Results 101 to 110 of about 39,702 (234)

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Influence of Kluyveromyces lactis and Enterococcus faecalis on Obtaining Lactic Acid by Cheese Whey Fermentation

Applied Sciences
Cheese 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, Jonathan Almirón, Jaime E. Barreda-Del-Carpio, Francine Roudet, Danny Tupayachy-Quispe, María Vargas   +5 more
doaj   +1 more source

STUDYING OF DRYING PROCESS OF THE COTTAGE CHEESE WHEY CONCENTRATES

Вестник Северо-Кавказского федерального университета, 2022
In the article was represent perspective processing method of the cottage cheese whey. It is consist of prior raw materials NF-filtration and subsequent drying process of the cottage cheese whey concentrates.
Dmitriy Mikhailovich Kostsyukov, Vladimir Georgievich Kulenko, Nikolai Iakovlevich Dikalo, Evgeniya Alexandrovna Fialkova, Vladimir Borisovich Shevchyuk, Vitaliy Alexandrovich Gubin   +5 more
doaj  

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

Cheese whey treatment and valorisation process with continuous ethanolic fermentation [PDF]

, 2003
The invention deals with a process used for Cheese whey treatment and valorisation. The plant where this process is applied includes three main components - an ultrafiltration unit, a bioreactor and a destillation unit. Final products of this process
Mota, M., Teixeira, J. A.
core  

Tenebrio molitor‐Derived Enzyme Systems Enable Solvent‐Reduced Recovery of Intracellular Polyhydroxyalkanoates

Microbial Biotechnology, Volume 19, Issue 5, May 2026.
Multi‐enzyme systems from Tenebrio molitor enable solvent‐free recovery of microbial PHAs directly from wet biomass under mild aqueous conditions, achieving high polymer yields and integrity while reducing carbon footprint up to seven‐fold compared with conventional extraction methods.
Sanja Skaro Bogojevic, Brana Pantelic, Marijana Ponjavic, Tatjana Ilic‐Tomic, Dusan Milivojevic, Maciej Guzik, Marcin Rychwalski, Romanos Siaperas, Evangelos Topakas, Mónica Carvalheira, Filomena Freitas, Patrícia Concórdio‐Reis, Jasmina Nikodinovic‐Runic   +12 more
wiley   +1 more source

Performance Evaluation of a Full‐Scale Anaerobic Internal Circulation Reactor Treating Calcium Rich Dairy Industry Wastewater

Water and Environment Journal, Volume 40, Issue 2, Page 290-300, May 2026.
This study investigates the impact of calcium on the performance of a large‐scale internal circulation (IC) reactor treating calcium‐rich dairy wastewater. Excessive calcium concentrations (400‐600 mg L−1) resulted in calcification of the anaerobic sludge, reactor walls, and pipes, suggesting a 17% and 25% reduction in biogas and methane production ...
O. D. Yepez‐Ceron, P. McCarthy, J. Browne, E. Casey, R. K. Dereli   +4 more
wiley   +1 more source

Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2002
Increased knowledge of the interactions involved in the manufacture of Milk Protein Composite Gels (MPCGs) is essential for the further development of dairy-based analogue and recombined products and the advancement of novel product development.
Findlay, Robyn Rosemary
core  

Safety evaluation of an extension of use of the food enzyme subtilisin from the non‐genetically modified Bacillus licheniformis strain NZYM‐CX

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The food enzyme subtilisin (EC 3.4.21.62) is produced with the non‐genetically modified Bacillus licheniformis strain NZYM‐CX by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in eight food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Anna Ferrandis Rosell, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Cheese Whey Detection in Frozen Desserts

Journal of Dairy Science, 1980
Abstract Conventional analyses and high pressure liquid chromatography were used to detect sweet-type cheese whey replacement for nonfat milk solids in ice milk mixes at substitutions below and above the allowable 25%. Sweet whey replacement was monitored by noting abnormally high lactic acid and lactose, lower protein (using Kjeldahl nitrogen and dye
R.V. Josephson, Dona J. Holloway-Thomas, J.J. Warthesen   +2 more
openaire   +1 more source