutrient poor media, only the filamentous yeast was able to create biofilm. However, on RO membrane coupons in static systems, both the budding yeast and a filamentous yeast were capable of forming single strain biofilms and when these coupons were exposed to different simulations of CIP treatments both the filamentous and budding yeast survived these. The dominance of these yeasts in some filter systems tested, their capacity to adhere and their tolerance toward relevant stresses as demonstrated here, suggest that these slow growing yeasts are well suited to initiate microbial biofouling on surfaces in low nutrient environments.

The optimal prediction the best quality of tempe gembus by using taguchi method

The purpose of the study is to predict the best quality of tempeh gembus from the mount of tofu waste, whey, duration of immersion, and total of yeast for fermentation process. The design of experiment in Taguchi method with 4 factors and 3 levels are used in experimental process. Thus, 9 total of experimental procedure is performed in this process. To assess the quality of the tempeh gembus, the sensory evaluation are introduced in sharp, taste, and the color. Then, the best result of tempe gembus is 2 kg of tofu waste soaked in 3 liters of whey water, for 72 hours, and the amount of yeast is 15 gr. Moreover, for continuation of this research process is the test of tempe gembus with the best quality as an effort in cholesterol reducing level in blood.

Microbial biofilm communities on Reverse Osmosis membranes in whey water processing before and after cleaning

The need for recovering valuable compounds and water from side streams has increased the use of Reverse Osmosis (RO) membrane filtration in the food industry. RO membranes, however, are highly susceptible to biofilm formation, which may decrease performance and increase industrial costs. In order to identify and characterize the biofilm forming communities, industrial RO membranes from whey water recovery lines in a dairy industry were investigated before and after Cleaning-In-Place (CIP) treatments. Phase contrast and Confocal Laser Scanning Microscopy (CLSM) were used to visualize the biofilms. The Heterotrophic Plate Count (HPC) and yeast population were enumerated, and 16S, 26S, and ITS rRNA sequencing was employed to identify the dominant isolates. A dense biofilm of the filamentous yeast species Saprochaete clavata and Magnusiomyces spicifer was observed together with budding yeasts and Gram-negative bacteria. The filamentous yeasts had long hyphae, which spatially dominated the biofilm on the retentate and permeate surface and they were not inactivated by the standard CIP treatment. Since neither plate counts nor DNA-based methods reflect the wide membrane coverage of the filamentous yeasts, their role in biofouling may easily be underestimated. We suggest that filamentous yeasts are included in further research on fouling of water treatment membranes in the dairy industry when investigating the effect of different CIP treatments or new RO membrane properties.

Intensification of hydrogen production by B. licheniformis using kitchen waste as substrate

Bacillus licheniformis AP1 isolated from dairy waste cheese whey water possess pyruvate formate lyase (PFL) and formate hydrogen lyase (FHL) enzyme gene which can hydrolyze pyruvate and formate to produce hydrogen under anaerobic conditions. Molecular characterization of this strain was done using 16rRNA gene sequencing. Phylogenetic tree was formed on the basis of neighbor-joining method using MEGA5 which showed that no significant change occurred in 16s rRNA during the course of evolution. Biohydrogen production using this laboratory isolate was performed using pre-treated kitchen waste as substrate at optimized pH 6.5 with yield of 12.29 ± 1.2 mmolH2/gCOD reduced. Effect of macronutrients and micronutrients were studied by varying concentrations on the hydrogen production. Hydrogen production substantially increased from 14.10 ± 1.4 mmolH2/gCOD, 17.027 ± 1.7 mmolH2/gCOD, 17.029 ± 1.7 mmolH2/gCOD to 17.62 ± 1.8 mmol/gCOD reduced kitchen waste by B. licheniformis at optimized concentrations of –different metals like magnesium (MgCl2) 0.59 g/L, nitrogen (NH4Cl) 7 g/L, nickel (NiCl2) 180 μg/L, and iron (II) (FeSO4) 67 μg/L respectively. The optimized temperature for this process was found to be 34 ± 2 °C with the maximal hydrogen yield of 17.62 ± 1.8 mmol/g COD reduced kitchen waste. The end fermentation metabolites detected were acetic acid, isobutyl acid, butyric acid, and pyruvic acid in the proportion of 3.75:1:1:1 under the optimized conditions in batch experiment (30 ml MGY media broth). These are the products of pyruvate-formate lyase enzyme complex that indicates the major electron flux towards formate during hydrogen production by B. licheniformis in hydrolyzed kitchen waste.

UTILIZATION OF SECONDARY TRICTICALE PROCESSING PRODUCTS WITH PRODUCTION OF FODDER MICROBIAL-VEGETATIVE CONCENTRATE FOR POND FISH

Abstract. Aim. The aim of the study was to develop a process for the utilization of secondary products of triticale grain processing into starch and protein concentrate with production of fodder microbial-vegetative concentrate (FMVC) for pond fish. Methods . Standard and special methods for the analysis of chemical, biochemical composition (amino acid, mineral, fatty acid, carbohydrate), microbiological parameters of triticale grain, secondary products of its processing and FMVC were used in this work. Results. It is shown that considering the peculiarities of the chemical composition of whey water, insoluble residue and pulp, it is expedient to produce FMVC by bioconversion method using the producer-yeast Saccharomyces cerevisiae. The feed value of FMVC in terms of protein, lipids, minerals, and fiber met the normative parameters for fodder for pond fish of the Cyprinidae family. FMVC contained digestible carbohydrates, a high-quality protein with essential amino acids and lipids, which included saturated, unsaturated fatty acids, including ω-6, ω-3 families and phosphatides. Conclusion. A process of bioconversion has been developed for the utilization of secondary products of triticale grain processing into starch A and protein concentrate, with the production of FMVC for pond fish based on whey waters. The concentrate was characterized by high values of essential amino acids score, the predominance of unsaturated fatty acids, the presence of biologically active phospholipids, sterols, micro-, macroelements. The use of a concentrate as an additive will ensure the survivability of fish, increase growth, reduce the cost of feed and improve the ecological situation of the starch factory.

Effect of temperature and time on flow characteristics of paneer whey

Whey is the fluid by-product obtained during the manufacture of products like paneer , cheese and casein. Beside water whey contains lactose, protein, fat and ash. Whey can be converted into various types of product, viz, whey powder, lactose, high protein whey powder, demineralized whey powder, whey protein concentrate powder etc. For converting whey into these products, processing is necessary, which invariably depends on flow characteristics. Therefore, the objective of the present investigation was to determine the effect of temperature and time on friction and viscous properties of paneer whey. These properties were determined considering 3 levels of temperature (20, 25 and 30 o C) and 3 time intervals (1, 2 and 3 h). ‘Reynold’s apparatus’ set up separately and ‘Pipe friction apparatus’ mounted on hydraulic bench (with a sump and a measuring tank) were used in present experimentation. The effect of temperature and time on Reynold’s number and head loss due to friction were determined for flow of whey in a particular diameter pipe with a particular velocity. There was not much appreciable effect on viscous characteristics with respect to temperature, whereas the time elapsed had shown significant effect on Reynolds number and head loss due to friction. Similarly, there was not much appreciable effect on variation of absolute viscosity with respect to time, whereas the temperature had shown significant effect. The data generated in the present investigation can be utilized as guidelines for designing of whey based processing systems.

Enhancing the adsorption of the proteins in the soy whey wastewater using foam separation column fitted with internal baffles

In order to promote industrialization of protein recovery from soy whey wastewater using foam separation, a novel foam separation column fitted with baffles consisting of circular disk segments placed at regular intervals in the liquid layer of the column (known as CIB in this paper) was developed to intensify the interfacial adsorption of the proteins. The column was evaluated by studying the effects of: 1. volumetric air flow rate, 2. the initial concentration of the proteins in the soy whey water, 3. the size and spacing of the disk segments on protein adsorption characteristics. The results showed that such a column could significantly intensify the adsorption of proteins. The maximum surface excess was obtained at a volumetric air flow rate of 250mL/min, a baffle spacing of 10mm and a disk segment chord length of 29.8mm. At an initial concentration of the proteins of 1.8g/L, the surface excess given by the baffled foam column was 193% higher than that given by an unbaffled column.

SCREENING OF BACTERIA FOR LACTIC ACID PRODUCTION FROM WHEY WATER

Lactobacilli have the property of converting lactose and other sugars to lactic acid through fermentation. So whey water, the greenish translucent liquid rich in lactose, vitamins, proteins and mineral salts, obtained as a by-product after the precipitation of cheese can be used as a substrate for Lactobacilli for lactic acid production which otherwise is a serious environmental pollutant when disposed without pre-treatment. 16 isolates of Lactic acid producing bacteria isolated from various biological sources were inoculated in whey water (1% inoculum) and kept at 37°C in the shaker at a speed of 150 revolutions per minute for 36 h. Lactic acid production was estimated after 36 h and the strains 4a, 12a and 15b showed lactic acid production of which 12a produced the highest concentration. The amount of Lactic acid produced by 12a was 0.62 g L-1 under unadjusted condition which is comparable to previously reported strains in enriched medium. So the lactic acid production by strain 12a was further investigated to find the effect of pH and temperature on the production efficiency. Lactic acid production was also checked in Luria-Bertani broth and whey water was found to be the medium of choice for prolonged lactic acid production.

Study on Soybean Oligosaccharides Refining Process

Soybean concentration proteins were extracted from defatted soybean meals with ethanol agent method. Crude soybean oligosaccharides were gained after recovery the alcohol by concentration with the soybean whey water as row material. Then a series of purification process such as precipitating proteins, desalting with ion exchange and decolorizing carbon were used to obtain soybean oligosaccharides end product. The soybean oligosaccharides refining process technique and parameters were presented in this paper and could be applied to large-scale industrial production. Physical chemical quality index of soybean oligosaccharides after refining was that concentration was 70%, total sugar purity was no less than 85%, protein content was 1.3% (dry base content), ash content was 0.73% (dry base content).

Study on Soybean Oligosaccharides Refining Process

Soybean concentration proteins were extracted from defatted soybean meals with ethanol agent method. Crude soybean oligosaccharides were gained after recovery the alcohol by concentration with the soybean whey water as row material. Then a series of purification process such as precipitating proteins, desalting with ion exchange and decolorizing carbon were used to obtain soybean oligosaccharides end product. The soybean oligosaccharides refining process technique and parameters were presented in this paper and could be applied to large-scale industrial production. Physical chemical quality index of soybean oligosaccharides after refining was that concentration was 70%, total sugar purity was no less than 85%, protein content was 1.3% (dry base content), ash content was 0.73% (dry base content).

Effect of Gel Firmness at Cutting Time, pH, and Temperature on Rennet Coagulation and Syneresis: An in situ 1H NMR Relaxation Study

The objective of this study was to monitor rennet-induced milk gel formation and mechanically induced gel syneresis in situ by low-field NMR. pH, temperature, and gel firmness at cutting time were varied in a factorial design. The new curve-fitting method Doubleslicing revealed that during coagulation two proton populations with distinct transverse relaxation times (T2,1=181, T2,2=465 ms) were present in fractions (f1=98.9%, f2=1.1%). Mechanical cutting of the gel in the NMR tube induced macrosyneresis, which led to the appearance of an additional proton population (T2,3=1500-2200 ms) identified as whey. On the basis of NMR quantification of whey water the syneresis rate was calculated and found to be significantly dependent on pH and temperature.