Whey is the remaining liquid after the milk is dried and filtered. It is a by-product of cheese making or casein and has several commercial uses. Sweet whey is a by-product produced during the manufacture of hard cheese rennet types, such as Cheddar or Swiss cheese. Whey acids (also known as whey acid ) are the by-products produced during the manufacture of dairy acid types, such as cottage cheese or strained yogurt.
Protein whey terdiri dari? -laktalbumin,? -laktoglobulin, serum albumin, imunoglobulin, dan proteose-peptone.
Video Whey
Composition
Whey protein is a collection of globular proteins isolated from whey. Protein in cow's milk is 20% whey protein and 80% casein protein, while protein in human milk is 60% whey and 40% casein. The protein fraction in whey is about 10% of the total dry solids in whey. This protein is usually a mixture of beta-lactoglobulin (~ 65%), alpha-lactalbumin (~ 25%), bovin serum albumin (~ 8%) (see also serum albumin), and immunoglobulin. It dissolves in their original form, independent of pH.
Amino acid cysteine ​​in whey protein is a substrate for the synthesis of glutathione in the body which is a cell antioxidant everywhere; Laboratory experiments have shown that whey proteins and their components can reduce the risk of cancer in animals, suggesting a path to future medical research.
Maps Whey
Production
To produce cheese, rennet or edible acid is added to the heated milk. This makes the milk clot or thickens, separating the milk solid (whey) from the whey liquid. Sweet whey is a by-product of rennet-coagulated cheese, and whey acid (also called whey acid) is a by-product of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, whey acid has a pH less than or equal to 5.1.
Whey is left when milk is coagulated during the cheese production process, and contains all of which dissolves from milk after the pH is dropped to 4.6 during the coagulation process. It is a 5% solution of lactose in water, with some minerals and lactalbumin. Fat is removed and then processed for human food. Treatment can be done with simple drying, or the relative protein content can be increased by removing lipids and other non-protein ingredients. For example, spray drying after membrane filtration separates the protein from whey.
Whey can be denatured by heat. High heat (such as continuous high temperatures above 72 ° C associated with pasteurization process) denies whey protein. While native whey proteins are not aggregate in renneting or acidification of milk, denaturing whey proteins trigger hydrophobic interactions with other proteins, and gel formation of proteins. Whey denatured heat can still cause allergies in some people.
Usage
Whey is used to produce whey cheeses such as ricotta, brunost, and whey butter and many other products for human consumption. The fat content of whey is low; eg 1,000 kg of whey is required to make 1 kg of whey butter. It is also an addition in many processed foods, including bread, crackers, and commercial cakes, and animal feed. Whey protein mainly consists of? -lactalbumin and? -lactoglobulin. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP).
The whey milk left over from the homemade cheese has many uses. It is a flour conditioner and can be substituted for skim milk in most baked recipes that require milk (bread, pancakes, muffins, etc.).
Throughout history, whey is a popular drink at lodgings and coffee shops. When Joseph Priestley attended Daventry College, 1752-1755, he noted that, on the morning of Wednesday, May 22, 1754, he "went with a big company to drink whey." This may be a "whey sack" or "whey wine".
The use of other whey is to make a "cream of tartar whey": "Put a pint of blue milk [blue milk marked by appearance on the surface, eighteen or twenty-four hours after being pulled, from small, indigo blue, quick spots of mushroom enlarge until the entire surface is covered with a blue film] over the fire, when it begins to boil, put two teaspoons of tartar cream, then remove from the heat, and let the curd settle to the bottom of the pan, then put it into the basin to cool, and drink it with warm. "
In areas where cheese is made, the excess of whey byproducts is sometimes sprayed over the straw fields as fertilizer.
Historically whey, being a by-product of cheese making, is considered a waste product and pumped into rivers and streams in the US. Containing protein, this practice leads to the growth of a large concentration of algae. This is considered a danger to the ecosystem because they prevent sunlight and oxygen reaching the water. The government has finally banned this practice which causes disposal problems for producers. Their first solution was to use it as a cheap filler in ice cream production. Whey eventually found its way into many other products as fillers and eventually became a number of health food products that remained a popular supplement.
Whey Protein
Mixed globular proteins isolated from whey containing beta-lactoglobulin (~ 65 percent), alpha-lactalbumin (~ 25 percent), and serum albumin (~ 8 percent), dissolved in their indigenous culture, independent of pH. One study found that those who consumed whey protein received a few kilograms of muscle mass rather than people taking other supplements. Soy proteins and Pea proteins are an alternative for those who choose not to consume animal protein or lactose intolerance., Liquid ingredients made as a by-product of cheese production.
Whey protein is generally marketed as a dietary supplement, and various health claims have been associated with it in the alternative medicine community. Although whey protein is responsible for some milk allergies, the major allergens in milk are casein. It is sold as a nutritional supplement. Such supplements are very popular in bodybuilding sports.
In Switzerland, where cheese production is an important industry, whey is used as a base of carbonated soft drinks like Rivella and Montino. In Iceland, liquid whey is sold as mysa .
Whey is the main ingredient in most protein powders, used primarily by athletes and bodybuilders to get the required amount of protein each day. Whey protein has a high leucine level, one of three branch chain amino acids, making it ideal for muscle growth and repair. From cow's milk, just as the curd is processed and then made into cheese, whey has a long way to become a powder that fills each container. Whey is then pasteurized, just like milk, to make sure no harmful bacteria are breeding in the liquid. Heated to 70-80 ° Celsius and then cooled back to 4 Ã, Â ° . Studies have shown that the process of using this extreme temperature removes 99.7% of the bacteria without thickening the protein into a solid mass. Furthermore, whey should be filtered, and once loaded onto a large web of ceramic filters and stainless steel turbines. These machines work to separate lactose as well as fat, leaving 90% whey protein fluid. The next step is to strengthen the protein. The liquid is fed into a large dryer that uses hot air followed by cold air to separate all water from whey, leaving dry solids. Lastly, the "high-speed blender" mixes the newly formed powders with flavors such as chocolate or vanilla to mask the chalk and sometimes bitter flavor. This is a final product that is often mixed with milk or water and is consumed for a quick portion of 10-40 grams of protein.
Whey protein usually comes in four main forms: concentrate (WPC), isolate (WPI), hydrolyzate (WPH) and Native Whey.
- Concentrates usually have low levels of fat and cholesterol (but still significant) but, in general, compared to other whey protein forms, they are higher in lactose carbohydrates - they are 29% -89% protein based weight.
- Isolates are processed to remove fats and lactose - they are 90% protein based on weight. Like whey protein concentrates, whey protein isolates have mild to milky mild flavors.
- Hydrolysates are whey proteins that are digested and partially hydrolyzed for easier metabolic purposes, but the cost is higher. Highly hydrolyzed whey may be less allergenic than other forms of whey.
- Original whey protein is extracted from skim milk, not a by-product of cheese production, and is produced as a concentrate and isolate.
Whey cream and butter
Creams can be taken skimmed from whey. Whey cream is more salty, tangy, and "cheesier" than ("sweet") skim milk cream, and can be used to make whey butter. Due to the low fat content of whey, the yield is not high, with usually two to five parts of butter being produced from 1,000 parts of whey. Whey cream and butter is suitable for making butter flavor foods, because they have a stronger flavor than their own. They are also cheaper to make than cream and sweet butter.
Health
Since whey contains lactose, it should be avoided by those lactose intolerant. Dry whey, a very common food additive, contains 65-75 percent lactose and 11-12 percent protein. When used as a food additive, whey can contribute to the amount of lactose well above the tolerance levels of most lactose intolerant individuals.
Liquid whey contains lactose, vitamins, proteins, and minerals, along with fat footprints.
In 2005 researchers at Lund University in Sweden found that whey can help regulate and reduce the spike in blood sugar levels in people with type 2 diabetes by increasing insulin secretion.
People can be allergic to whey or other milk proteins (this is an allergy, not lactose intolerance). Because whey proteins are converted by high temperatures, people who are sensitive to whey may be able to tolerate vaporized, boiled, or sterilized milk. High hard casein cheeses, but low in whey protein, and is the least allergen to those allergic to whey protein. However, casein protein (which is heat resistant) is the most important allergen in cheese, and a person may be allergic to one or both types of proteins.
In 2010, a panel of the European Food Safety Authority checked the health claims made for whey protein. For the following claims, no reference is given to the claimed effect, or the study provided does not test a claim or report conflicting results:
- An increase in satiety that leads to a reduction in energy intake
- Contribute to the maintenance or achievement of normal weight
- Growth or maintenance of muscle mass
- Increased lean body mass during energy restriction and endurance training
- Reduced body fat mass during energy restrictions and endurance training
- Increased muscle strength
- Increased endurance capacity during subsequent exercise after strenuous exercise
- Improved skeletal muscle tissue
- Recovery is faster than muscle fatigue after exercise.
Based on the data presented, the 2010 panel concluded that the cause and effect relationship between whey protein consumption and this claim has not been established.
See also
- Buttermilk
- List of dairy products
References
External links
- Whey Proteins: Past Waste Products are Future Nutrition Generators
Source of the article : Wikipedia
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