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Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey [PDF]
Foods, 2021 The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits.
Pereira Cjd
exaly +6 more sources
An Integrated Approach for the Valorization of Cheese Whey [PDF]
Foods, 2021 Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept,
Francisco J. Barba
doaj +5 more sources
Production of polyhydroxyalkanoates using sewage and cheese whey. [PDF]
Heliyon, 2023 Recently, polyhydroxyalkanoates (PHAs) have been produced using raw sewage in our laboratory; however, the production concentrations are low. Therefore, this study aimed to enhance PHA production by applying different strategies. PHA production was higher in sewage-containing medium than in mineral salt medium and was enhanced 22-fold after glucose ...
Chang YC +4 more
europepmc +4 more sources
Cheese whey management: A review
Journal of Environmental Management, 2012 Cheese whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application.
Ana Rita Prazeres +2 more
exaly +5 more sources
Recent Trends and Developments to Valorize Sheep and Goat Cheese Whey for Small and Medium-Size Enterprises [PDF]
FoodsSheep and goat milk are mainly used for cheese manufacture in small livestock farms, giving rise to a large volume of whey. Sheep and goat cheese whey possess excellent and specific functional and nutritional characteristics.
Nayil Dinkçi +2 more
doaj +2 more sources
Cheese whey wastewater: Characterization and treatment
Science of the Total Environment, 2013 Cheese whey wastewater (CWW) is a strong organic and saline effluent whose characterization and treatment have not been sufficiently addressed. CWW composition is highly variable due to raw milk used, the fraction of non valorized cheese whey and the amount of cleaning water used.
Ana Rita Prazeres +2 more
exaly +5 more sources
Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy [PDF]
Biofuel Research Journal, 2021 Cheese whey is the major by-product of the dairy industry, and its disposal constitutes an environmental concern. The production of cheese whey has been increasing, with 190 million tonnes per year being produced nowadays.
Patrícia Carvalho +3 more
doaj +1 more source
Study of the process of transition of milk fat to whey at various stages of cheese production [PDF]
BIO Web of Conferences, 2023 The article analyzes the factors affecting the fat content in whey in the production of various cheeses and cottage cheese. The dependence of whey fat content on the fat mass con-centration in the dry matter of cheese was obtained.
Chebotarev E.A. +2 more
doaj +1 more source
CHEESE and WHEY: The Outcome of Milk Curdling [PDF]
Foods, 2021 The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey [...]
Golfo Moatsou, Ekaterini Moschopoulou
openaire +3 more sources
Research Progress on Recovery, Treatment and High-value Utilization of Cheese Whey Wastewater
Shipin gongye ke-ji, 2023 Cheese production produces a large amount of organic wastewater, and untreated discharge is extremely harmful to the environment, which also wastes many resources. Based on introducing the main components of cheese whey wastewater, this paper reviews the
Bo ZHANG +5 more
doaj +1 more source