Whey butter: a promising perspective for the dairy industry
Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is impor...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2022-07-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100303&lng=en&tlng=en |
| _version_ | 1828789878801825792 |
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| author | Manuela Araujo Costa Daniel Kuhn Gabriela Rabaioli Rama Daniel Neutzling Lehn Claucia Fernanda Volken de Souza |
| author_facet | Manuela Araujo Costa Daniel Kuhn Gabriela Rabaioli Rama Daniel Neutzling Lehn Claucia Fernanda Volken de Souza |
| author_sort | Manuela Araujo Costa |
| collection | DOAJ |
| description | Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is important to use this by-product and its components in an increasing number of applications, especially as food ingredient. This review aimed to show the technology of production of butter from whey cream, as well as showing the physico-chemical, sensory, and nutritional characteristics of the product. There were no significant variations in the physico-chemical composition of milk cream butter and whey cream butter in the literature available. As the technology to produce whey butter is quite simple, this by-product has potential to be exploited by the dairy industry. Additionally, further studies on production process, characterization, and sensory analysis are required to enable its large-scale production. |
| first_indexed | 2024-12-12T01:20:31Z |
| format | Article |
| id | doaj.art-eea7315e37b2457aaaa372e94249e641 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-12-12T01:20:31Z |
| publishDate | 2022-07-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-eea7315e37b2457aaaa372e94249e6412022-12-22T00:43:15ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232022-07-012510.1590/1981-6723.08821Whey butter: a promising perspective for the dairy industryManuela Araujo CostaDaniel KuhnGabriela Rabaioli RamaDaniel Neutzling LehnClaucia Fernanda Volken de Souzahttps://orcid.org/0000-0001-7708-3762Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is important to use this by-product and its components in an increasing number of applications, especially as food ingredient. This review aimed to show the technology of production of butter from whey cream, as well as showing the physico-chemical, sensory, and nutritional characteristics of the product. There were no significant variations in the physico-chemical composition of milk cream butter and whey cream butter in the literature available. As the technology to produce whey butter is quite simple, this by-product has potential to be exploited by the dairy industry. Additionally, further studies on production process, characterization, and sensory analysis are required to enable its large-scale production.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100303&lng=en&tlng=enMilk creamPhysico-chemical compositionWhey creamFermentationLactic acid bacteriaBy-products |
| spellingShingle | Manuela Araujo Costa Daniel Kuhn Gabriela Rabaioli Rama Daniel Neutzling Lehn Claucia Fernanda Volken de Souza Whey butter: a promising perspective for the dairy industry Brazilian Journal of Food Technology Milk cream Physico-chemical composition Whey cream Fermentation Lactic acid bacteria By-products |
| title | Whey butter: a promising perspective for the dairy industry |
| title_full | Whey butter: a promising perspective for the dairy industry |
| title_fullStr | Whey butter: a promising perspective for the dairy industry |
| title_full_unstemmed | Whey butter: a promising perspective for the dairy industry |
| title_short | Whey butter: a promising perspective for the dairy industry |
| title_sort | whey butter a promising perspective for the dairy industry |
| topic | Milk cream Physico-chemical composition Whey cream Fermentation Lactic acid bacteria By-products |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100303&lng=en&tlng=en |
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