Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk

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 startin...

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Bibliographic Details
Published in:International journal of dairy technology 2018-08, Vol.71 (3), p.820-823
Main Authors: Ferreiro, Tania, Rodríguez‐Otero, José L
Format: Article
Language:English
Subjects:
Cell membranes
Cheese
Cow's milk
Dairy products
Evolution
Fermentation
Food industry
Food processing industry
Membranes
Phosphatidylethanolamine
Phospholipids
Sphingomyelin
Whey
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Summary: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.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12499