Works (17)
Updated: July 29th, 2023 15:05
2016 journal article
Flavor and stability of milk proteins
JOURNAL OF DAIRY SCIENCE, 99(6), 4325–4346.
author keywords: milk protein; flavor; shelf life
MeSH headings : Animals; Flavoring Agents; Food Handling; Gas Chromatography-Mass Spectrometry; Milk Proteins; Taste; Whey Proteins
TL;DR:
Flavored milk proteins developed animal and burnt sugar flavors over time and solubility of MPC decreased and furosine concentration increased with storage time and temperature, with storage temperature having the greatest effect.
(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
2015 journal article
Decolorization of Cheddar cheese whey by activated carbon
JOURNAL OF DAIRY SCIENCE, 98(5), 2982–2991.
author keywords: activated carbon; norbixin (annatto) removal; Cheddar cheese whey; bleaching; volatile analysis
MeSH headings : Animals; Bleaching Agents / chemistry; Carbon / analysis; Carotenoids / chemistry; Cattle; Cheese / analysis; Color; Food Handling; Gas Chromatography-Mass Spectrometry; Hot Temperature; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Taste; Whey / chemistry; Whey Proteins
TL;DR:
The color and residual norbixin content of Cheddar whey were reduced by a higher level of activated carbon at a higher temperature between 25 and 55°C and a longer time, and the lowered temperature in activated-carbon treatments had less effect on protein structure as investigated for fluorescence spectroscopy and volatile compounds.
(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
2014 journal article
Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate
JOURNAL OF DAIRY SCIENCE, 97(3), 1225–1232.
author keywords: lactoperoxidase; whey; enzyme stability
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids; Cheese / analysis; Colorimetry; Dairy Products / analysis; Food Handling / methods; Hydrogen Peroxide / chemistry; Lactoperoxidase; Milk / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Oxidation-Reduction; Pasteurization; Taste; Temperature; Whey Proteins
TL;DR:
Enzyme activity was negatively correlated to bleaching time (time for >80% norbixin destruction) in fluid whey but a linear relationship was not evident in retentate, and addition of EP could be beneficial to improve bleaching efficacy.
(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
2014 article
Enzymatic bleaching in commercial colored Cheddar whey retentates
Campbell, R. E., & Drake, M. A. (2014, October). INTERNATIONAL DAIRY JOURNAL, Vol. 38, pp. 148–153.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography
JOURNAL OF DAIRY SCIENCE, 97(3), 1313–1318.
author keywords: norbixin; annatto; whey; HPLC
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Carotenoids / isolation & purification; Chromatography, High Pressure Liquid; Color; Limit of Detection; Milk / chemistry; Plant Extracts / chemistry; Whey / chemistry
TL;DR:
The objective of this study was to develop a fast and inexpensive norbixin extraction and quantitation technique using approved solvents with similar sensitivity to current established methods.
(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
2013 journal article
Cold enzymatic bleaching of fluid whey
JOURNAL OF DAIRY SCIENCE, 96(12), 7404–7413.
author keywords: whey; lactoperoxidase; flavor; bleach
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids; Cold Temperature; Color; Dairy Products / analysis; Dairy Products / standards; Dairying / methods; Hydrogen Peroxide / chemistry; Ketones / analysis; Lactoperoxidase / pharmacology; Milk Proteins / chemistry; Octanols / analysis; Whey Proteins
TL;DR:
Bleaching times, bleaching efficacy, and flavor results suggest that enzymatic bleaching may be a viable and desirable alternative to HP bleaching of fluid whey or retentate.
(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
2013 journal article
Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate
JOURNAL OF DAIRY SCIENCE, 96(3), 1387–1400.
author keywords: flavor; bleaching; milk serum protein; native whey protein
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids / analysis; Food Quality; Gas Chromatography-Mass Spectrometry; Hot Temperature; Milk / chemistry; Milk / metabolism; Milk Proteins / drug effects; Milk Proteins / metabolism; Whey Proteins
TL;DR:
The objective of this study was to characterize and compare the sensory and functional properties of 80% milk serum protein concentrate produced from bleached and unbleached microfiltration (MF) permeate made from skim milk with and without added annatto color.
(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
2013 review
Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients
[Review of ]. JOURNAL OF DAIRY SCIENCE, 96(8), 4773–4783.
author keywords: dairy ingredient; enzyme; flavor
MeSH headings : Animals; Catalase / metabolism; Cattle; Dairy Products / standards; Enzymes / metabolism; Food Quality; Food Technology / methods; Food Technology / standards; Hydrogen Peroxide / metabolism; Lactoperoxidase / metabolism; Milk / standards; Milk Proteins / metabolism; Milk Proteins / standards; Powders; Thiocyanates / metabolism; Whey Proteins; Xanthine Oxidase / metabolism
TL;DR:
Understanding the sources of flavor is crucial to produce bland, flavorless ingredients, and enzymes and their possible contributions will be discussed in this review.
(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
Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate
JOURNAL OF DAIRY SCIENCE, 95(6), 2848–2862.
author keywords: bleaching; whey protein; flavor
MeSH headings : Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Color; Food Technology / methods; Hydrogen Peroxide / pharmacology; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
TL;DR:
Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BPBleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP.
(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
Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide
JOURNAL OF FOOD SCIENCE, 77(7), C798–C804.
author keywords: bleach; norbixin; storage; whey
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids / analysis; Color; Dairy Products; Food Handling / methods; Food Storage / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Pasteurization / methods; Taste; Temperature; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
TL;DR:
It is established that liquid storage and whey composition are critical processing points that influenceBleaching efficacy of whey and processing steps, particularly holding times and solids composition, influence bleaching efficacy.
(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
2011 journal article
Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey
JOURNAL OF DAIRY SCIENCE, 95(1), 36–49.
author keywords: whey; bleach; norbixin; flavor
MeSH headings : Bleaching Agents / pharmacology; Carotenoids / analysis; Cheese / analysis; Cheese / classification; Cheese / standards; Cold Temperature; Color; Hot Temperature; Lipid Metabolism / drug effects; Milk Proteins / drug effects; Milk Proteins / metabolism; Oxidation-Reduction / drug effects; Whey Proteins
TL;DR:
It is suggested that fat separation of liquid Cheddar whey has no effect on bleaching efficacy or lipid oxidation and that hot bleaching may result in increased lipid oxidation in 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
2011 journal article
Effects of Starter Culture and Storage on the Flavor of Liquid Whey
JOURNAL OF FOOD SCIENCE, 76(5), S354–S361.
author keywords: culture; flavor; lipid oxidation; volatile compounds; whey
MeSH headings : Dairy Products / analysis; Fatty Acids, Nonesterified / analysis; Food Preservatives / analysis; Food Preservatives / metabolism; Food Storage / methods; Humans; Odorants / analysis; Research Design; Taste; Volatile Organic Compounds / analysis
TL;DR:
Results from this study demonstrate that oxidation occurs in milk prior to cheesemaking but that starter type and starter strain influence also oxidative stability and lipid oxidation off flavors in 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
2011 journal article
Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins
JOURNAL OF DAIRY SCIENCE, 94(9), 4347–4359.
author keywords: whey; benzoic acid; bleach; flavor
MeSH headings : Animals; Benzoic Acid / analysis; Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Carotenoids / analysis; Cattle; Cheese / analysis; Cheese / standards; Color; Hydrogen Peroxide / pharmacology; Lipid Peroxidation / drug effects; Milk Proteins / analysis; Milk Proteins / drug effects; Taste; Whey Proteins
TL;DR:
Benzoyl peroxide is more effective in color removal of whey and results in fewer flavor side effects compared with HP and residual BA is decreased by ultrafiltration and diafiltration, with smaller differences than those observed in WPC34.
(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
2011 journal article
The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate
JOURNAL OF DAIRY SCIENCE, 94(3), 1185–1193.
author keywords: annatto; flavor; starter culture; whey protein
MeSH headings : Animals; Bixaceae; Carotenoids / pharmacology; Cultured Milk Products; Food Coloring Agents / pharmacology; Food Handling / methods; Milk Proteins / analysis; Milk Proteins / drug effects; Plant Extracts / pharmacology; Taste; Whey Proteins
TL;DR:
Results suggest that annatto has a no effect on whey protein flavor, but that the starter culture has a large influence on the oxidative stability of 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
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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