Chemical Composition and Sensory Analysis of Cheese Wheybased Beverages Using Kefir Grains As Starter Culture

Total Page:16

File Type:pdf, Size:1020Kb

Chemical Composition and Sensory Analysis of Cheese Wheybased Beverages Using Kefir Grains As Starter Culture View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Universidade do Minho: RepositoriUM International Journal of Food Science and Technology 2011, 46, 871–878 871 Original article Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture Karina Teixeira Magalha˜es,1,2 Disney Ribeiro Dias,3 Gilberto Vinicius de Melo Pereira,1 Jose´ Maria Oliveira,2 Lucı´lia Domingues,2 Jose´ Anto´nio Teixeira,2 Joa˜o Batista de Almeida e Silva4 & Rosane Freitas Schwan1* 1 Department of Biology, Federal University of Lavras (UFLA), Campus Universita´rio, 37.200-000, Lavras, MG, Brazil 2 IBB – Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal 3 Department of Food Science, Federal University of Lavras (UFLA), 37.200-000, Lavras, MG, Brazil 4 Department of Biotechnology, Engineering School of Lorena, University of Sa˜ o Paulo (USP), 12.602-810, Lorena, SP, Brazil (Received 12 August 2010; Accepted in revised form 9 January 2011) Summary The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and ) ) ) produce similar amounts of ethanol (12 g L 1), lactic acid (6gL 1) and acetic acid (1.5 g L 1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages. Keywords Cheese whey beverage, GC-FID, HPLC, kefir, lactic acid bacteria, sensory evaluation, yeasts. (LAB) including Lactobacillus, Lactococcus, Leuconos- Introduction toc and Streptococcus spp. and yeasts (Kluyveromyces, Cheese whey (CW) is the major by-product of the dairy Torula, Candida and Saccharomyces spp.). Both the industry and its disposal without expensive sewage bacteria and yeast are surrounded by a polysaccharide treatments represents a major source of environmental matrix, called kefiran, which is a water-soluble branched pollution. Considerable efforts have been made over the glucogalactan (Magalha˜ es et al., 2010b). past years to explore new outlets for CW utilisation and The production of a functional beverage produced reduce environmental pollution (Magalha˜ es et al., upon whey fermentation by kefir grains could be an 2010a). Besides potable ethanol production by lactose interesting alternative for CW utilisation. CW fermenta- converting microorganisms (Guimara˜ es et al., 2010) and tion by kefir microrganisms could decrease the high the production of distilled beverages (Dragone et al., lactose content in CW, producing mainly lactic acid and 2009) and kefir-like CW beverages (Magalha˜ es et al., other metabolites such as aroma compounds contributing 2010a) this by-product has also been suggested as an to the flavour and texture and increasing carbohydrate alternative for industrial residue utilisation which may solubility and sweetness of the end product. Manufacture reduce environmental pollution. of beverages through lactic fermentations can provide Traditionally kefir grains have been used in many desirable sensory profiles and have already been consid- countries, especially Eastern Europe, as a natural starter ered an option to add value to CW (Pescuma et al., 2008). in the production of kefir, a unique self-carbonated Recently, Magalha˜ es et al. (2010a) set out to cha- dairy beverage. Kefir differs from other fermented milks racterise kefir-associated microbiota by using two unre- in its starter, which exists in the form of grains (Simova lated techniques, DNA analysis [by denaturing gradient et al., 2002). Kefir grains contain lactic acid bacteria gel electrophoresis (DGGE)] and optical microscopy (combining fluorescence staining with confocal laser *Correspondent: Fax: +55 35 38291100; microscopy). The composition of microbiota was related e-mail: [email protected]fla.br to Lactobacillus kefiranofaciens subsp. kefirgranum, doi:10.1111/j.1365-2621.2011.02570.x Ó 2011 The Authors. International Journal of Food Science and Technology Ó 2011 Institute of Food Science and Technology 872 Chemical and sensory analysis of CW-based kefir beverages K. T. Magalha˜ es et al. Lactobacillus kefiranofaciens subsp. kefiranofaciens,an 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1- uncultured bacterium related to the genus Lactobacillus, butanol were purchased from Fluka Analyticals (Seelze, Kluyveromyces marxianus, Saccharomyces cerevisiae and Germany). Ethyl acetate, Acetaldeyde lactose, were Kazachstania unispora. No differences were found in the purchased from Sigma-Aldrich (St Louis, MO, USA) community structure detected in the analysed beverage and acetic acid, lactic acid, ethanol, methanol were and Brazilian kefir grains, showing that microbiota of purchased from Merck (Darmstadt, Germany). kefir grains is highly stable along the fermentations carried out in different substratum. However, this Organic acids, sugars and ethanol characterisation was restricted to the microbiota and until Lactose and ethanol were quantified by high-perfor- recently, we were not aware of any reports concerning mance liquid chromatography (HPLC), using a Jasco the chemical and sensorial characterisation of these chromatograph equipped with a refractive index (RI) beverages. Therefore, the aim of the present work was to detector (Jasco 830-RI, Madrid, Spain). Lactic acid and evaluate the use of the kefir grains as a starter culture for acetic acid were also quantified by HPLC, using a Jasco traditional milk kefir beverage and for CW-based chromatograph equipped with UV–Visible detector beverages production, besides evaluating the biochem- (Jasco 870-UV-visible). A Chrompack column (300 · ical changes, organic acids production and volatile 6.5 mm) at 60 °C, using 5 mM sulphuric acid as the compounds formation during fermentation process. eluent, at a flow rate of 0.5 mL min)1 and a sample volume of 20 lL was used. Materials and methods Volatile flavour substances In order to identify the volatile compounds, the kefir CW-based and milk fermentation media beverages were analysed directly without any previous Three different substrates containing lactose concentra- treatment according to Fraile et al. (2000). A Chrompack ) tion of 46 g L 1 were used as fermentation media: CP-9000 gas chromatograph equipped with a Split ⁄ Split- pasteurised full cows milk (ML), CW and deproteinised less injector, a flame ionisation detector, and a capillary cheese whey (DCW). CW powder, obtained from a column (50 m · 0.25 mm i.d., 0.2 lm film thickness; regional dairy industry (Lactogal, Porto, Portugal), was Chrompack) coated with CP-Wax 57 CB was used. The dissolved in sterile distilled water until the desired temperature of the injector and detector was set to 250°C. lactose concentration. DCW was made by autoclaving The oven temperature was held at 50°C for 5 min, then ) at 115 °C for 10 min the CW solution, followed by programmed to run from 50°C to 220°Cat3°C min 1 and aseptic centrifugation (2220 g for 20 min) to remove then held at 220°C for 10 min. Helium was used as the cream. Confirmation of CW deproteinisation was carrier gas at 125 kPa, with a split vent of 15 mL min)1. accomplished for Kjeldahl method. Injections of 1 lL were made in the splitless mode (vent time, 15 s); 4-nonanol (internal standard) was added to the sample to a final concentration of 122.05 mg L)1. The Kefir beverages production volatile compounds were identified by comparing the Brazilian kefir grains were employed in the present retention times of the samples with those of standard study. The grains (12.5 g) were washed with sterile compounds. Quantification of volatile compounds was distilled water and inoculated in 250 mL of ML, CW performed with Varian Star Chromatography Worksta- and DCW. The milk is used commonly for kefir tion software (Version 6.41) and expressed as 4-nonanol beverage, therefore was used to compare the fermenta- equivalents, after determining the detector response tion with CW kefir beverages. Erlenmeyers containing factor for each compound. kefir grains were statically incubated for 72 h at 25 °C. Samples of the kefir beverages were aseptically taken Sensory evaluation every 12 h for analysis of organic acids, ethanol, sugars The final kefir beverages (ML, CW and DCW) were and volatile flavour substances. Determination of total evaluated by twenty-five untrained tasters, males and reducing sugars was used to assess the substrate females, 25–35 years of age (students of the Centre of consumption. The pH of the fermented beverages was Biological Engineering, University of Minho, Campus measured using a Micronal B474 pH meter. Two Gualtar, Braga, Portugal). Randomised, refrigerated replicates were done in each fermentation batch. (10 °C) samples of 10 mL were served (containing 1.0 mg of sucrose) in clear, tulip-shaped glasses with a volume of 50 mL; these were marked with three digit Analytical methods random numbers and covered with Petri dishes. Dis- Chemicals tilled water was provided for rinsing of the palate during 1-Hexanol and ethyl acetate were purchased from the testing. Tasters were asked to indicate how much Aldrich Chemistry (Munich, Germany). 1-propanol, they liked or disliked each product on a 9-point hedonic International Journal of Food Science and Technology 2011 Ó 2011 The Authors International Journal of Food Science and Technology Ó 2011 Institute of Food Science and Technology Chemical and sensory analysis of CW-based kefir beverages K.
Recommended publications
  • Biological Milk Production in Azores - Bioaçores
    Business Plan: Biological Milk Production in Azores - BioAçores Filipa Maria Cabral Garcia Master in Finance Supervisor: Vasco Barroso Gonçalves Assistant Professor, Department of Finance October, 2020 Department of Finance Business Plan: Biological Milk Production in Azores - BioAçores Filipa Maria Cabral Garcia Master in Finance Supervisor: Vasco Barroso Gonçalves Assistant Professor, Department of Finance October, 2020 Business Plan: Biological Milk Production in Azores - BioAçores Filipa Maria Cabral Garcia Business Plan: Biological Milk Production in Azores - BioAçores Filipa Maria Cabral Garcia Business Plan: Biological Milk Production in Azores – BioAçores - 2020 Acknowledgements This thesis represents an important step in my life, professionally and personally, once it means the end of my academic career. Obviously, this was not an easy path, however, I learned in life that tough challenges are only given to the ones that can overcome them. None of this would be possible without the crucial help of essential people in my life. Firstly, I would like to thank to ISCTE-IUL in the person of Professor Vasco Gonçalves, for all the support during these two years. Afterwards, I must thank to my mother and sister, for all the encouragement and constant worry about myself, never letting me give up of anything. To my godfather which is always a source of wisdom and apprenticeship with whom I learn in every conversation that we have. Finally, to my father that will always be my example and to whom I devote all my achievements in life. i Business Plan: Biological Milk Production in Azores – BioAçores - 2020 Resumo De acordo com Mahatma Gandhi, 1“The Earth provides enough to satisfy every person’s need but not every person’s greed”.
    [Show full text]
  • Annual Report
    AAnnnnuuaall RReeppoorrtt at December 31, 2007 Mission The Parmalat Group is an Italian food-industry group with a multinational strategy that seeks to increase the well-being of consumers throughout the world. The ultimate purpose of the Group is to create value for its shareholders while adhering to ethical principles of business conduct, to perform a useful social function by fostering the professional development of its employees and associates, and to serve the communities in which it operates by contributing to their economic and social progress. We intend to establish Parmalat as one of the top players in the global market for functional foods with high value added, which deliver improved nutrition and wellness to consumers, and attain clear leadership in selected product categories and countries with high growth potential for the Group. Milk and dairy products and fruit beverages, foods that play an essential role in everyone’s daily diet, are key categories for the Group. Countries of Operation Direct Presence Europe Italy, Portugal, Romania and Russia Rest of the World Australia, Botswana, Canada, Colombia, Cuba, Ecuador, Mozambique, Nicaragua, Paraguay, South Africa, Swaziland, Venezuela, Zambia Presence Through Licensees Brazil, Chile, Dominican Republic, China, Mexico, Hungary, Spain, United States of America, Uruguay Contents BOARD OF DIRECTORS, BOARD OF STATUTORY AUDITORS AND INDEPENDENT AUDITORS ........ 5 FINANCIAL HIGHLIGHTS ...............................................................................................................................
    [Show full text]
  • Mestrado Integrado Em Bioengenharia Controlo Do
    Mestrado Integrado em Bioengenharia Controlo do processo de produção de leite com chocolate Dissertação de Mestrado de Maria João de Bastos Soares Sanches Pacheco Desenvolvida no âmbito da unidade curricular de Dissertação realizada em Lactogal Produtos Alimentares S.A., Unidade Fabril de Modivas Orientadora na FEUP: Prof.ª Dr.ª Olga Pastor Nunes Orientadora na Lactogal: Eng.ª Maria José Ramos Departamento de Engenharia Química junho de 2020 Controlo do processo de produção de leite com chocolate Agradecimentos A concretização deste trabalho só foi conseguida graças à participação e apoio de algumas pessoas, às quais eu gostaria de agradecer, em particular às minhas orientadoras, Prof.ª Dr.ª Olga Pastor e Eng.ª Maria José Ramos, que numa época distinta e marcada pela pandemia mundial de Covid-19 nunca deixaram de prestar apoio e transmitir ensinamentos ao longo deste projeto. Gostaria também de agradecer à Lactogal pela oportunidade de estagiar na unidade de Modivas, e a todas as pessoas que trabalharam comigo no laboratório, em especial à Sofia, por todo o auxílio e carinho dedicado, e ainda a todos aqueles com que me cruzei e que, de alguma forma, contribuíram para a realização deste projeto. É ainda de prezar toda a dedicação e empenho prestado pelos operadores do Almix nas amostragens realizadas diariamente. Aos meus colegas de Bioengenharia, em particular à Rita, ao Tiago e à Inês, fica um agradecimento especial, por todos os conselhos disponibilizados ao longo dos cinco anos desta caminhada em comum. Às minhas amigas que me acompanham desde sempre, por todo o carinho e momentos vividos.
    [Show full text]
  • Guião De Relatório De Projecto / Estágio
    Master’s in Bioengineering Evaluation of the packaging process and fat content of UHT milk Master Dissertation of Carolina Columbano Couto Developed within the course of Dissertation held in Lactogal Produtos Alimentares S.A., Unidade Fabril de Modivas Supervisor at FEUP: Prof. Nuno Filipe Azevedo Supervisor at Lactogal: Eng. Maria José Ramos Department of Chemical Engineering th July 5 , 2021 Evaluation of the packaging process and fat content of UHT milk Acknowledgment Em primeiro lugar, gostaria de agradecer aos meus orientadores, Prof. Nuno Azevedo e Eng. Maria José, pelo seu apoio ao longo deste projeto. Estarei sempre grata pela vossa constante disponibilidade, paciência, dedicação e por todo o conhecimento transmitido. A vossa ajuda não só tornou a escrita desta dissertação possível, mas proporcionou o meu crescimento a nível pessoal e profissional. Também, gostaria de agradecer a todas as pessoas que tive o prazer de conhecer e trabalhar na Lactogal na unidade de Modivas. Às técnicas de laboratório, em especial à Paula, Sofia e Renata, por todo o carinho demonstrado e pela sua incansável ajuda. Aos meus colegas de estágio, Francisca e Luís, por partilharem esta experiência comigo, por tornarem todos os momentos de almoço, lanche e pausas mais divertidos e por fim, pela sua amizade e apoio. Aos meus pais António e Isabel, irmãos Camila, Cláudia, Carmo e Gabriel, avós Conceição, Ludovina e Manuel, por serem o meu pilar de apoio. Obrigada por serem um verdadeiro exemplo na minha vida, por me acompanharem ao longo deste percurso académico, apoiarem em todas as decisões e acreditarem em mim. Espero deixar-vos orgulhosos e alcançar metade daquilo que vocês alcançaram! Adoro-vos do fundo do coração.
    [Show full text]
  • Aicep Cmyk Alto Cor Fu
    Offi cial Visit of H.E. the Minister of Foreign Affairs of Portugal to P. R. China PORTUGUESE BUSINESS DELEGATION SHANGAI • BEIJING • HONG-KONG • MACAO 1st – 8th of July 2012 1 Portugal a reliable partner Offi cial Visit of H.E. the Minister of Foreign Affairs of Portugal to China SHANGAI • BEIJING • HONG-KONG • MACAO 1st – 8th of July 2012 Organization Renewable Energies Think Portugal to Portugal is becoming a leading country in terms of renewable energy generation capacity and development of equipment for clean energy production. 52% of total electricity generation comes already from renewable sources and the target for 2020 is 60%. Huge steps have been taken towards this goal and a wide invest, buy or live. range of business opportunities are being created right now. Portugal has a wide range of renewable and non-pollutants sources of energy such as wind, solar, Come and discover for yourself. We invite you to hydro, tide and maritime wave energies. Portugal has both the world largest Photovoltaic Central within urban environment and also the 2nd largest wind farm find new partners, to embrace the opportunities in Europe. and learn all about the advantages of this Information Technologies stimulating and innovative country From financial services, to software, hardware and telecommunications, Portuguese companies have achieved a high level of excellence and international recognition with state-of-the-art products and services. A series of innovating Pharmaceutical and biotech industry and promising companies are emerging and many International companies have Over 40 companies, most of wich created between 2001 and 2006, are attracting nearshore Shared Services Centres and R&D departments in Portugal.
    [Show full text]
  • Packaged Food in Portugal
    Ready Meals in Portugal Euromonitor International January 2009 Ready meals Portugal List of Contents and Tables PACKAGED FOOD IN PORTUGAL ...................................................................................................... 1 Executive Summary ................................................................................................................................................ 1 Packaged Food Retail Value Growth of Almost 4% in 2008 .................................................................................... 1 Impact of the Health and Wellness Trend ................................................................................................................. 1 Multinationals Continue To Dominate ...................................................................................................................... 1 Manufacturers Investing in More Convenient Selling Points .................................................................................... 1 Negative Forecast Performance................................................................................................................................ 1 Key Trends and Developments .............................................................................................................................. 1 the Portuguese Economy ........................................................................................................................................... 1 the Urbanisation Trend Continues in Portugal ........................................................................................................
    [Show full text]
  • Portugal Profile
    Portugal Business opportunities Country profile Reliance Restricted 10 March 2017 1 In this report Page Highlights 4 Overview of Portugal's economy 6 ► Geographic and demographic analysis 7 ► Macroeconomic profile 9 ► Market trends and growth prospects 13 Energy and Renewables 16 ► Market specifics, figures and key trends 17 ► Historic evolution and forecasted growth 18 ► Value chain and main players 20 ► Imports, exports and trade balance 21 ► Key players 22 ► M&A activity in Portugal 23 ► What can India gain? 24 Agriculture and Agro-foods 25 ► Market specifics, overview, size and value 26 ► Exports, imports and trade balance 27 ► Key success factors 28 ► Key players 30 ► M&A activity in Portugal 31 ► What can India gain? 32 Defense 33 ► Industry and main KPI’s 34 ► Innovation and technology 35 ► Key players 37 ► What can India gain? 38 Tourism and Hospitality 39 ► Market specifics, indicators and impacts 40 ► Market segments and main KPI’s 41 ► Key success factors 42 ► Key players 44 ► M&A activity in Portugal 47 ► What can India gain? 48 2 In this report Page Infrastructure and Construction 49 ► Market specifics, size and value 50 ► Roads and ports concession model 51 ► Expectations for the future 52 ► Key players 53 ► M&A activity in Portugal 54 ► What can India gain? 55 Water and Waste management 56 ► Water, waste and distribution 57 ► Solid waste management and recycling 58 ► SWM market value, trade balance and strategic guidelines 60 ► Key players 61 ► M&A activity in Portugal 62 ► What can India gain? 63 Investor’s guide and Business
    [Show full text]
  • 2015, Ano Da Liberalização Do the Dairy Sector: 2015 the Liberalization Mercado Europeu
    Quem somos e para onde vamos 2 Who we are now and where we aim to go 2 A Marca 6 The Brand 6 Todo o prazer, nenhuma culpa 7 All of the pleasure, none of the guilt 7 Visão, Missão e Filosofia da MARCA 8 Vision, Mission and Philosophy 8 Mercados De Atuação 9 Target Markets 9 Euro-Região: Norte de Portugal - Galiza 10 Euro-Region: North of Portugal-Galiza 10 Sub-Região: Minho-Lima 12 Sub-Region: Minho-Lima 12 Braga: Cidade Tecnológica 14 Braga: Technological City 15 Descobrir Vila Verde 18 Discovering Vila Verde 19 Fileira do leite: 2015, ano da liberalização do The Dairy Sector: 2015 the liberalization mercado europeu. Ameaça ou Oportunidade? 20 of the European Market, Threat or Opportunity? 21 Os Gelados e as Matérias-primas 22 The Ice Creams and the Raw Material 22 Os Gelados no setor Agroalimentar: indústria, The Ice Creams within the Agro-food Sector: consumo e tendências 26 Industry, Consumers and Market Trends 27 Gelado Colorido: De Portugal para o Mundo 30 Gelado Colorido: From Portugal to the World 31 Sustentabilidade 32 Sustainability 32 Participação em feiras internacionais 34 Participation on international fairs 34 Parcerias 36 Partnerships 36 QUEM SOMOS E PARA ONDE VAMOS WHO WE ARE NOW AND WHERE WE AIM TO GO 2 Situada no concelho de Vila Verde, dis- Located in Vila Verde, district of Braga, trito de Braga, a Gelado Colorido possui Gelado Colorido has a fully automated uma unidade fabril, totalmente auto- plant, for the production of ice cream matizada, para produção de gelados and sorbets.
    [Show full text]
  • Financial Needs in the Agriculture and Agri-Food Sectors in Portugal
    Financial needs in the agriculture and agri-food sectors in Portugal June 2020 Financial needs in agriculture and agri-food sectors in Portugal DISCLAIMER This document has been produced with the financial assistance of the European Union. The views expressed herein can in no way be taken to reflect the official opinion of the European Union or the European Investment Bank. Sole responsibility for the views, interpretations or conclusions contained in this document lies with the authors. No representation or warranty express or implied is given and no liability or responsibility is or will be accepted by the European Commission or the European Investment Bank or by the managing authorities of ESI Funds Programmes in relation to the accuracy or completeness of the information contained in this document and any such liability or responsibility is expressly excluded. For the avoidance of doubt, this document is provided for information only. Financial data given in this document has not been audited, the business plans examined for the selected case studies have not been checked and the financial model used for simulations has not been audited. The case studies and financial simulations are purely for theoretical and explanatory illustration purposes. The case projects can in no way be taken to reflect projects that will actually be financed using financial Instruments. Neither the European Commission nor the European Investment Bank gives any undertaking to provide any additional information on this document or correct any inaccuracies contained therein. This document has been prepared with the support of a consortium of Ecorys and Frankfurt School of Finance & Management gGmbH.
    [Show full text]
  • Joana Margarida Bento Cordeiro IMPLEMENTAÇÃO DE LEAN
    Universidade de Aveiro Departamento de Economia, Gestão, Engenharia Ano 2020 Industrial e Turismo Joana Margarida IMPLEMENTAÇÃO DE LEAN MANUFACTURING Bento Cordeiro NOS PROCESSOS DE ENCHIMENTO E DISTRIBUIÇÃO NA LACTOGAL, PRODUTOS ALIMENTARES LEAN MANUFACTURING IMPLEMENTATION IN FILLING AND DISTRIBUTION PROCESS IN LACTOGAL, PRODUTOS ALIMENTARES Universidade de Aveiro Departamento de Economia, Gestão, Engenharia Ano 2020 Industrial e Turismo Joana Margarida IMPLEMENTAÇÃO DE LEAN MANUFACTURING NOS Bento Cordeiro PROCESSOS DE ENCHIMENTO E DISTRIBUIÇÃO NA LACTOGAL, PRODUTOS ALIMENTARES LEAN MANUFACTURING IMPLEMENTATION IN FILLING AND DISTRIBUTION PROCESS IN LACTOGAL, PRODUTOS ALIMENTARES Relatório de Projeto apresentado à Universidade de Aveiro para cumprimento dos requisitos necessários à obtenção do grau de Mestre em Engenharia e Gestão Industrial, realizado sob a orientação científica da Prof. Doutora Ana Maria Pinto de Moura, Professora Auxiliar do Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro. o júri presidente Prof.ª Doutora Ana Raquel Reis Couto Xambre Professora Auxiliar da Universidade de Aveiro Prof. Doutor Telmo Miguel Pires Pinto Professor Auxiliar da Universidade de Coimbra Prof.ª Doutor Ana Maria Pinto de Moura (Orientador) Professor Auxiliar da Universidade de Aveiro agradecimentos O meu primeiro agradecimento é dado à minha orientadora, a Prof.ª Doutora Ana Moura, por todo o apoio e acompanhamento prestado durante a realização deste trabalho. E também ao longo destes 5 anos, por sempre reconhecer o trabalho dos seus alunos e os encorajar a trabalhar para conseguir algo mais. O meu muito obrigado! Agradeço também a todas as pessoas da Lactogal que estiveram comigo, facilitando o acesso aos dados deste trabalho. Ao meu orientador, Eng.
    [Show full text]
  • Recovery and Application of Whey Proteins in Conventional and Nonconventional Food Systems
    Recovery and application of whey proteins in conventional and nonconventional food systems Dissertation submitted to the Faculty of Science and Technology, University of Coimbra, to the Degree of Doctor in Philosophy (PhD) in Chemical Engineering, specialization in Chemical Processes Marta Helena Fernandes Henriques 2012 Work financially supported by under the program Bolsas de Doutoramento (SFRH/ BD/ 36645/ 2007) Dedico este trabalho aos meus pais: Maria Helena Fernandes e Luis Henriques Obrigada por tudo… Abstract Whey is the liquid that separates from the curd during cheese or casein manufacture. It is the main by-product of the cheese industry (≈9 L of whey per 1 kg of cheese), representing a serious environmental problem (BOD = 35-45 g/L). Its disposal or waste management involves high investments and operational costs that provide no profits for the cheese producers. However, whey is an important source of proteins with a high functional, nutritional and biological value, thus justifying its commercial use. Conventional practices for the valorisation of whey comprise the manufacture of dried products such as whey powder, whey protein concentrate (WPC) and isolate (WPI) and lactose, using concentration processes such as reverse osmosis and evaporation, or ultrafiltration followed by spray-drying of the retentates and/or permeates. However, the high costs associated with the dehydration step mean that these technologies cannot be used in the medium/small scale industries which represent 79% of the dairy sector in Portugal and a significant volume of the business (37%). This thesis focuses on the development of innovative solutions for the valorisation of whey, in particular whey proteins, in medium/small scale cheese production.
    [Show full text]
  • RSCAS 2016/20 European Networking and Training for National Competition Enforcers Entrance for Judges 2014
    RSCAS 2016/20 Robert Schuman Centre for Advanced Studies European Networking and Training for National Competition Enforcers (ENTraNCE) European Networking and Training for National Competition Enforcers ENTraNCE for Judges 2014 Selected Case Notes Edited by Pier Luigi Parcu and Giorgio Monti European University Institute Robert Schuman Centre for Advanced Studies European Networking and Training for National Competition Enforcers (ENTraNCE) European Networking and Training for National Competition Enforcers ENTraNCE for Judges 2014 Selected Case Notes Edited by Pier Luigi Parcu and Giorgio Monti EUI Working Paper RSCAS 2016/20 This text may be downloaded only for personal research purposes. Additional reproduction for other purposes, whether in hard copies or electronically, requires the consent of the author(s), editor(s). If cited or quoted, reference should be made to the full name of the author(s), editor(s), the title, the working paper, or other series, the year and the publisher. ISSN 1028-3625 © Edited by Pier Luigi Parcu and Giorgio Monti, 2016 Printed in Italy, March 2016 European University Institute Badia Fiesolana I – 50014 San Domenico di Fiesole (FI) Italy www.eui.eu/RSCAS/Publications/ www.eui.eu cadmus.eui.eu Robert Schuman Centre for Advanced Studies The Robert Schuman Centre for Advanced Studies (RSCAS), created in 1992 and directed by Professor Brigid Laffan, aims to develop inter-disciplinary and comparative research on the major issues facing the process of European integration, European societies and Europe’s place in 21st century global politics. The Centre is home to a large post-doctoral programme and hosts major research programmes, projects and data sets, in addition to a range of working groups and ad hoc initiatives.
    [Show full text]