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Cheese Whey Wastewater: Characterization and Treatment [PDF]
Science of the Total Environment, 2013 Cheese whey wastewater (CWW) is a strong organic and saline effluent whose characterization and treatment have not been sufficiently addressed. CWW composition is highly variable due to raw milk used, the fraction of non valorized cheese whey and the ...
Ana R Prazeres +2 more
exaly +6 more sources
Cheese Whey Management: A Review
Journal of Environmental Management, 2012 Cheese whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application.
Ana R Prazeres, Francisco J. Rivas
exaly +5 more sources
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2015
Cheese whey (or milk whey), the green-yellowish liquid resulting from the separation of milk casein during cheese production and casein manufacture, is the main by-product of dairy industries due to the large volumes produced and their nutritional composition (Siso 1996).
Oliveira, Carla +3 more
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Cheese whey (or milk whey), the green-yellowish liquid resulting from the separation of milk casein during cheese production and casein manufacture, is the main by-product of dairy industries due to the large volumes produced and their nutritional composition (Siso 1996).
Oliveira, Carla +3 more
openaire +3 more sources
Cheese, Processed Cheese, and Whey
2000The article contains sections titled: 1. Introduction 2. Classification 3. Production 3.1. Raw Materials 3.2. Cheesemaking Technology 3.3. Ripening 4. Analysis 5. Flavor Components 6. Processed Cheese 7. Whey 7.1. Composition and Treatment of Whey 7.2. Use of Whey 8.
Guido Burkhalter +2 more
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The utilization of cheese whey and its components
1985Annually, approximately 1.2 million tons of lactose and 200,000 tons of milk protein are transferred into whey worldwide, of which less than 60% are utilized for human food and animal feed. Thus, a nutritionally valuable food resource is wasted. Some progress has been made in utilizing whey, whey solids, and whey protein concentrates in the manufacture
N. Kosaric, Y. J. Asher
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Buffer Capacity of Cheese Wheys
Journal of Food Science, 1985Titration and buffer capacity curves of Mozzarella, Cheddar and Cottage cheese‐type wheys were studied at concentrations of 6–24% solids. Buffer maxima due to lactate and phosphate occurred at pH 3.2 – 4.0 and 5.6 – 7.0, respectively, and were dependent on the type and concentration of whey. Titration curves of all whey varieties intersected at pH 3.7.
A. R. HILL, D. M. IRVINE, D. H. BULLOCK
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Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics
Journal of the Science of Food and Agriculture, 2020AbstractBACKGROUNDIn Southern European countries, whey cheeses are normally produced with ovine or caprine whey. Cow's cheese whey can also be used, although the whey cheese yield is low (2–3%, w/v) which discourages its use. In the present study, bovine cheese whey was concentrated by ultrafiltration for the production of four types of whey cheeses ...
Arona F Pires +6 more
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Cheese whey and its utilization
Conservation & Recycling, 1982Abstract Annual whey production in the world is estimated to be 72 million tons, which means that about 200,000 tons of milk proteins and 1.2 million tons of lactose are transferred into whey annually. Even though many uses of whey and whey solids have been developed recently, only a little more than half of the available whey solids are utilized in ...
N. Kosaric, Y. Asher
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Incorporation of Whey Proteins in Cheese
International Dairy Journal, 2001In traditional cheese-making casein forms the curd structure while whey proteins are lost in the whey. When whey proteins are integrated into fresh, soft, semi-hard and hard cheese, this not only improves the nutrient value and yield but also causes changes to functional properties.
exaly +2 more sources
Whey Proteins in Cheese — An Overview
1995In recent years there has been considerable interest in increasing the level of whey protein in cheese (Lelievre and Lawrence, 1991). The move towards greater whey protein incorporation has occurred because: a) Whey protein inclusion in cheese is desirable from a nutritional perspective.
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