On-line sterilization of cheese whey using ultraviolet radiation

The effectiveness of ultraviolet radiation for on-line sterilization of cheese whey was investigated. The effects of flow rate and residence time on the performance of three UV reactors having different gap sizes (18, 13, and 6 mm) were studied. Six flow rates and six residence times were tested with the three UV reactors. The cheese whey used in this study had a very high turbidity (4317 NTU), very poor transmittance in the UV radiation germicidal range ( approximately 0%), and high percentage of large solid particles ( approximately 20% > 100 microm). Although the cheese whey physical characteristics showed low probability of sterilization using UV radiation, the study showed that UV radiation can be used on-line to sterilize cheese whey if the proper reactor gap size and the appropriate residence time are used. There were combined effects of the flow rate and gap size. The cell removal efficiency increased with increases in residence time and decreases in the UV reactor gap size. Removal efficiency of 100% was not achieved in this study with the first UV reactor (18-mm gap size), whereas 100% removal efficiency was achieved with the second (13-mm gap size) and third (6-mm gap size) UV reactors at residence times of 2.0 and 0.5 h, respectively. The microbial decay rates achieved in this study were 4.94, 7.62, and 20.9 h(-)(1) using the first, second, and third UV reactor, respectively. Residence times of 3.3, 2.1, and 0.8 h would be required to completely destruct a microbial population of 5.95 x 10(6) cells/mL using the first, second, and third UV reactors, respectively. Although cheese whey sterilization using UV radiation seems to be a good alternative to pasteurization, increases in cheese whey temperature resulted in lamp fouling. If online sterilization is to be used, the fouling problem should be investigated and a maintenance scheme for the UV reactor should be developed.     

Reduced fouling and enhanced microbial inactivation during online sterilization of cheese whey using UV coil reactors in series

The effectiveness of coil UV reactor series for the online sterilization of cheese whey was compared to those of the single conventional and coil reactors at various flow rates (5–70 mL/min). The residence time varied from 168 to 12 min and from 48 to 24 min for the single and the series reactors, respectively. Hundred percent destruction efficiency could not be achieved in the single reactors whereas in the coil reactor series the destruction efficiency reached 100% at the flow rates of 35 and 40 mL/min. The rate of microbial destruction was described by polynomial equation for the single coil reactor and by exponential equations for the single conventional reactor and the coil reactor series. The temperature of the effluent decreased with the increase in flow rate in all the reactors. The maximum effluent temperatures in the single conventional reactor, single coil reactor and coil reactor series were 45.8, 46.1, and 36.4 °C (Δt = 20.8, 21.1, 11.4 °C), respectively. The flow in all the reactors was laminar (R _e = 1.39–20.10) and the Dean number was in the range of 1.09–15.41 in the coil reactors. Visual observation revealed less fouling on the UV lamps of coil reactors than on that of the conventional reactor due to the impact of Dean flow. The total operating time during which 100% destruction efficiency is achieved prior to the advent of fouling was 240 min in the coil reactor series compared to only 45 min in the conventional reactor.     

Propionic acid fermentation of ultra-high-temperature sterilized whey using mono-and mixed-cultures

Summary Unlike sterilization by autoclave (Anderson et al. 1986) high concentrations of cheese whey sterilized by ultra high temperature (UHT) resulted in a medium conducive to microbial growth and propionic acid production. Propionibacterium freudenreichii ss. shermanii, grown with pH control in 12% whey solids and 1% yeast extract sterilized by UHT, produced about 1.9% propionic acid within 70 h; more than 50% of the lactose was not used. Under similar conditions, mixed cultures of P. shermanii and Lactobacillus casei produced more than 3.0% propionic acid. Acclimating the mixed culture to the whey medium resulted in 4.5% propionic acid. The amount of propionic acid produced was further increased to about 6.5% by raising the concentration of whey solids to about 18%. Using the mixed culture, all the lactose was consumed and lactic acid did not accumulate.     

Influence of ambient air temperature on the cooling/heating load of a single cell protein jacketed fermenter operating on cheese whey under continuous conditions

The heat generated by mixing and lactose metabolism, during the continuous production of single cell protein from cheese whey lactose using a jacketed fermenter with running cooling water, was calculated using a heat balance equation. The technique quantified the heat produced in and lost from the fermentation unit. Most of the heat generated by mixing in the cell-free system (97.47%) was lost with exhaust gas, while a very small amount (2.53%) was lost through the fermenter lid, wall, and bottom. The heat generated by mixing was significant (26.31% of the total heat generated in the fermentation system with an active yeast population present) and, therefore, cannot be ignored in heat balance calculations. About 19.71% of the total heat generated in the reactor was lost through the coolant at an ambient temperature of 22 +/- 0.5 degrees C, showing the need for a cooling system. A yeast population size of 986 million cells/mL and a lactose removal efficiency of 95.6% were observed. About 72.5% and 27.5% of the lactose consumed were used for growth and respiration, respectively. A yield of 0.66 g of cells/g of lactose was achieved. The heat released by unit biomass was 7.05 kJ/g of cells. The results showed the significant impact of ambient air temperature on the cooling load. The heat to be removed from the medium by the cooling system varied from 3.46 to 281.56 kJ/h when the temperature increased from 16 to 30 degrees C. A heating system is needed to maintain the medium temperature at 34 degrees C when the ambient air temperature is below 16 degrees C.     

Production of lysozyme-enriched biomass from cheese industry by-products

Cheese whey and cottage cheese whey are by-products of the milk and cheese industry, resulting from the production of cheese and cottage cheese (ricotta) from milk. They are still rich in organic substances and cannot be discarded into the environment without proper treatment. Whey and cottage cheese whey were used as culture media for some strains of the yeast Kluyveromyces lactis, transformed with the human lysozyme gene. It was found that the yeast strains grew well in both media and produced a considerable amount of recombinant protein. Production kinetics showed that the human lysozyme was produced in a greater amount within 36 h of fermentation (125 micrograms ml-1 vs 25 micrograms ml-1 in the control) than in the synthetic commercial media used for strain preparation and characterization. The recombinant protein produced was actually shown to be the human lysozyme, using renaturing SDS-PAGE and Western blot techniques. While producing recombinant protein, the Kluyveromyces strain cleared the cottage cheese whey of most organic substances and produced a considerable amount (almost 3%) of lysozyme-enriched useful biomass.     

Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese

AIMS: Lactobacillus helveticus is the dominant microflora of the natural whey starters used for Parmigiano Reggiano cheese making. The aim of this work was to study the biodiversity of different strains of Lact. helveticus present in six cultures and to compare them with strains of the same species previously isolated from natural whey cultures used for Grana Padano and Provolone cheeses. METHODS AND RESULTS: Twenty different biotypes of Lact. helveticus strains were identified combining the results deriving from SDS-PAGE of cell surface proteins and PCR fingerprinting using M13 as a primer. The biotypes were present in varying amounts in the six natural whey starters and the biodiversity was demonstrated not only within the whey cultures, but also between the whey cultures. CONCLUSIONS: Lact. helveticus strains isolated from Parmigiano Reggiano whey cultures analysed by PCR M13, SDS-PAGE and RFLP were distinguishable from Lact. helveticus strains of different dairy origin, namely Grana Padano and Provolone natural whey starters. SIGNIFICANCE AND IMPACT OF THE STUDY: The presence of different Lact. helveticus biotypes seems to be related to the specific ecosystem of cheese making and may be considered as one of the elements contributing to the typicality of Parmigiano Reggiano cheese.     

Selection of lactic yeast producing glucosylceramide from cheese whey

From 2150 isolates from raw milk and milk products, yeast strains were surveyed to produce glucosylceramide from cheese whey. Most of the 54 strains that had accumulated a detectable amount of glucosylceramide were identified as Kluyveromyces lactis var. lactis. The cells of K. lactis var. lactis strain M-11 derived from domestic raw milk accumulated glucosylceramide 2.5-fold higher than K. lactis var. lactis NBRC 1267, the reference strain selected from the culture collections. Strain M-16 of K. lactis var. lactis derived from the same origin was found to synthesize a considerable amount of steryl glucoside in addition to glucosylceramide. Sequence analysis of ribosomal DNA intergenic spacer two regions revealed that strains M-11 and M-16 were diverged from a type strain of K. lactis var. lactis in the same species.     

Comparative chlorine and temperature tolerance of the oyster Crassostrea madrasensis: implications for cooling system fouling

Crassostrea madrasensis is an important fouling oyster in tropical industrial cooling water systems. C. madrasensis individuals attach to surfaces by cementing one of their two valves to the substratum. Therefore, oyster fouling creates more problems than mussel fouling in the cooling conduits of power stations, because unlike the latter, the shell of the former remains attached to the substratum even after the death of the animal. However, there are no published reports on the tolerance of this species to chlorination and heat treatment. The mortality pattern and physiological behaviour (oxygen consumption and filtration rate) of three size groups (13 mm, 44 mm and 64 mm mean shell length) of C. madrasensis were studied at different residual chlorine concentrations (0.25, 0.5, 0.75, 1, 2, 3 to 5 mg 1-1) and temperatures (30 degrees C to 45 degrees C). The effect of shell size (= age) on C. madrasensis mortality in the presence of chlorine and taking into account temperature was significant, with the largest size group oysters showing highest resistance. At 1 mg l-1 residual chlorine, the 13 mm and 64 mm size group oysters, took 504 h (21 d) and 744 h (31 d), respectively to reach 100% mortality. At 39 degrees C, the 13 mm size group oysters took 218 min to reach 100% mortality, whereas the 64 mm size group oysters took 325 min. The oxygen consumption and filtration rate of C. madrasensis showed progressive reduction with increasing residual chlorine concentrations. However, the filtration rate and oxygen consumption responses of C. madrasensis were not significantly different between 30 degrees C (control) and 37.5 degrees C. There was a sharp decrease in the filtration rate and oxygen consumption at 38.5 degrees C. A comparison of the present mortality data with previous reports on other bivalves suggests that the chlorine tolerance of C. madrasensis lies in between that of Perna viridis and Perna perna, while its temperature tolerance is significantly higher than that of the other two bivalve species. However, in power station heat exchangers, where simultaneous chlorine and thermal stresses are existent, C. madrasensis may have an edge over other common foulants, because of its high temperature tolerance.     

The macro nutrient removal efficiencies of a vertical flow constructed wetland fed with demineralized cheese whey powder solution

This study aims to remove the macro-sized nutrients that are present in the cheese whey powder solution through the use of constructed wetland systems. For this purpose, 70% and 40% demineralized solutions of cheese whey powder were used. For both concentrations, control reactors are run in parallel with Typha angustifolia planted reactors for the duration of a 92 day period. Zeolite and gravel were used as the filling material. The planted reactor, which was fed with the 70% solution, was named as Cheese Whey Powder Solution (CWPS) 1 and its unplanted control was named CWPS 2 while the reactor, which was fed with the 40% solution, was named as CWPS 3 and its unplanted control was named CWPS 4. The removal of COD, PO4-P and NH4-N were obtained as 37.47%, 45.62%, and 68.88% in CWPS 1; 24.89%, 35.74%, and 63.15% in CWPS 2; 51.15%, 54.96%, and 64.13% in CWPS 3; and 28.35%, 23.99%, and 65.92% in CWPS 4, respectively.     

Whey utilization in furrow irrigation: effects on aggregate stability and erosion

Improving soil structure often reduces furrow erosion and maintains adequate infiltration. Cottage cheese whey, the liquid byproduct from cottage cheese manufacture, was utilized to stabilize soil aggregates and reduce sediment losses from furrow irrigation. We applied either 2.4 or 1.9L of whey per meter of furrow (3.15 or 2.49Lm(-2), respectively) by gravity flow without incorporation to two fields of Portneuf silt loam (Durinodic Xeric Haplocalcid) near Kimberly, ID. Furrows were irrigated with water beginning four days later. We measured sediment losses with furrow flumes during each irrigation and measured aggregate stability by wet sieving about 10 days after the last irrigation. Overall, whey significantly increased aggregate stability 25% at the 0-15mm depth and 14% at 15-30mm, compared to controls. On average, whey reduced sediment losses by 75% from furrows sloped at 2.4%. Whey increased the aggregate stability of structurally degraded calcareous soil in irrigation furrows.     

Hyper production of enzyme penicillin amidase by locally isolated thermo-tolerantBacillus sp. MARC-0103 from rice starch in cheese whey

The present study concern with the extracellular production of penicillin amidase in a cost-effective cheese whey medium under submerged fermentation. ABacillus sp. MARC-0103 producing a high level of extra cellular penicillin G amidase was isolated from rice starch by heat shock method. The penicillin G amidase production in the strain was induced by phenyl acetic acid. The culture medium was optimized by using Plackett-Burman and central composite experimental designs for enhanced production of penicillin amidase. The factorial design indicated that the main factors that positively affect penicillin amidase production were casein hydro-lysate, CaCl2·2H2O, FeCI3·6H2O, Na2SO4 and cheese whey, whereas the presence of calcium carbonate and magnesium chloride in the medium had no effect on enzyme production. Phenyl acetic acid concentration and time of addition was found critical for enzyme pro duction. Enzyme production was enhanced very much by multiple addition of inducer. Other cultural condition such as pH, temperature, inoculum size and age were also optimized. More than two fold increase in enzyme production (40.7 U/ml/min) was observed under optimized cultural conditions. The molecular mass was estimated to be 40.0 kDa by SDS-PAGE.     

A comparison of two fouling‐resistant heat exchangers

Fouling cannot always be prevented; it is important to consider the design of fouling‐resistant heat exchangers. To examine these exchangers, a test fluid whose fouling behaviour is understood should be used. Experiments have been conducted to examine the response of two model systems, a pulsatile flow and a fluid bed heat exchanger, to fouling from whey protein concentrates. Both systems are effective in certain cases, although the enhanced mass transfer possible in the pulsatile flow exchanger can increase fouling when mass transfer controls deposition. This demonstrates the possible danger in installing “antifouling”; systems. The possible mechanisms by which antifouling exchangers operate is discussed; they may work both by slowing the kinetics of fouling or enhancing the heat transfer coefficient. A simple model to demonstrate the design of antifouling exchangers is presented.     

The effect of hydraulic retention time on the performance and fouling characteristics of membrane sequencing batch reactors used for the treatment of synthetic petroleum refinery wastewater

The use of membrane sequencing batch reactors, operated at HRT of 8, 16 and 24 h, was considered for the treatment of a synthetic petroleum wastewater. Increase in HRT resulted in statistically significant decrease in MLSS. Removal efficiencies higher than 97% were found for the three model hydrocarbon pollutants at all HRTs, with air stripping making a small contribution to overall removal. Particle size distribution (PSD) and microscopic analysis showed reduction in the protozoan populations in the activated sludge with decreasing HRT. PSD analysis also showed a higher proportion of larger and smaller sized particles at the lowest HRT. The rate of membrane fouling was found to increase with decreasing HRT; SMP, especially carbohydrate SMP, and mixed liquor apparent viscosity also showed a pronounced increase with decreasing HRT, whereas the concentration of EPS and its components decreased. FTIR analysis identified organic compounds as the main component of membrane pore fouling.     

Presence of adropin,nesfatin-1, apelin-12, ghrelins and salusins peptides in the milk,cheese whey and plasma of dairy cows

Biological fluids (milk and serum/plasma) and cheese whey milk-derived fluid contain numerous molecules, especially amino acids and proteins. Therefore, the purpose of this study was to find out whether cheese whey (n:6), cow milk (n:6) and its blood (n = 6) have adropin, nesfatin-1, apelin-12, ghrelins and salusin peptides. Adropin, nesfatin-1, apelin-12 concentrations were measured by ELISA, whereas ghrelin and salusin concentrations were measured by EIA methods. It was found that adropin, nesfatin-1, apelin-12, des-acylated ghrelin and salusins in cheese whey were higher than in the corresponding milk peptides and plasma of dairy cows, with the exception of salusin alpha and acylated ghrelin in milk being the same than that of the corresponding cheese whey concentration and plasma of dairy cows. A correlation was also found between milk peptides and cheese whey, as also with plasma of dairy cows. The data suggest that peptides in cow milk might be an important and nutritious food for (neonatal) calves and human diet due to their biological and physiological properties.     

The spatial distribution of bacteria in Grana-cheese during ripening

The microbial composition and its spatial distribution of Grana Trentino, a hard Parmesan-like cheese, was determined, from vat milk to cheese. After cutting along the vertical axis of the cheese wheels, three layers were sampled diagonally across the cheese: under the cheese rind, an intermediate section and the cheese core. After two different ripening periods (9 and 18 months), the cheese samples were analysed using traditional culture dependent and culture independent methods. Milk samples were dominated by mesophilic and psychrophilic bacterial counts. Thermophilic bacteria (Lactobacillus helveticus) were found in high amounts in cooked whey and natural whey starter cultures. After 9 months of ripening, lactic acid bacteria (LAB) counts were higher than those after 18 months. Furthermore, the LAB numbers in the cheese core was lower than those under the rind or in the intermediate section. The main LAB species isolated from milk (Lactococcus lactis, Pediococcus pentosaceus, Streptococcus uberis and Lactococcus garvieae) were not found in the corresponding cheeses. Some differences were observed in the species composition among the three cheese sections. Microbiota under the rind and in the intermediate section was similar and dominated by Lactobacillus paracasei and Lactobacillus rhamnosus. The core, after 18 months of ripening, was characterized by a total absence of LAB. In each sample, all LAB were genotypically grouped and the different biotypes were subjected to several technological tests indicating that some non-starter LAB (NSLAB) displayed technological features that are favorable for the production of Grana Trentino cheese.     

Influence of temperature and pH on the nonenzymatic reduction of triphenyltetrazolium chloride

The effects of temperature and pH on the nonenzymatic (chemical) reduction of triphenyltetrazolium chloride (TTC) to triphenyl formazan (TF) in cheese whey and municipal solid waste compost samples were studied. Ten different incubation temperatures and 13 pH levels were tested. The study showed that the TTC could be reduced nonenzymatically at high temperatures and/or under alkaline pH conditions. The nonenzymatic TTC reduction was observed at pH values greater than 9.5 and 11.0 for the cheese whey and compost, respectively. The TTC chemical reduction rate followed the same trend in both media. The TF content increased with increasing the pH value, reaching its maximum at a pH of 12, then decreased and was not detected at a pH of 13. The TTC was also reduced nonenzymatically at temperatures higher than 70 and 85 degrees C for cheese whey and compost, respectively. Evaporation did not seem to have any significant effect on the TTC chemical reduction since less than 3% of water content was lost at a temperature of 100 degrees C. It was noticed that the TF yield in cheese whey samples was higher than that in compost samples. This was due to the higher moisture content of cheese whey and the presence of copper in the compost samples, which reacted chemically with the TF causing reduction in the red color. For a given incubation period, the effect of pH on the TTC chemical reduction was more significant than the effect of incubation temperature (at a 2 h incubation period, 57.5% and 17.9% of the TTC were chemically reduced at a pH of 12 compared to 10.9% and 7.7% at an incubation temperature of 100 degrees C, for cheese whey and compost, respectively). Among the six metals tested (Ca, Cu, K, Na, Ni, and Zn) only Cu affected the color intensity of the TF. The activation energy of the TTC chemical reduction was 168,808 and 239,102 J/mol in cheese whey and municipal solid compost, respectively. For dehydrogenase activity measurement, the pH of the samples and the incubation temperature should not be higher than 9 and 60 degrees C in order to ensure that the TTC reduction is caused only by the biochemical reaction. Measuring the color intensity of TF in waste samples that contain copper could give misleading results as a result of the formation of formazan copper complex, which reduces the red color.     

Use of Cheese Whey for Vitamin B12 Production: I. Whey Solids and Yeast Extract Levels1

The suitability of cheese whey as a substrate for vitamin B(12) production by Propionibacterium shermanii was studied. It was found that with a given level of whey solids a definite amount of yeast extract was required to give maximal yields of vitamin B(12). Of the levels of materials studied, 10% whey solids and 1.5% yeast extract gave the best yields of vitamin B(12). Most of the lactose of the whey had been utilized in all flask cultures after 168 hr at 29 C.     

Utilization of protein-hydrolyzed cheese whey for production of β-galactosidase by Kluyveromyces marxianus

We studied the utilization of protein-hydrolyzed sweet cheese whey as a medium for the production of β-galactosidase by the yeasts Kluyveromyces marxianus CBS 712 and CBS 6556. The conditions for growth were determined in shake cultures. The best growth occurred at pH 5.5 and 37°C. Strain CBS 6556 grew in cheese whey in natura, while strain CBS 712 needed cheese whey supplemented with yeast extract. Each yeast was grown in a bioreactor under these conditions. The strains produced equivalent amounts of β-galactosidase. To optimize the process, strain CBS 6556 was grown in concentrated cheese whey, resulting in a higher β-galactosidase production. The β-galactosidase produced by strain CBS 6556 produced maximum activity at 37°C, and had low stability at room temperature (30°C) as well as at a storage temperature of 4°C. At −4°C and −18°C, the enzyme maintained its activity for over 9 weeks. Received 20 January 1999/ Accepted in revised form 30 April 1999     

Role of some whey components on mass transfer in ultrafiltration

Ultrafiltration through Carbosep M(4) mineral membrane of protein solutions of decreasing complexity (whey before and after centrifugation or clarification, beta-lactoglobulin) was studied. Mathematical models were used to explain variations in flux with time. Taking into account variations in protein retention and hydraulic resistance of the membrane during ultrafiltration, proteins and lipoproteins were found to be involved not only in the polarization layer (reversible fouling leading to a difference in the osmotic pressure), but also in irreversible fouling by adsorption. Morever, the presence of particles (e.g., inorganic precipitates) in whey explains the build-up of a deposit over and within the membrane which contributes to the decline in flux after 1 h ultrafiltration. The relative importance of these phenomena was quantified.     

Comparative chlorine and temperature tolerance of the oyster crassostrea madrasensis: Implications for cooling system fouling

Crassostrea madrasensis is an important fouling oyster in tropical industrial cooling water systems. C. madrasensis individuals attach to surfaces by cementing one of their two valves to the substratum. Therefore, oyster fouling creates more problems than mussel fouling in the cooling conduits of power stations, because unlike the latter, the shell of the former remains attached to the substratum even after the death of the animal. However, there are no published reports on the tolerance of this species to chlorination and heat treatment. The mortality pattern and physiological behaviour (oxygen consumption and filtration rate) of three size groups (13 mm, 44 mm and 64 mm mean shell length) of C. madrasensis were studied at different residual chlorine concentrations (0.25, 0.5, 0.75, 1, 2, 3 to 5 mg l^{m 1}) and temperatures (30°C to 45°C). The effect of shell size (=age) on C. madrasensis mortality in the presence of chlorine and taking into account temperature was significant, with the largest size group oysters showing highest resistance. At 1 mg l^{m 1} residual chlorine, the 13 mm and 64 mm size group oysters took 504 h (21 d) and 744 h (31 d), respectively to reach 100% mortality. At 39°C, the 13 mm size group oysters took 218 min to reach 100% mortality, whereas the 64 mm size group oysters took 325 min. The oxygen consumption and filtration rate of C. madrasensis showed progressive reduction with increasing residual chlorine concentrations. However, the filtration rate and oxygen consumption responses of C. madrasensis were not significantly different between 30°C (control) and 37.5°C. There was a sharp decrease in the filtration rate and oxygen consumption at 38.5°C. A comparison of the present mortality data with previous reports on other bivalves suggests that the chlorine tolerance of C. madrasensis lies in between that of Perna viridis and Perna perna, while its temperature tolerance is significantly higher than that of the other two bivalve species. However, in power station heat exchangers, where simultaneous chlorine and thermal stresses are existent, C. madrasensis may have an edge over other common foulants, because of its high temperature tolerance.