Compositional characteristics of dairy products and their potential nondairy applications after shelf-life
Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life, and develop a process to utilize those dairy produ...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927121001301 |
| _version_ | 1828168549087051776 |
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| author | Nermeen N. Nasralla Nanis H. Gomah Morsy M. Aly Jelan A. Abdel-Aleem Ahmed R.A. Hammam Dina M. Osman Yaser M.A. El-Derwy |
| author_facet | Nermeen N. Nasralla Nanis H. Gomah Morsy M. Aly Jelan A. Abdel-Aleem Ahmed R.A. Hammam Dina M. Osman Yaser M.A. El-Derwy |
| author_sort | Nermeen N. Nasralla |
| collection | DOAJ |
| description | Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life, and develop a process to utilize those dairy products after end of shelf-life in non dairy applications (cosmetic cream and soap). Several dairy products, such as sterilized milk, yogurt, soft cheese, hard cheese, cream, and butter were collected from markets in Egypt before shelf-life and after three months of shelf-life. Electrophoresis analysis was conducted to estimate the changes in the protein fractions of protein products (sterilized milk, yogurt, and cheese) before and after expiration. Also, gas chromatography (GS) was performed to compare the fatty acids of fat products (cream and butter) before and after end of shelf-life. Sterilized milk, yogurt, soft, and hard cheese were turned into powder (Expired dairy products powder; EDPP) to be used as a raw material in manufacturing of cosmetic creams. The fat was separated from cream, butter, and hard cheese (Expired dairy products fat; EDPF) to be utilized in making soap. The formulated cosmetic creams were examined in vitro. Functional properties of cream were determined, such as appearance, spreadability, irritancy, and pH. Additionally, the soap quality was tested after manufacture. We found that dairy products, such as milk, yogurt, and cheese after shelf-life can be utilized as raw materials for the production of cosmetic creams, as well as production of soap from butter and cream. The produced products were similar to those in commercial markets. This study is an endeavor to conquer the dairy industry challenges, which are considered a huge loss from the economic and environmental aspects. |
| first_indexed | 2024-04-12T02:35:46Z |
| format | Article |
| id | doaj.art-ae6339868b8f41fabed66b2bf1f876db |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-12T02:35:46Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-ae6339868b8f41fabed66b2bf1f876db2022-12-22T03:51:34ZengElsevierCurrent Research in Food Science2665-92712022-01-015150156Compositional characteristics of dairy products and their potential nondairy applications after shelf-lifeNermeen N. Nasralla0Nanis H. Gomah1Morsy M. Aly2Jelan A. Abdel-Aleem3Ahmed R.A. Hammam4Dina M. Osman5Yaser M.A. El-Derwy6Dairy Science Department, Faculty of Agriculture, New Valley University, El-Kharga, 72511, Egypt; Corresponding author. Dairy Science Department, Faculty of Agriculture, New Valley University, El-Kharga, Egypt.Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt; Faculty of Science, University of Hafr Al Batin, Hafar Al-Batin, 31991, Saudi ArabiaDepartment of Chemistry, Faculty of Science, Assiut University, Assiut, 71526, EgyptDepartment of Industrial Pharmacy, Faculty of Pharmacy, Assiut University, Assiut, 71526, EgyptDairy Science Department, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt; Dairy and Food Science Department, South Dakota State University, Brookings, SD, 57007, USADairy Science Department, Faculty of Agriculture, Assiut University, Assiut, 71526, EgyptDairy Science Department, Faculty of Agriculture, Assiut University, Assiut, 71526, EgyptMany dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life, and develop a process to utilize those dairy products after end of shelf-life in non dairy applications (cosmetic cream and soap). Several dairy products, such as sterilized milk, yogurt, soft cheese, hard cheese, cream, and butter were collected from markets in Egypt before shelf-life and after three months of shelf-life. Electrophoresis analysis was conducted to estimate the changes in the protein fractions of protein products (sterilized milk, yogurt, and cheese) before and after expiration. Also, gas chromatography (GS) was performed to compare the fatty acids of fat products (cream and butter) before and after end of shelf-life. Sterilized milk, yogurt, soft, and hard cheese were turned into powder (Expired dairy products powder; EDPP) to be used as a raw material in manufacturing of cosmetic creams. The fat was separated from cream, butter, and hard cheese (Expired dairy products fat; EDPF) to be utilized in making soap. The formulated cosmetic creams were examined in vitro. Functional properties of cream were determined, such as appearance, spreadability, irritancy, and pH. Additionally, the soap quality was tested after manufacture. We found that dairy products, such as milk, yogurt, and cheese after shelf-life can be utilized as raw materials for the production of cosmetic creams, as well as production of soap from butter and cream. The produced products were similar to those in commercial markets. This study is an endeavor to conquer the dairy industry challenges, which are considered a huge loss from the economic and environmental aspects.http://www.sciencedirect.com/science/article/pii/S2665927121001301Expired dairy productsShelf-lifeGas chromatographyElectrophoresis analysesCosmetic creamsSoap |
| spellingShingle | Nermeen N. Nasralla Nanis H. Gomah Morsy M. Aly Jelan A. Abdel-Aleem Ahmed R.A. Hammam Dina M. Osman Yaser M.A. El-Derwy Compositional characteristics of dairy products and their potential nondairy applications after shelf-life Current Research in Food Science Expired dairy products Shelf-life Gas chromatography Electrophoresis analyses Cosmetic creams Soap |
| title | Compositional characteristics of dairy products and their potential nondairy applications after shelf-life |
| title_full | Compositional characteristics of dairy products and their potential nondairy applications after shelf-life |
| title_fullStr | Compositional characteristics of dairy products and their potential nondairy applications after shelf-life |
| title_full_unstemmed | Compositional characteristics of dairy products and their potential nondairy applications after shelf-life |
| title_short | Compositional characteristics of dairy products and their potential nondairy applications after shelf-life |
| title_sort | compositional characteristics of dairy products and their potential nondairy applications after shelf life |
| topic | Expired dairy products Shelf-life Gas chromatography Electrophoresis analyses Cosmetic creams Soap |
| url | http://www.sciencedirect.com/science/article/pii/S2665927121001301 |
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