TECHNOLOGY SUMMARY 1 The liquid virgin whey protein isolate

The variability in the composition and functionality of WPC and WPI, even when manufactured under similar conditions, hinders the full exploitation of the benefits of whey proteins (Patel et al., 1990). The compositional differences and variations between acid and sweet whey (Schmidt, et al., 1984) from which WPC and WPI are produced have been pointed out as among the many factors that contribute to this problem. De la Fuente, et al. (2002), found that the differences in protein

composition and functionality between different whey types are more related to the processes that are used in cheese or casein manufacture than to changes during the WPC manufacturing process. This means that if whey proteins are recovered prior to cheese making process, such compositional and functional variability may be reduced. If the proteins were concentrated by UF alone to a high concentration factor and obtained as a liquid concentrate as opposed to the traditional ultrafiltration-

evaporation-spray drying manufacture of commercial WPC powder, the proteins may be obtained in their native state. The liquid concentrate may then be used directly for food production. By this approach, aside from allowing a more cost-effective

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commercial production and utilization, the biological activities of the proteins in the concentrate are not diminished.

In Cornell University (CU), Brandsma and Rizvi (1999; 2001) developed a process of cheese manufacture that involves microfiltration (MF) combined with in- process pH adjustment of skim milk to produce highly concentrated retentate vastly depleted of Ca and whey protein. This method was used in developing the vatless manufacture of cheese (Ardisson-Korat & Rizvi, 2004). Aside from enabling the production of good-quality cheese, through this process, the whey can be collected as “virgin whey”, free of fat, spores and bacteria with the proteins in their native state (Brandsma & Rizvi, 2001; Ardisson-Korat & Rizvi, 2004). It renders the whey composition to be invariant with the type of cheese made. The absence of cheese making foulants and the native state of the proteins in the whey stream obtained from this process allow the concentration of whey to a high concentration factor using UF by alleviating flux decline (Marcelo & Rizvi, 2008). Moreover, lactose, which when present in large amount can be detrimental to the quality of the whey concentrate, due the Maillard reaction, is reduced to negligible level by DF.

The CU’s Food Process Engineering research group has recently developed a process to produce liquid virgin whey protein isolate (LVWPI) (Marcelo & Rizvi, 2008). The process involves the use of polysulfone UF membranes with 10 kDa molecular weight cut-off (MWCO). The UF system consists of two stages. The first stage uses a spiral wound module with a total filtration area of 5.9 m2 while the second stage consists of a hollow fiber module with effective filtration area of 2.9 m2. In the first stage UF, virgin whey is concentrated 13 times at 45 C and 338 kPa

transmembrane pressure. DF follows using four diavolumes of phosphate buffer. The pre-concentrated and diafiltered virgin whey then undergoes second-stage UF and concentrated five times, giving a total concentration of 65. The process produces three

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different products: (1) LVWPC-34, obtained at the end of the first stage UF, (2) LVWPC-80, obtained after DF, and (3) LVWPI at the end of the second stage UF.

The LVWPI, which contained more than 25% total solids, more than 90% of which are native whey proteins, exhibited viscosity lower than either WPI or WPC-80 solutions with the same protein concentration (Marcelo & Rizvi, 2008). It does not form indiscreet aggregates even up to 80 C for 30 minutes of heating at high protein concentration of 8 to 10% (w/w). These attributes are very appropriate in utilizing it as an ingredient in various tropical fruit juices largely consumed in the Philippines and produced by large local beverage companies, such as San Miguel Corporation (SMC). Aside from its nutritional benefits, its excellent functional properties may also be exploited in improving overall quality of existing products in various segments of the Philippine food industry, such as bakery, meat industry, noodles manufacture,

confectionery, and the manufacture of baby foods.

5.4.2 Technology adoption proposal

It is proposed that the University of Santo Tomas (UST) food research team adopt the LVWPI production developed by the CU food process engineering research group using research facilities in the Thomas Aquinas Research Complex (TARC) of UST and milk produced in the Philippines. This will be done through the proposed technology transfer model. At the completion of the technology transfer, the acquired technology will then be utilized in developing suitable and commercially viable processes to enable Filipinos in wide income spectrum to benefit from the nutritional qualities of LVWPI. For instance, LVWPI can be used commercially in low-cost non- alcoholic beverage formulations. These beverages, which are popular to school

children and young adults in the Philippines, who are largely affected by PEM, can be a viable vehicle for the highly nutritious native whey proteins. The nutritional quality

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of other low-cost popular food products in the Philippines, such as bakery products, and baby food and noodles manufactured in government-subsidized facilities that are mostly intended for the indigent groups of the Filipino population, can be augmented using locally produced LVWPI. Information on processes and products developed by the UST research team will be shared with the industry to realize commercialization. The same information will be disseminated to the NDA for the dairy sector’s

continuing education and possible adoption of the technology to existing cooperative- managed processing facilities to increase local milk value.

5.4.3 Key deliverables

The following are the key deliverables of the technology:

 Value addition to local dairy produce: The nutritious qualities and functional properties of the native whey proteins in LVWPI can be exploited in a number of locally produced food products, both by profit-oriented businesses and government-subsidized food manufacturing facilities, which will be available and affordable for the largely impoverished Filipino population. This will add value to locally produced milk.

 Incentive for higher productivity to the local dairy sector: The value addition to locally produced milk will provide incentive to dairy farmers and

entrepreneurs to improve productivity. Also, since LVWPI has potentials for numerous applications in industries other than the food industry, such as the pharmaceutical industry, the demand for locally produced LVWPI in the Philippines may increase. This may provide incentive to dairy farmers to increase productivity, which may positively impact the economic status of the Philippine dairy industry.

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 Improvement of Filipino health status: The commercialization of LVWPI production in the Philippines, either by profit-oriented businesses or dairy cooperatives or both, using locally produced milk may lead to cost-effective high-quality protein fortification of existing food products. In the long run, efforts may lead to fortification of Filipino staples, such as rice, which will reach a wider spectrum in the population. This will largely benefit the PEM- afflicted Filipino population.

 Venue for useful applied research in the Academia: Aside from coming up with output of practical value to the industry and the dairy sector, the process of assimilating the technology will provide practical training to UST research students. This will prepare them as skillful technologists invaluable to

sustaining progress in the dairy industry.