Hostname: page-component-848d4c4894-p2v8j Total loading time: 0 Render date: 2024-05-11T14:54:18.326Z Has data issue: false hasContentIssue false
  • English
  • Français

Changes in the chemical and in-vitro antihypertensive properties of sweet whey obtained from miniature fresh, Chanco and Gouda-style model cheeses

Published online by Cambridge University Press:  11 November 2020

Josemaría Godoy ,
Marie Peslerbes ,
Stefanie Vyhmeister ,
Einar Vargas-Bello-Pérez ,
María Angélica Fellenberg  and
Rodrigo A. Ibáñez
Josemaría Godoy
Affiliation:
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
Marie Peslerbes
Affiliation:
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
Stefanie Vyhmeister
Affiliation:
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
Einar Vargas-Bello-Pérez
Affiliation:
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870, Frederiksberg C, Denmark
María Angélica Fellenberg
Affiliation:
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
Rodrigo A. Ibáñez*
Affiliation:
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile Center for Dairy Research, University of Wisconsin-Madison, Madison, WI53706, USA
*
Author for correspondence: Rodrigo A. Ibáñez, Email: ribanez@cdr.wisc.edu
Get access Rights & Permissions [Opens in a new window]

Abstract

This Technical Research Communication evaluated the influence of various cheese manufacture methods on the composition and in vitro antihypertensive activity of sweet whey samples obtained from miniature models for fresh, Chanco and Gouda-style cheese processing using bulk-tank milks throughout a year. Raw milks from morning milking were standardized, pasteurized and used to obtain sweet whey using cheesemaking protocols for each variety on 200 g scale, as well the use of whey dilution at levels of 0, 15, 30 and 45% in Chanco and Gouda-style making. The composition of sweet whey obtained within each cheesemaking variety was similar among different timepoints of the year (P > 0.05), which was attributed to similar composition of milks and the use standardized cheesemaking protocols used for this study. As expected, the use of whey dilution led to sweet whey samples with reduced levels of total solids (P < 0.05), but they exhibited an improvement of the in vitro antihypertensive properties, which may be attributed to the formation of low-molecular weight bioactive peptides due to increased cheese making times. The results of this study suggest that modifying cheese manufacture protocols may have a direct impact on the bioactive properties of sweet whey. Future work will be required to identify and evaluate the feasibility to purify bioactive peptides obtained from sweet whey.

Keywords

Cheese makinginhibitory angiotensin converting enzyme activitymilk compositionwhey dilution
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 4 , November 2020 , pp. 488 - 492
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

FAO (2020) Food and Agriculture Organization corporate statistical database. Available at http://www.fao.org/faostat/en/#home (Accessed April 4, 2020).Google Scholar
Guzman, V and Ilabaca, C (2007) Utilizacion de leche de vaca, cabra y oveja en la pequena empresa [Use of cow, goat and sheep milk in small dairy industry], Santiago, Chile: Fundacion para la Innovacion Agraria, ChileGoogle Scholar
Hinz, K, O'Connor, PM, O'Brien, B, Huppertz, T, Ross, RP and Kelly, AL (2012) Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle. Journal of Dairy Research 79, 176–184.CrossRefGoogle Scholar
Ibáñez, RA, Vyhmeister, S, Muñoz, MF, Brossard, N, Osorio, F, Salazar, FN and Vargas-Bello-Pérez, E (2019) Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage. Journal of Dairy Research 86, 248–251.CrossRefGoogle ScholarPubMed
Ibáñez, RA, Govindasamy-Lucey, S, Jaeggi, JJ, Johnson, ME, McSweeney, PLH and Lucey, JA (2020) Low and reduced fat milled curd, direct-salted Gouda cheese: comparison of lactose standardization of cheese milk and whey dilution techniques. Journal of Dairy Science 103, 1175–1192.CrossRefGoogle ScholarPubMed
Lu, Y, Govindasamy-Lucey, S and Lucey, JA (2016) Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages. Journal of Dairy Science 99, 41–52.CrossRefGoogle ScholarPubMed
Miguel, M, Contreras, MM, Recio, I and Aleixandre, A (2009) ACE-inhibitory and antihypertensive properties of a bovine casein hydrolysate. Food Chemistry 112, 211–214.CrossRefGoogle Scholar
Oliveira, MN and Brito, C (2006) Brined cheeses and analogues from Latin American origin. In Tamine, A (ed), Brined Cheeses, Oxford, UK: Blackwell Publishing Ltd., pp. 211–248CrossRefGoogle Scholar
Shakeel-Ur-Rehman, , McSweeney, PLH and Fox, PF (1998) Protocol for the manufacture of miniature cheeses. Lait, 78, 607–620CrossRefGoogle Scholar
Tarango-Hernández, S, Alarcón-Rojo, AD, Robles-Sánchez, M, Gutiérrez-Méndez, N and Rodríguez-Figueroa, JC (2015) Short communication: potential of fresco-style cheese whey as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme inhibitory activities. Journal of Dairy Science 98, 7635–7639.CrossRefGoogle ScholarPubMed
Uniacke-Lowe, T and Fox, PF (2017) Chymosin, pepsins and other aspartyl proteinases: structures, functions, catalytic mechanism and milk-clotting properties. In McSweeney, PLH, Fox, PF, Cotter, PD and Everett, DW (eds), Cheese: Chemistry, Physics and Microbiology, vol. 1, London, UK: Academic Press, pp. 69–113CrossRefGoogle Scholar
Vyhmeister, S, Geldsetzer-Mendoza, C, Medel-Marabolí, M, Fellenberg, A, Vargas-Bello-Pérez, E and Ibáñez, RA (2019) Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition. LWT 112, 108226.CrossRefGoogle Scholar
Yadav, JSS, Yan, S, Pilli, S, Kumar, L, Tyagi, RD and Surampalli, RY (2015) Cheese whey: a potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnology Advances 33, 756–774.CrossRefGoogle ScholarPubMed
Supplementary material: PDF

Godoy et al. supplementary material

Godoy et al. supplementary material

Download Godoy et al. supplementary material(PDF)
PDF 361.4 KB