Changes in the chemical and in-vitro antihypertensive properties of sweet whey obtained from miniature fresh, Chanco and Gouda-style model cheeses

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dc.catalogadorpau
dc.contributor.authorGodoy, Josemaría
dc.contributor.authorPeslerbes, Marie
dc.contributor.authorVyhmeister, Stefanie
dc.contributor.authorVargas-Bello Pérez, Einar
dc.contributor.authorFellenberg Plaza, María Angélica
dc.contributor.authorIbañez, Rodrigo A.
dc.date.accessioned2025-01-23T19:46:11Z
dc.date.available2025-01-23T19:46:11Z
dc.date.issued2020
dc.description.abstractThis Technical Research Communication evaluated the influence of various cheese manufacture methods on the composition and in vitro antihypertensive activity of sweet whey samples obtained from miniature models for fresh, Chanco and Gouda-style cheese processing using bulk-tank milks throughout a year. Raw milks from morning milking were standardized, pasteurized and used to obtain sweet whey using cheesemaking protocols for each variety on 200 g scale, as well the use of whey dilution at levels of 0, 15, 30 and 45% in Chanco and Gouda-style making. The composition of sweet whey obtained within each cheesemaking variety was similar among different timepoints of the year (P > 0.05), which was attributed to similar composition of milks and the use standardized cheesemaking protocols used for this study. As expected, the use of whey dilution led to sweet whey samples with reduced levels of total solids (P < 0.05), but they exhibited an improvement of the in vitro antihypertensive properties, which may be attributed to the formation of low-molecular weight bioactive peptides due to increased cheese making times. The results of this study suggest that modifying cheese manufacture protocols may have a direct impact on the bioactive properties of sweet whey. Future work will be required to identify and evaluate the feasibility to purify bioactive peptides obtained from sweet whey.
dc.description.funderVicerrectoria Academica, Programa de Insercion Academica (Pontificia Universidad Catolica de Chile)
dc.description.funderPrograma Tecnologico de Ingredientes Funcionales y Aditivos Naturales Especializados (Chile)
dc.fuente.origenWOS
dc.identifier.doi10.1017/S0022029920001041
dc.identifier.eissn1469-7629
dc.identifier.issn0022-0299
dc.identifier.pubmedidMEDLINE:33172513
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/100274
dc.identifier.urihttps://doi.org/10.1017/S0022029920001041
dc.identifier.wosidWOS:000607372000019
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Godoy, Josemaría; S/I; 215317
dc.information.autorucFacultad de Agronomía e Ingeniería Forestal; Peslerbes, Marie; S/I; 1086115
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Vyhmeister, Stefanie; S/I; 215267
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Vargas-Bello Pérez, Einar; 0000-0001-7105-5752; 1010256
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Fellenberg Plaza, María Angélica; S/I; 82042
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Ibañez, Rodrigo A.; S/I; 1044557
dc.issue.numero4
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final492
dc.pagina.inicio488
dc.publisherCAMBRIDGE UNIV PRESS
dc.revistaJournal of dairy research
dc.rightsacceso restringido
dc.subjectCheese making
dc.subjectInhibitory angiotensin converting enzyme activity
dc.subjectMilk composition
dc.subjectWhey dilution
dc.titleChanges in the chemical and in-vitro antihypertensive properties of sweet whey obtained from miniature fresh, Chanco and Gouda-style model cheeses
dc.typeartículo
dc.volumen87
sipa.codpersvinculados215317
sipa.codpersvinculados1086115
sipa.codpersvinculados215267
sipa.codpersvinculados1010256
sipa.codpersvinculados82042
sipa.codpersvinculados1044557
sipa.indexWOS
sipa.trazabilidadWOS;05-06-2021
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