Results 181 to 190 of about 118,034 (210)
Some of the next articles are maybe not open access.
1998
Cheesemaking by traditional or modern methods inevitably produces a large quantity of whey (approximately 83% of the volume of milk used), and it is difficult to divorce whey disposal from cheese technology, because the disposal of whey is a major industrial consideration. In addition, whey contains valuable nutrients, i.e.
R. K. Robinson, R. A. Wilbey
openaire +1 more source
Cheesemaking by traditional or modern methods inevitably produces a large quantity of whey (approximately 83% of the volume of milk used), and it is difficult to divorce whey disposal from cheese technology, because the disposal of whey is a major industrial consideration. In addition, whey contains valuable nutrients, i.e.
R. K. Robinson, R. A. Wilbey
openaire +1 more source
Whey protein denaturation in heated milk and cheese whey
Journal of Dairy Research, 1979SUMMARYQuantitative polyacrylamide gel electrophoresis has been used to measure residual native whey proteins remaining after heat treatment of skim-milk and cheese whey in a kinetic study. The denaturation of α-lactalbumin (α-la) appeared to be first order, but was probably a second-order reaction displaying pseudo first-order kinetics.
Robyn M. Hillier, Richard L. J. Lyster
openaire +1 more source
1992
With the rapid advances in membrane separation and demineralization technologies, whey has become an imporant raw material for production of various industrial ingredients. Manufacturing of whey protein concentrates, demineralized whey products, lactose and other whey-based materials for food and non-food uses requires large quantities of whey ...
openaire +1 more source
With the rapid advances in membrane separation and demineralization technologies, whey has become an imporant raw material for production of various industrial ingredients. Manufacturing of whey protein concentrates, demineralized whey products, lactose and other whey-based materials for food and non-food uses requires large quantities of whey ...
openaire +1 more source
Conversion of cheese whey to single‐cell protein
Biotechnology and Bioengineering, 1983AbstractThirteen yeast species belonging to nine genera were screened for the production of single‐cell protein (SCP) using cheese whey as the substrate. Cheese whey supplemented with minerals and yeast extract proved to the best medium for yield, lactose utilization, biomass production, and conversion efficiency.
D K, Sandhu, M K, Waraich
openaire +2 more sources
Alternative Bleaching Methods for Cheddar Cheese Whey
Journal of Food Science, 2012Abstract: Residual annatto colorant (norbixin) in fluid Cheddar cheese whey can be bleached. The 2 approved chemical bleaching agents for whey, hydrogen peroxide (HP) and benzoyl peroxide (BP), negatively impact the flavor of dried whey protein.
E J, Kang, T J, Smith, M A, Drake
openaire +2 more sources
Whey cheese: membrane technology to increase yields
Journal of Dairy Research, 2016Sweet cheese whey has been used to obtain whey cheese without the addition of milk. Pre-treated whey was concentrated by nanofiltration (NF) at different concentration ratios (2, 2·5 and 2·8) or by reverse osmosis (RO) (2–3 times). After the concentration, whey was acidified with lactic acid until a final pH of 4·6–4·8, and heated to temperatures ...
Francisco, Riera +2 more
openaire +2 more sources
Use of immobilised biocatalysts in the processing of cheese whey
International Journal of Biological Macromolecules, 2009Food processing industry operations need to comply with increasingly more stringent environmental regulations related to the disposal or utilisation of by-products and wastes. These include growing restrictions on land spraying with agro-industrial wastes, and on disposal within landfill operations, and the requirements to produce end products that are
Maria R, Kosseva +3 more
openaire +2 more sources
Food Research International
This study investigates the metabolite profiles of paneer whey, acid whey, and cheese whey using GC-MS based untargeted metabolomics to identify compositional differences resulting from their distinct production methods. A total of 157 metabolites were identified across all samples, with 42 in paneer whey, 56 in acid whey, and 59 in cheese whey.
Priyanka Singh, Rao +4 more
openaire +2 more sources
This study investigates the metabolite profiles of paneer whey, acid whey, and cheese whey using GC-MS based untargeted metabolomics to identify compositional differences resulting from their distinct production methods. A total of 157 metabolites were identified across all samples, with 42 in paneer whey, 56 in acid whey, and 59 in cheese whey.
Priyanka Singh, Rao +4 more
openaire +2 more sources
Whey cheeses (heat coagulated)
2018This chapter discusses various types of whey cheeses such as, Anari cheese, Anthotyros cheese and Manouri Protected Designation of Origin (PDO) cheese. Anari is a whey cheese produced during the manufacture of Halloumi cheese. Fresh Anari is a soft, high-moisture, fragile cheese, with a very mild nutty sweet flavour, and it can be sold in vacuum packs ...
Papademas, Photis +3 more
openaire +2 more sources