Technological feasibility of dairy beverages manufactured from sheep's and goat's cheese whey

• Grant number: 20/10930-9
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2021
• End date: August 31, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Alline Artigiani Lima Tribst
• Grantee: Alline Artigiani Lima Tribst
• Host Institution: Núcleo de Estudos e Pesquisas em Alimentação (NEPA). Reitoria. Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• City of the host institution: Campinas
• Associated researchers: Bruno Ricardo de Castro Leite Júnior
• Associated scholarship(s): 22/06318-1 - Development of whey drink from sheep's and goat's cheese whey, BP.TT

Abstract

In Brazil, sheep's and goat's milk are produced mainly in small family farms spread across different regions of the country. Commonly, dairy production occurs on the same properties, adding value to their products. Cheese whey is a by-product obtained from cheese manufacturing and is normally used in animal feed and/ or inappropriately disposed in smallholdings, due to the lack of adequate structure for the stabilization of wastewater and lack of technological knowledge for the development of whey-based products. This cheese whey management can results in negative environmental and/or financial impacts. To change this scenario, this study aims to: (i) characterize sweet whey from sheep's (SWSC) and goat's (SWGC) cheeses and (ii) evaluate the use of whey in the manufacture of dairy beverages with high physical and microbiological stability during the product's shelf-life, with good sensory acceptance, able of carrying probiotic microorganisms and with desirable bioactive properties. The knowledge acquired will be transferred directly to small producers of sheep and goat milk cheeses, increasing smallholdings income and reducing their environmental impact. Furthermore, the results will help the scientific community to better understand the potential of these by-products, expanding the current scientific knowledge about cheese whey from milk of small ruminants. (AU)

Scientific publications

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

JUNIOR, BRUNO RICARDO DE CASTRO LEITE; TRIBST, ALLINE ARTIGIANI LIMA. Use of nisin and bioprotective lactic cultures to extend the shelf life of sheep and goat cheese whey. FOOD BIOSCIENCE, v. 50, p. 4-pg., 2022-10-21. (20/10930-9)

DOS SANTOS, FABIO RIBEIRO; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI. Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration. JOURNAL OF FOOD PROCESS ENGINEERING, v. 46, n. 1, p. 9-pg., 2022-10-21. (20/10930-9)

DOS SANTOS, FABIO RIBEIRO; MARTINS FILHO, CESAR MELO; DE CERQUEIRA, RAFAEL F. L.; YADA, RICKEY Y.; AUGUSTO, PEDRO ESTEVES DUARTE; LEITE JUNIOR, BRUNO RICARDO DE CASTRO; TRIBST, ALLINE ARTIGIANI LIMA. Strategies to extend the shelf life of sheep and goat cheese whey under refrigeration: Nisin, bioprotective culture, and acidification. FOOD BIOSCIENCE, v. 57, p. 12-pg., 2023-12-30. (20/10930-9, 22/09760-7)