Properties and options for the valorization of whey from the artisanal cheese industry

Whey contains a high concentration of milk components. However, a high volume of it continues to be discarded to the environment, leading to a loss in nutrients and pollution problems. The objective of the present review is oriented to provide information on the nutritional, functional and biologica...

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Main Authors:	Mazorra-Manzano, Miguel Ángel, Moreno-Hernández, Jesús Martín
Format:	Online
Language:	spa
Published:	Universidad Autónoma de Tamaulipas 2019
Online Access:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1134
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spelling	oai:ojs.pkp.sfu.ca:article-11342020-03-05T15:35:31Z Properties and options for the valorization of whey from the artisanal cheese industry Propiedades y opciones para valorizar el lactosuero de la quesería artesanal Mazorra-Manzano, Miguel Ángel Moreno-Hernández, Jesús Martín whey by-product co-product value-added dairy products lactosuero subproducto co-producto valorización productos lácteos Whey contains a high concentration of milk components. However, a high volume of it continues to be discarded to the environment, leading to a loss in nutrients and pollution problems. The objective of the present review is oriented to provide information on the nutritional, functional and biological properties ofthe whey generated by the artisanal cheese idustry. Furthermore, scientific evidence supporting the different opportunities for its valorization, revised under different technological approaches is included. The potential of wheyvalorization, through its recovery or transformation into value-added products, includes its use in a diversity of food products. Whey use includes the production of requesón (whey cheese), fermented beverages, fruit-flavored drinks, sports drinks, alcoholic beverages, whey buttermilk, ice-cream, candies and popsicles. The transformation of whey produced by the artisanal cheese industry, offer a niche of opportunities to make this industry more profitable. The reduction in loss of highly valuable components (e.g., protein, fat and lactose) by using whey, according to their technological capabilities, represents a suitable option to its valorization, by changing the perception of whey as a waste, but as a source of co-products. The recovery, transformation and reincorporation into the processes, would bring beneficial economic effects to artisanal producers and reduce theenvironmental impact caused by this industry. El lactosuero posee una gran cantidad de los componentes de la leche, sin embargo, una alta proporción del volumen generado se sigue tirando, provocando pérdida de nutrientes y problemas de contaminación. El objetivo del presente trabajo fue proveer información sobre las propiedades nutricionales, funcionales y biológicas del lactosuero, generado por la industria quesera artesanal, así como evidencias científicas recientes que sustentan, bajo distintos enfoques tecnológicos, el potencial de aprovechamiento, mediante su transformación o recuperación para adicionarle valor. Las oportunidades en la valorización del lactosuero, a través de la elaboración de diversos productos lácteos, como el requesón (queso de suero), bebidas fermentadas o con frutas, bebidas para deportistas, bebidas alcohólicas, mantequilla de suero, dulces, helados y paletas, reflejan el nicho de oportunidades para hacer la industria quesera artesanal más redituable. El cambio de paradigmas en los productores artesanales, en percibir al lactosuero como una fuente de co-productos para su recuperación, transformación y reincorporación a sus procesos, acorde a las capacidades tecnológicas de dicha industria, y no como un subproducto, reduciría las pérdidas de componentes de alto valor (e.g., proteína, lípidos y azúcares), trayendo consigo efectos benéficos, tanto ambientales como económicos. Universidad Autónoma de Tamaulipas 2019-07-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html application/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1134 10.29059/cienciauat.v14i1.1134 CienciaUAT; Vol 14 No. 1. July-December 2019; 133-144 CienciaUAT; Vol. 14 No. 1: Julio-Diciembre 2019; 133-144 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1134/582 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1134/598 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1134/703 Derechos de autor 2019 CienciaUAT
institution	CIENCIA UAT
collection	OJS
language	spa
format	Online
author	Mazorra-Manzano, Miguel Ángel Moreno-Hernández, Jesús Martín
spellingShingle	Mazorra-Manzano, Miguel Ángel Moreno-Hernández, Jesús Martín Properties and options for the valorization of whey from the artisanal cheese industry
author_facet	Mazorra-Manzano, Miguel Ángel Moreno-Hernández, Jesús Martín
author_sort	Mazorra-Manzano, Miguel Ángel
title	Properties and options for the valorization of whey from the artisanal cheese industry
title_short	Properties and options for the valorization of whey from the artisanal cheese industry
title_full	Properties and options for the valorization of whey from the artisanal cheese industry
title_fullStr	Properties and options for the valorization of whey from the artisanal cheese industry
title_full_unstemmed	Properties and options for the valorization of whey from the artisanal cheese industry
title_sort	properties and options for the valorization of whey from the artisanal cheese industry
description	Whey contains a high concentration of milk components. However, a high volume of it continues to be discarded to the environment, leading to a loss in nutrients and pollution problems. The objective of the present review is oriented to provide information on the nutritional, functional and biological properties ofthe whey generated by the artisanal cheese idustry. Furthermore, scientific evidence supporting the different opportunities for its valorization, revised under different technological approaches is included. The potential of wheyvalorization, through its recovery or transformation into value-added products, includes its use in a diversity of food products. Whey use includes the production of requesón (whey cheese), fermented beverages, fruit-flavored drinks, sports drinks, alcoholic beverages, whey buttermilk, ice-cream, candies and popsicles. The transformation of whey produced by the artisanal cheese industry, offer a niche of opportunities to make this industry more profitable. The reduction in loss of highly valuable components (e.g., protein, fat and lactose) by using whey, according to their technological capabilities, represents a suitable option to its valorization, by changing the perception of whey as a waste, but as a source of co-products. The recovery, transformation and reincorporation into the processes, would bring beneficial economic effects to artisanal producers and reduce theenvironmental impact caused by this industry.
publisher	Universidad Autónoma de Tamaulipas
publishDate	2019
url	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1134
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_version_	1712116133069324288

Properties and options for the valorization of whey from the artisanal cheese industry

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