Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43900696" target="_blank" >RIV/60461373:22330/16:43900696 - isvavai.cz</a>

Result on the web

<a href="http://www.sciencedirect.com/science/article/pii/S0260877415001223" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0260877415001223</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.03.023" target="_blank" >10.1016/j.jfoodeng.2015.03.023</a>

Result language

angličtina

Original language name

Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation

Original language description

Non-fermented sweet cheese whey was treated by pilot-plant membrane ultrafiltration (50 kDa tubular ceramic membrane, TAMI Industries, France), followed by three step diafiltration to minimise losses of lactose, glucose, galactose, and organic acids (namely lactic acid) in retentate. The UF permeates were used for the subsequent nanofiltration and diafiltrations (spiral wound membrane NF 270-2540, Filmtec, Dow Chemicals, USA). The results showed high recovery of proteins (81%) during UF and reduction of lactose and propionate losses by using diafiltration. Rejections of components on the NF membrane were: 93% lactose, 77% galactose, and 76% lactic acid. However, the diafiltration on the NF membrane reduced the relative recovery both for carbohydrates and organic acids. In the second series of experiments, cheese whey was concentrated by reverse osmosis (RO) and the obtained retentate was fermented with Lactobacillus plantarum, Lactobacillus sanfranciscensis and Propionibacterium freudenreichii subsp. freudenreichii. Part of the fermented whey was mixed with barley flour and dried by cold air fluid drying to produce sourdough pellets. The other part of fermented whey was filtered by nanofiltration and both permeate and retentate were sprayed on the surface of sourdough pellets in several layers and dried again. The extrusion of a mixture containing barley flour and fermented whey was tested for pellet production as well. The main aims were to obtain sourdough rich in natural preservatives, and maintain the present microorganisms active. That is why all the technological processes, including drying, were carried out under low temperatures. The content of organic acids (lactic, acetic and propionic) was analysed in final sourdough samples.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Volume of the periodical

172

Issue of the periodical within the volume

1

Country of publishing house

BE - BELGIUM

Number of pages

10

Pages from-to

38-47

UT code for WoS article

000367857200007

EID of the result in the Scopus database

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