Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F023
DOI: https://doi.org/10.24326/ICDSUPL3.F023
Published online: 24 April 2024
ICDSUPL, 3, F023 (2024)
The functional properties of different types of wheys in the food industry, with an emphasis on the dairy and meat industries
Maciej Bartoń1*
1 Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: maciej.barton@up.lublin.pl
Abstract
In recent years, there has been growing interest in utilizing whey, a by-product of cheese production, as a valuable ingredient in the food industry. This presentation aims to thoroughly examine and present the current state of knowledge on the diverse functional properties of wheys and their potential applications in the dairy and meat industries. Literature analysis has shown that wheys are characterized by a rich nutrient profile, including proteins, lactose, vitamins, and minerals, making them applicable as nutritional ingredients, emulsifiers, texture stabilizers, and natural preservatives. In the dairy industry, wheys are not only used in the production of protein beverages and fermented dairy products but also as a key ingredient in the production of traditional cheeses, where they improve structure and nutritional value. Moreover, in the context of the meat industry, wheys are used as a natural protein source in deli meats, cooked products, and meat preserves, and also as preserving agents, contributing to the improvement of texture, flavor, and extending the freshness of products. Particularly promising appears to be the use of wheys in meat preservation processes, where their natural antibacterial and antioxidant properties can significantly contribute to extending the shelf life of meat and meat products. The literature analysis also highlights that innovative processing methods of wheys, such as ultrafiltration or lyophilization, open up new possibilities for their use, both in terms of improving the sensory properties of products and increasing their shelf life. This presentation emphasizes the importance of further research on optimizing technological processes and exploring new applications of wheys, which could contribute to increasing their utilization in the food industry, contributing to sustainable development and minimizing waste.
Keywords: nutritional, preservation, innovative processing, sustainability, functional properties
How to cite
M. Bartoń, 2024. The functional properties of different types of wheys in the food industry, with an emphasis on the dairy and meat industries. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F023