Naslov
The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate

Autori
Bendelja Ljoljić, Darija ; Kalit, Samir ; Kazalac, Josipa ; Dolenčić Špehar, Iva ; Mihaljević Žulj, Marin ; Maslov Bandić, Luna ; Tudor Kalit, Milna

Izvornik
Fermentation (2311-5637) 9 (2023), 2; 192, 11

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Istrian albumin cheese ; whey ; alcoholic fermentation ; Kluyveromyces marxianus spp. ; distillate

Sažetak
In addition to the production of albumin cheese, biogas and whey powder, whey has also been used as a raw material for the production of alcoholic beverages. The aim of this research was to investigate the potential of using Istrian albumin cheese whey in the production of whey distillate. Three batches of Istrian albumin cheese were produced in a small-scale cheese plant. The remaining whey after the production of albumin cheese was fermented using Kluyveromyces marxianus subsp. marxianus for 5 days and then distilled. In the whey samples before and after fermentation, the content of total solids, protein, milk fat and lactose was determined. The ethanol content and the composition of volatile compounds in the distillate was determined. The content of all components of the chemical composition of whey, except for the content of fat, decreased during fermentation. In the whey distillate with an alcohol content of 35%, the following compounds were determined: acetaldehyde, methanol, n-propanol, i-butanol, n- butanol, 3-methyl-1-ol, 2-methylbutan-1-ol and ethyl-lactate. The distillate obtained confirmed the potential of using whey for the production of spirits. However, further research is needed due to the potential presence of the harmful effects of certain volatile compounds on human health

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA