切达干酪乳清的替代漂白方法。

Alternative bleaching methods for Cheddar cheese whey.

机构信息

Dept of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ, Raleigh, NC 27695, USA.

出版信息

J Food Sci. 2012 Jul;77(7):C818-23. doi: 10.1111/j.1750-3841.2012.02774.x.

DOI:10.1111/j.1750-3841.2012.02774.x

PMID:22757703

Abstract

UNLABELLED

Residual annatto colorant (norbixin) in fluid Cheddar cheese whey can be bleached. The 2 approved chemical bleaching agents for whey, hydrogen peroxide (HP) and benzoyl peroxide (BP), negatively impact the flavor of dried whey protein. The objective of this study was to evaluate alternative methods for bleaching liquid whey: ultraviolet radiation (UV), acid-activated bentonite (BT), and ozone (OZ). Colored Cheddar cheese whey was manufactured followed by pasteurization and fat separation. Liquid whey was subjected to one of 5 treatments: control (CT) (no bleaching; 50 °C, 1 h), HP (250 mg/kg; 50 °C, 1 h), UV (1 min exposure; 50 °C), BT (0.5% w/w; 50 °C, 1 h), or OZ (2.2g/h, 50 °C, 1 h). The treated whey was then ultrafiltered, diafiltered, and spray-dried to 80% whey protein concentrate (WPC80). The entire experiment was replicated 3 times. Color (norbixin extraction and measurement), descriptive sensory, and instrumental volatile analyses were conducted on WPC80. Norbixin elimination was 28%, 79%, 39%, and 15% for HP, BT, UV, and OZ treatments, respectively. WPC80 from bleached whey, regardless of bleaching agent, had lower sweet aromatic and cooked/milky flavors compared to unbleached CT (P < 0.05). The HP and BT WPC80 had higher fatty flavor compared to the CT WPC80 (P < 0.05), and the UV and OZ WPC80 had distinct mushroom/burnt and animal flavors. Volatile compound results were consistent with sensory results and confirmed higher relative abundances of volatile aldehydes in UV, HP, and OZ WPC80 compared to CT and BT WPC80. Based on bleaching efficacy and flavor, BT may be an alternative to chemical bleaching of fluid whey.

PRACTICAL APPLICATION

The 2 approved chemical bleaching agents for whey, hydrogen peroxide (HP) and benzoyl peroxide (BP), negatively impact flavor of dried whey protein, and restrictions on these agents are increasing. This study evaluated 3 alternatives to chemical bleaching of fluid whey: UV radiation, ozone, and bentonite.

摘要

未标注

液体切达干酪乳清中的残留胭脂树橙（胭脂树红）可以被漂白。乳清的两种批准的化学漂白剂，过氧化氢（HP）和过氧化苯甲酰（BP），会对干燥乳清蛋白粉的味道产生负面影响。本研究的目的是评估液体乳清的替代漂白方法：紫外线辐射（UV）、酸化膨润土（BT）和臭氧（OZ）。生产有色切达干酪乳清，然后进行巴氏杀菌和脂肪分离。将液体乳清进行以下 5 种处理之一：对照（CT）（不漂白；50°C，1 h）、HP（250 mg/kg；50°C，1 h）、UV（1 分钟照射；50°C）、BT（0.5%w/w；50°C，1 h）或 OZ（2.2 g/h，50°C，1 h）。然后对处理过的乳清进行超滤、切向流过滤和喷雾干燥至 80%乳清蛋白粉（WPC80）。整个实验重复了 3 次。对 WPC80 进行了颜色（胭脂树红提取和测量）、描述性感官和仪器挥发性分析。HP、BT、UV 和 OZ 处理的胭脂树红消除率分别为 28%、79%、39%和 15%。与未漂白的 CT 相比，无论使用哪种漂白剂，漂白乳清的 WPC80 的甜味芳香和煮熟/奶香味都较低（P < 0.05）。与 CT WPC80 相比，HP 和 BT WPC80 的脂肪味较高（P < 0.05），而 UV 和 OZ WPC80 则具有独特的蘑菇/烧焦和动物味。挥发性化合物的结果与感官结果一致，并证实与 CT 和 BT WPC80 相比，UV、HP 和 OZ WPC80 中的挥发性醛的相对丰度更高。基于漂白效果和风味，BT 可能是替代液体乳清化学漂白的一种方法。