Selective separation of β-lactoglobulin from sweet whey using CGAs generated from the cationic surfactant CTAB

2005 ◽  
Vol 90 (5) ◽  
pp. 532-542 ◽  
Author(s):  
Elisabeth Fuda ◽  
Divesh Bhatia ◽  
D.L. Pyle ◽  
Paula Jauregi
Keyword(s):  
Cationic Surfactant ◽  
Selective Separation ◽  
Sweet Whey ◽  
Β Lactoglobulin

Potential Transmission of Foot-and-Mouth Disease in Whey Constituents1

1978 ◽  
Vol 41 (8) ◽  
pp. 631-633 ◽  
Author(s):  
J. H. BLACKWELL
Keyword(s):  
Foot And Mouth Disease ◽  
Mouth Disease ◽  
Fmd Virus ◽  
Sweet Whey ◽  
Foot And Mouth ◽  
Acid Whey ◽  
Camembert Cheese ◽  
Β Lactoglobulin

Whey and whey constituents were prepared from the milk of cows infected with foot-and-mouth disease (FMD) virus. The virus was detected in the sweet whey by-product of Cheddar and Camembert cheese but was not detected in the acid whey by-product of casein manufacture. Whey constituents, α-lactalbumin, β-lactoglobulin, and lactose, produced from sweet whey were noninfectious when inoculated into cattle. These products do not appear as likely candidates for the transmission of FMD.

Selective separation of cationic peptides from a tryptic hydrolysate of β-lactoglobulin by electrofiltration

2006 ◽  
Vol 94 (2) ◽  
pp. 223-233 ◽  
Author(s):  
Jean-François Lapointe ◽  
Sylvie F. Gauthier ◽  
Yves Pouliot ◽  
Christian Bouchard
Keyword(s):  
Selective Separation ◽  
Cationic Peptides ◽  
Tryptic Hydrolysate ◽  
Β Lactoglobulin

Process steps for the preparation of purified fractions of α-lactalbumin and β-lactoglobulin from whey protein concentrates

1999 ◽  
Vol 66 (2) ◽  
pp. 225-236 ◽  
Author(s):  
GENEVIEVE GÉSAN-GUIZIOU ◽  
GEORGES DAUFIN ◽  
MARTIN TIMMER ◽  
DURITA ALLERSMA ◽  
CAROLINE VAN DER HORST
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Pilot Scale ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Whey Protein Concentrates ◽  
Sweet Whey ◽  
Acid Whey ◽  
Gouda Cheese ◽  
Β Lactoglobulin

Fractions enriched with α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were produced by a process comprising the following successive steps: clarification–defatting of whey protein concentrate, precipitation of α-lactalbumin, separation of soluble β-lactoglobulin, washing the precipitate, solubilization of the precipitate, concentration and purification of α-la. The present study evaluated the performance of the process, firstly on a laboratory scale with acid whey and then on a pilot scale with Gouda cheese whey. In both cases soluble β-lg was separated from the precipitate using diafiltration or microfiltration and the purities of α-la and β-lg were in the range 52–83 and 85–94% respectively. The purity of the β-lg fraction was higher using acid whey, which does not contain caseinomacropeptide, than using sweet whey. With the pilot scale plant, the recoveries (6% for α-la; 51% for β-lg) were disappointing, but ways of improving each step in the process are discussed.

Caseinomacropeptide behaviour in a whey protein fractionation process based on α-lactalbumin precipitation

2011 ◽  
Vol 78 (2) ◽  
pp. 196-202 ◽  
Author(s):  
Ayoa Fernández ◽  
Violeta Menéndez ◽  
Francisco A Riera ◽  
Ricardo Álvarez
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Ph Value ◽  
Operating Conditions ◽  
Supernatant Fraction ◽  
Protein Fractionation ◽  
Fractionation Process ◽  
Selective Precipitation ◽  
Sweet Whey ◽  
Β Lactoglobulin

This work studied the behaviour of caseinomacropeptide (CMP) in a whey protein fractionation process based on the selective precipitation of α-lactalbumin (α-la) in an acid medium. Three different acids (hydrochloric, citric and lactic) and different operating conditions (protein concentration, temperature and pH) were considered to perform the precipitation step. Under the optimised precipitation conditions obtained for α-la (pH 4, 55°C, initial α-la concentration around 12 g/l) CMP presents quite similar behaviour to that observed for β-lactoglobulin (β-lg), namely remaining in the supernatant fraction. However, at a lower pH value (3·5) the amount of precipitated CMP increases up to 72% when citric acid is added. This behaviour could be due to the fact that CMP is close to its isoelectric point, which allows a supernatant fraction enriched in β-lg that is almost free from the rest of proteins in sweet whey.

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Enhancing the Surface Properties of Some Amine Alginate Salts with Cationic Surfactant

2014 ◽  
Vol 51 (1) ◽  
pp. 11-16 ◽  
Author(s):  
Dalia E. Mohamed ◽  
Amr O. Habib ◽  
Ismail Aiad
Keyword(s):  
Surface Properties ◽  
Cationic Surfactant
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