Development of EPS-functionalized acid whey for application in milk products
In 2017, the annual whey production in Germany was 12.5 mio. t. Acid whey with its low lactose content and high acidity stems from quarg and fresh cheese production and is still mainly used as animal feed. There are, however, increasing efforts for value-added utilization (e.g. separation of whey protein, production of lactic acid).
The stability of dairy products with herbs or fruit preparations is determined by its composition but also by the mechanical and thermal stresses induced during manufacture. Commercial stabilizers are often used to increase product stability and to reduce particle size. As an alternative, exopolysaccharide (EPS) producing lactic acid bacteria (LAB) may be used. The characteristics of the EPS are strain-dependent and mainly related to molecular structure, ropiness, and type of EPS (cell-bound, so-called capsular cEPS and free fEPS in the medium).
The main aim of the project is to develop, on the basis of acid whey, an EPS-functionalized concentrate that can be applied to improve texture and stability of fermented dairy products. It is assumed that fermentation of neutralized whey with EPS forming bacteria and subsequent concentration leads to a functionalized whey product with improved moisture binding and viscosity, and that the incorporation in dairy products leads to quality improvement. The project allows SMEs to generate added value from acid whey as by-product, and to improve their products by using the functionalized EPS containing concentrate.
Projektfinanzierung:
- 'Industrielle Gemeinschaftsforschung via FEI, Förderkennzeichen: 01F20769N (ehemals AiF 20769 BR)
Förderhinweis
Project researchers and contact:
