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Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk
Author(s) -
Ferreiro Tania,
RodríguezOtero José L
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12499
Subject(s) - food science , sphingomyelin , phosphatidylethanolamine , chemistry , phospholipid , fermentation , rennet , pasteurization , cheesemaking , membrane , biochemistry , phosphatidylcholine , casein
In this study, we report on the evolution of phospholipid contents and their distribution in cheese and whey, during the production of fresh cheese. We found that the phospholipid content in the total mass of whey and fresh cheese together was greater than the content of phospholipids in the starting milk used to make them. This increase was probably due to bacterial growth during fermentation and the consequent synthesis of phospholipids to generate cell membranes. In the coagulation process, ≈20% of the phospholipids were drained in the whey. Based on this result, we conclude that whey might be an interesting source of phospholipids, mainly phosphatidylethanolamine and sphingomyelin, for the food industry.