| Title: | The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate |
| Author(s): | Fox AJ; Smith TJ; Gerard PD; Drake MA; |
| Address: | "Dept. of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC 27695, U.S.A. Dept. of Mathematical Science, Clemson Univ., Clemson, SC 29634, U.S.A" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Fluid whey or retentate are often bleached to remove residual annatto Cheddar cheese colorant, and this process causes off-flavors in dried whey proteins. This study determined the impact of temperature and bleaching agent on bleaching efficacy and volatile components in fluid whey and fluid whey retentate. Freshly manufactured liquid whey (6.7% solids) or concentrated whey protein (retentate) (12% solids, 80% protein) were bleached using benzoyl peroxide (BP) at 100 mg/kg (w/w) or hydrogen peroxide (HP) at 250 mg/kg (w/w) at 5 degrees C for 16 h or 50 degrees CC for 1 h. Unbleached controls were subjected to a similar temperature profile. The experiment was replicated three times. Annatto destruction (bleaching efficacy) among treatments was compared, and volatile compounds were extracted and separated using solid phase microextraction gas chromatography mass spectrometry (SPME GC-MS). Bleaching efficacy of BP was higher than HP (P < 0.05) for fluid whey at both 5 and 50 degrees C. HP bleaching efficacy was increased in retentate compared to liquid whey (P < 0.05). In whey retentate, there was no difference between bleaching with HP or BP at 50 or 5 degrees C (P > 0.05). Retentate bleached with HP at either temperature had higher relative abundances of pentanal, hexanal, heptanal, and octanal than BP bleached retentate (P < 0.05). Liquid wheys generally had lower concentrations of selected volatiles compared to retentates. These results suggest that the highest bleaching efficacy (within the parameters evaluated) in liquid whey is achieved using BP at 5 or 50 degrees C and at 50 degrees C with HP or BP in whey protein retentate" |
| Keywords: | Aldehydes/analysis Benzoyl Peroxide/chemistry Bixaceae Bleaching Agents/*chemistry Carotenoids/analysis Cheese/analysis Color Food Handling/methods Gas Chromatography-Mass Spectrometry Hydrogen Peroxide/chemistry Milk Proteins/*chemistry Plant Extracts/an; |
| Notes: | "MedlineFox, A J Smith, T J Gerard, P D Drake, M A eng Research Support, Non-U.S. Gov't 2013/10/10 J Food Sci. 2013 Oct; 78(10):C1535-C1542. doi: 10.1111/1750-3841.12251. Epub 2013 Sep 16" |
