Professional Documents
Culture Documents
1-9, 2009
ABSTRACT
In Egypt, in addition to “sweet whey” and acid whey, there is a third type of whey known as “salted whey” which
resulted during the manufacturing of Domiati cheese. The present article describes some of the beneficial uses of
whey and permeate as performed by the Egyptian research workers. Chemical composition, microbiological quality,
microstructure and ultrafiltration of whey are discussed. Functional and rheological properties of whey proteins are
also considered. The production of some useful products and foods from whey, (whey protein concentrates WPC) and
permeate as, ethyl alcohol, biomass, enzymes, beverages, cheese, ice cream, probiotic dairy products, low fat yoghurt
are also described. Finally, the nutritional characteristics of whey, WPC, permeate and their products are also cited.
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Key words: acid whey, sweet whey, salted whey, WPC, Shersh, Masl, small milk, permeate.
tion technology has been introduced in dairy in- compounds in the stabilization of decomposable
dustry for cheese making and whey processing. matter during a selected time at a certain tempera-
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The by-product of cheese and whey processing is ture. The 5 days BOD of whey ranged from 500 to
a clear greenish-yellow liquid permeable through 2000 ppm. (Abou-Donia, 2000). The present article
illustrates some of the successful attempts of the
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Vol. 6, No. 2, pp. 1-9, 2009 Alex. J. Fd. Sci. & Technol.
in samples from November and December. The and gel filtration techniques. Results indicated that
microflora of whey generally decreased on storage a-lactalbumin and b-lactoglobulin were lower in
for 24 hr. Total bacterial count and aerobic spore- abnormal samples than normal ones, but blood se-
frmers counts in whey from large cheese factories rum albumin, immunoglobulin and proteose pep-
tended to increase. Acidity slightly increased and tone were higher than that of normal milk (Ham-
pH and lactose content decreased in stored samples zawi et al., 1991).
(Abd El-Salam et al. 1990b). The whey protein fractions of 130 individual
buffalo’s milk samples were classified according to
Microstructure of whey protein
their migration rates in alkaline medium to b-lac-
Heat treatment of milk led to an extension in toglobulin, a-lactalbumin, bovine serum albumin,
real distribution of small sized particles and an immunoglobulin, proteose-peptone and minor frac-
increasing of denaturated whey proteins. Whey tions (Mohran, 1991).
protein particles in condensed milk are spherically
The prepared WPC from fresh Ras cheese
shaped and varied from 12.5 to more than 312.5 nm whey was fractionated to a-lactalbumin and b-lac-
in diameter. Fat globule appeared as an oval shape toglobullin fractions, they varied in their TS, TP,
surrounded by the protein membrane (Omar, 1990, NPN, Ca2+, Mg2+, lactose, and amino acid contents.
Abd El-Salam et al. 2000). They showed also varying functional properties
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Ultrafiltration of whey (Abd Rabbo et al., 1993).
Salted whey from Domiati cheese was ultrafil- Co-precipitates of whey and bean proteins
tered at 40°C using T6B tublar module M.W. cut were prepared from Domiati cheese whey protein
(W), bean flour (F) and bean protein isolates (IS).
of 25.000. The flux of whey containing 6% NaCl
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The obtained results revealed that, cheese whey-
was three times higher than sweet whey. Also, the
bean isolate proteins coprecipitate (WI) had higher
permeability of whey proteins increased slightly as
protein solubility, water absorption, oil absorption,
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the salt levels increased. The total N, lactose, NaCl, emulsification capacity and foaming capacity than
Ca and pH of both permeates and retentates at con- those of W and cheese whey-bean flour proteins
centration factors 5,10,15 and 20 from whey with
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Alex. J. Fd. Sci. & Technol. Vol. 6, No. 2, pp. 1-9, 2009
Acetylation or succinylation of different WPC was higher in all protein preparations from goat’s
preparations increased protein solubility, fat and milk with exception of MC, whereas modification
water absorption, emulsification and foam capacity, of cow’s casein significantly improved OAC (Nae-
but decreased their foam stability. Functional prop- im et al., 2007).
erties of WPC’s were more affected by acetylation The composition and characteristics of whey
as compared to succinylation (Kebary et al., 2003). proteins, their nutritional and functional properties
Increasing whey protein concentration, free lac- and their uses with particular references of Egyp-
tose decreased correlation with protein concentrate tian studies were reviewed by Salem & Abd El-
and they increased with increasing heat treatment. Salam (2007).
Monovalent cations content decreased with increas-
ing heating. Modification high protein concentrate Rheological properties of whey proteins
with phosphate buffer gave the best results for sweet Whey protein concentrate (15% protein) was
whey as antioxidant (El-Din & Gad, 2004). prepared by UF. Emulsions were prepared from the
Whey from Edam cheese manufacture was WPC and milk fat, palm oil or corn oil with dif-
concentrated by ultrafiltration, and whey protein ferent protein/oil ratios by homogenization at pres-
concentrate (WPC) was fractionated into b-lac- sures of 100/50, 200/50 or 300/50 kg/cm2. The flow
properties of the prepared emulsions were found to
toglobulin (b-Lg) and a-lactalbumin (a-LA) rich
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be affected variably by its composition and homog-
fractions by two different methods. The results in-
enization pressure. However, the viscosity of the
dicated that the yield and composition of the pre-
heated emulsions decreased irreversibly with the
pared fractions by two methods were different.
increase in shearing (Abd-El-Salam et al., 1994).
However, the emulsifying capacity and stability
and foam capacity and stability of WPC fractions
i.c Desserts were prepared with the general for-
prepared by the two methods were slightly differ- mula of 4% WPC and 3% corn starch (CS) or 4%
wheat flour (WF) or 2% waxy corn starch (WCS),
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ent (El-Shibiny et al., 2004).
0.1 a-carrageenan, 10% sucrose, 3% milk fat and
A method was used to isolate immunoglob-
3% cocoa powder. The desserts were prepared by
ulins-rich fraction from whey protein concentrate
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and lyophilized. The total solids (TS), total protein higher than lg G" indicating the predominance of
(TP), fat, ash and lactose contents were determined the elastic response over the viscous flow. How-
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in whey, WPC and lyophilized immunoglobulins- ever the rheological parameters increased with the
rich fraction (El-Loly & Farag, 2006). increase in log frequency, suggesting a weak gel
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Acid casein (AC) and whey proteins (WP) structure (Abd-El-Salam et al., 2001a).
were prepared from cow’s and goat’s milk, whereas The use of variable blends of skim milk pow-
sodium caseinate (SC) and modified casein (MC) der (SMP) and WPC (100/0, 75/25, 50/50, 25/75)
were prepared from acid casein. in desserts containing wheat flour (WF1), a-Car-
All protein preparations were tested for sorp- rageenan, sucrose, and cocoa powder was investi-
tion of water (SW), foaming capacity (FC) and gated. In all desserts, the elastic response (G') was
oil absorption capacity (OAC). The SW of AC higher than the viscous flow (G") at temperature
was not affected by type of milk whereas SC had from 90 to 100°C. Also the increase in log frequen-
higher values with the maximum figures in case of cy linearly increased the log G', log G", log G* and
goat’s milk. Modificaiton of casein significantly loss angle of desserts from all treatments indicated
improved this property. The SW was significantly weak gel structure (Abd-El-Salam et al., 2001b).
higher for goat’s WP prepared from acid or salted The rheological properties of whey protein con-
whey and values greatly increased with increasing centrate/wheat flour gels, corn starch, wax, modified
sorption time. The FC of all protein preparations starch and skim milk powder were intensively stud-
was significantly affected by type of milk and the ied by El-Garawany et al., (2001a, 2001b, 2001C,
values were higher at pH7 than pH5.5. The OAC 2002b, 2003a, 2003b).
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Vol. 6, No. 2, pp. 1-9, 2009 Alex. J. Fd. Sci. & Technol.
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for the production of ethyl alcohol and biomass were studied. The a-amylase was purified by 22
from whey, therefore, the whey could be utilized fold using (60%) acetone precipitation by cooling
as promising source of the biofuel, kluyveromyces and sephadex G100 gel filtration with yield 5.1%
lactis NRRL-Y 1138, K. fragilis NRRL-Y 1137, SDS-PAGE revealed two migrating protein bands
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Torulopsis candida NRRL-Y 211 and Candida with molecular masses of 64.8 and 47 KDa. Ther-
pseudotropicalis NRRL-1165 gave the promising mal and pH stability of a-amylase enzyme was
results with growing on salted whey (2-10% NaCl). found at range between 40-50°C and 6.0-8.0, re-
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(El-Nimr et al., 1982a). The utilization of supple- spectively (Abd El-Nasser & Foda, 2002).
mented diluted whey medium would be comparable
to the use of supplemented undiluted one for yeast Preparation of whey beverages
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cell biomass production (El-Nimr et al., 1982b). Fifty four beer-like beverages were produced
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The growth of Kluyveromyces lactis, K. fragi- from mixtures (at 5:0 to 0:5) of malt wort and whey
lis, Candida pseudotropicalis and Torulopsis cand- wort (from deproteinized whey) fermented under
ida in diluted salted whey was minimized (Badr El- various conditions by 3 lactose utilizing yeasts
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Din et al., 1983a). Also, the utilization of nitrogen (Saccharsmyces fragilis, Brettanomyces dublinen-
by four tested yeasts was higher in diluted whey sis, B. clausenii) (Abou-Donia et al., 1986a).
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medium (Badr El-Din et al., 1983b). The optimum conditions for preparation of
Saccharomyces fragilis NCYC 179 proved to
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2:1 with 1% sucrose or HFCS or NaCl (Abd-El- Manufacture of some probiotic dairy prod-
Salam et al., 2007). ucts using whey
Functional beverage can be successfully made The isolated glycomacropeptide (GMP) from
using milk permeate fortified with black mulberry UF sweet whey was found to promote the growth
or sycamore, or cantaloupe as sources of natural of bifidobacteria in media with and without other
antioxidants as well as improving the nutritive val- growth activators compared to control. The total
ue (El-Sayed et al., 2007). cell count of Bifidobacterium Sp., and developed
The organoleptic properties showed that the acidity increased by 100% and 25%, respectively
nutraceutical milk permeate mixed drink has ac- when GMP was added alone and 150 and 34% when
ceptable flavour. Drink fortified with 20% dried added with other activators (Metwally et al., 2001).
pulp of mandarine, 33.15% of papaya, or 33.15% Lactose hydrolyzed whey was inoculated with
pulp of pumpkin had more acceptable flavour and mixed culture of L. acidophilus, Str. thermophilus
highest total overall acceptability than the other and Bifidobacterium spp., flavoured with anise,
treatments (Hareedy et al., 2007). peppermint and carawy herb oils. The herbal oils
enhanced the growth of Bifidobacterium spp. in the
Manufacture of cheese from whey fermented whey product (El-Nemr et al., 2004).
Ricotta cheese was made from whey fortified
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The growth behaviour and stability of the mixed
with 0.5, 1.0, 1.5 of 2% skim milk powder (SMP)
probiotic culture of B. bifidum, L. acidophilus and
and acidified to pH 5.8-5.9 at 87-88°C using ace-
S. thermophilus were used in the manufacture of
tic acid, citric acid or lactic acid. The lactic acid
UF milk retentate. The fermented product was very
cheese had higher protein and fat recovery. Ricotta
made from whey/SMP blends (0.5 and 1.0%) at-
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acceptable and flavour development was fast (El-
Shibiny et al., 2005).
tained higher scores similar to control cheese
(100% whey) (Mahran et al., 1999).
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Manufacture of low fat yoghurt using whey
Ricotta cheese was made using either cheese Physico-chemical and organoleptic properties
whey, buffalo or cow milk. This study briefly of low fat yoghurt made with microbial exopoly
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outlined the chemical composition of the cheese saccharides (EPS) produced from salted whey was
(Salam et al., 2001). Ricotta cheese made from studied by Ali et al., (2007). Supplementation with
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WPC without SMP addition showed the best orga- EPS significantly affects curd tension, water hold-
noleptic quality, followed by that made from WPC ing capacity, susceptibility to synersis and apparent
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fortified with 2% SMP. These ingredients can be viscosity of low fat yoghurt.
successfully used in the manufacture of Ricotta
Particulated whey protein/carrageenan concen-
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ing WPC at levels of 20, 30, and 40% to substitute geenan. The prepared particulate was added to the
cheese-base (Shazly et al., 2008). The utilization of milk base during the preparation of low-fat yoghurt.
whey protein in manufacture of processed cheese The added particulate had no effect on the micro-
was reviewed by Abou-Donia (2006a). biological quality of yoghurt. There were differenc-
Utilization of whey protein in ice cream es in the chemical composition of the experimental
making yoghurt containing the different percentage of the
particulate. Whereas, there was a slight increase in
The utilization of whey protein in ice cream
protein content with increasing of added whey pro-
making was reviewed by Abou-Donia (2006b). Re-
cently, the possibility of producing ice cream using tein particulate. However, there was no significant
some effective techniques mainly the UF and RO difference in fat content (Shenana et al., 2007a).
by incorporating the obtained concentrated milk as Nutritional characteristics of whey products
a substituting ingredient of MSNF with a level of
50, 75 and 100%. The results revealed that the lev- The nutritional evaluation of Ricotta cheese
els of total protein, ash, specific gravity, freezing made from whey buffalo or cow milk was studied.
points, viscosity and weight per gallon increased Results clarify that the essential amino acids beside
(Shenana et al., 2007b). the non essential amino acid content of the result-
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Vol. 6, No. 2, pp. 1-9, 2009 Alex. J. Fd. Sci. & Technol.
ant cheese fruitful the commendations of the FAO/ Abd El-Salam, M.H., Kamaly, K. & El-Dein, H.F.
WHO (Salem et al. 2001). 1991. Milk clotting and digestibility of milk
The effect of feeding half-fat processed cheese with modified casein: whey protein contents.
spreads containing different types of whey protein Egyptian Journal of Dairy Science, 19: 19-
concentrations on plasma lipids of rats was studied. 24.
Results suggest that whey protein preparations had Abd El-Salam, M.H., El-Shibiny, S. & El-Etriby,
a lowering effect on blood serum lipids with par- H.M. 1994. Rheological properties of emul-
ticulated whey protein concentrate (PWPC) being sions stabilized with whey protein concen-
more effective (Abd El-Aal et al., 2007). trates. Egyptian Journal of Dairy Science, 22:
The functional beverage can be successfully 131-143.
made using milk permeate fortified with black Abd El-Salam, M.H., El-Shibiny, S. & El-Garawany
mulberry or sycamore, or cantaloupe as sources of 2000. Properties and scanning electron mi-
natural antioxidants as well as improving the nutri- croscopy of spray dried milk fat encapsulated
tive value. Thus, these beverages are necessary for in whey protein concentrates. Egyptian Jour-
health protection, so they are introduced for patient nal of Dairy Science, 28: 23-36.
in hospital or guest in clinical touristy venue (El- Abd El-Salam, M.H., El-Garawany, G., Korole-
Sayed et al., 2007). zuk, J. & Al-Khamy, A.F. 2001a. Effect of
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Nutraceutical permeate drink juice was pro- heating temperature and storage period on
duced using peel and pulp from mandarin, pulp the rheological properties of whey protein
of pmpkin and papaya. All drinks can be consid- based on desserts. 8th Egyptain Conference
ered as a good source of ascorbic acid, b-carotone, of Dairy Science and Technology, Cairo 3-5
minerals, vitamin B3 and B6 for human nutrition
i.cNov. 2001, Abstract, p. 12.
(Hareedy et al., 2007). Abd El-Salam, M.H., El-Garawany, G., Korolezuk,
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The composition and characteristics of whey J. & Maingonnat, J.F 2001b. The rheologi-
proteins, their nutritional, functional properties and cal properties of desserts containing vari-
their uses with particular reference of Egyptian able blends of whey protein concentrates and
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studies were reviewed by Salem & Abd El-Salam skim milk powder. 8th Egyptian Conference
(2007). of Dairy Science and Technology, Cairo 3-5
.s
Abd El-Aal, Z., Shenana, M. E., Affifi, A.A., El- M. 2003. Recovery of calcium phosphate
Nagar, G.F. & El-Shibiny, S. 2007. Effect from milk ultrafiltrated. Permeate concen-
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of feeding half-fat processed cheese spreads trated by reverse osmosis. Egyptian Journal
containing different types of whey protein of Dairy Science, 31: 183-193.
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concentrations on plasma lipids of rats. 10th Abd El-Salam, M.H., Hareedy, L.A. & El-Bialy,
Egyptian Conference of Dairy Science and A.R. 2007. Production of new functional bev-
Technology, Cairo 19-21 Nov. 2007 Ab- erages from fermented whey and fermented
stract. P.19. permeate and tomato syrup. 10th Egyptian
Abd El-Nasser, N.H. & Foda, M.I. 2002. Cheese Conference of Dairy Science & Technology.
whey for enzymes production by some grey Cairo 19-21 Nov. 2007, Abstract, P. 54.
Streptomyces strains. Egyptian Journal of Abd Rabbo, F., El-Shibiny, S., Ali, A.A. & Shah-
Dairy Science, 30: 297-313. ien, M. 1993. The composition and function-
Abd El-Salam, M.H., El-Shibiny. S., Mahfouz, M.B., al properties of whey protein concentrate and
El-Dein, H.F. & El-Atriby, H.M. 1990a. The its a-lactalbumin and b-lactoglobulin frac-
composition of salted whey. Egyptian Jour- tions. Egyptian Journal of Dairy Science, 21:
nal of Dairy Science, 18: 315-326. 321-332.
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12th Annual meeting of the Egyptian Society Khamy, A.F. & Korolczuk, J. 2001c. Rheo-
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processed and spread cheese: An Overview. tian Conference of Dairy Science and Tech-
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بالإ�ضافة �إىل ال�شر�ش احللو وال�شر�ش احلام�ض يوجد طراز ثالث هو ال�شر�ش اململح وهو الناجت عن �صناعة اجلنب،يف م�صر
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وذلك كما وردت فى بحوث،) ويت�ضمن املقال احلاىل بع�ض اال�ستخدامات النافعة لل�شر�ش والربميات (الرا�شح.الدمياطى
والرت�شيح، الرتكيب الدقيق، اخلوا�ص امليكروبيولوجية، ولقد مت مناق�شة كل من الرتكيب الكيماوى.العلماء امل�صريني
. كذلك مت تو�ضيح الرتكيب واخلوا�ص الوظيفية والريولوجية لربوتينات ال�شر�ش ومركزاته.الفائق لل�شر�ش
وقد ا�شتمل املقال على مناق�شة الطرق املختلفة لإنتاج مواد نافعه و�أغذيه من ال�شر�ش والرا�شح (الربميات) مثل كحول
منتجات الألبان املحتوية على كائنات حية دقيقة داعمة، الأي�س كرمي، اجلنب، امل�شروبات، الإنزميات، البيوما�س،الإيثايل
اليوجورت منخف�ض الدهن و�أخريا مت ا�ستعرا�ض البحوث اخلا�صة باخلوا�ص التغذوية لل�شر�ش،)للحيوية (الربوبيوتيك
.)والرا�شح (الربميات