Technology Transfer Services

An innovative technology for the formulation of products from cheese whey

Code: 21-AUT-01

The Opportunity

Cheese whey is the yellowish liquid that remains after the coagulation of the caseins during the production of different rennet cheeses. For a long time, cheese whey was considered a waste product and usually was disposed as untreated material. Whey is composed of various organic compounds and, thus, has very high BOD (biological oxygen demand) and COD (chemical oxygen demand) values, which present a great environmental hazard. The proteins inherent to whey have a very high nutritional value and are an excellent source of essential amino acids. Thus, removing whey proteins from the waste stream and incorporating them into the human diet will be beneficial for both, the environment and the human health.

Whey proteins not only have a very high nutritional value, but their functional properties can give rise to new dairy products, if appropriate heating protocols (usually around 90°C) are applied. The heat induced denaturation and subsequent gelation of the whey proteins can be enhanced by the addition of salts and/or organic acids. In this way, whey has been traditionally used in Greece to produce several whey cheeses, such as Manouri, Anthotyros and Mizithra, which are also exported to various developed western countries. More than 1.5 million kilograms of whey cheeses are being produced annually in Greece and the current trends show a production growth of 2% per year. Different types of whey cheeses are also produced worldwide, but on a small scale.

Our Offer

The typical steps of whey cheese production include heating, under constant stirring of the cheese whey up to 90°C. Traditionally, the next step would involve draining the coagulated dispersion to obtain the final product.
An innovative and promising technology of structuring whey proteins by forming complexes with edible biopolymers has been developed. This method is proposed as an alternative method to utilize cheese whey directly to form complex structures with innovative sensorial properties, in an attempt to produce an innovative whey-based product that resembles a conventional spreadable product (e.g. cream cheese), and, additionally, reducing the whey proteins and milk fat in the remaining waste stream. The final product attributes are a high protein content, resulting in increased product yield.
It is the right time for the dairy enterprises, small, medium or large, to CHEESE THEIR WHEY and WHEY UP THEIR CHEESE.

The Technology

The principle of this technology is based on the utilization of certain edible biopolymers to form complex structures with whey proteins and overall, transform the liquid whey into a product resembling cream cheese.

Advantages & Innovations

• The use of liquid whey to form innovative products with high nutritional value
• No need for purchasing new equipment
• Innovative products resembling cream cheese
• Removal of whey proteins and milk fat from the cheese waste stream
• The existing production technology for whey management-product development is not altered significantly

Stage of Development

This novel technology is an innovative process for the production of spreadable cheese products based on whey. The sensorial properties can be tuned according to the biopolymer addition. The next step requires a large-scale validation to ensure the effectiveness of the production process on industrial scale.

Partner Search

FOOD INNOVATION RI is seeking for Partners with the capacities to develop this technology. The ideal Partner shall be cheese manufacturers with a strong retail network or a food ingredient producer eager to further develop this technology in a relevant and operational environment. Alternative options may also be considered.

Offered by

Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thermi-Thessaloniki, 57001, Greece

Contact

Prof Costas BILIADERIS
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Food Chemistry – Food Physics