Results 91 to 100 of about 118,034 (210)
Journal of Sensory Studies, Volume 41, Issue 5, October 2026.ABSTRACT Given the growing demand for functional foods that combine health, well‐being, flavor, and innovation, especially among active consumers concerned with nutrition, this study evaluated the effects of sugar and açaí pulp concentrations, as well as the impact of the presence and absence of guaraná extract, on the formulation and sensory ...
Fellipe Silva Vargas Freire +2 more
wiley +1 more source
Biogas production from cheese whey: Past, present and future
, 2008 Cheese whey is a type of dairy wastewater that is either discharged directly into the environment or the local sewer, treated with the primary object to meet effluent discharge limits, or used as a resource to produce, for example, biofuels, single cell ...
Bachmann, R.T. +2 more
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Aqueous two-phase systems for the valorization of cheese whey [PDF]
, 2019 The dairy industry, of great importance in Galicia, generates in cheese production high volumes of whey, a residue with high content in organic matter that presents an environmental problem. The main objective of this thesis is the valorization of cheese
González Amado, Marlen
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Avaliação das propriedades físico-químicas, reológicas e do perfil eletroforético por SDS-PAGE de queijo minas frescal [PDF]
, 2015 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2015.O queijo Minas Frescal é um dos produtos lácteos mais consumidos no Brasil, contudo o ...
Magenis, Renata Bongiolo
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A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
Membranes, 2018 The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no
Antónia Macedo +2 more
doaj +1 more source
Determinations of Nonprotein Nitrogen Content of Cheese Whey
Journal of Dairy Science, 1975 Nonprotein nitrogen in pooled sweet (Cheddar and Dagano) and acid (cottage) wheys was estimated by currently proposed dialysis and chemical precipitation methods. Kjeldahl nitrogen analyses of (a) membrane retentates after water dialysis, and (b) 12% trichloroacetic acid plus .2% phosphotungstic acid filtrates indicated that nonprotein nitrogen values ...
S S, Rizvi, R V, Josephson
openaire +2 more sources
Energy recovery from the anaerobic co-digestion of ricotta cheese whey and dairy cattle manure
Bioscience JournalThis study evaluated biogas production, methane concentration and yield, as well as the potential for energy production of anaerobic co-digestion of ricotta cheese whey and dairy cattle manure in 60 L plug flow reactors.
Larice aparecida SANTANA +5 more
doaj +1 more source
Nutrition and Food Sciences Research, 2015 Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey.
Mahshid Jahadi +7 more
doaj
Ciência Rural: This study aimed to evaluate whether cheese whey associated with transitional milk or not, could serve as a suitable alternative to whole milk for calf rearing.
Maria Vivianne Freitas Gomes de Miranda +7 more
doaj +1 more source
, 2023 Cream cheese merupakan salah satu produk hasil pengolahan susu yang memiliki umur simpan cukup lama. Cream cheese tergolong dalam jenis keju lunak (soft cheese) yang biasa digunakan sebagai olesan pada roti, dressing salad, dan bahan untuk membuat ...
Murdayanto, Gilang +1 more
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