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Whey Protein Production and Utilization: A Brief History

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... The discovery that an acid-coagulated milk gel separates into curds and whey is said to have led to the invention of cheese some 8000 years ago in the Fertile Crescent (Tunick, 2008). Whey was highly valued from the seventeenth through the early nineteenth centuries, particularly as a treatment for a number of common maladies (such as wounds and digestive disorders) (Tunick, 2008;Guo & Wang, 2019). ...
... The discovery that an acid-coagulated milk gel separates into curds and whey is said to have led to the invention of cheese some 8000 years ago in the Fertile Crescent (Tunick, 2008). Whey was highly valued from the seventeenth through the early nineteenth centuries, particularly as a treatment for a number of common maladies (such as wounds and digestive disorders) (Tunick, 2008;Guo & Wang, 2019). Whey is a liquid that remains after casein has been coagulated by enzymes or acids and comes from the manufacturing of cheese or casein (Tratnik & Božanić, 2012). ...
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Whey is a liquid that remains after casein has been coagulated by enzymes and/or acids and comes from the manufacturing of cheese or casein. Whey can be acidic or sweet depending on how casein coagulates. Whey typically has a 93% water content, a 6-7% solid content and lactose makes up the majority of the dry matter in whey (70%). There are moderate to low concentrations of whey proteins, minerals, milk fat, and minor substances including water soluble vitamins. The biologically most valuable components of whey have generally been identified as its nitrogen components, which also account for its high potential to be regarded as a functional food. Whey proteins are made up of thermostable fractions of proteose-peptones as well as intact globular fractions like α-lactalbumin, β-lactoglobulin, bovine serum albumin, and immunoglobulins. Other glycosylated proteins, including as lactoferrin, lactolin, transferrin, and others, are also present in lower amounts. All of the essential and non-essential amino acids are present in whey proteins, which are distinguished by their good amino-acid composition. Cys: Met ratio, which affects the bioavailability of sulfuric amino acids, is substantially higher in whey proteins than in other proteins of animal or plant origin. Anticancerogenic, antibacterial, and antioxidative characteristics, immunomodula-tory, antidiabetic effects, satiety regulation and weight management; bone health protection; and dermoprotective activity are some of the most investigated positive effects. Whey proteins are distinguished by great functional qualities as solubility,
... These values of T in are outside the bounds of blood spray drying applications cited in the literature (125 • C to 225 • C) [15,18,[21][22][23]. Because the product's exposure to heat can practically be brief, it is then possible that some functional hemoglobin is preserved through spray drying when drying gases are heated to less than 225 • C. Such protein preservation has been observed in animal bloods [17,21], spray-dried pharmaceuticals [19,24], and other protein solutions [18,23,[25][26][27]. As an alternative to mixing individual components within a formulated meal, reconstituted spray-dried whole blood deserves examination as a cost-Insects 2024, 15, 716 3 of 24 effective, shelf-stable variant of its fresh analogue for its ability to provide hemoglobin without the use of separations. ...
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Research into mosquito-borne illnesses faces hurdles because feeding fresh animal blood to rear female mosquitoes presents logistical, economic, and safety challenges. In this study, a shelf-stable additive (spray-dried porcine blood; SDPB) hypothesized to supply accessible hemoglobin was evaluated within an alternative meal (AM) containing whey powder and PBS for rearing the yellow fever mosquito Aedes aegypti. LC–MS/MS proteomics, microbial assays, and particle reduction techniques confirmed and characterized the functionality of hemoglobin in SDPB, while engorgement, fecundity, egg viability, and meal stability bioassays assessed AM performance. Chemical assays supported hemoglobin as the phagostimulant in SDPB with aggregates partially solubilized in the AM that can be more accessible via particle reduction. Unpaired two-tailed t-tests indicate that the AM stimulates oogenesis (t11 = 13.6, p = 0.003) and is stable under ambient (1+ y; t12 = 0.576, p = 0.575) and aqueous (14 d; t12 = 0.515, p = 0.639) conditions without decreasing fecundity. Egg hatch rates for the ninth generation of AM-reared Ae. aegypti were 50–70+%. With further development, this meal may serve as a platform for mass rearing or studying effects of nutritional additives on mosquito fitness due to its low cost and stability. Future work may examine tuning spray drying parameters and resulting impacts on hemoglobin agglomeration and feeding.
... The pH of the milk decreases with microbial growth or direct acid addition and the casein coagulates, thus producing sour/acid whey (max pH 5.1). The product formed as a result of coagulation of milk with the addition of enzymes is yeast/sweet (min pH 5.6) whey [10,20,21]. Sour/acid whey is nutritionally superior to yeast/sweet whey [10,20]. ...
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Bioactive peptides show physiological properties in systems such as digestive, cardiovascular, and vascular. Bioactive compounds are found in animal and plant proteins. However, peptides obtained from milk proteins have better biological activity in terms of amino acid composition and sequence. It is important to industrially evaluate bioactive peptides after proper extraction, purification, and identification. There are conventional (enzymatic hydrolyzation and fermentation) and novel methods (ohmic heating, ultrasound and microwave) for the extraction of bioactive peptides. Novel extraction methods increase the degree of hydrolysis of peptides, making them more efficient, and peptides with high activity are obtained. The extraction method of bioactive peptides to be extracted from whey is important, and the method to be chosen must be evaluated in all its aspects. This chapter includes literature data on the importance of whey proteins, bioactive peptides, and extraction methods of bioactive peptides from whey.
... Although the treatment of CW depends on its origin and application, among the options reported for its treatment are wetland treatment, coagulation, flocculation, filtration, activated sludge, and the most widely used, anaerobic digestion [5][6][7]. From the latter, methane can be obtained and used as biofuel [4]. Alternatively, microalgae treatment has been proposed for generating nutrient-rich biomass that can be processed into proteins, oils, and pigments [8]. ...
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Cheese whey (CW), by-product of cheese production, has potential as a valuable resource due to its nutritional composition. Although options for CW degradation have been explored, a biological treatment with black soldier fly larvae (BSFL) has not been reported. This study evaluated the growth and composition of BSFL in four experimental diets with CW under different conditions. Results show that the use of CW allows larval development and weight gain, also, the conversion into larval biomass was up to 0.215. Diets ED3 (fresh CW, 38 °C) and ED4 (fresh CW, room temperature) allowed higher weight accumulation (final weight up to 0.285 g); the highest fat accumulation (12 % higher than control) was observed in ED3 (up to 45.57 %), which had less protein. Moreover, higher amounts of saturated fatty acids are generated. This study highlights the importance of an appropriate pretreatment designed for a specific waste to control desired by-products.
... Whey protein isolate (WPI), which is obtained from whey and contains at least 90% proteins, is one of the two components used as wall material in this study. The by-product of milk processing with the highest quantitative weight is whey (approximately 90%) (Bonnaillie andTomasula, 2008;Tunick, 2008), consisting of lactic acid, fat, protein, lactose and minerals (Khezri et al., 2016). The high amount of protein (over 90%) in WPI makes it a desirable food additive. ...
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Cornus mas (CM) is one of the four edible fruits of the Cornus genus, a rich source of biologically active compounds (BACs) such as vitamins (like vitamin C), carotenoids, iridoids, and phenolics (phenolic acids, anthocyanins, and other flavonoids). This study aimed to analyse the improvement of the stability of CM anthocyanins by microencapsulation, in order to propose a new natural food dye. Microencapsulation using a mixture of whey protein isolate (WPI) and chitosan (CH) as wall materials has been applied to protect anthocyanins against external factors (e.g., light, temperature, storage, etc.). Two experimental variants of microencapsulated powders, WPI:CH = 1:1 (CH1) and WPI:CH = 1:2 (CH2), were realised by varying the wall materials ratio. The cornelian cherry fruit concentrated extract was evaluated for its phytochemical, colourimetric, and antioxidant capacities. Due to the excellent anthocyanin encapsulation effectiveness (74.29 – 88.71%), the wall materials utilised for both powders can be considered effective choices to safeguard the anthocyanins. All tests performed on the microencapsulated powders demonstrated that both suggested experimental forms can serve as a healthy substitute for artificial food additives. The incorporation of cornelian cherry fruit extract and microencapsulated powders into a food matrix (jelly candies) allowed examination of their effectiveness. The colour analysis rigorously characterised all the colour parameters related to red nuances (due to anthocyanins content, such as cyanidin-3-glucoside) and yellow nuances (associated with carotenoids content).
... These type of products leads to a whey having a pH of about 4.6-5.0 (Tunick, 2008). Although both kinds of whey contains an equal amount of protein i.e. 11-13.5%. ...
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Whey has been the most significant part of dairy waste till date and accounts for immense attention from researchers, academicians and scientists for its meaningful utilization. Whey obtained from cheese and paneer industry can be used in different manner to bring healthier and wonderful tasting products on the shelves of upcoming modern supermarkets. Nutritionally dense with vital minerals, whey can be utilized as a major base material to add economy. Prudent choice of operations, technical throughput required and expanding market size to this entity would trigger the use of whey towards value-added products including a range of cheeses like Ricotta, Manouri, Mato etc. and whey powders, which are in increasing weights in the modern times. Not only this, considering enormous availability of lactose content and other benefits such as presence of minerals and organic acids, whey can also be successfully used to prepare thirst quenching beverages to offer a great opportunity in harnessing its nutritional benefits. These products with special reference to the cheeses and powders highlighted, hold a promising future in the years to come at a global platform owing to its product portfolio, nutritional benefits, easy availability and low cost. This chapter confers various aspects of whey from its origin to utilization and production of products employing novel technologies.
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A goal of this study was to investigate the influence of fluidised bed agglomeration process with guar gum (GG) binder (0–0.3%) on the physical and rheological properties of agglomerated milk protein isolate (MPI). Larger and more porous particles were formed by the agglomeration process, resulting in an improvement in powder flowability, wettability and solubility. The agglomerate with 0.1% GG binder exhibited higher viscoelastic properties than other agglomerates, with viscoelastic moduli values decreasing as the binder concentration increased (0.1–0.3%). The findings demonstrate that the agglomeration process with GG improved the powder characteristics of MPI and influenced its rheological properties.
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The deficiency of protein is an important global problem. Whey, as a by-product of the production of cheese and cottage cheese, can be an additional source of protein. The feasibility of using whey for food purposes due to its composition and biological value is substantiated in the review. Besides, the usage of whey for food purposes reduces threat of environmen‑tal pollution existing when disposing it into the sewer. The aim of the article was to collect, analyze and summarize data on the use of whey and products of its processing in the technology of ice cream and whipped frozen desserts. The analysis of the data of the International Dairy Federation (IDF) on the global volumes of milk whey production as well as the amount of high-value protein, to which they are equivalent, is given. The modern world experience in processing technologies of whey and the product assortment made with its usage has been analyzed. Attention is concentrated on the characteristics and properties of whey processed products (concentrates, isolates, milk hydrolysates, first of all, whey proteins) and micellar casein. The research experience in studying the possibility of their use in the production of ice cream and other foods is assessed and summarized. The influence of these products on the technological, structural-mechanical, microstructural and organoleptic characteristics of ice cream and on its biological value is considered. The presence of positive and negative experience in the usage of dairy proteins, including whey proteins, on the consumer characteristics of frozen food is noted. The necessity of more detailed study of results of using each particular source of milk protein in relation to different types of ice cream and whipped frozen desserts is substantiated.
Chapter
Milk is a very complex fluid. It contains four principal constituents, water, lipids, proteins and lactose and perhaps 100 minor constituents, the most important of which from a cheesemaking viewpoint is calcium phosphate. The manufacture and quality of cheese depend, especially, on the properties of one of its protein groups, the caseins, and to a lesser extent on the lipids. Most (~90 %) of the water of milk is removed in the whey, which contains the soluble constituents, i.e., the whey proteins, lactose and some of the inorganic salts. Traditionally, whey was an almost worthless by-product but it is now the source of several very valuable products which are described in Chap. 22. To better understand the cheesemaking process, the unique characteristics of the caseins, milk lipids, lactose and milk salts are described briefly in this chapter.
Chapter
The term ‘osmosis’ is used to describe the spontaneous flow of water from a less concentrated to a more concentrated solution when the two solutions are separated by a suitable membrane.
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In today's era of proper concern for water pollution control, the dairy industry has been giving attention to pollution which can be caused by whey if it is not properly handled. The soundest method of preventing whey from creating a pollution problem is by recovering its constituents for use as feed and food supplements. Perhaps the biggest drawback to this approach, however, is that recovery costs cannot be justified by the value of products recovered. The need to properly feed the world's growing population is becoming more evident. Hopefully, the value of the whey solids and by-products which can be recovered will increase so that regardless of economic conditions, these products will be an attractive food source.