Precipitation of cheddar cheese whey lipids by electrochemical acidification |
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| Authors: | Shee Fabrice Lin Teng Angers Paul Bazinet Laurent |
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| Institution: | Institute of Nutraceuticals and Functional Foods (INAF) and Dairy Research Centre (STELA), Department of Food Sciences and Nutrition, Laval University, Quebec, Canada, G1K 7P4. |
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| Abstract: | 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. |
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