Whey: Characteristics, Applications and Health Aspects
Publish place: سومین کنفرانس بین المللی علوم و مهندسی
Publish Year: 1395
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ICESCON03_417
تاریخ نمایه سازی: 16 شهریور 1395
Abstract:
Cheese whey utilization is one of major concerns nowadays. Its high organic matter content (BOD and COD concentrations), in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem. To overcome this issue, various technological approaches have been employed to convert whey into value-added products. It is now transformed into products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane and electricity bioprotein (single cell protein). Therefor it is no longer a „by-product‟, but is rather seen as a valuable „co-product‟ of cheese making and casein production. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. Whey characteristics, applications and health properties are covered in this review
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Authors
Sima Khezri
Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
Mir Mehdi Seyedsaleh
Department of Food Science and Technology, Saba Institute of Higher Education, Urmia, Iran
Iraj Hasanpour
Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
Mehdi Dastras
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran