Precipitation of cheddar cheese whey lipids by electrochemical acidification.
Lipid separation from cheddar cheese whey allows a better valorization of protein fractions. In this study, bipolar membrane electroacidification (BMEA) was used to obtain precipitates with a high level of lipids. Whey samples with normal and low (by way of electrodialysis) mineral salt levels have been treated by a BMEA process and centrifuged. The composition of flocs and precipitation yields were determined. The BMEA process increased lipid precipitation rates by almost 50% in comparison with a centrifugation step only whereas a demineralization step prior to electroacidification had a limited effect on the precipitation level. Precipitates obtained were mainly composed of lipids (probably phospholipids) but also contained proteins. BMEA of cheddar cheese whey would allow the production of a lipid-enriched fraction and of a protein-enriched whey.
Institute of Nutraceuticals and Functional Foods (INAF) and Dairy Research Centre (STELA), Department of Food Sciences and Nutrition, Laval University, Quebec, Canada, G1K 7P4.
Fabrice Lin Teng
FL
Shee
Paul
P
Angers
Laurent
L
Bazinet
D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D011232:Chemical Precipitation; D002627:Chemistry, Physical; D003956:Dialysis; D004563:Electrochemistry; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D000067816:Whey Proteins
D008055:Lipids; D008894:Milk Proteins; D000067816:Whey Proteins