Standardization and Storage Study of Whey Protein Concentrate (WPC-70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology

2016 ◽  
Vol 41 (3) ◽  
pp. e12882 ◽  
Author(s):  
Ashwani Kr. Rathour ◽  
Veena Rathore ◽  
Bhavbhuti M. Mehta ◽  
Sunil M. Patel ◽  
Anil Chauhan ◽  
...  
Keyword(s):  
Whey Protein ◽  
Buffalo Milk ◽  
Ultrafiltration Membrane ◽  
Membrane Technology ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Storage Study ◽  
And Storage

scholarly journals Modern Packaging Solutions for Whey Protein Concentrate

2019 ◽  
Vol 48 (4) ◽  
pp. 48-58 ◽  
Author(s):  
Ирина Мазеева ◽  
Irina Maseeva ◽  
Игорь Короткий ◽  
Igor Korotkiy ◽  
Игорь Плотников ◽  
...  
Keyword(s):  
Whey Protein ◽  
Raw Materials ◽  
Dairy Industry ◽  
High Strength ◽  
Whey Protein Concentrate ◽  
Packaging Materials ◽  
Protein Concentrate ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
And Storage

The competent choice and use of packaging materials is one of the most urgent tasks of the dairy industry, i.e. the feedstock; production technology and applied processing; organoleptic characteristics of the product; its weight; conditions, modes, and duration of transportation, storage, and sale. There is a long list of requirements for packaging materials in dairy industry. It includes high strength, resistance to wear, sufficient rigidity, an ability to weld; formation of strong and sealed seams; an aesthetic design that can attract the consumer; standard labeling, etc. The present article features the objectives and requirements of packaging; types of packaging; innovative technologies used for packaging whey protein concentrate and its products; modes and conditions of transportation and storage. Today, Russian packaging manufacturers have developed and mastered a wide range of packaging materials, closures, transport and consumer packaging of domestic raw materials; innovative packaging technologies for dairy products that take into account the sensory, structural, and mechanical characteristics of packaged products; the timing of implementation and storage. The main prospect is the development and production of packaging materials with an improved and predictable set of safety indicators and barrier level, e.g. multilayer and combined materials, such as polymer, based on innovative technological solutions.

scholarly journals Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 250
Author(s):  
Hassan Barakat ◽  
Ahmed Mohamed ◽  
Dalia G. Gemiel ◽  
Atallah A. Atallah
Keyword(s):  
Volatile Compounds ◽  
Whey Protein ◽  
Cold Storage ◽  
Buffalo Milk ◽  
Whey Protein Concentrate ◽  
Volatile Components ◽  
Milk Product ◽  
Protein Concentrate ◽  
Low Fat ◽  
Taste And Odor

Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients and lactic acid bacteria (LAB), which contribute the most to the acceptance and quality of yogurt. In this study, low-fat buffalo milk yogurts (LFBY) were produced with the enrichment of 1% (w/w) whey protein concentrate (WPC) and Ca-caseinate (Ca-CN). Yogurts were analyzed based on microstructural, microbiological, organoleptical properties; volatile compounds (solid-phase microextraction method associated with gas chromatography-mass spectrometry) during cold storage for 21 days. Yogurts enriched with WPC and Ca-CN had higher total solids, total protein contents, and pH values. A total of 36 volatile components were identified in all produced yogurts. Acetic acid, butanoic acid, acetaldehyde, acetoin, 2,3-butanedione, ethanol, and 1-heptanol were found in significant amounts and mainly contributed to organoleptical properties. Interestingly, the focused volatile compounds that improve taste and odor were higher in LFBY+WPC yogurt than in plain LFBY or LFBY+Ca-CN yogurt. The Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus viable counts were higher in LFBY+WPC yogurt than plain LFBY or/and LFBY+Ca-CN. Conclusively, yogurt enriched with 1% WPC exhibited the best organoleptical properties and volatile component concentrations. The microstructure of the LFBY with WPC was less compact and dense, and regular, with tiny pores and long and individualized casein filaments than the other treatments. The microstructure of the Ca-CN samples caused a compact structure and coarse than in the control yogurt.

scholarly journals Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2493
Author(s):  
Atallah A. Atallah ◽  
Ali Osman ◽  
Mahmoud Sitohy ◽  
Dalia G. Gemiel ◽  
Osams H. El-Garhy ◽  
...  
Keyword(s):  
Body Weight ◽  
Whey Protein ◽  
Meat Quality ◽  
Spirulina Platensis ◽  
Buffalo Milk ◽  
Immunoglobulin M ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Physiological Performance ◽  
Quality Aspects

The present study examines the impacts of supplementing yogurt with 1% whey protein concentrate (WPC), Ca-caseinate (Ca-CN) and Spirulina platensis on the physiological performance of V-line rabbits receiving diets containing yogurt (at a dose of 5 g/kg body weight/day) and the different meat quality aspects. The results show that fat content was highest (p < 0.05) in yogurt fortified with Spirulina powder, but protein (%) was highest in yogurt enriched with WPC. Yogurt containing Spirulina powder showed a significant (p < 0.05) increase in total antioxidant activity. The final live body weight for G1 was higher than the other groups. However, additives affected the saddle, hind legs, liver and neck percentages significantly (p < 0.05). There were not significant differences for all groups in the forelegs, lung and heart percentages. LDL-cholesterol, total protein, globulin, albumin, creatinine and immunoglobulin M values were lowest (p < 0.05) in the WPC group. Significant improvements appeared in the small intestinal wall, microbiology, growth performance, serum biochemistry, organ histology and meat quality of the group receiving enriched yogurt. Yogurts enriched with WPC, Ca-CN and Spirulina platensis can be used as functional foods.

Preparation of whey protein concentrate from salted whey and its use in yogurt

1991 ◽  
Vol 58 (4) ◽  
pp. 503-510 ◽  
Author(s):  
Mohamed H. Abd El-Salam ◽  
Safinaz El-Shibiny ◽  
Mohamed B. Mahfouz ◽  
Hala F. El-Dein ◽  
Hossein M. El-Atriby ◽  
...  
Keyword(s):  
Protein Content ◽  
Whey Protein ◽  
Concentration Factor ◽  
Complete Removal ◽  
Buffalo Milk ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Organoleptic Properties ◽  
Sweet Whey

SummarySalted whey (7–8% NaCl) was concentrated by ultrafiltration by a factor of 20. Sweet whey equal to the retentate volume was added and ultrafiltration was continued to a concentration factor of 20. Addition of sweet whey and ultrafiltration was repeated twice more for almost complete removal of salt from whey protein concentrate (WPC). The protein content of WPC was adjusted to 3·5% using sweet whey and the mixture was heated to 65°C for 30 min. This was mixed with buffalo milk at the rate of 0, 10, 20 or 30% and then heated at 80°C for 1, 5 or 20 min before use for yogurt manufacture. The chemical, rheological and organoleptic properties of the yogurt were investigated. WPC could be added to buffalo milk at up to 20% without affecting the quality of the yogurt produced. On the contrary, it improved the texture, mouthfeel and wheying-off of yogurt from buffalo milk. Yogurt with 30% WPC had an unacceptably weak body and texture for a set product. Heating at 80°C for 5 min was sufficient to produce good quality yogurt from buffalo milk containing WPC.

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