Results 1 to 10 of about 118,034 (210)
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 +7 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
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 +4 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
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
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
Applied Sciences, 2023 Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses
Paulina Bielska, Dorota Cais-Sokolińska
doaj +1 more source
Applied Sciences, 2022 In this research, the behavior of water in buttermilk cheese with the addition of polymerized whey proteins was determined. Various parameters of the produced cheese, such as texture, color, water activity, and unbound protein fraction, were examined ...
Dorota Cais-Sokolińska +3 more
doaj +1 more source
Journal of Food and Bioprocess Engineering, 2022 Cheese is one of the dairy products that have an important role in a family’s food basket. Different types of cheese are produced in the world. In Iran, Lighvan cheese is very popular among people due to its special flavor, but the produced whey from ...
Majid Keyvani bostanabad +3 more
doaj +1 more source
USING ACIDULANTS IN MAKING RICOTTA CHEESE FROM SWEET AND SALTED WHEY [PDF]
Journal of Food and Dairy Sciences, 2009 Ricotta cheese was made from sweet or salted whey produced from Ras cheese whey by heat coagulant and direct acidification. Acetic ,citric or lactic acid were used to adjust the pH to 5.8- 5.9 at 87 -88˚c.
M . M. M. Refaey +2 more
doaj +1 more source