乳清蛋白在功能性食品开发中的应用

乳清是生产干酪时所得的一种天然副产品。随着新技术的不断开发 ,具多项功能的乳精浓缩蛋白和乳清分离蛋白已经成为普及使用的功能性食品配料。基本上 ,乳清浓缩蛋白具有胶凝、乳化、搅打起泡、持水及替代脂肪等功能特性。从乳清衍生的新型乳清分离蛋白 ,如α -乳白蛋白、乳铁蛋白、乳过氧化物酶和肽等 ,则具有生物活性或保健特性 ,受到全球广泛的关注 ,某些乳清分离蛋白的应用领域 ,更延伸到可作为天然抗菌剂、天然防腐剂和免疫增强剂。乳清中主要的蛋白质成分分别为β -乳球蛋白 (48% )、α -乳白蛋白 (19% )、蛋白酶胨 (2 0 % )。血清白…     

超滤在乳清加工上的利用

1976年3月美国加利福尼亚州Stauffer化学公司有一个世界上最大的用于加工干酪乳清的超滤装置投入生产、旨在得到高质量的蛋白质和其它食品拼料。该装置之能力约为27万吨干酪乳清(年)。除干酪乳清蛋白浓缩物外(与喷雾干燥连接),在超滤装置上还常常生产脱乳糖乳清和沌净食用乳糖。酸性乳清是一种原材料。含水份94％,     

乳清制品与食品加工业

<正>乳清制品一般是指乳清(粉)和乳糖,是生产干酪及干酪素的副产品。乳清在食品当中的应用越来越广泛,各国尤其是西方国家非常重视乳清的综合开发与利用。我国对干酪乳清的开发较少,大多只限于研究阶段。乳清制品在配方食品中的应用1.婴儿配方产品 乳清中的β-乳球蛋白和α-乳白蛋白为婴儿发育提优质的蛋白质来源,乳铁蛋白的免疫作用在婴儿配方产品中显得非常重要。由于过高的     

乳清的营养价值及其利用

乳清是干酪及干酪素生产的副产物,含有乳中一半的营养成分。本文着重介绍乳清蛋白的营养价值,乳清及其制品的开发和在食品中的应用,对乳的综和利用具有一定的参考价值。     

牛乳清蛋白的性质及其在食品工业中的应用

一、乳清及乳清蛋自 （一）乳清 乳清是乳经酸凝乳或凝乳酶凝固后剩余的液态部分,是生产干酪和干酪素的副产物,呈黄绿色,总固形物含量一般为6刀％-6.5％,它包含鲜乳中近一半的营养成分。乳清中含有的营养成分基本上都是可溶的,如乳清蛋白、磷脂、乳糖、矿物质以及维生素等。 （二）乳清蛋白 乳清蛋白是酪蛋白沉淀后（PH=4.6）存在于乳清中的蛋白质。约占乳总蛋白质的 18％-20％。主要的乳清蛋白有a一乳白蛋白、b一乳球蛋白、血清白蛋白、免疫球蛋白和乳铁蛋白。乳清蛋白质与血浆蛋白质相近似,属于全价蛋白质,含有组成蛋白质的全部20种氨基酸,除含硫氨基酸的含量稍低外,其它几种必需氨基酸的含量均较高。     

乳清蛋白在功能性食品开发中的应用

乳清是生产干酪时所得的一种天然副产品。随着新技术的不断开发,具多项功能的乳清浓缩蛋白和乳清分离蛋白已经成为普及使用的功能性食品配料。基本上,乳清浓缩蛋白具有胶凝、乳化、搅打起泡、持水及替代脂肪等功能特性;从乳清衍生的新型乳清分离蛋白,如ａ－乳白蛋白、乳铁蛋白、乳过氧化物酶和肽等,则具有生物活性或保健特性,受到全球广泛的关注,某些乳清分离蛋白的应用领域,更延伸到可作为天然抗菌剂、天然防腐剂和免疫增强剂。 乳清中主要的蛋白质成分分别为β-乳球蛋白（４８％）、ａ一乳白蛋白（Ｉｇ％）、蛋白酶陈（２０％）、…     

牛乳清蛋白的性质及其在食品工业中的应用

乳清蛋白的蛋白质生物价比许多高品质的膳食蛋白(如鸡蛋白、牛肉蛋白及大豆蛋白)高。目前,乳清蛋白产品除有乳清浓缩蛋白和乳清分离蛋白外,一些具有功能特性的蛋白组分被分离出来,如α-乳白蛋白、b-乳球蛋白、乳铁蛋白、免疫球蛋白。 乳清浓缩蛋白(WPC)和乳清分离蛋白(WPI)WPC是乳清经超滤、双重过滤和浓缩等一系列步骤,将乳糖脱去加工而成的,蛋白质含量为35％～80％。WPI还要经     

乳清蛋白在食品工业中的应用

对乳清蛋白在食品中的应用进行了简要的介绍,其中对乳清蛋白的主要组分(α- 乳白蛋白、β- 乳球蛋白、乳铁蛋白等)、功能特性(成胶性,涂层性和成膜性等)、生产技术(膜分离技术、吸附分离法、亲和色谱提纯法等)及改性方法(物理改性及酶改性)做了详细的介绍,并对我国乳清蛋白的应用前景进行了展望。     

乳白蛋白及其用途

目前绝大部分乳白蛋白作为高营养价值的乳清蛋白随同乳清一起排掉,这对食品和乳品工业都是个损失。最近由于加工技术的进展,从乳精中回收白蛋白的方法得到改进,可以收回变性和未变性的乳白蛋白。文章指出,食品和乳品工业未来能够利用乳白蛋白和制造乳白蛋白产品。文章介绍了如下方法:①乳清离心加工法,乳品工业已开始利用乳清离心加工法来回收乳清蛋白,在离心乳清加工中,通过酸化和热处理结合的方法,使蛋白质从无脂乳清中沉淀出来。蛋白质通过离心分离得到稠厚的浆液,把它加到干酪乳内,使干酪产量增加。此     

酪蛋白和乳清蛋白比例对新鲜干酪品质的影响

通过向原料乳中添加不同比例的乳清浓缩蛋白(WPC80)和牛乳浓缩蛋白(MPC80),研究对新鲜干酪品质的影响,通过测定新鲜干酪和乳清的理化指标及TPA质构和感官评价,确定最佳蛋白质配比。结果表明:酪蛋白和乳清蛋白比例不同,对新鲜干酪的理化指标和TPA质构均有显著影响;2种蛋白质添加比例为1:3时新鲜干酪达到最高感官评分。     

Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides

The objective of this work was to use salt whey in making process cheese food (PCF) from young (3-wk-old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was used. Because salt reduction causes undesirable physiochemical changes during extended cheese ripening, young Cheddar cheese was used in making process cheese. An exopolysaccharide (EPS)-producing strain (JFR) and a non-EPS-producing culture (DVS) were applied in making Cheddar cheese. To obtain similar composition and pH in the EPS-positive and EPS-negative Cheddar cheeses, the cheese making protocol was modified in the latter cheese to increase its moisture content. No differences were seen in the proteolysis between EPS-positive and EPS-negative Cheddar cheeses. Cheddar cheese made with the EPS-producing strain was softer, and less gummy and chewy than that made with the EPS-negative culture. Three-week-old Cheddar cheese was shredded and stored frozen until used for PCF manufacture. Composition of Cheddar cheese was determined and used to formulate the corresponding PCF (EPS-positive PCF and EPS-negative PCF). The utilization of low salt Cheddar cheese allowed up to 13% of salt whey containing 9.1% salt to be used in process cheese making. The preblend was mixed in the rapid visco analyzer at 1,000 rpm and heated at 95°C for 3 min; then, the process cheese was transferred into copper cylinders, sealed, and kept at 4°C. Process cheese foods contained 43.28% moisture, 23.7% fat, 18.9% protein, and 2% salt. No difference in composition was seen between the EPS-positive and EPS-negative PCF. The texture profile analysis showed that EPS-positive PCF was softer, and less gummy and chewy than EPS-negative PCF. The end apparent viscosity and meltability were higher in EPS-positive PCF than in EPS-negative PCF, whereas emulsification time was shorter in the former cheese. Sensory evaluation indicated that salt whey at the level used in this study did not affect cheese flavor. In conclusion, process cheese, containing almost 13% salt whey, with improved textural and melting properties could be made from young EPS-positive Cheddar cheese.     

Studies in the use of recombined milk for the manufacture of ras cheese

Whey was employed as a reconstituting medium for dried milk used for cheese making.Ras cheese was made from fresh milk; whey was collected and dried skim milk was used to prepare a reconstituted milk with 20% total solids. Ras cheese was made from it and this process was repeated a further three times.The addition of whey was beneficial in reducing, by 50%, the time necessary to raise the acidity of milk to make it suitable for rennet action. The time necessary to make it suitable for whey removal was also reduced by 50%. Consequently, the time required for pressing was only 8 h, instead of 16 h. Generally, the use of whey is considered to be a better process for Ras cheese making. In addition to the utilisation of whey, it produced a good and acceptable cheese. The cheese was manufactured within a shorter time than cheese made with fresh milk.     

Improving the quality of some Egyptian fermented dairy products made from dried milk

A trial has been made to improve the quality of Zabadi and Kariesh cheese made from dried milk using whey protein concentrates. Fortification of recombined milk used for Zabadi making or reconstituted milk for Kariesh cheese manufacture with whey protein concentrates at levels of 2.5, 5.0, 7.5 and 10.0% enhanced the organoleptic and compositional qualities of both products. This treatment reduced wheying off and stimulated the formation of acetaldehyde and total volatile acidity and bacterial growth during storage of Zabadi at refrigeration temperature for one week.     

EFFECT OF FERMENTED WHEY PROTEIN CONCENTRATE ON TEXTURE OF IRANIAN WHITE CHEESE

The influence of fermented whey protein concentrate (FWPC) added before and after formation of cheese curd on the textural characteristics of Iranian white cheese was studied. The FWPC, prepared from whey obtained during cheese making, was added at different levels 5, 10, 15 and 20% (v/v) after (A) or before (B) cheese curdling. The changes in rheological parameters of cheeses were determined before and after 1 month of ripening. It was found that both incorporation level and stage of addition of FWPC (A and B) caused significant effects on texture profile analysis of cheeses. Increasing the level of FWPC in B group, except samples containing 10% FWPC, in contrast with A cheeses led to considerable increase in moisture and decrease in hardness and chewiness. Samples containing more than 15% FWPC had undesirable texture and were too soft. All experimental cheeses exhibited a decline in values for each rheological parameter after 1 month of ripening.

PRACTICAL APPLICATIONS

Perhaps the biggest story in the dairy industry in the past couple of decades has been the rise of new applications for whey and whey proteins. Once considered a waste product in the cheese manufacturing process, whey and whey protein products today are used for a wide range of functional and nutritional properties. In the cheese industry, particularly in soft cheese varieties, whey proteins have shown good applications to replace caseins as they act as fat replacer and bind more water than caseins, which results in softer cheeses. Therefore, this study was attempted to investigate the impact of fermented whey protein concentrate on textural attributes of Iranian white cheese.     

Comparison of the effects of commercial whey protein and native whey protein on muscle strength and muscle protein synthesis in rats

Food Science and Biotechnology - Commercial whey protein (CWP) is generally produced in the cheese making process with heat treatment. Recently, native whey protein (NWP) can be obtained through...     

Economic aspects of cheese making as influenced by whey processing options

Economic consequences of the cheese making process are illustrated through several sample calculations concerning processing of whey in relation to cheese making throughput and several whey processing alternatives. Small cheese plants with daily milk throughput of approximately 100 000 kg cannot economically justify the capital for water removal equipment. For small plants that have to convert whey to a dry product, alternatives include pre-concentrating with a reverse osmosis unit or a small plate evaporator and drying on a double roller dryer. The economics are evaluated at several price levels. At the upper scale of cheese plant size (2–3 million kg d⁻¹ of milk), the investment for whey processing is about half the total investment. Cash flows are calculated for electricity, natural gas and whey powder prices. Increased investment for further processing into whey protein concentrate and dried whey solubles or lactose is evaluated at several price levels.     

Nutritional Evaluation of Cereal–Cheese Whey Mixtures

The chemical composition, amino acid content, PER, and digestibility of dehydrated sweet cheese whey, wheat flour, wheat bran, and lime-treated corn flour (nixtamal, used for making tortillas), as well as of 21 cereal-cheese whey mixtures were determined. The cheese whey was composed of 12% protein and 74% lactose. Diets containing a total of 8% protein were formulated with the cereal-cheese whey mixtures. The 50:50 (% protein) cereal-whey mixtures had the highest adjusted modified PERs, representing an increase over the cereals alone of 324% for the corn flour, 215% for wheat flour, and 177% for wheat flour, and 177% for wheat bran. The 50:50 (% protein) wheat bran mixture had the largest adjusted modified PER at 2.33 ± 0.13 (mean ± SEM) and the 50:50 wheat flour mixture, the smallest at 1.48 ± 0.21. Although the apparent digestibility was reduced from 10–14% for the latter two 50:50 cereal-whey mixtures compared to the cereals alone, this was not reflected in the PER. It was concluded that the nutritive value of all the cereals tested significantly increased with the addition of 155 25% or more (by weight) of dehydrated cheese whey.     

Studies on the whey utilization in cheese making Part 2. Ras Cheese

Ras cheese was made from fresh milk, whey was collected and dried skimmilk was used to prepare a reconstituted milk with 20% total solids. Ras cheese was made from it and that was repeated for another three times. The addition of whey was benificial in reducing the time necessary for raising the acidity of milk to make it suitable for rennet action, up to its half. The time necessary to make it suitable for whey removal was reduced up to its half also. Consequently the time required for pressing was 8 h only, instead of 16 h. Generally, it is considered to be a better way in using the whey in Ras cheese making. In addition, it produced a good and acceptable cheese.     

Dietary cheese whey protein protects rats against mild dextran sulfate sodium-induced colitis: Role of mucin and microbiota

Data from the literature suggest that the availability of the amino acids threonine, cysteine, or both, is limiting for mucin synthesis under conditions of chronic inflammatory bowel disease. Unlike casein, cheese whey protein is rich in these amino acids. The protective effect of cheese whey protein was examined using dextran sulfate sodium (DSS)-induced inflammation of the large intestine in rats that were fed a diet containing casein, cheese whey protein, or casein supplemented with threonine and cysteine. The clinical markers diarrhea and fecal blood were determined using biochemical assays, and gene expression of inflammation markers was used to quantify inflammation. The effect of dairy protein on mucin production was determined by gene expression of rat mucin 2 (MUC2) and by quantifying fecal mucin excretion. Fecal lactobacilli and bifidobacteria were determined using quantitative PCR. Dietary cheese whey protein reduced DSS-induced gene expression of the inflammation markers interleukin 1β, calprotectin, and inducible nitric oxide synthase, and diminished the clinical symptoms diarrhea and fecal blood loss. Moreover, cheese whey protein increased fecal mucin secretion without affecting gene expression of MUC2, suggesting enhanced mucin synthesis. In addition, cheese whey protein increased fecal lactobacilli and bifidobacteria counts. Supplementation of threonine and cysteine showed comparable effects. In conclusion, cheese whey protein protected rats against DSS-induced gut inflammation. This can most likely be explained by its threonine and cysteine content. Protection can be the result of both the stimulation of intestinal mucin synthesis and modification of microflora composition.