contadores
Ir al menú de navegación principal Ir al contenido principal Ir al pie de página del sitio
##common.pageHeaderLogo.altText##

Research Article

Vol. 40 Núm. 2 (2023): Revista de Ciencias Agrícolas - Mayo - Agosto 2023

Effect of microparticulate from whey protein concentrates on the characteristics of fresh cheese

DOI
https://doi.org/10.22267/rcia.20234002.208
Enviado
octubre 13, 2022
Publicado
2023-08-20

Resumen

Whey, obtained from cheese manufacturing, has a significant environmental impact due to its organic load and volume produced. Therefore, validating technologies that allow its valorization due to its content of ingredients of high nutritional or functional value becomes relevant for the dairy industry. Microparticulate whey protein (MWP) has been used to produce cheeses and has the potential to improve process performance. We seek to develop and optimize the characteristics of a MWP to be used to make white cheese. For this, factors such as temperature, from 73  to 93°C, and retention time from 3 to 17 min of the heat treatment were evaluated. We assessed zeta potential, particle size, color, protein retention coefficient, and cheese yield as response variables using a response surface design with 14 experiments. Optimum conditions were 93°C for 5.4 min retention. In the white cheese production, two inclusion percentages were tested: 3 and 5% (w/w); and the impact on characteristics like yield, protein retention, and texture was evaluated with respect to a control cheese that was not added with MWP. We found that 3% inclusion is more suitable because it keeps textural characteristics closer to traditional cheese. The MWPs add value to whey and cheese by improving performance and enabling the retention of proteins of high biological and nutritional value.

Citas

  1. Adjonu, R.; Doran, G.; Torley, P.; Samson, A. (2014). Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. Journal of Food Engineering. 122: 15-27. https://doi.org/10.1016/j.jfoodeng.2013.08.034
  2. AOAC - Association of Official Analytical Chemists. (1997). Official Methods of Analysis. 17th edition. Gaithersburg: The Association of Official Analytical Chemists.
  3. Baldasso, C.; Barros, T.; Tessaro, I. (2011), Concentration and purification of whey proteins by ultrafiltration. Desalination. 278 (1-3): 381-386. https://doi.org/10.1016/j.desal.2011.05.055
  4. Bejarano-Toro, E.; Sepúlveda-Valencia, J.; Rodríguez-Sandoval, E. (2021). Physical and compositional characteristics of cheese and yogurt made from partially demineralized milk protein concentrate. Revista UDCA Actualidad & divulgación científica 24 (10): 1-8. http://doi.org/10.31910/rudca.v24.n1.2021.1949
  5. Carter, B.; Cheng, N.; Kapoor, R.; Meletharayi: Drake, M. (2021). Invited review: Microfiltration-derived casein and whey proteins from milk. Journal of Dairy Science. 104(3): 2465 – 2479. https://doi.org/10.3168/jds.2020-18811
  6. Celigueta, I.; Janhøj, T.; Mikkelsen, B. y Ipsen, R. (2011). Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt. International Dairy Journal. 21(9): 645 - 655. https://doi.org/10.1016/j.idairyj.2010.12.013
  7. Celigueta, I.; Amigo, J.; Ipsen, R. (2012). Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein. Journal of Food Engineering. 109(4): 721 – 729. https://doi.org/10.1016/j.jfoodeng.2011.11.016
  8. Coto, A. (2014). Microparticulación de proteínas a partir de concentrados proteicos: WPC60. https://digibuo.uniovi.es/dspace/handle/10651/28007
  9. Chung, C.; Degner, B.; McClements, D. (2014). Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions. Food Research International. 56: 136-145. https://doi.org/10.1016/j.foodres.2013.11.034
  10. Croissant, A.; Kang, E.; Campbell, R.; Bastian, E.; Drake, M. (2009). The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. Journal of Dairy Science. 92(12): 5917-5927. 10.3168/jds.2009-2535
  11. Di Cagno, R.; De Pascuale, I.; De Angelis, M.; Buchin, M.; Rizzello, C.; Gobbetti, M. (2014). Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. Journal of Dairy Science. 97(1): 72-84. https://doi.org/10.3168/jds.2013-7078
  12. Giroux, H.; Veillete, N.; Britten, M. (2018). Use of denatured whey protein in the production of artisanal cheeses from cow, goat and sheep milk. Small Ruminant Research. 161: 32-42. https://doi.org/10.1016/j.smallrumres.2018.02.006
  13. Guerrero-Ramos, C.; Salas-Valerio, W.; Baldeón-Chamorro, E. (2015). Evaluación instrumental de la textura del queso elaborado con suero concentrado por ultrafiltración. Revista de la Sociedad Química del Perú. 81 (3): 273-282.
  14. Gutiérrez-Hernández, C.; Hernández-Almanza, A.; Hernández-Beltran, J.; Balagurusamy, N.; Hernández-Teran, F. (2022). Cheese whey valorization to obtain single-cell oils of industrial interest: An overview. Food Boiscience. 50 (A): 102086. https://doi.org/10.1016/j.fbio.2022.102086
  15. Guyomarc’h, F. (2006). Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review. Lait. 86(1): 1-20. https://doi.org/10.1051/lait:2005046
  16. Guzmán, L.; Tejada, C.; De la Ossa, Y. y Rivera, C. (2015). Análisis comparativo de perfiles de textura de quesos frescos de leche de cabra y vaca. Biotecnología en el Sector Agropecuario y Agroindustrial. 13 (1): 139 – 147.
  17. Hinrichs, J. (2001). Incorporation of whey proteins in cheese. International Dairy Journal. 4-7 (11): 495 - 503. https://doi.org/10.1016/S0958-6946(01)00071-1
  18. Hossain, M.; Keidel, J; Hensel, O.; Diakité, M. (2020). The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties. LWT – Food Science and Technology. 134: 1 – 8. https://doi.org/10.1016/j.lwt.2020.109976
  19. Hossain, M.; Petrov, M.; Hensel, O.; Diakité, M. (2021). Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design. Foods. 10(6): 1 – 14. https://doi.org/10.3390/foods10061433
  20. Ipsen, R. (2017). Microparticulated whey proteins for improving dairy product texture. International Dairy Journal. 67: 73-79. https://doi.org/10.1016/j.idairyj.2016.08.009
  21. Ismail, M.; Ammar, E.; El-Metwally, R. (2011). Improvement of low-fat mozzarella cheese properties using denatured whey protein. International Journal of Dairy Technology. 64 (2): 207-217. https://doi.org/10.1111/j.1471-0307.2010.00654.x
  22. Johnson, M.; Chen, C.; Jaeggi, J. (2001). Effect of Rennet Coagulation Time on Composition, Yield, and Quality of Reduced-Fat Cheddar Cheese. Journal of Dairy Science. 84(5): 1027 – 1033. https://doi.org/10.3168/jds.S0022-0302(01)74562-6
  23. Kew, B.; Holmes, M.; Stieger, M.; Sarkar, A. (2020). Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective. Trends in Food Science & Technology. 106: 457-468. https://doi.org/10.1016/j.tifs.2020.10.032
  24. Kaewkannetra, P.; Garcia, F.; James, A.; Chiu, T. (2009). Influence of pH and Al2(SO4)3 on the stability of whey suspensions. Separation and Purification Technology. 67(3): 364-368. https://doi.org/10.1016/j.seppur.2009.04.013
  25. Karaman, A.; Benli, M.; Akalin, A. (2012). Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream. Grasas y Aceites. 63 (3): 267-273. 10.3989/gya.106611
  26. Kelly, P. (2019). Manufacture of whey protein products: concentrates, isolate, whey protein fractions and microparticualted. In: Deeth, H.; Bansal, N. Whey proteins from milk to medicine. pp. 97-119. First edition. Queensland, Australia: Elsevier. 746p.
  27. Kilara, A.; Vaghela, M. (2004). Whey Proteins. In: Yada, R. Proteins in food processing. pp. 93-126. 1st ed. USA: CRC Press LLC. 352p.
  28. Kilara, A. (2016). Whey and Whey Proteins. In: Chandan R.; Kilara, A.; Shah, N. Dairy Processing and Quality Assurance. pp. 337-356. 2nd ed. USA: Jonh Wiley and Sons Ltd. 684p.
  29. Kethireddipalli, P.; Hill, A. (2015). Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments. Journal of Agricultural and Food Chemistry. 63(43): 9389-9403. https://doi.org/10.1021/jf504167v
  30. Kulmyrzaev, A.; Schubert, H. (2004). Influence of KCl on the physicochemical properties of whey protein stabilized emulsions. Food Hydrocolloids. 18(1): 13-19. https://doi.org/10.1016/S0268-005X(03)00037-7
  31. Lebeuf, Y.; Lacroix, C. ; Paquin, P. (1998). Effet de l´incorporation des proteins du lactosérum dénaturées et microparticulées dans le cheddar jeune. Lait. 78 (3) : 303-318. https://doi.org/10.1051/lait:1998331
  32. Li, H.; Liu, T.; Zou, X.; Yang, C.; Li, H. ; Cui, W. (2021). Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt. LWT – Food Science and Technology. 150: 1 – 7. https://doi.org/10.1016/j.lwt.2021.112045
  33. Macedo, A.; Azedo, D.; Duarte, E.; Pereira, C. (2021). Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration. Membranes. 11(7): 477. https://doi.org/10.3390/membranes11070477
  34. Masotti, F.; Cattaneo, S.; Stuknyté, M.; De Noni, I. (2017). Technological tools to include whey proteins in cheese: Current status and perspectives. Trends in Food Science & Technology. 64: 102 – 114. https://doi.org/10.1016/j.tifs.2017.04.007
  35. Mayta, J.; Trujillo, A.; Juan, B. (2019). Tecnología de los quesos bajos en grasa. Revista de Investigaciones Veterinarias del Perú. 30 (4): 1382-1394. http://dx.doi.org/10.15381/rivep.v30i4.17357
  36. McDermott, A.; Visetin, G.; McParland, S.; Berry, D.; Fenelon, M.; Marchi, M. (2016). Effectiveness of mid-infrared spectroscopy to predict the color of bovine milk and the relationship between milk color and traditional milk quality traits. American Dairy Science Association. 99 (5): 3267-3273. https://doi.org/10.3168/jds.2015-10424
  37. Milovanovic, B.; Djekic, I.; Miocinovic, J.; Djordjevic, V.; Lorenzo, J.; Barba, F.; Mörlein, D.; Tomasevic, I. (2020). What Is the Color of Milk and Dairy Products and How Is It Measured? Foods. 9 (11): 1629. https://doi.org/10.3390/foods9111629
  38. Ministerio de Salud y Protección Social. (1986). Resolución 2310: por la cual se reglamenta lo referente al procesamiento, composición, requisitos, transporte y comercialización de derivados lácteos. https://www.minsalud.gov.co/sites/rid/Lists/BibliotecaDigital/RIDE/DE/OT/Resolucion-2310-de-1986.pdf
  39. Narong, P.; James, A. (2008). Efficiency of ultrafiltration in the separation of whey suspensions using a tubular zirconia membrane. Desalination. 219(1-3): 348-357. https://doi.org/10.1016/j.desal.2007.04.057
  40. Ohmes, R.; Marshall, R.; Heymann, H. (1998). Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers. Journal of Dairy Science. 81(5): 1222 – 1228. https://doi.org/10.3168/jds.S0022-0302(98)75682-6
  41. Prazeres, A.; Carvalho, F.; Rivas, J. (2012). Cheese whey management: A review. Journal of Environmental management. 110: 48-68. https://doi.org/10.1016/j.jenvman.2012.05.018
  42. Perreault, V.; Turcotte, O.; Morin, P.; Pouliot, Y.; Britten, M. (2016). Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties. International Dairy Journal. 55: 1-9. https://doi.org/10.1016/j.idairyj.2015.11.008
  43. Prindiville, E.; Marshall, R.; Heymann, H. (2000). Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Low-fat and Nonfat Chocolate Ice Cream. Journal of Dairy Science. 83(10): 2216–2223. https://doi.org/10.3168/jds.S0022-0302(00)75105-8
  44. Sánchez-Obando, J.; Cabrera-Trujillo, M.; Olivares-Tenorio, M.; Klotz, B. (2020). Use of optimized microparticulated whey protein in the process of reduced fat spread and petit-suisse cheeses. LWT-Food Science and Technology. 120: 108933. https://doi.org/10.1016/j.lwt.2019.108933
  45. Schenkel, P.; Samudrala, R.; Hinrichs, J. (2013). The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda. International Journal of Dairy Technology. 66 (2): 220 – 230. https://doi.org/10.1111/1471-0307.12036
  46. Singer, N.; Dunn, J. (1988). Protein Microparticulation: The Principle and the Process. Journal of the American College of Nutrition. 9 (4): 388-397. https://doi.org/10.1080/07315724.1990.10720397
  47. Spiegel, T.; Huss, M. (2002). Whey protein aggregation under shear conditions – effects of pH-value and removal of calcium. International Journal of Food Science and Technology. 37: 559-568. https://doi.org/10.1046/j.13652621.2002.00612.x
  48. Stankey, J.; Lu, Y.; Abdalla, A.; Govindasamy, S.; Jaeggi, J.; Mikkelsen, B.; Pedersen, K.; Andersen, C. (2017). Low-fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality. International Journal of Dairy Technology. 70(4): 1-11. https://doi.org/10.1111/1471-0307.12413
  49. Sturaro, A.; De Marchi, M.; Zorzi, E. y Cassandro, M. (2015). Effect of microparticulated whey protein concentration and protein to fat ratio on Caciotta cheese yield and composition. International Dairy Journal. 48 : 46-52. 10.1016/j.idairyj.2015.02.003
  50. Yadav, J.; Yan, S.; Pilli, S.; Kumar, L.; Tyagi, R. ; Surampalli, R. (2015). Cheese whey: a potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnology Advances. 33 (6): 756 – 774. https://doi.org/10.1016/j.biotechadv.2015.07.002
  51. Yasmin, A.; Butt, M.; Sameen, A.; Shahid, M. (2013). Physicochemical and Amino Acid Profiling of Cheese Whey. Pakistan Journal of Nutrition. 12 (5): 455-459. 10.3923/pjn.2013.455.459
  52. Yilsay, T.; Yilmaz, L.; Bayizit, A. (2006). The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream. European Food Research and Technology. 222(1): 171 - 175.
  53. USC-Universidad de Santiago de Compostela. (2015). Informe Proyecto SUSMILK: Efficiency increases of wastewater treatment. Universidad de Santiago de Compostela. https://aplta.es/la-conferencia-final-de-susmilk-incluye-una-visita-tecnica-a-las-instalaciones-del-aula-de-productos-lacteos-y-tencologias-como-parte-del-programa/.
  54. Vásquez, J.; Novoa, D.; Carulla, J. (2014). Efecto del recuento de células somáticas sobre la aptitud quesera de la leche y la calidad fisicoquímica y sensorial del queso campesino. Revista de la Facultad de Medicina Veterinaria y Zootecnia. 61 (2): 171 - 185.
  55. Vidigal, M.; Minim, V.; Ramos, A.; Ceresino, E.; Diniz, M.; Camilloto, G.; Minim, L. (2012). Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements. Ciencia e Tecnologia de Alimentos. 32 (2): 412 – 418. 10.1590/S0101-20612012005000047
  56. Wolz, M.; Mersch, E.; Kulozik, U. (2016). Thermal aggregation of whey proteins under shear stress. Food Hydrocolloids. 56: 396 – 404. https://doi.org/10.1016/j.foodhyd.2015.12.036

Descargas

Los datos de descargas todavía no están disponibles.