This study assesses and compares the nutritional, textural sensory characteristics of Coalho cheese made from goat's (CGM) or cow's milk (CCM) their mixture (CCGM) during cold storage for 28 days. Among assessed physiochemical parameters, type used production only influenced (P < 0.05) moisture, fat salt contents cheeses. CGM CCGM showed higher content short- medium-chain fatty acids, such as C6, C8 C10 C12, long-chain polyunsaturated acids C18:2n6c, lower C16 C16:1. All cheeses presented...

Brewer’s spent yeast (BSY), a significant brewing by-product, poses environmental challenges and opportunities for valorization as sustainable protein source. This study focuses on transforming BSY into high-value functional ingredients food applications. A green, sustainable, scalable process was developed to extract bioactive compounds from at both laboratory pilot scales, yielding peptide-rich fractions with robust antioxidant properties. These extracts were incorporated prototype...

Pig slaughtering for meat production is a major worldwide industry that generates many byproducts can cause environmental problems. Nonetheless, it possible to have management of these residues toward the reuse and valorization byproducts. One opportunity focuses on extraction value-added compounds such as keratin since pig hair composed by 80% this protein. There are some methods from human other sources wool feathers, but they bring problems pollution, time-consumption, high costs. This...

This work focuses on the production of liquid whey protein concentrates by ultrafiltration followed thermal denaturation and homogenization ultrafiltrated concentrate, as well permeates concentrated reverse osmosis. Kefir grains (fresh thawed) and/or commercial probiotic bacteria were inoculated in both grown at 25 °C for 24 h manufacture fermented drinks. The physicochemical characterization (pH, titratable acidity, viscosity, content total solids, ash, fat proteins) obtained drinks was...

The replacement of dehydrated products such as whey protein concentrates and isolates (WPC WPI) by liquid (LWPC) obtained ultrafiltration can be an excellent alternative for the production innovative dairy products. Thus, aim this work is to study gelation properties LWPC raw material acid-induced gels. Acid-induced gels were produced with non-defatted LWPC, or without fortification skimmed milk powder (SMP), bacterial fermentation glucono-δ-lactone (GDL) acidification. fermented systems...

Small ruminant dairy products are common in some Mediterranean countries, the Middle East and Africa, can play a particular role development of rural areas. Butter has been object few research studies aimed at evaluating its potential as vehicle for probiotic microorganisms. Moreover, recovery fermented buttermilk with functional properties be considered an excellent opportunity to value this byproduct. Therefore, purpose present work was develop different sheep butters respective...

In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in production of reduced-fat (RF) washed curd cheeses order to improve their characteristics. Conventional full-fat (FF) (45% fat, dry basis (db)) and RF (20-30% db) compared produced with incorporation 5% whey (RF + CW), buttermilk CB) or sheep second cheese CS). Protein-to-fat ratios lower than 1 FF cheeses, while ranged from 1.8 2.8. The tested by-products...

Goat cheese whey is a co-product that comes from goat manufacture. Due to its high organic load, adequate treatment necessary before disposal. Additionally, the recent growing interest in caprine products, attributed their specific nutritional and nutraceutical characteristics, such as lower allergenicity of proteins higher content oligosaccharides, compared with bovine made recovery challenge. In this study, an integrated process for sweet components was carried out. It includes filtration,...

Second cheese whey (SCW) is the by-product resulting from manufacture of cheeses. In present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in production ice creams. Concentrated liquid samples with inulin added as a prebiotic fermented yoghurt, kefir probiotic commercial cultures before being frozen horizontal yoghurt freezer. The physicochemical, microbiological sensory properties products evaluated over 120 days storage. presented significant differences...

Membrane filtration technologies are the best available tools to manage dairy byproducts such as cheese whey, allowing for selective concentration of its specific components, namely proteins. Their acceptable costs and ease operation make them suitable application by small/medium-scale plants. The aim this work is development new synbiotic kefir products based on sheep goat liquid whey concentrates (LWC) obtained ultrafiltration. Four formulations each LWC a commercial starter or traditional...

The food industry is looking for substitutes sucrose in items due to the excessive consumption of products with added sugar and demand healthier products. Alternative natural sweeteners can help achieve this goal. Different types low-fat yoghurts (1% fat), low-protein high-protein levels (3% 4.5-6.5% protein, respectively), were produced using alternative sweeteners. made stevia (0.03%

Sheep’s second cheese whey (SCW), the by-product resulting from production, was used as a component of coatings containing oregano (Origanum compactum) and clary sage (Salvia sclarea) essential oils (EOs). SCW powder obtained by ultrafiltration/diafiltration followed reverse osmosis freeze drying. The were produced with mixture protein isolate (WPI) using glycerol plasticizer. Model cheeses cow´s milk those SCW:WPI coatings; without EOs compared to controls coating commercial natamycin. At...

Bovine whey cheese (WC) is a product from southern European countries that presents some challenges: their elaboration process involves high energy inputs, the yield low and WC has short shelf-life. The application of ultrafiltration to bovine before its manufacture employment protective cultures can reduce these disadvantages. aim this work was cheeses using ultrafiltrated (UF) concentrated with added probiotics or plus cultures. Three types were produced: control, without any addition (C);...

The aim of this work is to study the gelation properties liquid whey protein concentrates (LWPC) produced by ultrafiltration (UF) as raw material for thermally induced gels intended food applications.LWPC thermal was performed using different types LWPC (non--defatted, defatted and diafiltered) mass fractions pH.Most showed viscoelastic behaviour.Non-defatted gave stronger heat-induced with a more cohesive microstructure, higher water holding capacity also elastic modulus (G') viscous...