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Cheese whey processing: integrated biorefinery concepts and emerging food applications [PDF]
Foods, 2019 Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the ...
Eriotou, Effimia +6 more
core +4 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,
Barba FJ.
europepmc +4 more sources
Cheese Whey Milk Adulteration Determination Using Casein Glycomacropeptide as an Indicator by HPLC. [PDF]
Foods, 2022 Raw milk adulteration with cheese whey is a major problem that affects the dairy industry. The objective of this work was to evaluate the adulteration of raw milk with the cheese whey obtained from the coagulation process, with chymosin enzyme using ...
Vera-Bravo R +5 more
europepmc +2 more sources
Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella. [PDF]
Foods, 2022 High-moisture mozzarella cheese (HMMC) is a highly perishable cheese with a short shelf life. In this study, the effects of UF cheese whey containing postbiotics from Lactobacillus acidophilus LA-5 (P-LA-5), Bifidobacterium animalis BB-12 (P-BB-12), and ...
Sharafi H, Moradi M, Amiri S.
europepmc +2 more sources
Fermentation, 2023 The high loading of lactic acid bacteria (LAB) present in cheese whey still limits its use as hydrogen feedstock. This study aims to investigate the feasibility of producing hydrogen from acid cheese whey via lactate-driven dark fermentation (LD-DF ...
Brenda Aranda-Jaramillo +4 more
semanticscholar +3 more sources
Process scale-up simulation and techno-economic assessment of ethanol fermentation from cheese whey. [PDF]
Biotechnol Biofuels BioprodProduction of cheese whey in the EU exceeded 55 million tons in 2022, resulting in lactose-rich effluents that pose significant environmental challenges.
Colacicco M +6 more
europepmc +2 more sources
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
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.
A. Pires +4 more
semanticscholar +3 more sources
Sustainable Approaches in Whey Cheese Production: A Review
Dairy, 2023 Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking.
T. Bintsis, P. Papademas
semanticscholar +1 more source
Food microbiology, 2023 An enterocin whey solution, obtained by growing Enterococcus faecalis L2B21K3 and L3A21K6 in sweet whey - enterocin whey solution (EWS), was incorporated into gelatin/glycerol films that were tested for the control of Listeria monocytogenes.
Sofia P M Silva +2 more
semanticscholar +1 more source
Microorganisms, 2023 This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by
Justina Milerienė +10 more
semanticscholar +1 more source