Fatty acid profile, physicochemical properties, and microstructure of Dangke whey evaporated milk

Abstract

Whey, the liquid separated from curds during cheese making, contains high-value proteins such as α-lactalbumin, β-lactoglobulin, and lactoferrin. This study developed Dangke Whey Evaporated Milk (DWEM) as a value-added product from Dangke cheese whey and evaluated the effects of fortification with skim milk (WESM), cocoa powder (WEC), or mung bean extract (WEGB) at 1, 2, and 3%. All formulations were supplemented with 1% brown sugar, evaporated at 85°C for 4 h, and sterilized at 120°C for 15 min. Physicochemical properties, proximate composition, vitamins, antioxidant activity, fatty acid profiles, and microstructure were evaluated. The main technical improvement is the transformation of locally underutilized Dangke whey into a shelf-stable, low-sugar evaporated dairy matrix enriched with locally available ingredients. Antioxidant activity increased with fortificant concentration and ranged from 304.67 to 360.00 µM/mL, with the highest value in WEGB 3%. WESM 1% had the highest protein (7.5%) and fat (8.0%), whereas WESM 3% had the highest carbohydrate (22.7%). Vitamin A was highest in WEGB 3% (246 µg), and vitamin D3 was highest in WEC 3% (85 IU). Viscosity ranged from 85 to 110 mPa·s, and pH ranged from 6.6 to 6.9. Fatty acid analysis indicated that DHA and EPA were not detected, whereas trace linoleic acid and α-linolenic acid were detected in some formulations. Microstructural observations showed distinct particle and fat globule distributions among WESM, WEC, and WEGB. These findings support DWEM as a potential circular dairy product; however, further validation using blank whey controls, complementary antioxidant assays, and higher-resolution microscopy is needed.

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