Preparation Of Cheese And Comprehensive Utilization Of Whey

In order to choose the optimal production process of low-fat cheese and formingprotease-induced whey protein gel, the effects of different process parameters on the quality oflow-fat cheese and whey protein gel were studyed. Firstly, the sensory datas of low-fat cheese andwhey protein gel were processed by fuzzy mathematics and analyzed by response surface methodon the basis of single factor test. Then, whey, which was used as substrate, was fermented byLactobacillus casei after protein clarification. The optimal conditions of the fermentation weregained by orthogonal experiment on the basis of single factor test with the scavenging effect offermentation broth on1,1-diphenyl-2-picrylhydrazyl (DPPH·) as index. Then the anti-alcoholicliver activity of fermented whey by Lactobacillus casei isolated from koumiss was study. Finally,the optimum prescription of beverage was optimized by orthogonal experiment after choose thesuitable stabilizer and sauce.The main results were as follows:1. Combining the fuzzy mathematics and the response surface method to optimize theproduction process of low-fat cheese. The optimal conditions of the production process were asfollows: starter1.08%, rennet0.017%, CaCl20.02%fermentation temperature36.1℃, curdtemperature36.6℃; at that condition, the comprehensive scores of curd is4.58. The final productwas not only a light yellow color but also a unique acid fragrance having exquisite taste, all indexescould conform with the controlled standards.2. Combining fuzzy mathematics and response surface method to optimize the process ofwhey protein gelation. Results showed that the textural properties and water holding capacity ofenzyme-induced whey protein gel were influenced by all these factors. And the optimal conditionsof process were as follows: pH6.5, gelling temperature47℃, enzyme-to-substrate ratio0.8%,CaCl22mmol/L, xanthan gum0.015%. Under this condition, the comprehensive score of the gelwas0.720. The final product showed a light yellow color with a fat-like textural and mouth feelingproperties.3. Preparation of the fermented beverages by whey and orange juice. Results showed thatoptimal conditions of the production process were as follows: Lactobacillus casei4%,fermentation time8h, whey10%, fermentation temperature41℃; xanthan gum0.3%, orange juice4%, sugar6%. The final product，whose comprehensive score and scavenging effect ofDPPH· were82.6and47.86%respectively, was not only a yellow color but also acid fragrance. 4. Anti-alcoholic liver activity of fermented whey by Lactobacillus casei isolated fromkoumiss. Whey fermented liquid (WFL) was studied for its hepatoprotective effects by usingchronic alcohol-induced mice as an experimental model. WFL, prepared by inoculating4%(v/v)Lactobacillus casei H4to the whey for fermentation16hours at41°C, was used to orally treat thealcohol-induced mice at three dosages for5weeks. Ethanol consumption significantly reduced theactivity of superoxide dismutase (SOD) and glutathione peroxidase (GPx), lower content ofglutathione (GSH) and higher levels of aspartate aminotransferase (AST) and alanineaminotransferase (ALT), total triglyceride (TG), malondialdehyde (MDA), and CYP2E1;otherwise the treatment with WFL significantly attenuated the increased level of ALT, AST, TG,CYP2E1and the decreased level of SOD, GPx, MDA, GSH. Furthermore, pathological changes inhepatic of alcohol-feeding mice were improved by the administration of WFL as shown inhistopathological examination. These results suggest that WFL may exerts a protective effectagainst alcoholic liver disease by increasing antioxidant ability, which support probable applicationof WFL as an anti-alcoholic liver disease medicament.