Functional Dairy Foods Produced from Whey

Functional Dairy Foods Produced from Whey Carlos Pereira1, Marta Henriques1, David Gomes1, Andrea Gomez-Zavaglia2, Graciela de Antoni2, Neide Pita1, Ilaria Goria1, Marina Loureiro1 1Polytechnic 2CONICET,

of Coimbra - College of Agriculture, Coimbra, Portugal

National University of La Plata, Buenos Aires, Argentina

Motivation  Whey is the main by-product from the cheese industry (represents ca. 90% of the volume of the milk used)

 It contains approximately 1/2 of the solids present in milk (mainly lactose and whey proteins)  Whey disposal has a high environmental impact (35-45 g/L BOD5)

 whey proteins have high biological, nutritional and functional value  lactose is an excellent substrate for fermentation

Conventional technologies

Conventional technologies Drawbacks  Imply p y a final drying y g step p which is normally y carried out by y spray drying  The operational costs associated with this operation are usually high, high limiting its application to large dairy industries  The volume of whey to be processed in medium/small scale cheese plants does not justify the installation o such equipments

Still exists the need of alternatives for “in plant” y reutilization whey

Portuguese dairy company’s distribution by: (a) scale size; (b) volume of business.

BOVINE MILK FOR CHEESE PRODUCTION ± 550.000 ton/year

(adapted from MADRP, 2007).

a

b 30% 69% 7%

2% 2% 9% 61% 20%

Micro Small Medium Large

Our approach

(liquid whey protein concentrate) (concentrated ultrafiltration permeate)

( ) (%) CUFP

LWPC

Products

composition

Composition

Product Whey

LWPC

CUFP

pH

6,35±0,02

6,31±0,02

6,12±0,02

T Acidity ((ºThorner) Thorner)

1,44±0,03 1,44 0,03

2,40±0,04 2,40 0,04

2,44±0,07 2,44 0,07

T Solids (%)

6,95±0,05

12,16±0,06

10,17±0,04

Ash (%)

0,76±0,16

0,67±0,17

0,69±0,18

Our approach

Input

Outputs

Our approach fermented drinks

* fresh or frozen * with or without

fresh or frozen-thawed

Innovative dairy products  From LWPC  Kefir (k)

(liquid whey protein concentrate)

(Patent: WO 2011005128 A2)

 Probiotic (p)

(Sacco: Lyofast ACR™)

L. acidophilus, L. casei and L. rhamnosus (1:1:1)

 Kefir+Probiotic K fi +P bi ti (k+ (k+p))

 From CUFP ((concentrated ultrafiltration ppermeate))  Kefir (k)  Probiotic (p) (Sacco: Lyofast ACR™)  Kefir+Probiotic (k+p)

WO 2011005128 A2 FERMENTED PRODUCT BASED ON MILK WHEY PERMEATE: PRODUCTION PROCESSES AND USES. Kakisu, Emiliano J.; Abraham, Analía G.; Pérez, Pablo F.; De Antoni, Graciela L. Journal of Food Protection, Vol. 70, Nº 11, November 2007, pp. 26132616(4) Londero, A.; Quinta, R.; Abraham, A.G.; Sereno, R.; De Antoni, G.; Garrote, G.L. Journal of Food Protection, Vol. 74, Nº 1, January 2011, pp. 94-100(7)

Analyses 

Physicochemical  pH  Titratable acidity  Total solids  Fat  Viscosity



Microbiological (during fermentation and storage – 0, 12, 24, 48

and 168 h)

   

Lactococus spp Lactobacillus spp Yeasts

Sensorial (at the end of the storage time)  Triangular tests (45 panelists)  Preference tests (31 panelists)

Fermented drink_CUFP_kefir drink CUFP kefir pH and T Acidity and converted lactose (during fermentation)

8

60 pH T Acidity A idit (ºTh (ºThorner)) % converted lactose

50

pH T Acidity ((ºThorner)

6

40

5 30 4 20

3 2

10

1

0 0

5

10

15

20

25

Tim e (hours)

30

35

40

converte ed lactose (%)

7

Fermented drink_kefir drink kefir

pH and T Acidity (during fermentation and storage) TA_C UFP TA_LW PC

pH _C UFP pH _LW PC

7 (2 5 ºC )

22

(5 ºC )

20

pH

16 14 5 12 10 4

8 6

3

4 0

20

40

60

80

100

T im e (h o u rs )

120

140

160

180

TA (ººThorner)

18

6

Fermented drink_kefir drink kefir microbiological profile 10

10 (25ºC)

Log g10(cfu/mL L)

(during fermentation and storage)

(5ºC)

(25ºC)

LWPC

9

9

8

8

7

7

6

6 Lactococcus spp Lactobacillus spp Yeasts

5 4

(5ºC)

CUFP

Lactococcus spp Lactobacillus spp Yeasts

5 4

0

20

40

60

80

100 120 140 160 180

Time (hours)

0

20

40

60

80

100 120 140 160 180

Time (hours)

10 (25ºC)

10

Log (fcu/m mL)

Frrozen-tthawed ke efir ino oculum m

10 (5ºC)

(25ºC)

LWPC

9

9

8

8

7

7

6


5 4

(5ºC)

CUFP

Lactococcus L t spp Lactobacillus spp Yeasts

5 4

0

20

40

60

80

100

120

140

160

0

180

20

40

60

120

140

160

180

10 (25ºC)

Log10(fccu/mL)

100

Time (hours)

Time (hours) 10

Fre esh kefir in k noculum m

80

(5ºC)

(25ºC)

LWPC

9

9

8

8

7

7

6

6 Lactococcus spp Lactobacillus spp pp Yeasts

5 4

(5ºC)

CUFP

Lactococcus spp Lactobacillus spp Yeasts

5 4

0

20

40

60

80

100

Time (hours)

120

140

160

180

0

20

40

60

80

100

Time (hours)

120

140

160

180

fresh_LWPC

8

8

7

7

6


5 4 2

4

8

10

12

14

0

16

4

8

8

7

7

6


4

6

8

10

12

14

16

thawed_LWPC Time (days)

9

5

2

10

(25ºC) (5ºC)

9

10

6

fresh_LWPC Time (days)

10

Log (fccu/mL)

Lactococcus L t spp Lactobacillus spp Yeasts

5 4

0

Kefir+Probio K otic

(25 5ºC) (5 5ºC)

9

(25ºC) (5ºC)

10

Log (fcu/m mL)

Kefirr

9

thawed_LWPC

10

(25 5ºC) (5 5ºC)

10

Lactococcus spp Lactobacillus spp pp Yeasts

5 4

0

2

4

6

8 Time (days)

10

12

14

16

0

2

4

6

8 Time (days)

10

12

14

16

fresh_LWPC

8

8

7

7

6

6 Lactococcus spp Lactobacillus spp

5

2

4

6

8

10

12

14

4

8

8

7

7

6


4

6

8

10

12

14

16

thawed_LWPC Time (days)

9

5

2

10

(25ºC) (5ºC)

9

0

16

fresh_LWPC Time (days)

10

10

(5 5ºC)

4 0

Log (fccu/mL)

Lactococcus L t spp Lactobacillus spp

5

4

Kefir+Probio K otic

(25 5ºC)

9

(25ºC) (5ºC)

10

Log (fcu/m mL)

Prob biotic

9

thawed_LWPC

10

(5 5ºC)

(2 25ºC)

10

Lactococcus spp Lactobacillus spp pp Yeasts

5 4

0

2

4

6

8 Time (days)

10

12

14

16

0

2

4

6

8 Time (days)

10

12

14

16

Fermented drinks_CUFP drinks CUFP physicochemical analyses 25

CUFP 0_CUFP 0_CUFP (10% fruit pulp)

20 10

5

0 TSolids (% )

Fat (% )

pH

TAcidity (ºThorner)

Fermented drinks_CUFP drinks CUFP pH and T Acidity


6

CUFP

pH

5 0 1 _ (2 5 ºC ) 7 _ (5 ºC ) 1 4 _ (5 ºC )

4

3

2 10 T Acidity (ºT Thorner)

CUFP 8 0 1 _ (2 5 ºC ) 7 _ (5 ºC ) 1 4 _ (5 ºC )

6

4

2 k

p

k+p

Fermented drinks viscosity

visc cosity (cP P)

500 400

(without fruit pulp)


1_(25ºC) 1 (25ºC) 7_(5ºC) 14_(5ºC)

14 (5ºC) 14_

300 10 5 0 k

p CUFP

k+p p

k

p LWPC

k+p p

Fermented drinks viscosity

(with fruit pulp)


1e+5 1st d 7th d 14th d

8e+4

visccosity (cP)

6e+4 4e+4 2e+4 50

25 0 k

p CUFP

k+p

k

p LWPC

k+p

sensorial analyses preference test 35

59%

59%

30

34% 25

(%)

20

15

10

5

0

k e fir

p ro b io tic

k e fir+ p ro b io tic

F e rm e n te d d rin k _ L W P C

1 . d islik e 2. 3. 4 . in d ife re n t 5. 6. 7 . lik e a lo t

Sensorial analyses preference test

Sensorial analyses  Preference test (untrained panelists n=31) LWPC k fi vs CUFP_kefir LWPC_kefir CUFP k fi  

LWPC_kefir (74.2%) CUFP_kefir (25.8%)

 Triangular test (untrained panelists n=45) LWPC_kefir vs LWPC_probiotic vs LWPC_k+p (Differences (Diffe ences between bet een fermented fe mented drinks d inks were e e detected at a confidence level of 95%)

Conclusions   

LWPC_fermented drinks look like a liquid yogurt CUFP_fermented drinks look like a fruit juice Fermented drinks are stable during 2 weeks

 

Frozen-thawed kefir inoculum penalizes fermentation Frozen LWPC or CUFP do not influence the fermentation



In CUFP fermented drinks (about 45% lactose conversion)



LWPC_fermented drinks are preferred to CUFP_fermented drinks  

For LWPC products - LWPC_kefir is the preferred For CUFP products - CUFP_probiotic is the preferred

Future work  In previous works whey was used as a source of bioactive peptides after hydrolisis with Cynara cardunculus T.G. T G Tavares, Tavares M. M Amorim, Amorim D. D Gomes, Gomes M.E. M E Pintado, Pintado C.D. CD Pereira, F.X. Malcata (2012). Whey protein concentrates and bioactive hydrolyzates obtained in a pilot plant: process and characterization Journal of Food Engineering. characterization. Engineering 110, 110 (4): 547 547– 552. Pintado, M. E., Tavares, T. G., Amorim, M., Malcata, F. X., Barros, R. M., Carvalho, J. E., Dias Pereira, C., Henriques, M., Recio, I., Ramos, M. (2010). International Patent PCT/IB2011/051811 / / ((N/REF: / 43745/11) / ) 26-04-2011.

Production of bioactive peptides

 However, the process involves several operations and the obtained fractions must be spray or freeze dried for storage. storage  The intention is to submit LWPC to hydrolysis y y before the production p of fermented products.

 Both fractions will be retained on the fermented product. product  The action of microbial cultures on peptides will be monitored and if their concentration decreases excessively a microencapsulation p step p has to be included.