• 한국식품영양과학회지
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• 제17권4호
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• pp.371-375
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• 1988

$32^{\circ}C$에서 분획분자량 100,000인 막을 사용하여 Cheese whey를 농축시켰을 때 그 농축한계는 38%로 이는 보통의 폐액중의 whey농도의 약 6배의 농도에 해당한다. 겔층의 형성은 농축효과를 저하시킬 뿐만 아니라 저분자용질과 고분자용질과의 분리도 나쁘게 한다. 한외여과가 고분자 용질의 분리를 대상으로 하는 이상 겔층의 형성은 피할 수 없으므로 운전시간의 합리적인 관리가 필요하다고 생각된다. 투과유속이 큰 한외여과인 경우, 경막물질이동계수는 온도 $32^{\circ}C$에서 관내선속도의 1.1승에 비례하는 결과를 얻었으며 종래의 보고치에 비하여 관내선속도의 영향이 큰 것으로 나타났다.

• 한국식품과학회지
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• 제16권3호
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• pp.285-290
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• 1984

유청(乳淸)과 두유(豆乳)의 공동침전(共同沈澱)에 의해 치즈를 제조하기 위한 기초실험으로서 유청-두유 혼합액에서 6종의 유산균들의 생육특성을 조사하였다. S. cremoris와 L. acidophilus가 두유와 유청-두유 혼합액에서 다 같이 많은 산을 생성하였다. 그러나 모든 유산균들이 두유에서 보다는 유청-두유 혼합액에서 더 많은 산을 생성하였고 이것은 특히 S. lactis와 S. cremoris에서 현저하였다. S. lactis와 S. cremoris 혼합균주의 생균수는 두유에서보다 유청-두유혼합액에서 약10배정도 많았다. 유청-두유 혼합액에서 산생성이 증가되는 것은 유청중에 존재하는 유당의 효과에 주로 기인한 것으로 나타났다. 두유에서의 산생성을 촉진키 위해 첨가하는 유당의 적정량은 두유 100ml당 0.8g으로 밝혀졌다.

• 한국축산식품학회지
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• 제42권3호
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• pp.504-516
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• 2022

This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4℃. Moreover, fatty acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet did not affect whey and Ricotta lipid content, conversely, significant variations were instead observed with regard to color. A lower amount of total phenolic compounds was found in WBR cheese-making, on the contrary, an opposite trend was highlighted in Ricotta T1 although no variations in antioxidant properties were detected. Moreover, GP modified fatty acid profile of whey and Ricotta but did not have any effect on protein profile of the main whey protein. The reduction of hexanal in Ricotta during the ripening suggest a better oxidative stability. The obtained results therefore suggested that the GP inclusion in the ewes diet, while modifying some chemical parameters, did not induce negative effects on the characteristics and quality of dairy by-products.

• 한국미생물·생명공학회지
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• 제36권1호
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• pp.61-66
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• 2008

Flask 배양으로 기본 유청 배지MSM를 배지로 하고 첨가한 각 탄소원의 PS-7생산 효과를 살펴보면 fructose, glucose와 sucrose의 첨가가 PS-7의 생산을 다른 당에 비해 향상시킴을 알 수 있었다. 그러나 galactose의 경우 첨가량이 증가될수록 오히려 PS-7의 생산량이 감소되는 경향을 나타내었다. 여러 가지 배양 변수를 고려한 결과 glucose씨 첨가가 최적임을 확인하였다. 5L 발효조에 의한 PS-7 생산의 경우 유청과 glucose를 함께 첨가한 것이 유청과 glucose만을 배지의 탄소원으로 사용했을 때 보다 PS-7의 생산량이 월등히 향상되는 것을 알 수 있었으며, 유청 1%와 glucose 1%배지의 경우 PS-7생산량이 3 g/L를 생산하였다. 유청 1%와 glucose 2%배지의 경우 4 g/L의 PS-7의 생산하였으나 잔당량이 $30{\sim}40%$가 남아 생산효율(yield)면에서는 떨어짐을 알 수 있었다. 배지내 Glucose농도 변화에 따른 점성(viscosity)의 변화는 PS-7의 생산량의 변화와 비슷한 패턴을 보이지만 분자량 증대에 따른 점도의 증가는 훨씬 높게 나타났다. 본 실험의 결과 일반적으로 C/N ratio가 다당류인 PS-7생산에 중요한 역할을 하고 있으며, 유청 1%+glucose 1% 배지를 사용할 때 높은 점도와 수율의 PS-7을 얻을 수 있는 최적 배지임을 알 수 있었다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVI)
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• pp.181-185
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• 2005

We investigated the fermentative production of lactic acid from cheese whey and corn steep liquor as cheap raw materials using Lactobacillus sp. RKY2 to reduce the manufacturing cost of lactic acid. Lactic acid yields were obtained at more than 0.98 g/g from medium containing whey lactose. Lactic aid productivities and yields obtained from whey lactose were slightly higher than those obtained from pure lactose. The final concentration of lactic acid increased with increase, in whey lactose concentration, whereas the lactic acid productivity decreased probably due to substrate inhibition. The fermentation efficiencies were improved by addition of more corn steep liquor to the medium.

• Journal of Microbiology and Biotechnology
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• 제4권4호
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• pp.333-337
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• 1994

In order to develop the whey beverage, we examined the optimum conditions for alcohol fermentation by Kluyveromyces tragilis ATCC 46537. The optimum conditions for alcohol production by K. fragilis ATCC 46537 were as follows; pH 4.5, $30^{\cir}C$, with a supplement of 50 g/l of lactose. To develop a continuous production of alcohol from whey, we compared batch fermentation with continuous iermentation in conjunction with UF system. Batch fermentation produced 11.0 g/l of alcohol, whereas pseudocontinuous and continuous fermentation with UF system produced 8.5 g/l of alcohol. To increase the alcohol production, we added 50 g/l of lactose to both fermentations. Batch fermentation with lactose supplement produced 15.7 g/l of alcohol and continuous fermentation with lactose supplement in conjunction with UF system produced 15.0 g/l of alcohol. These results clearly demonstrate that the UF system can be used to increase the alcohol production from whey, supplemented with exogenous lactose.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.386-389
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• 2011

Previous studies have confirmed that fermented whey produced by Leuconostoc mesenteroides CJNU 0147 or Lactobacillus casei CJNU 0588 display bifidogenic growth stimulator (BGS) activity. The present study sought to determine if the strain itself can improve the growth of bifidobacteria in co-cultures. In reinforced clostridial medium (RCM), both strains stimulated the growth of a Bifidobacterium lactis strain during the exponential phase and also stimulated the growth during almost all growth phases in whey broth. Fermented whey containing viable Leu. mesenteroides CJNU 0147 and L. casei CJNU 0588 cells maintained viability of the B. lactis strain stored at $10^{\circ}C$ in MRS broth. Viable cell count of the B. lactis strain without the fermented whey was decreased to 5.6 log cfu/mL after 15 days, whereas that of the strain with the fermented whey was slightly increased to 7.1 log cfu/mL as compared with initial viable cell count of 6.9 log cfu/mL.

• 한국축산식품학회지
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• 제44권2호
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• pp.299-308
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• 2024

Proteins in whey have prebiotic and antimicrobial properties. Whey protein comprises numerous bioactive proteins and peptides, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheese making. GMP has traditionally been used as a protein source for individuals with phenylketonuria and also has prebiotic (supporting the growth of Bifidobacterium and lactic acid bacteria) and antimicrobial activities. GMP supplementation may help positively modulate the gut microbiome, help treat dysbiosis-related gastrointestinal disorders and improve overall health in consumers.

• 한국식품영양학회지
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• 제28권3호
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• pp.436-445
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• 2015

The effects of substituting whey protein concentrate (WPC) powder for rice flour in the preparation of seolgiddeok were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufactureing process. Whey protein is known as a good nutritional source and is a functional material for many processed foods. WPC contains more than 80% whey protein. The moisture content decreased gradually during storage and the decrease in moisture was less in the control than in the WPC powder substituted groups. The color lightness (L) decreased significantly as the amount of WPC powder increased, wherease redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess and adhesiveness of seolgiddeok tended to increase in proportion to the amount of WPC powder in the formula. Seolgiddeok gelatinization was investigated by amylographing. Initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown were low in seolgiddeok prepared with WPC powder substituted for rice flour. Setback had the lowest value in the control. Sensory evaluations revealed that, seolgiddeok prepared with 3% WPC powder had the highest overall acceptability score. These results indicated that WPC seolgiddeok with 3% WPC powder has the best quality.

• 한국미생물·생명공학회지
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• 제20권1호
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• pp.46-52
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• 1992

농축유청으로부터 유청음료 제조를 위한 최적조건을 조사하기 위해 역삼투장치(reverse osmosis system)를 사용하여 치즈유청 속의 유당을 농축한 수 $\beta$-D-glactosidase로 가수분해시켜 그 분해정도를 HPLC(high performance liquid chromatography)로 측정하였다. 유당의 가수분해 정도는 농축적 유청, 2배 농축 유청과 3배 농축 유청 순으로 가수분해되었고 일정량의 효소첨가에 의해 농축된 염이 $\beta$-D-Galactosidase에 대한 약간의 저해작용을 일으켰다.