CHEESE and WHEY: The Outcome of Milk Curdling [PDF]
Foods, 2021 The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey [...
Ekaterini Moschopoulou, Golfo Moatsou
core +4 more sources
Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts [PDF]
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese.
Cristina Anamaria Semeniuc +5 more
doaj +2 more sources
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2014 Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel ...
E.H.P. Andrade +10 more
doaj +2 more sources
Valorization of cheese whey using microbial fermentations [PDF]
Applied Microbiology and Biotechnology, 2020 Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein during cheese-making, and the second cheese whey (SCW) derived from the production of cottage and ricotta cheeses are the main byproducts of dairy industry.
Zotta T. +12 more
core +6 more sources
Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture [PDF]
Agriculture, 2023 The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries.
Piero Franceschi +4 more
doaj +2 more sources
The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate
Fermentation, 2023 In addition to the production of albumin cheese, biogas and whey powder, whey has also been used as a raw material for the production of alcoholic beverages.
Darija Bendelja Ljoljić +6 more
doaj +2 more sources
Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications [PDF]
Foods, 2019 Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the ...
Iliada K. Lappa +6 more
doaj +2 more sources
Impact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese [PDF]
Food Technology and Biotechnology, 2007 The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates
Carlos D. Pereira +2 more
doaj +2 more sources
The Roles of Candida tropicalis Toward Peptide and Amino Acid Changes in Cheese Whey Fermentation [PDF]
International Journal of Technology, 2019 Whey is a by-product of cheese processing and is comprised of nearly 90% of the milk used. The protein content in cheese whey has the potential to create peptide and amino acids which have a functional effect in biological activity.
Isfari Dinika +4 more
doaj +2 more sources
Bioconversion of Cheese Waste (Whey) [PDF]
, 1998 The US dairy industry produces 67 billion pounds of cheese whey annually. A waste by-product of cheese production, whey consists of water, milk sugar (lactose), casein (protein), and salts amounting to about 7% total solids.
Bohnert, G. W.
core +4 more sources