Works (4)
Updated: July 10th, 2023 21:14
2012 journal article
Alternative Bleaching Methods for Cheddar Cheese Whey
JOURNAL OF FOOD SCIENCE, 77(7), C818–C823.
author keywords: alternatives; bleaching; whey protein concentrate
MeSH headings : Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese; Color; Food Handling / methods; Gas Chromatography-Mass Spectrometry / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Plant Extracts / analysis; Taste; Volatile Organic Compounds; Whey Proteins
TL;DR:
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 WPC 80, which may be an alternative to chemical bleaching of fluid whey.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
The use of lactoperoxidase for the bleaching of fluid whey
JOURNAL OF DAIRY SCIENCE, 95(6), 2882–2890.
author keywords: whey; flavor; bleaching; lactoperoxidase
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids / metabolism; Cattle; Cheese / standards; Colorimetry / methods; Food Technology / methods; Gas Chromatography-Mass Spectrometry; Hydrogen Peroxide / pharmacology; Lactoperoxidase / metabolism; Lactoperoxidase / pharmacology; Milk Proteins / analysis; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
TL;DR:
Lactoperoxidase may be a viable alternative for chemical whey bleaching and monitor LP activity from raw milk through manufacture of liquid whey, and to compare the flavor of whey protein concentrate 80% (WPC80) bleached by the LP system to that bleaching by traditional H₂O₁ bleaching.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 article
Invited review: Annatto usage and bleaching in dairy foods
Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2010, September). JOURNAL OF DAIRY SCIENCE, Vol. 93, pp. 3891–3901.
author keywords: annatto; bleach; flavor; whey
MeSH headings : Animals; Benzoyl Peroxide / metabolism; Bixaceae; Bleaching Agents / pharmacology; Carotenoids / analysis; Carotenoids / pharmacology; Cattle; Dairy Products / analysis; Food Coloring Agents / pharmacology; Hydrogen Peroxide / metabolism; Lactoperoxidase / metabolism; Legislation, Food; Milk / chemistry; Milk / drug effects; Oxidation-Reduction / drug effects; Plant Extracts / analysis; Plant Extracts / pharmacology
TL;DR:
The advantages, disadvantages, regulatory concerns, flavor implications, and optimal usage conditions of 2 widely used bleaching agents, hydrogen peroxide and benzoyl peroxide, as well as a few alternative methods including lipoxygenase, peroxidase, and lactoperoxidases systems are discussed.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate
JOURNAL OF DAIRY SCIENCE, 92(12), 5917–5927.
author keywords: whey protein concentrate; solid-phase microextraction; flavor; bleach
MeSH headings : Adult; Benzoyl Peroxide / chemistry; Bixaceae; Carotenoids / analysis; Color; Female; Food Technology / methods; Humans; Hydrogen Peroxide / chemistry; Male; Middle Aged; Milk Proteins / chemistry; Plant Extracts / analysis; Principal Component Analysis; Taste; Volatile Organic Compounds / analysis; Whey Proteins
TL;DR:
The results indicate that the bleaching of liquid whey may affect the flavor of WPC and that the type of bleaching agent used may affect WPC flavor.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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