Utilization of whey and its components as raw material in the food industry
DOI:
https://doi.org/10.24054/limentech.v13i1.1599Keywords:
Protein concentrate, hydrolysis, lactose, nutrition, dairy productAbstract
Whey is a by-product of the dairy industry with great potential for the use of value-added components in the food industry, however, waste and mismanagement generate great environmental pollution. The objective of this article is to compile technical and scientific information to define and characterize whey, as well as to describe the use of whey globally for use in the food industry. The manuscript contains information on the physicochemical and bromatological characteristics of whey, its differences with cow's milk and white cheese, describes the types of whey, industrial advances in techniques for the isolation of whey components (concentrates, hydrolysates, microorganisms, isolates), as well as the use of whey and its components in the food industry. There are many possibilities for utilizing whey, including obtaining key components such as protein, lactose, fat, and water through processes such as membrane filtration, hydrolysis, fermentation, and biological utilization using microorganisms. Furthermore, the use of whey or its components increases the profit margin of cheese companies, reduces environmental pollution, and has a high potential for conversion into dairy substitutes in the food industry.
Downloads
References
Almeida, K.E., A.Y. Tamime And M.N. Oliveira. (2009). Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology 42(2): 672–678.
Alvarado-Carrasco, C., & Guerra, M. (2008). Lactosuero como fuente de péptidos bioactivos. Anales Venezolanos de Nutrición, v. 23, n. 1, p. 42-49.
Arango-Ruiz, A. De J., Y Garcés-Giraldo, L.F. (2008) Tratamiento de aguas residuales de la industria láctea por electrocoagulación. En: Ingeniería Química. 2008, no. 458, p. 180-186.
Artavia-Porras, W. (1996). Elaboración de queso ricotta a partir de suero lácteo. Trabajo de grado Ingeniero Agrónomo. Guácimo Costa Rica: Escuela de Agricultura de la Región Tropical Húmerda, 1996. 54 p.
Farias-Reyes, J., García, A.C.U., García, A.C. (2003). Eficiencia en la concentración de la proteína del lactosuero con una planta móvil de ultrafiltración y nanofiltración. Revista Científica FCV-LUZ, v, 13, n. 5, p 347-351.
Flores-Cadena, C.A. (2014). Obtención de una bebida láctea a partir del concentrado proteico de la mazada o suero de la mantequilla por medio de tecnología de membranas. Trabajo de grado, Ingeniería Agroindustrial, Facultad de Ingeniería, Química y Agroindustria, Escuela Politécnica Nacional, Quito Ecuador. 173 pp.
Uribe, José F., et al. (2001). Evaluación de los Microorganismos eficaces (E.M) en producción de abono orgánico a partir del estiércol de aves de jaula. En: Revista Colombiana de Ciencias Pecuarias, v. 14, n. 2, p.164-172.
Wit, J. (2003). Dairy ingredients in non-dairy foods. 718-727. In: Francis, F. (ed.). Encyclopedia of Food Science and Technology. Wiley, New York.
Zadow, J.G (2003). Protein concentrates and fractions. 6152- 6156. In: Francis, F. (ed.). Encyclopedia of Food Science and Technology. Wiley, New York.
Zadow, J.G. (1992). Whey and lactose processing. Elsevier Science Publishers LTD: England, pp. 2-5.
Zadow, J.G (1984). Lactose: properties and uses. En: Journal of Dairy Science. 1984, 67(11):2655-2679.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2015 @limentech, Ciencia y Tecnología Alimentaria
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
