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Alternative bleaching methods for Cheddar cheese whey.

E J Kang1, T J Smith, M A Drake

  • 1Dept of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ, Raleigh, NC 27695, USA. maryanne_drake@ncsu.edu

Journal of Food Science
|July 5, 2012
PubMed
Summary
This summary is machine-generated.

Acid-activated bentonite (BT) shows promise as an alternative to chemical bleaching agents like hydrogen peroxide (HP) for removing annatto colorant from whey protein concentrate (WPC80). BT offers better efficacy and flavor profile compared to UV radiation and ozone, though HP remains most effective.

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Area of Science:

  • Food Science
  • Dairy Technology
  • Colorant Removal

Background:

  • Residual annatto colorant (norbixin) in fluid Cheddar cheese whey necessitates bleaching.
  • Approved chemical bleaching agents, hydrogen peroxide (HP) and benzoyl peroxide (BP), negatively impact the flavor of dried whey protein.
  • Increasing restrictions on chemical bleaching agents necessitate exploration of alternatives.

Purpose of the Study:

  • To evaluate alternative methods for bleaching liquid whey, specifically ultraviolet radiation (UV), acid-activated bentonite (BT), and ozone (OZ).
  • To assess the impact of these alternative bleaching methods on the color and flavor of 80% whey protein concentrate (WPC80).

Main Methods:

  • Colored Cheddar cheese whey was treated with HP, UV, BT, or OZ, alongside a control (CT).
  • Treated whey was processed into WPC80 via ultrafiltration, diafiltration, and spray-drying.
  • Color (norbixin elimination), descriptive sensory analysis, and instrumental volatile analysis were performed on WPC80.

Main Results:

  • Norbixin elimination percentages were: HP (28%), BT (79%), UV (39%), and OZ (15%).
  • All bleached WPC80 samples exhibited reduced sweet aromatic and cooked/milky flavors compared to the control.
  • HP and BT WPC80 had higher fatty flavor; UV and OZ WPC80 developed distinct mushroom/burnt and animal flavors, respectively. Volatile aldehyde analysis supported sensory findings.

Conclusions:

  • Acid-activated bentonite (BT) demonstrated significant norbixin elimination (79%) and may serve as a viable alternative to chemical bleaching agents.
  • While BT improved color, it impacted flavor profiles, though potentially less detrimentally than UV or OZ.
  • Further research into optimizing BT treatment could mitigate flavor alterations, offering a potentially safer bleaching method for whey protein.