Results 101 to 110 of about 118,034 (210)
, 2004 Whey samples from Pickled White cheese and Lor cheese (Ricotta type whey cheese) were analyzed for the presence of 9 organic acids (formic, pyruvic, lactic, orotic, citric, uric, propionic and butyric) by high performance liquid chromatography with a ...
Kinik Ö., Gürsoy O.
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Feasibility of cheese production and whey valorization in the Adamawa Province of Cameroon [PDF]
, 2016 Problems associated with perishability and distribution of local milk and milk products by small-scale producers in the Adamawa province of Cameroon, justified development of an easy process for producing pressed-dough cheese and flavoured whey ...
Parmentier, M +4 more
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Denaturation of Cottage Cheese Whey Proteins by Heat
Journal of Dairy Science, 1967 Abstract The proteins in Cottage cheese whey were comparatively stable to heat; thirty minutes at 91C were required to denature 80% of the proteins, whereas 81C for 30min denatured the same amount of protein in skimmilk. The Harland-Ashworth test provided a reasonably accurate index to the extent of heat denaturation, if the pH of the whey was ...
E J, Guy, H E, Vettel, M J, Pallansch
openaire +2 more sources
Applied SciencesCheese whey is a byproduct of the cheese industry that causes high levels of pollution in the environment, but its high lactose content means that it can be used as a source to obtain lactic acid.
Carlos Gordillo-Andia +5 more
doaj +1 more source
Anaerobic acidification of cheese-whey in the MBBR reactor [PDF]
, 2011 Mestrado em Estudos AmbientaisIn this study cheese-whey conversion into VFAs as a source for biopolymers production was investigated. Cheese-whey was chosen due to its high organic content being a by-product from the cheese production factory, as a ...
Lanko, Iryna
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Cheese whey exploitation in Brazil: a questionnaire survey
, 2019 This study aimed to carry out a diagnosis of the cheese whey exploitation by the Brazilian dairy industry using a questionnaire survey. The dairy industries (n=100) were mainly from Southeast (55%) and South (25%) regions and supervised by the Federal ...
Rafael B. ALMADA (7424894) +10 more
core +1 more source
, 1995 Cheese production in the United States exceeds 2.5 x 10^6 tons (23 x 10^6 metric tons) per year. Each ton of cheese requires the use of about 10 tons of milk and produces about 9 tons of whey as a byproduct.
Robbins, C.W.
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, 2019 : 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.
José Domingues Fontenele Neto (7291424) +7 more
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Antilisterial Activity of Whey, Derived from Raw Regular and Ultrafiltered Milk Cheese
, 2022 Plan ACheese is generally recognized as a safe and nutritious food. However, Listeria monocytogenes is a foodborne pathogen that has caused serious illness linked to cheese consumption. Cross contamination of ready-to-eat food is a significant concern in
Brask, Mallory J.
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High-level production of heterologous protein by engineered yeasts grown in cottage cheese whey
, 1999 Cottage cheese whey is a cheese industry by-product still rich in proteins and lactose. Its recycling is seldom cost-effective. In this work we show that the lactose-utilizing yeast Kluyveromyces lactis, engineered for production of recombinant human ...
Lampis G. +11 more
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