Article Sidebar

Download
PDF
Statistic
Read Counter : 575 Download : 321

Downloads

Download data is not yet available.

Main Article Content

Abstract

The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been conducted by using ultrafiltration membrane technology. Through the previous step, two products have been obtained; first, concentrated whey proteins which is called (Retentate), while the other is called (Permeate). Applying rotary evaporator, whey proteins are concentrated and then drying in two methods: spray-drying and freeze-drying in a form of white and soft powder. The chemical composition has been studied at each phase. The results show the separation, purification, and concentration of bovine and buffalo whey proteins by using ultrafiltration membrane technology. The results show that buffalo whey proteins produced by the method of enzymatic and dried with spray-drying are better than bovine whey protein. Finally, the results show a low ratio of lactose, salts and moisture content at the stages of filtration and concentration. The results present a high proportion of protein to 80 .and low ratio lactose and salt.

Keywords

Whey Type of Whey Proteins Cheese making Ultrafiltration Membrane Technology Concentrated Whey Proteins

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

How to Cite
Al-Hatim, R. R. ., Al-Rikabi, A. K. ., & Ghadban, A. K. . (2020). The Physico-Chemical Properties of Bovine and Buffalo Whey Proteins Milk by Using Ultrafiltration Membrane Technology. Basrah Journal of Agricultural Sciences, 33(1), 122–134. https://doi.org/10.37077/25200860.2020.33.1.10
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Arora, S. & Khetra, Y. (2017). Buffalo Milk Cheese. 1093-1101. In McSweeney, P.L.; Fox, F. Cotter, P.D. & Everett, D.W. (Eds.).Chemistry,Physics and Microbiology. 4th ed. Academic Press: 1302pp. https://doi.org/10.1016/B978-0-12-417012-4.00042-9
  2. Bernard, C.; Regnault, S.; Gendreau, S.; Charbonneau, S. & Relkin, P. (2011). Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters. Food Hydrocolloids, 25(4): 758-763.? https://doi.org/10.1016/j.foodhyd.2010.08.011
  3. Bonnaillie, L.; Qi, P.; Wickham, E. & Tomasula, P. (2014). Enrichment and purification of casein Glycomacropeptide from whey protein isolate using supercritical carbon dioxide processing and membrane ultrafiltration. Foods, 3: 94-109. https://doi.org/10.3390/foods3010094.
  4. Božani?, R.; Baruk?i?, I. & Lisak, K. (2014). Possibilities of whey utilisation. Austin J. Nutr. Food Sci., 2(7): 1-7.
  5. Damodaran, S.; Parkin, K.L. & Fennema, O.R. (2017). Fennema’s Food Chemistry, 5th ed., C.R.C. Press, Taylor and Francis Gp, Boca Raton, F.L.: 1125pp.
  6. Dissanayake, M. (2011). Modulation of functional properties of whey proteins by microparticulation. Ph. D. Thesis, Univ. Victoria: 285pp.
  7. Egan, H.; Kirk, R.S. & Sawyer, R. (1988). Pearson Chemical Analysis of Foods. 8th ed. Bath Press Aron: 591pp.
  9. Gallo, L.; Llabot, J.M.; Allemandi, D.; Bucalá, V. & Piña, J. (2011). Influence of spray-drying operating conditions on Rhamnus purshiana (Cáscara sagrada) extract powder physical properties. Powder Technol., 208(1):205-214.? https://doi.org/10.1016/j.powtec.2010.12.021
  10. Henriques, M.; Gomes, D. & Pereira, C. (2016). Whey Protein Edible Coatings: Recent Developments and Applications. 177-196. In Nedovic, V.; Raspor, P.; Levic., J.; Tumbas Saponjac., V. & Barbosa-Cánovas, G.V. (Eds.). Emerging and Traditional Technologies for Safe, Healthy and Quality Food. Springer International Publ.: 478pp. https://doi10.1007/978-3-319-24040-4_10
  11. Hurt, E. & Barbano, D.M. (2010). Processing factors that nfluence casein and serum protein separation by microfiltration J. Dairy .Sci., 93: 4928-4941. https://doi.org/10.3168/jds.2010-3121.
  12. Hurt, E.; Zulewska, J.; Newbold, M. & Barbano, D.M. (2010). Micellar casein concentrate production with a 3X, 3-stage, uniform transmembrane pressure ceramic membrane process at 50°C. J. Dairy .Sci., 93(12): 5588-5600. https://doi.org/10.3168/jds.2010-3169.
  13. James, C.S. (1995). Determination of Fat Content of Dairy Products by the Gerber Method. Analytical Chemistry of Food. Blacki Academic and Professionals, an imprint of Champan and Hall, Glasgow.: 178pp.
  14. Jayaprakasha, H.M. (1992). Membrane processing applications for production of whey powder and whey protein concentrate. Ph. D. Thesis. Univ. Deemed, Karnal: 260pp.
  15. Jayaprakasha, H.M. & Yoon, C.Y. (2005). Production of functional whey protein concentrate by monitoring the process of ultrafilteration Asian. Austral. J. Anim., 18(3):433-438.
  16. Lorenzen, P.C. & Schrader, K. (2006). A comparative study of the gelation properties of whey protein concentrate and whey protein isolate. Le Lait, INRA Editions, 86(4): 259-271. https://doi.org/10.1051/lait:2006008
  17. Królczyk, J.B.; Dawidziuk, T.; Janiszewska-Turak, E. & So?owiej, B. (2016). Use of whey and whey preparations in the food industry: A review. Pol. J. Food .Nutr. Sci., 66(3):157-165. https://doi.org/10.1515/pjfns-2015-0052
  18. Macwan, S.R.; Dabhi, K.B.; Parmar, S.C. & Parnathi, K.D. (2016). Whey and its utilization Int. J. Curr. Microbiol. App. Sci., 5(8): 134-155. http://doi.org/10.20546/ijcmas.2016.508.016
  19. Marshall, R.T. (1992). Standard Methods for the Examination of Dairy Products, 16th ed. American Public. Health Assoc. WashingtonD.C.:546pp.
  20. Mohamed, A.E.; Babiker, I.A. & Mohamed, T.E. (2013). Preparation of fresh soft cheese from dromedary camel milk using acid and heat method. Res. Opin. Anim . Vet. Sci., 3(9): 289-292.
  21. Mohammad, A.W.; Ng, C.Y.; Lim, Y.P. & Ng, G.H. (2012). Ultrafiltration in food processing industry:Review on application, membrane fouling, and fouling control. Food. Bioprocess. Tech., 5(4): 1143-1156. https://doi.org/10.1007/s11947-012-0806-9
  22. Mukherjee, S. (2019). Isolation and Purification of Industrial Enzymes: Advances in Enzyme Technology. 41-70. In Singh, R.S.; Singhania, R.R.; Pandey, A & Larroche, C. (Eds.). Advances in Enzyme Technology, Elsevier, P.V.: 524pp. https://doi.org/10.1016/B978-0-444-64114-4.00002-9
  23. Nielsen, S.S. (2010). Food Analysis. 4th ed. Springer Science Business Meldia, L.L.C.: 602pp. https://doi.org/10.1007/978-1-4419-1478-1_6
  24. Nishanthi, M.; Chandrapala, J. & Vasiljevic, T. (2017). Compositional and structural properties of whey proteins of sweet, acid and salty whey concentrates and their respective spray dried powders. Int. Dairy. J.,74:49-56. https://doi.org/10.1016/j.idairyj.2017.01.002
  25. Saha, D. & Bhattacharya, S. (2015). Hydrocolloids as thickening and gelling agentsin food: A critical review. J. Food Sci.Technol., 47(6): 587-597. https://doi.org/10.1007%2Fs13197-010-0162-6
  26. Salman, M.; Khaskheli, M.; Khaskheli, M.; Ul-Haq, I.; Talpur, A.R.; Khuhro, A.P.; Rauf, M.; Hamid, H. & Aziz, A. (2014). Comparative studies on nutritive quality of buffalo and cow milk. Int. J. Res. Nat. Appl. Soc., 2(1): 69-78.
  27. Santana, A.A.; Paixão, L.C.; Oliveira, R.A.D. & Telis, V.R.N. (2018). Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying. Braz. J . Food. Technol., 21: 1-13. https://doi.org/10.1590/1981-6723.8515.
  28. Santos, M. & Lies, M. (2015). Analysis of casein and whey protein in whole, 2%, and skim milk by capillary gel electrophoresis. Life Sciences,.IB-18070. www.analis.be. l.
  29. Shang, N.; Chaplot, S. & Wu, J. (2018). Food Proteins for Health and Nutrition.:301-336. In Yada, R.Y. (Ed). Proteins in Food Processing. 2th ed. Elsevier Ltd.:674pp. https://doi.org/10.1016/B978-0-08-100722-8.00013-9
  30. SPSS (2018). SPSS users Guide statistics version 25. Copyright IBM, SPP Inc.
  31. Vyas, H.K. & Tong, P.S. (2003). Process for calcium retention during skim milk ultrafiltration. J. Dairy. Sci., 86(9): 2761-2766. https://doi.org/10.3168/jds.S0022-0302(03)73872-7
  32. Yazdanpanah, S.; Ehsani, M.R. & Mizani, M. (2015). Water mobility in accelerated ripening of UFfeta cheese.. J. Agric. Sci.Technol, 17: 663-674.