Cheese whey - Open Access .click

Results 111 to 120 of about 118,034 (210)

REPLACEMENT OF GOAT MILK BY CHEESE WHEY IN THE FEED OF ALPINE KIDS

Tropical and Subtropical Agroecosystems, 2009
This study was conducted to evaluate the replacement of goat milk by different levels of bovine cheese whey in the feed of Alpine kids. The animals were distributed in a completely randomized design, with 4 x 2 factorial arrangement (four levels of goat ...
Roberto Germano Costa +5 more
doaj

The influence of microparticulated whey proteins with polyphenols and micellar casein concentrate on quality indicators and biological value of semi-hard cheese

Современная наука и инновации
The aim of the research is to study the combined effect of micellar casein concentrate and whey protein microparticulate with polyphenols on the process of rennet coagulation of milk, organoleptic, physico-chemical parameters and biological value of ...
A. O. Vasenina, G. S. Anisimov, A. D. Lodygin +2 more
doaj +1 more source

Influence of Lechitine Coating in Edible Film of Whey Protein Application at Gouda Cheese Evaluated From Its Water Activity, Adhesion and

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The aim of this research was to find out the best treatment for the lechitin coating evaluated from water activity, adhesion and microstructure of Gouda cheese surface.
Manik Eirry Sawitri +3 more
doaj

Addition of whey protein to fresh cheese.

, 2015
This work has been conducted in order to assess the effect of adding whey protein (WP) to fresh cheese. The yield, proximal chemical composition, tryptophan content,and texture and consumer sensorial acceptance were obtained. The study was conducted at a
Eduardo Thompson-Vicente +8 more
core +1 more source

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production

, 2019
Cheese whey, a byproduct of the cheese-making industry, is discarded in many countries in the environment, causing pollution. This byproduct contains high-quality proteins containing encrypted biologically active peptides.
Pablo César Martínez-Basilio +6 more
core +1 more source

Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients

Foods
Cheese manufacturing generates large volumes of whey with high biochemical and chemical oxygen demand, historically treated as waste. Yet, whey is rich in lactose, proteins, and minerals that can be fractionated and upgraded into foods and bio-based ...
Hiba Selmi +4 more
doaj +1 more source

Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced With Ultrafiltrated Cow’s Whey

Foods
Bovine whey cheese (WC) is a product from southern European countries that presents some challenges: their elaboration process involves high energy inputs, the yield is low and WC has a short shelf-life. The application of ultrafiltration to bovine whey before its manufacture and the employment of protective cultures can reduce these disadvantages. The
Arona Pires +7 more
openaire +4 more sources

Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation

Foods
The Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts—cow cheese whey, goat cheese whey,
Sara Bolchini +4 more
doaj +1 more source

Application of Fluorescent in situ Hybridisation for Monitoring Methanogenic Archaea in Acid Whey Anaerobic Digestion

Anaerobic digestion of cheese whey offers a two-fold benefit: reduction of pollution potential and biogas production. Usually effective anaerobic digestion of acid whey is hindered by low pH (~ 4.5) and low buffer capacity of the substrate.
Ruģele, Kristīne +5 more
core

The effect of adding concentrated cheese whey prepared by ultrafiltration on the quality of Syrian bread. [PDF]

J Food Sci Technol, 2023
Satouf M.
europepmc +1 more source

whey
valorization