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BACKGROUND RESULTS CONCLUSION The effectiveness of whey obtained by either enzyme (sweet) or acid treatment on wound healing remains unclear. This study investigated the effectiveness of camel and bovine whey prepared enzymatically (CSW and BSW) or by pH reduction (CAW and BAW). After removing the cream from milk, HCl or rennet was used to remove casein, resulting in acid or sweet whey, respectively, followed by lactose removal using dialysis. Casein removal was verified by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Wound‐healing activity was measured in vitro on HT‐29 cells by scratch assay. All four whey samples (0–1000 mg L−1) were applied on the cells, and the closure of the cell‐free scratched areas was monitored for 48 h.All whey samples increased the cell migration significantly (P < 0.05) to help close the cell‐free areas as an indication of wound healing compared to the negative control. However, the closure amounts between the highest dose (1000 mg L−1) and the control were not significantly different (P > 0.05). Acid whey samples significantly (P < 0.05) elevated the closure speed compared to the sweet whey samples. The highest closure percentage (64.69%) was achieved after treatment with 10 mg L−1 CAW for 48 h. Between the sweet whey samples, BSW was significantly (P < 0.05) more effective in closing the cell‐free zone compared to CSW.This study investigated the wound‐healing potential of camel and bovine whey in vitro by comparing their effects on HT‐29 cell migration. CAW showed the greatest activity and may find uses as a treatment agent in wound healing. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Polysulfone (Psf) ultrafiltration flat-sheet membranes were modified with hydroxyapatite (HA) powder during preparation using the wet-phase inversion method. HA was incorporated to enhance the protein separation capabilities. The asymmetric Psf membranes were synthesized using NMP as the solvent. Through Scanning Electron Microscopy (SEM) analysis, it was revealed that HA was distributed across the membrane. Incorporating HA led to higher flux, the improved rejection of protein, and enhanced surface hydrophilicity. The permeability flux increased with HA concentration, peaking at 0.3 wt.%, resulting in a 38% improvement to 65 LMH/bar. Whey protein separation was evaluated using the model proteins BSA and lysozyme, representing α-Lactalbumin. The results of protein rejection for the blend membranes indicated that the rejection rates for BSA and lysozyme increased to 97.2% and 73%, respectively. Both the native and blend membranes showed similar BSA rejection rates; however, the blend membranes demonstrated better performance in lysozyme separation, indicating superior selectivity compared to native membranes. The modified membranes exhibited improved hydrophilicity, with water contact angles decreasing from 66° to 53°, alongside improved antifouling properties, indicated by a lower flux decline ratio value. This simple and economical modification method enhances permeability without sacrificing separation efficiency, hence facilitating the scalability of membrane production in the whey protein separation industry. [ABSTRACT FROM AUTHOR]

The lack of fat in yogurt can lead to alterations in taste and whey separation, reducing consumer acceptance. In this study, the feasibility of enhancing the quality of skim milk yogurt through a combination of transglutaminase (TG) and protein-glutaminase (PG) was investigated. The combination of TG and PG resulted in simultaneous cross-linking and deamidation of CN micelles, with PG deamidation taking priority over TG cross-linking, leading to higher solubility and lower turbidity of milk proteins compared with TG alone. When 0.06 U/mL TG and 0.03 U/mL PG were added, firmness and viscosity indexes significantly increased by 38.26% and 78.59%, respectively, as compared with the control. Microscopic images revealed increased cross-linking with CN and filling of cavities by smaller submicelles in the combination of TG and PG treatment. Furthermore, the combination of TG and PG resolved issues of rough taste and whey separation, leading to improved overall liking. This study highlights the benefits of using both enzymes in dairy production and has important implications for future research. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [Display omitted] [ABSTRACT FROM AUTHOR]

Fouling, the accumulation of undesirable material on manufacturing equipment surfaces, poses a pervasive challenge in industrial processes. In the food industry, the complex interactions among these compounds can give rise to stubborn deposits that deviate from conventional cleaning protocols. In this work, the forces and removal mechanisms of model fouling agents composed of mixtures of starch, whey protein, and lard deposited on solid surfaces of relevant industrial interest (i.e. stainless steel, aluminium, and PTFE) are investigated using a multi-length scale approach, involving milli-manipulation and a lab-simulated Clean-In-Place (CIP) system. The forces involved in the removal process, the types of failure observed when the deposits are subjected to shear stress (adhesive, mixed, or cohesive), and the performance of the CIP system are systematically analysed as a function of the cleaning treatments applied. For stainless steel surfaces, alkaline treatment seems to facilitate the cleaning of lard and starch deposits, while the whey foulant removal tends to be more effective using hot water under the conditions tested. Hot water is effective for stainless steel and PTFE surfaces, reducing the mechanical shear stress required, while the alkaline treatment demonstrated superior efficacy for aluminium surfaces. These findings emphasise the importance of customising cleaning protocols for CIP optimisation. [ABSTRACT FROM AUTHOR]

Summary: The growing global population has increased the protein needs and the combination of animal with plant proteins can be an effective strategy to meet future protein demand. This study aimed to investigate the impact of pH between 6.2 and 7.0 on the thermal stability of a 1:1 mixture of chickpea protein concentrate (CPC) and whey protein isolate (WPI), and their respective control. After heat treatment, CPC:WPI mixture showed an increase in viscosity (from 20.5 mPa.s at pH 7.0 to 110.8 mPa.s at pH 6.2, respectively), and particle size (from 5.7 to 56.5 μm at pH 7.0 and 6.2, respectively). The physical stability of the heat‐treated CPC:WPI mixture decreased, as the sediment increased from 3.3 mm at pH 7.0 to 7.8 mm at pH 6.2. This study highlighted the enhanced thermal stability of CPC:WPI at pHs closer to neutrality and offers valuable insights for the formulation of innovative plant protein‐enriched food. [ABSTRACT FROM AUTHOR]

Detergents and disinfectants for dairy industry must meet a variety of characteristics, including low toxicity, high antibacterial activity, and excellent rinsing of pollutants from working surfaces. This work presents an innovative detergent-disinfectant agent based on whey mineralizate and silver nanoparticles (Ag NPs), which allows reducing production costs and ensuring high cleanliness of treated surfaces compared to analogues. For this purpose, a method for obtaining sols of Ag NPs stabilized with didecyldimethylammonium bromide (Ag NPs-DDAB) was developed and optimized using neural network algorithms. Characterization of Ag NPs-DDAB showed particles with a radius of 4.5 nm and 20 nm, stable in the pH range from 2 to 11. An acute toxicity study of Ag NPs in mice showed LD50 = 4230 μg/kg. Based on the degree of accumulation and inhalation toxicity, Ag NPs-DDAB are classified as low-hazard chemicals. The developed detergent-disinfectant had a washability of about 90%, high antimicrobial activity (0.005 mg/mL) against Penicillium roqueforti and a sanitary and hygienic effect on coliforms, general contamination and pathogenic microorganisms, a low-corrosive effect and low toxicity (315 mg/mL) to Danio rerio. It was concluded that the use of detergent-disinfectant agent will completely eliminate the consumption of water for the equipment cleaning process and can be used to clean an electrodialysis unit's circuits, enabling the utilization of secondary waste from membrane milk processing and promoting resource efficiency and cleaner production in the dairy industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to optimize the production of carotenoid pigments from Micrococcus luteus (ATCC 9341) through the statistical screening of media components and the characterization of antimicrobial, antioxidant, cytogenetic and cytotoxic activities. A BOX-Behnken design was used to assess the effects of whey concentration, inoculum size, pH, temperature, and agitation speed on carotenoid yield. The optimum combination increased production to 2.19 g/L, with a productivity of 0.045 g L-1 h−1 and a productivity yield of 0.644 g/g, as confirmed by an observed carotene production of 2.19 g/L. The final response surface model fitting the data had an R2 of 0.9461. High-performance liquid chromatography (HPLC) analysis identified 12 carotenoid pigment compounds produced by M. luteus. The extracts displayed moderate antimicrobial efficacy against Gram-positive bacteria such as Bacillus cereus (ATCC 11778), Staphylococcus aureus (ATCC 6538), and E. faecalis (ATCC 19433), with inhibition zone diameters (IZD) of 29.0, 14.0, and 37.0 mm, respectively, at 1000 μg/mL. However, its effectiveness against Gram-negative bacteria is limited. In comparison, tetracycline exhibited greater antimicrobial potency. The IC50 value of carotenoids was used to indicate the antioxidant activity. IC50 value from the DPPH assay was 152.80 mg/100mL. An IC50 cytotoxicity value greater than 300 μg/mL was found against normal mouse liver cells, with over 68% cell viability even at 300 μg/mL, indicating low toxicity. Histological structure studies revealed normal myocardial muscle tissue, lung tissue, and kidney tissue sections, whereas liver tissue sections revealed ballooning degeneration of hepatocytes and disorganization of hepatic cords. Cytogenetic parameters revealed that the carotene treatment group had a mitotic index (70%) lower than that of the control but higher than that of the positive control, mitomycin, and did not substantially increase numerical (1.2%) or structural aberrations compared with those of the control, suggesting a lack of genotoxic effects under the experimental conditions. In conclusion, optimized culture conditions enhanced carotenoid yields from M. luteus, and the extracts displayed promising bioactivity as moderate antibiotics against certain gram-positive bacteria and as antioxidants. The high IC50 values demonstrate biosafety. Overall, this bioprocess for enhanced carotenoid production coupled with bioactivity profiling and low cytotoxicity support the application of M. luteus carotenoids. [ABSTRACT FROM AUTHOR]

Background: Whey, which has high biochemical oxygen demand and chemical oxygen demand, is mass-produced as a major by-product of the dairying industry. Microbial fermentation using whey as the carbon source may convert this potential pollutant into value-added products. This study investigated the potential of using whey powder to produce α-ketoisovalerate, an important platform chemical. Results: Klebsiella oxytoca VKO-9, an efficient L-valine producing strain belonging to Risk Group 1 organism, was selected for the production of α-ketoisovalerate. The leucine dehydrogenase and branched-chain α-keto acid dehydrogenase, which catalyzed the reductive amination and oxidative decarboxylation of α-ketoisovalerate, respectively, were inactivated to enhance the accumulation of α-ketoisovalerate. The production of α-ketoisovalerate was also improved through overexpressing α-acetolactate synthase responsible for pyruvate polymerization and mutant acetohydroxyacid isomeroreductase related to α-acetolactate reduction. The obtained strain K. oxytoca KIV-7 produced 37.3 g/L of α-ketoisovalerate from lactose, the major utilizable carbohydrate in whey. In addition, K. oxytoca KIV-7 also produced α-ketoisovalerate from whey powder with a concentration of 40.7 g/L and a yield of 0.418 g/g. Conclusion: The process introduced in this study enabled efficient α-ketoisovalerate production from low-cost substrate whey powder. Since the key genes for α-ketoisovalerate generation were integrated in genome of K. oxytoca KIV-7 and constitutively expressed, this strain is promising in stable α-ketoisovalerate fermentation and can be used as a chassis strain for α-ketoisovalerate derivatives production. [ABSTRACT FROM AUTHOR]

Deltamethrin (DLM) represents one of the most commonly used pesticides. It passes through milk, vegetables, and fruits to humans or through animals (veterinary drugs and feeding on contaminated forage) to milk; it can escape from skin to blood and be secreted in breast milk in lactating women. It is believed to have neurotoxic, nephrotoxic, and hepatotoxic properties. To investigate deltamethrin-induced hepatotoxicity, 64 rats were divided into eight groups. The control group did not receive any treatment. The groups were as follows: D 30 mg DLM/kg body weight (BW) dissolved in corn oil; B 1 mL whey (1010 cfu/mL of Bifidobacterium longum ATCC 15707); S 1 mL whey (0.5 ppm selenium); BS 1 mL whey (1010 cfu/mL of B. longum ATCC 15707 + 0.5 ppm selenium); BD 1 mL whey (1010 cfu/mL of B. longum ATCC 15707 + DLM); SD 1 mL whey (0.5 ppm selenium) + DLM; and BSD 1 mL whey (1010 cfu/mL of B. longum ATCC 15707) + 0.5 ppm selenium + DLM. Results revealed that the manipulation of Bifidobacteria with selenium triggered a significant improvement in AST (U/mL), ALT (U/mL), GSH (mg/g), TNF-α (pg/mL), NF-κB (ng/mL), and BCL2 (ng/mL) from 166.7 ± 6.42, 30.67 ± 0.55, 0.252 ± 0.005, 17.18 ± 0.42, 1.14 ± 0.10, and 1.77 ± 0.06 versus 334.9 ± 4.7, 72.83 ± 2.49, 0.108 ± 0.005, 33.57 ± 0.59, 2.58 ± 0.05, and 1.04 ± 0.04, respectively, compared to DLM group. As well as reduction in histopathological necrosis, congestion, and degradation. Whey beverages fortified with B. longum and selenium implicated a reduction in oxidative stress and histopathological degradation that accomplished DLM toxicity. The utilization of whey (a byproduct of cheese making) is considered a recycling process that supports eco-friendly practices and sustainability, thus encouraging its use as a protective tool in animal feed or manipulation by humans, especially workers in pesticide plants. [ABSTRACT FROM AUTHOR]

Summary: Insufficient sleep is a growing global problem, with poor sleep associated with many negative health and performance outcomes. Previous reviews investigating the effect of diet on sleep have highlighted the amino acid tryptophan as a promising sleep‐promoting nutrient, with the richest food source of tryptophan, ⍺‐lactalbumin, requiring further investigation. Therefore, this systematic review aimed to review the existing evidence of association between ⍺‐lactalbumin and sleep. Four electronic databases (CINAHL Complete, Embase, MEDLINE Complete, and SPORTDiscus with Full Text) were searched from database inception to March 2023, with primary research articles included if they contained α‐lactalbumin as an independent variable, an outcome measure of sleep or sleepiness, and participants were ≥ 18 years old. Eight studies were reviewed, with four studies recruiting athletic populations (50%) and four recruiting healthy participants (50%). Sleep or sleepiness was measured objectively in six studies (75%), with two studies employing polysomnography and four utilizing actigraphy to assess sleep. Across the studies, 20–60 g of ⍺‐lactalbumin was supplemented, with five studies (63%) observing a positive association between α‐lactalbumin and sleep. Sleep‐onset latency was the primary sleep metric improved following evening supplementation of α‐lactalbumin (≤ 3.5 hr pre‐sleep), with no studies observing any negative associations with sleep. Data from this review suggest that individuals that have difficulty initiating sleep may benefit most from pre‐sleep α‐lactalbumin supplementation. Further research is required to establish the effect that α‐lactalbumin has on sleep architecture, through the use of more comprehensive sleep analysis tools such as portable electroencephalography or polysomnography, in combination with stringent dietary controls. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Animal & Poultry Production is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of the present study is (1) to enhance the protein fraction in cheese milk through membrane filtration and consequently (2) to separate the majority of whey as 'ideal whey' prior to the production of white brined cheese, and (3) to explore the potential utilization of retentates in the production of white brined cheese. The chemical, physical, textural and sensory properties of cheeses produced from microfiltration (MF) retentates were characterized to investigate the effects of cross-flow MF on white brined cheese. Polyether sulfone (MP005) membranes featuring a pore diameter of 0.05 μm and polyvinylidene fluoride (MV020) membranes with a pore diameter of 0.20 μm were utilized. The assessed quality parameters of cheeses derived from polyethersulfone membrane (MP005) retentates were similar to the control (p > 0.05), whereas the cheese obtained from polyvinylidene fluoride membrane (MV020) retentates exhibited notable differences (p < 0.05) from the control. The traditional whey generated after cheese-making, which typically requires substantial on-site processing and/or treatment, was reduced by 3.5–6.7 times using the MP005 retentates. Simultaneously, 58–70% of the cheese milk (w/w) was separated as ideal whey before the cheese-making process. MF shows potential as an eco-friendly technology suitable for use in cheese production processes. The potential utilization of MP005 for enriching the protein content in cheese milk holds promise for white cheese production. [ABSTRACT FROM AUTHOR]

Food waste and by-products are intricately linked to sustainable food production, as reducing waste can play a significant role in achieving a more sustainable and efficient food system. Sustainable utilization and recovery of by-products can significantly contribute by creating strategies that can lead to cost savings and increased efficiency across the food supply chain. Worldwide, more than 40% of whey from cheese production is discarded, resulting in the loss of valuable nutrients and potentially polluting the environment. Effective use of whey reduces environmental impact and enhances manufacturing sustainability. Thus, a circular approach to food waste management in the dairy industry supports sustainability goals and creates opportunities for innovation. Whey contains most of the soluble components of milk, including a large number of serum proteins and all the essential amino acids, making it suitable for producing beverages with high nutritional value. This study aims to produce whey-based beverages with different additions to obtain dairy products with high nutritional value. Three different ingredients, sea buckthorn, ginger, and cinnamon, were chosen for their numerous health benefits to the consumer. Six samples were prepared utilizing both unmodified and deproteinized whey in a 75% proportion, with the addition of 25% sea buckthorn juice, 0.75% ginger juice, and 0.2% cinnamon powder. The resultant samples were packaged in 200 mL bottles and maintained at a controlled temperature of 6 °C to ensure optimal preservation. Given the paramount importance of consumer acceptability in novel beverage development, a comprehensive evaluation was conducted to assess the sensory properties of the formulated beverages. In addition, physico-chemical properties and their evolution over 14 days of storage were examined. The sample containing whey, sea buckthorn juice, ginger juice, and cinnamon powder received the highest marks from the tasters. The values of the physico-chemical parameters varied depending on the type of whey used and the storage period. Thus, a pH of approximately 5 and an acidity between 30 and 80 °T were recorded. The average lactose content was 4%, the average protein content was 2.5%, and the total soluble solids content was 11.5 °Brix. The beverages developed in this study represent viable alternatives for diversifying food production through sustainable, environmentally friendly technological variants. By applying circular economy principles, these products contribute to reducing food waste in the dairy industry. [ABSTRACT FROM AUTHOR]

5-Hydroxytryptophan (5-HTP), a precursor of the neurotransmitter serotonin in mammals, has demonstrated efficacy in treating various diseases such as depression, fibromyalgia and obesity. However, conventional biosynthesis methods of 5-HTP are limited by low yield and high reagent and process costs. In this study, the strain C1T7-S337A/F318Y with optimized promoter distribution was obtained, and the 5-HTP yield was 60.30 % higher than that of the initial strain. An efficient fermentation process for 5-HTP synthesis was developed using strain C1T7-S337A/F318Y with whey powder as a substrate for cell growth and inducer production. Shake flask fermentation experiments yielded 1.302 g/L 5-HTP from 2.0 g/L L-tryptophan (L-Trp), surpassing the whole-cell biocatalysis by 42.86 %. Scale-up to a 5 L fermenter further increased the yield to 1.649 g/L. This fermentation strategy substantially slashed reagent cost by 95.39 %, providing a more economically viable and environmentally sustainable route for industrial biosynthesis of 5-HTP. Moreover, it contributes to the broader utilization of whey powder in various industries. [Display omitted] • An efficient 5-HTP fermentation process was realized by condition optimization. • Whey powder was used as a substrate for cell growth and inducer production. • The strain C1T7 increased the 5-HTP yield by 60.30 % through promoter adjustment. • The 5-HTP yield of the new fermentation process was increased by 42.86 %. • The total reagent cost of the new fermentation process was reduced by 95.39 %. [ABSTRACT FROM AUTHOR]

This study aimed to use whey and river sediment microbial fuel cells (SMFCs) to produce electrical potential, which has been investigated rarely in previous studies. In this study, the majority of the microorganisms in the river SMFC mixed culture were Bacteroides and Clostridium. After the voltage and internal resistance were measured, the current and power density were calculated. The power density (279*10-3 mW/cm2) and maximum current density (1100*10-6 mA/cm2) were determined through computations. Bacteria present in river SMFCs showed the potential to generate electricity without any external mediators. By utilizing organic materials, bioelectricity can be produced affordably and sustainably. [ABSTRACT FROM AUTHOR]

A new style of tofu coagulated through the fermentation of Lactobacillus plantarum SJ‐L‐1 was produced. L. plantarum SJ‐L‐1 with a high growth rate and excellent acid production ability was isolated and identified from naturally fermented soy yellow whey. The gene annotation indicated the potential outstanding isoflavone conversion capacity of L. plantarum SJ‐L‐1. Furthermore, fermentation tofu was prepared using L. plantarum SJ‐L‐1 and Lactobacillus rhamnosus 1–16 as the starter microbiota. Compared to traditional MgCl2 tofu and fermented soy whey tofu, SJ‐L‐1 tofu exhibited a slight increase in hardness and better structure uniformity. SJ‐L‐1 tofu also possessed the highest levels of total isoflavone content (76.33 µg/g) and volatile compounds (561.54 µg/kg) among the four styles of tofu. This research indicated that this new type of tofu coagulated through a combination of heat and fermentation of L. plantarum SJ‐L‐1 represents a promising candidate for future functional foods. [ABSTRACT FROM AUTHOR]

A species-specific multiplex-PCR method and phenotypic tests were combined to evaluate biochemical and genotypic differences between 24 representative Leuconostoc mesenteroides diverse isolates previously found to dominate in spoiled, vacuum-packed Anthotyros whey cheeses stored at 4 °C for 40 days and identified by 16S rRNA gene sequencing. Based on their phenotypic (API 50 CHL) profiles, the 24 isolates comprised 6 multi-strain and 7 single-strain biotypes. Only two single-strain biotypes (L4A and L4B) produced slime (dextran) from sucrose, and only four biotypes (L2A–L2C, L3; 7 isolates) fermented L-arabinose; the remaining 15 isolates (biotypes L1A–L1F) were dextran-negative, oligofermenting Ln. mesenteroides variants, able to ferment D-xylose and grow at 37 °C. Based on their multiplex-PCR (rpoB, araA, dsr, and sorA) gene profiles in comparison with those of the type strains of the four Ln. mesenteroides subsp. cremoris (rpoB), dextranicum (rpoB/dsr), mesenteroides (rpoB/araA/dsr/sorA), and jonggajibkimchii (rpoB/araA/dsr), no isolate was assigned to the first two subspecies and only four isolates (L2A and L2C) to the subsp. mesenteroides. Ten isolates shared the subsp. jonggajibkimchii profile, while the other ten ones have a fifth atypical profile (rpoB/dsr/sorA), seemingly being closer to the subsp. dextranicum. Particularly the atypical biotype L1B representatives of the most prevalent psychrotrophic Ln. mesenteroides subsp. jonggajibkimchii (rpoB/araA/dsr) genotype at Anthotyros whey cheese spoilage deserve further biochemical and molecular characterization studies. [ABSTRACT FROM AUTHOR]

Whey, a large by-product of cheese manufacturing, is nutritionally valuable, mainly because of its whey proteins. Beetroot juice, purple–red in colour, has numerous benefits for human health; if used as an ingredient in a whey-based RTD beverage, it could mask whey's less pleasant organoleptic characteristics. This research aimed to develop such a beverage by mixing whey with beetroot juice in a ratio that would yield a nutritionally valuable product with acceptable sensory characteristics. To this end, three RTD beverage formulations, prepared with beetroot juice and whey in different ratios (10:90, 15:85, and 20:80 v/v), were subjected to sensory analysis. The one with a 20:80 v/v ratio of beetroot juice and whey was found to be preferred by consumers, registering the highest overall score (7.8). Next, this formula was prepared with (RTD20:80a) and without citric acid (RTD20:80a) and analysed physiochemically and microbiologically. RTD20:80a was also sensory tested and proved to be the optimum one (with an overall score of 8.1); it showed a content of 1.18 g/100 mL fat, 1.07 g/100 mL protein, 0.56 g/100 mL ash, 9.90 g/100 mL carbohydrate, total soluble solids of 11.69 °Brix, an energy value of 54.44 kcal/100 mL, titratable acidity of 0.77% lactic acid, pH of 3.75, content of 1.16 mg/mL betacyanins, 0.86 mg/mL betaxanthins, and 0.36 mg GAE/mL total phenolics. Based on the microbiological results, RTD20:80a revealed a shelf-life of 14 days. By producing this beverage, a dairy plant could reduce its whey-related losses while increasing its profitability through selling it. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The continued efficient use of whey as a fermentable substrate to produce alcoholic beverages will benefit from improving the measurement of key components relevant to the fermentability of whey. One component of fermentation that is not well studied in whey is the concentration of fermentable nitrogen, either as free amino nitrogen (FAN) or yeast-assimilable nitrogen (YAN). Fermentable nitrogen in media is essential for yeast cells to replicate. Insufficient concentrations of FAN or YAN to support the growing yeast population can result in sluggish or "stuck" fermentations. We evaluated 3 common methods of fermentable nitrogen determination and compared them for use in whey fermentation systems, based on ninhydrin, nitrogen by o- phthalaldehyde (NOPA), and formaldehyde pH (Sørensen titration) values. Each measurement method was evaluated independently using standard addition curves and compared for overall accuracy using paired t -tests (α = 0.05). Although the formaldehyde pH method showed high precision, it did not measure nitrogen accurately, as it overestimated YAN in whey by up to 6 times relative to other tests. The ninhydrin and NOPA methods both showed accuracy for fermentable nitrogen determination in whey based on analysis of standardized nitrogen sources. We concluded that either the ninhydrin FAN or NOPA YAN method may be used to determine the fermentable nitrogen content in whey. This is expected to improve the ability of producers to use whey as a fermentation medium. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Yogurt usually contains 5% to 7% sugar and 3% to 5% lactose. As β-galactosidases can hydrolyze lactose and improve sweetness, they have the potential to produce lactose-free (LF) and no-sugar-added (NSA) yogurt. In this study, the β-galactosidase AoBgal35A from Aspergillus oryzae was engineered by site-saturation mutagenesis. Results of 19 variants of T955 residue showed that the lactose hydrolysis rate of T955R-AoBgal35A was up to 90.7%, which is much higher than the 78.5% of the wild type. Moreover, the optimal pH of T955R-AoBgal35A was shifted from pH 4.5 to pH 5.5, and the optimal temperature decreased from 60°C to 50°C. The mutant T955R-AoBgal35A was successfully expressed in Komagataella pastoris , which produced extracellularly 4,528 U/mL of β-galactosidase activity. The mutant T955R-AoBgal35A was used to produce LF yogurt. The Streptococcus thermophilus count of LF yogurt increased from 7.9 to 9.5 log cfu/g, which is significantly higher than that of the control group (8.9 log cfu/g). The residual lactose content of LF yogurt was 0.13%, meeting the requirements of the national standard in China for the "lactose-free" label (<0.5%). Furthermore, sugar in yogurt was replaced by whey powder to produce LF-NSA yogurt. The optimal addition content of whey powder was 7.5%. The texture, water-holding capacity, and titratable acidity of LF and LF-NSA yogurt achieved good shelf life stability. Therefore, this study provides an insight for technological implications of β-galactosidases in the dairy industry. [ABSTRACT FROM AUTHOR]

Sonoporation stimulates cell growth as it improves the permeability of the membrane and increases the uptake of impermeable molecules in the extracellular matrix. We evaluated the effects of substrates (whey, whole, and skim milk) and ultrasonic treatments (ultrasonication and thermosonication) on the antioxidant activity (AA) of water-soluble kefir postbiotics (WSKPs). The samples were evaluated in terms of antioxidant activity (ABTS, DPPH, FRAP, and ORAC), water-soluble protein content, proteolysis (SDS-PAGE profiles), and cell membrane permeability. The levels of AA in all WSKPs depended on the substrate and method of obtaining them. However, the WSKPs from whey had higher antioxidant activity with DPPH (11.11 mg TE/100 mL), ABTS (12.77 mg TE/100 mL), and FRAP (5.18 mg TE/100 mL). Also, the WSKPs from whey had the highest values for water-soluble protein (1.45–1.32 mg/mL) and proteolysis degree and the lowest percentage of dead cells (11.4–28%). These results suggest that the production of WSKPs from whey might add value to whey production. Furthermore, WSKPs have potential as a functional ingredient in the production of beverages or foods with antioxidant activity. [ABSTRACT FROM AUTHOR]

Abstract Detergents and disinfectants for dairy industry must meet a variety of characteristics, including low toxicity, high antibacterial activity, and excellent rinsing of pollutants from working surfaces. This work presents an innovative detergent-disinfectant agent based on whey mineralizate and silver nanoparticles (Ag NPs), which allows reducing production costs and ensuring high cleanliness of treated surfaces compared to analogues. For this purpose, a method for obtaining sols of Ag NPs stabilized with didecyldimethylammonium bromide (Ag NPs-DDAB) was developed and optimized using neural network algorithms. Characterization of Ag NPs-DDAB showed particles with a radius of 4.5 nm and 20 nm, stable in the pH range from 2 to 11. An acute toxicity study of Ag NPs in mice showed LD50 = 4230 μg/kg. Based on the degree of accumulation and inhalation toxicity, Ag NPs-DDAB are classified as low-hazard chemicals. The developed detergent-disinfectant had a washability of about 90%, high antimicrobial activity (0.005 mg/mL) against Penicillium roqueforti and a sanitary and hygienic effect on coliforms, general contamination and pathogenic microorganisms, a low-corrosive effect and low toxicity (315 mg/mL) to Danio rerio. It was concluded that the use of detergent-disinfectant agent will completely eliminate the consumption of water for the equipment cleaning process and can be used to clean an electrodialysis unit’s circuits, enabling the utilization of secondary waste from membrane milk processing and promoting resource efficiency and cleaner production in the dairy industry.

Abstract This study aimed to optimize the production of carotenoid pigments from Micrococcus luteus (ATCC 9341) through the statistical screening of media components and the characterization of antimicrobial, antioxidant, cytogenetic and cytotoxic activities. A BOX-Behnken design was used to assess the effects of whey concentration, inoculum size, pH, temperature, and agitation speed on carotenoid yield. The optimum combination increased production to 2.19 g/L, with a productivity of 0.045 g L-1 h−1 and a productivity yield of 0.644 g/g, as confirmed by an observed carotene production of 2.19 g/L. The final response surface model fitting the data had an R2 of 0.9461. High-performance liquid chromatography (HPLC) analysis identified 12 carotenoid pigment compounds produced by M. luteus. The extracts displayed moderate antimicrobial efficacy against Gram-positive bacteria such as Bacillus cereus (ATCC 11778), Staphylococcus aureus (ATCC 6538), and E. faecalis (ATCC 19433), with inhibition zone diameters (IZD) of 29.0, 14.0, and 37.0 mm, respectively, at 1000 μg/mL. However, its effectiveness against Gram-negative bacteria is limited. In comparison, tetracycline exhibited greater antimicrobial potency. The IC50 value of carotenoids was used to indicate the antioxidant activity. IC50 value from the DPPH assay was 152.80 mg/100mL. An IC50 cytotoxicity value greater than 300 μg/mL was found against normal mouse liver cells, with over 68% cell viability even at 300 μg/mL, indicating low toxicity. Histological structure studies revealed normal myocardial muscle tissue, lung tissue, and kidney tissue sections, whereas liver tissue sections revealed ballooning degeneration of hepatocytes and disorganization of hepatic cords. Cytogenetic parameters revealed that the carotene treatment group had a mitotic index (70%) lower than that of the control but higher than that of the positive control, mitomycin, and did not substantially increase numerical (1.2%) or structural aberrations compared with those of the control, suggesting a lack of genotoxic effects under the experimental conditions. In conclusion, optimized culture conditions enhanced carotenoid yields from M. luteus, and the extracts displayed promising bioactivity as moderate antibiotics against certain gram-positive bacteria and as antioxidants. The high IC50 values demonstrate biosafety. Overall, this bioprocess for enhanced carotenoid production coupled with bioactivity profiling and low cytotoxicity support the application of M. luteus carotenoids.

Whey, a large by-product of cheese manufacturing, is nutritionally valuable, mainly because of its whey proteins. Beetroot juice, purple–red in colour, has numerous benefits for human health; if used as an ingredient in a whey-based RTD beverage, it could mask whey’s less pleasant organoleptic characteristics. This research aimed to develop such a beverage by mixing whey with beetroot juice in a ratio that would yield a nutritionally valuable product with acceptable sensory characteristics. To this end, three RTD beverage formulations, prepared with beetroot juice and whey in different ratios (10:90, 15:85, and 20:80 v/v), were subjected to sensory analysis. The one with a 20:80 v/v ratio of beetroot juice and whey was found to be preferred by consumers, registering the highest overall score (7.8). Next, this formula was prepared with (RTD20:80a) and without citric acid (RTD20:80a) and analysed physiochemically and microbiologically. RTD20:80a was also sensory tested and proved to be the optimum one (with an overall score of 8.1); it showed a content of 1.18 g/100 mL fat, 1.07 g/100 mL protein, 0.56 g/100 mL ash, 9.90 g/100 mL carbohydrate, total soluble solids of 11.69 °Brix, an energy value of 54.44 kcal/100 mL, titratable acidity of 0.77% lactic acid, pH of 3.75, content of 1.16 mg/mL betacyanins, 0.86 mg/mL betaxanthins, and 0.36 mg GAE/mL total phenolics. Based on the microbiological results, RTD20:80a revealed a shelf-life of 14 days. By producing this beverage, a dairy plant could reduce its whey-related losses while increasing its profitability through selling it.

ABSTRACT: The continued efficient use of whey as a fermentable substrate to produce alcoholic beverages will benefit from improving the measurement of key components relevant to the fermentability of whey. One component of fermentation that is not well studied in whey is the concentration of fermentable nitrogen, either as free amino nitrogen (FAN) or yeast-assimilable nitrogen (YAN). Fermentable nitrogen in media is essential for yeast cells to replicate. Insufficient concentrations of FAN or YAN to support the growing yeast population can result in sluggish or “stuck” fermentations. We evaluated 3 common methods of fermentable nitrogen determination and compared them for use in whey fermentation systems, based on ninhydrin, nitrogen by o-phthalaldehyde (NOPA), and formaldehyde pH (Sørensen titration) values. Each measurement method was evaluated independently using standard addition curves and compared for overall accuracy using paired t-tests (α = 0.05). Although the formaldehyde pH method showed high precision, it did not measure nitrogen accurately, as it overestimated YAN in whey by up to 6 times relative to other tests. The ninhydrin and NOPA methods both showed accuracy for fermentable nitrogen determination in whey based on analysis of standardized nitrogen sources. We concluded that either the ninhydrin FAN or NOPA YAN method may be used to determine the fermentable nitrogen content in whey. This is expected to improve the ability of producers to use whey as a fermentation medium.

Partial digestion of milk proteins leads to the formation of numerous bioactive peptides. Previously, our research team thoroughly examined the decades of existing literature on milk bioactive peptides across species to construct the milk bioactive peptide database (MBPDB). Herein, we provide a comprehensive update to the data within the MBPDB and a review of the current state of research for each functional category from in vitro to animal and clinical studies, including angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, antioxidant, dipeptidyl peptidase (DPP)-IV inhibitory, opioid, anti-inflammatory, immunomodulatory, calcium absorption and bone health and anticancer activity. This information will help drive future research on the bioactivities of milk peptides. [ABSTRACT FROM AUTHOR]

The article provides a rationale for the need to study the development of new lactose-free dairy products, due to an increase in the volume of consumption and the need to master whey processing technologies, using various lactose removal technologies, including enzymatic ones. Whey is rich in amino acids, has high biological value and high degree of digestibility in the human body, due to which whey processed products become attractive to a consumer.The purpose of the research is to develop a method for producing lactose-free albumin from fresh whey obtained after the production of cheese or cottage cheese, using enzymatic hydrolysis technology. The market for lactose-free dairy products in the Russian Federation and the assortment that is presented in the city of Yekaterinburg, the Sverdlovsk region, have been analyzed. The parameters of temperature, duration, and amount of β-galactosidase enzyme added to obtain a lactose-free dairy product with the highest weight yield and the best organoleptic characteristics based on actual technological developments have been investigated. Organoleptic, physicochemical and microbiological indicators of the quality and safety of the resulting lactose-free albumin have been studied. The resulting product has organoleptic characteristics and structure similar to classic cottage cheese, so that it can be used as a cottage cheese substitute for the development of lactose-free products and dishes for baby food.

This study aims to optimize the utilization of whey, a significant dairy by-product from paneer production, in whey-based yogurt preparation. The primary goal is to identify the optimal ratio of skim milk powder and stabilizer (pectin) to minimize syneresis, a critical quality parameter, while preserving sensory attributes. Six formulations varying in skim milk powder (5-8%) and pectin (0-1%) were meticulously crafted and underwent sensory analysis alongside a control yogurt. The findings reveal that the inclusion of skim milk powder markedly influences syneresis reduction, showcasing a quadratic relationship. By employing response surface methodology and sensory evaluation, an optimal formulation comprising 8% skim milk powder and 0.06% stabilizer emerged, boasting superior sensory properties and mitigated syneresis. Furthermore, the study meticulously analyzed the composition of the optimized formulation, unveiling specific content percentages for total solid, pH, acidity, protein, fat, total ash, and lactose. Additionally, the research assessed the storage stability of the optimized product over a 10-day refrigerated period, tracking alterations in pH, acidity, and syneresis. Results indicated a gradual decline in pH coupled with an increase in acidity and syneresis, highlighting the importance of monitoring product attributes during storage. This investigation contributes valuable insights into maximizing whey utilization in yogurt production, ensuring both product quality and stability. The optimized formulation not only minimizes syneresis but also maintains sensory excellence, offering a promising avenue for the valorization of dairy by-products and enhancing sustainability within the dairy industry.

Fermenting fruit juices with lactic acid bacteria (LAB) is a sustainable method to enhance fruit harvests and extend shelf life. This study focused on blackberries, rich in antioxidants with proven health benefits. In this research, we examined the effects of fermentation (48 h at 37 °C) at 28 days on whey-supplemented (WH, 1:1) blackberry juice (BJ) inoculated with two LAB mixtures. Consortium 1 (BJWH/C1) included Levilactobacillus brevis, Lactiplantibacillus plantarum, and Pediococcus acidilactici, while consortium 2 (BJWH/C2) comprised Lacticaseibacillus casei and Lacticaseibacillus rhamnosus. All of the strains were previously isolated from aguamiel, pulque, and fermented milk. Throughout fermentation and storage, several parameters were evaluated, including pH, lactic acid production, viscosity, stability, reducing sugars, color, total phenolic content, anthocyanins, and antioxidant capacity. Both consortia showed a significant increase in LAB count (29–38%) after 16 h. Sample BJWH/C2 demonstrated the best kinetic characteristics, with high regression coefficients (R2 = 0.97), indicating a strong relationship between lactic acid, pH, and fermentation/storage time. Despite some fluctuations during storage, the minimum LAB count remained at 9.8 log CFU/mL, and lactic acid content increased by 95%, with good storage stability. Notably, sample BJWH/C2 increased the total phenolic content during storage. These findings suggest that adding whey enhances biomass and preserves physicochemical properties during storage. [ABSTRACT FROM AUTHOR]

Bovine colostrum whey, despite being a source of bioactive peptides and prebiotic oligosaccharides with dietary and nutraceutical applications, presents significant processing challenges due to its high viscosity, making hollow fiber membranes, with their superior ability to control membrane fouling, well-suited for handling such fluids. The objective of this work was to determine optimal ultrafiltration conditions of a 10 kDa hollow fiber membrane to increase efficiency (i.e., permeate flux), selectively retain whey proteins, and facilitate the permeation of peptides (< 10,000 Da) and oligosaccharides (~600 Da) from bovine colostrum whey. The impact of feed flow rate (3, 6, 9 L min-1) and transmembrane pressure (1, 2, 3 bar) were evaluated on permeate flux, protein retention, and non-protein nitrogen permeation. Higher permeate fluxes were observed at higher feed flows and moderate transmembrane pressure, demonstrating the ability of turbulence to disrupt the concentration polarization layer at the membrane surface and decrease fouling, as exhibited in the resistance analyses. Higher feed flow significantly increased the cumulative permeate flux during colostrum whey concentration (64.6 ± 0.1 L h-1m-2 at 9 L min-1 vs. 12.5 ± 5.9 L h-1m-2 at 3 L min-1, at continuous diafiltration mode and 2 bar), with continuous diafiltration experiments yielding similar permeate fluxes to the ones achieved in discontinuous mode. Processing scale at 12.7 L (2 bar, 9 L min-1, and continuous diafiltration) enabled 97% protein retention and 95% peptide and oligosaccharide permeation, producing a permeate with 1.3 g L-1 peptide and 0.42 g L-1 oligosaccharide. The results of this study highlight the impact of key ultrafiltration conditions of bovine colostrum whey using a hollow fiber membrane for the effective recovery of peptides and oligosaccharides for subsequent evaluation of their biological properties and commercial applications. [ABSTRACT FROM AUTHOR]

The purpose of this research was to evaluate the suitability of whey as an effective medium for the coproduction of inulinase and invertase by an oleaginous yeast Galactomyces geotrichum and to investigate the effects of some additional carbon and nitrogen sources. The nutritional factors and composition of the medium have a great impact on the production pathways of microbial enzymes. To deepen the research, a Taguchi design was employed to quickly scan the best conditions. First, the cheese whey was partly deproteinized and investigated as the sole medium for the yeast. The next step was performed to study the effects of inulin, sucrose and lactose as carbon sources and ammonium sulfate, yeast extract and casein as nitrogen sources. All analyses (Taguchi and ANOVA) were performed using Minitab software. Whey-based medium without any additional carbon and nitrogen sources gave inulinase and invertase activities as 54.6 U/mL and 47.4 U/mL, respectively. Maximum inulinase activity was obtained as 77.9 U/mL using inulin as the carbon source without any nitrogen source. The highest I/S ratio was found as 2.08. On the other hand, the highest invertase activity was carried out as 50.85 U/mL in whey-based medium using lactose as carbon source without any additional nitrogen source. This is the first report about partly deproteinized whey-based medium utilization for simultaneous inulinase and invertase production by G. geotrichum TS-61. Moreover, the effects of carbon and nitrogen sources were investigated in detail. Whey is a sufficient medium for inulinase and invertase production Inulin is an excellent carbon source for enhanced inulinase activity Taguchi orthogonal array presents an effective and quick screening method for the fermentation process [ABSTRACT FROM AUTHOR]

Cheese whey is the most polluting by -product of the dairy industry, and whey use has been the subject of much research; however, the conversion of liquid whey into value -added yogurt products is insufficient. The aim of the current research is to study the effect of fermentation of a milk -liquid whey mixture into yogurt and strawberry supplementation on the syneresis index and textural and organoleptic characteristics during cold storage. For yogurt preparation, 25% liquid whey was substituted with the milk used for yogurt production, and after the fermentation process was complete, strawberry supplementation (12%). Results show that by using liquid whey in yogurt formulation, the syneresis index increased, whereas for texture properties, higher mean values of cohesiveness and springiness and lower values for hardness, adhesiveness, and gumminess were found. The time of storage also had a significant impact on the yogurt properties, and as the time of storage increased, the syneresis index increased and sensory scores reduced noticeably. The level of whey separation was significantly increased in yogurt samples containing liquid whey on the last day of storage, according to an evaluation of yogurt qualities (P<0.01). The results showed that although adding liquid whey into the yogurt production decreased the sensory characteristics (consistency and taste scores), yogurt with liquid whey and strawberry supplementation had an acceptable sensory score. Therefore, the use of liquid whey in the production of functional yogurt enables its reintroduction in the food supply chain and enhances sustainability. [ABSTRACT FROM AUTHOR]

β‐Galactosidases are crucial enzymes that hydrolyse oligosaccharides and polysaccharides with terminal β‐1,4‐glycosidic bonds. Though the traditional application of β‐Galactosidases has been to catalyse the breakdown of lactose in dairy products, its application extends beyond the production of lactose‐free products since variants capable of facilitating lactose condensation and exhibiting galactosyl transferase activity are extensively utilised for the synthesis of prebiotic galacto‐oligosaccharides. This review analyses β‐Galactosidase in multiple aspects, including sources, classification, characterisation, immobilisation, genetic engineering and applications in terms of whey treatment, biofuel production, production of lactose‐free dietary product, synthesis of galacto‐oligosaccharides and the early detection of cellular senescence and tumours. [ABSTRACT FROM AUTHOR]

The distribution of mycotoxins during cheese production and storage is a complex process that depends on several factors, including milk quality, cheese type, storage conditions, and the presence of competing microorganisms. This paper investigates the occurrence and distribution of mycotoxins in curd/cheese/whey during different cheese processes and the effect of ripening/storage time on mycotoxin levels in the final product using a review approach. The paper covers the major mycotoxins that can contaminate cheese, including aflatoxins, ochratoxin‐A, roquefortine‐C, mycophenolic acid, and beauvericin. Overall, it synthesises the existing understanding of the spread of mycotoxins during cheese production and storage. [ABSTRACT FROM AUTHOR]

Common factors influencing the survival of microbes to spray drying include microbial intrinsic resistance, properties of the carrier, inlet and outlet temperatures, and rate of feeding. In this work, cheese whey was used as both a growth medium and a carrier for spray drying of Bifidobacterium animalis subsp. lactis INL1. The growth of the strain was favoured by acid conditions, reaching higher counts when pH was not controlled during fermentation and when pH was controlled at a constant value of 5.5, compared with 6.5. Powders containing ca. 9 log order (cfu/g) of B. lactis INL1 were obtained by direct spray drying of the culture coming out of the fermenter. No differences in survival to spray drying were observed in terms of fermentation conditions. However, fermentation conditions are considered to have influenced the strain's survival along the storage. Spray drying in acid conditions was detrimental to the survival along storage. [ABSTRACT FROM AUTHOR]

Biofilms generated during production of dairy/whey powders can cause contamination, spoilage and equipment failures, posing a significant challenge in the agri‐food sector. Factors including temperature, protein composition, equipment structures and surface topography influence biofilm formation and resistance to cleaning and sanitation. Several species of bacteria are well adapted to these challenges, posing the most pressing concerns of dairy whey process. Despite efforts to improve cleaning‐in‐place strategies, bacteria persist in difficult‐to‐clean areas. This review provides insights into bacterial biofouling in dairy protein powders, highlighting the mechanism of biofilm formation, predominant bacterial genera, critical processing steps and strategies to manage biofilm formation during the manufacturing process. [ABSTRACT FROM AUTHOR]

Incorporating soy whey into pineapple juice can enhance nutritional and nutraceutical potential. The present study was conducted to develop soy whey‐fortified pineapple juice beverage and impact of ambient storage conditions on physicochemical, antioxidant, rheological, and sensory properties of functional beverage. Increasing the storage period decreased pH from 4.1 to 3.7 for control and 4.0 to 3.8 for soy whey‐treated samples. TSS increased from 8.3 to 10.6 on 0th day for control and soy whey‐treated beverage samples while on the 30th day, the TSS ranged from 8.9 to 11.1°B. Up to 30% soy whey incorporation, the DPPH, reducing power, and ABTS of beverages increased from 5.58%–57.01%, 56.35%–56.90%, and 4.84%–47.01%, respectively. The flow index (n) of the beverage formulations ranged between 0.4758 and 0.6521, and the yield stress between 0.018 and 0.025 Pa, hence showing Herschel–Bulkley character. With the increase in concentration and storage period, both G′ and G″ values decreased considerably (p <.05). The standard plate and yeast and mold count decreased considerably with an increase in soy whey and increased with an increase in storage. The sensory score of the beverages up to 30% soy whey exhibited best sensory score results compared to control and samples with 30% above soy whey content. [ABSTRACT FROM AUTHOR]

The article presents a method for processing whey with low protein content during electroactivation carried out in different electrolyzers with different ratios of the volume of whey processed to the surface of the electrode (cathode), as well as different geometric shapes and different distances between the electrodes and the membrane, which affects the specific energy consumption per unit volume. The recovery of whey proteins depending on the main parameters characterizing electroactivation to optimize the technical characteristics of electrolyzers is analyzed. [ABSTRACT FROM AUTHOR]

The efficacy of many edible bioactive agents is limited by their low water dispersibility and chemical instability in foods, as well as by their poor bioaccessibility, low absorption, and metabolism within the human gastrointestinal tract. Whey proteins are amphiphilic molecules that can be used to construct a variety of edible carrier systems that can improve the performance of bioactive ingredients. These carrier systems are being used by the food and biomedical industries to encapsulate, protect, and deliver a variety of bioactive agents. In this article, we begin by providing an overview of the molecular and functional characteristics of whey proteins, and then discuss their interactions with various kinds of bioactive agents. The ability of whey proteins to be used as building blocks to assemble different kinds of carrier systems is then discussed, including nanoparticles, hydrogels, oleogels, bigels, nanofibers, nanotubes, and nanoemulsions. Moreover, applications of these carrier systems are highlighted. Different kinds of whey protein-based carriers can be used to encapsulate, protect, and deliver bioactive agents. Each kind of carrier has its own characteristics, which make them suitable for different application needs in foods and other products. Previous studies suggest that whey protein-based carriers are particularly suitable for protecting chemically labile bioactive agents and for prolonging their release profiles. In the future, it is likely that the applications of whey protein-based carriers in the food and pharmaceutical fields will expand. [ABSTRACT FROM AUTHOR]

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The study is dedicated to using zinc oxide nanoparticles (ZnO) to intensify the fermentation of whey, an important resource in the food industry. Traditional methods of whey fermentation take a lot of time and require significant resources, reducing their economic efficiency. This study found that the addition of ZnO nanoparticles significantly accelerates the fermentation process. Treating whey with the electro-spark method for 60 seconds allowed achieving the necessary acidity level (160±10 °T) in 18 hours, almost twice as fast as traditional methods, which take up to 36 hours. ZnO nanoparticles also improve the activity of lactic acid bacteria and increase the bactericidal ability of macrophages, which contributes to the overall efficiency of the fermentation process. The use of ZnO nanoparticles in whey production can significantly improve the efficiency of the technological process, reducing fermentation time and improving the quality of the final product. This opens up new prospects for medium and small enterprises looking to improve the economic efficiency of their operations. In addition to accelerating fermentation, ZnO nanoparticles have additional advantages in terms of product safety and quality. The study showed that ZnO nanoparticles enhance the antioxidant properties of fermented products, which is important for maintaining their freshness and nutritional value. The high reactivity of ZnO nanoparticles allows them to interact with bacterial membrane receptors, increasing their metabolic activity and resistance to external factors. Thus, the study demonstrates the significant potential of using ZnO nanoparticles to intensify the whey fermentation process, contributing to more efficient production of food products and ensuring their high quality. This is especially important in modern conditions of limited resources and growing demands for economic efficiency and food safety. The introduction of ZnO nanoparticles into production processes can be a key step in improving fermentation technologies and increasing the competitiveness of food products in the market. [ABSTRACT FROM AUTHOR]

The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of these compounds is further influenced by the composition and structure of the cheese. This study aimed to characterize how cheese composition affects aroma compound production, release, and perception. Sixteen cheeses were produced under controlled conditions, followed by a quantitative descriptive analysis post ripening. Aroma composition was analyzed using HS-SPME–GC–MS, and a dynamic sensory evaluation (TCATA) was combined with nosespace analysis using PTR-ToF-MS. Image analysis was also conducted to characterize cheese structure. Cheese fat and whey lactose contents were identified as key factors in the variability of sensory attributes. GC–MS analyses identified 27 compounds correlated with sensory attributes. In terms of aroma compound release, 23 ions were monitored, with fat, salt, and lactose levels significantly affecting the release of most compounds. Therefore, cheese fat, salt, and whey lactose levels, as well as the types of microbial strains, play a role in influencing the composition, structure, release of aroma compounds, and sensory perception. [ABSTRACT FROM AUTHOR]

In this study, the fermentation process of dehulled flaxseed fermented milk was optimized by single factor test and response surface method, and its storage stability was studied by using dehulled flaxseed pure milk and whole milk as the main raw materials. The results showed that the optimum preparation conditions of solidified dehulled flaxseed fermented milk were as follows: the volume ratio of dehulled flaxseed pure mike Lo whole milk was 3:7, the sucrose addition was 74 g/L, the fermentation agent was 2. 3 g/L, the β-cyclodextrin addition was 2.0 g/L, the fermentation temperature was 42 °C, the fermentation time was 8 h. In addition, under the optimized conditions, the titratable acidity of fermented milk after 21 days of storage was 84 °T, pH 4. 3, water holding capacity was 84. 03%, viable count was 2.44 x 108 CFU/g, hardness was 1.07 N, elasticity was 0.63 mm, chewiness was 0.45 N, viscosity was 0.71 N, cohesiveness was 0.66. The coagulated fermented milk was milky while in color, uniform in texture, no whey precipitation, had the aroma of flaxseed and good stability. The results provided research ideas and data reference for the fermentation process and storage characteristics evaluation of plant-based fermented milk. [ABSTRACT FROM AUTHOR]

Summary: Whey and sunflower meals are primary by‐products of dairy cheese and vegetable oil production, respectively. Due to their widespread abundance, their valorisation could enable the generation of various value‐added food ingredients or products. In this study, an effort was made to utilise enzymatic pectinolysis along with other pre‐treatments to generate mixtures from whey and sunflower meal (SFM). The increasing presence of SFM increased the critical denaturation temperature of the mixtures and induced less protein structural changes. In addition, the presence of complex carbohydrates in SFM enhanced water and oil holding capacities. In general, pectinase and ultrasonication led to enhanced foaming of the mixtures, although the foams were relatively short‐lived. SFM inclusion limited foaming and emulsification capacities of the blends. In most cases, increasing the ratio of SFM to protein resulted in lower total reducing sugars (TRS), suggesting a more limited enzymatic activity. On the other hand, heating temperature or ultrasonication improved the extent of pectinolysis. Pre‐treatments and pectinolysis improved the functional properties of SFM and whey protein concentrate blends and are promising as an alternative protein source in new product applications. [ABSTRACT FROM AUTHOR]