Results 11 to 20 of about 8,917 (179)
Applied Sciences, 2023 Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses
Paulina Bielska, Dorota Cais-Sokolińska
doaj +1 more source
Applied Sciences, 2022 In this research, the behavior of water in buttermilk cheese with the addition of polymerized whey proteins was determined. Various parameters of the produced cheese, such as texture, color, water activity, and unbound protein fraction, were examined ...
Dorota Cais-Sokolińska +3 more
doaj +1 more source
Biobutanol from cheese whey [PDF]
Microbial Cell Factories, 2015 At present, due to environmental and economic concerns, it is urgent to evolve efficient, clean and secure systems for the production of advanced biofuels from sustainable cheap sources. Biobutanol has proved better characteristics than the more widely used bioethanol, however the main disadvantage of biobutanol is that it is produced in low yield and ...
Becerra, Manuel +2 more
openaire +2 more sources
Journal of Food and Bioprocess Engineering, 2022 Cheese is one of the dairy products that have an important role in a family’s food basket. Different types of cheese are produced in the world. In Iran, Lighvan cheese is very popular among people due to its special flavor, but the produced whey from ...
Majid Keyvani bostanabad +3 more
doaj +1 more source
USING ACIDULANTS IN MAKING RICOTTA CHEESE FROM SWEET AND SALTED WHEY [PDF]
Journal of Food and Dairy Sciences, 2009 Ricotta cheese was made from sweet or salted whey produced from Ras cheese whey by heat coagulant and direct acidification. Acetic ,citric or lactic acid were used to adjust the pH to 5.8- 5.9 at 87 -88˚c.
M . M. M. Refaey +2 more
doaj +1 more source
Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey [PDF]
Journal of Food and Dairy Sciences, 2019 In a previous study, the extract of Turmeric and β-Carotene was extracted from local cheap products for coloring the Egyptian Ras cheese instead of the imported Annatto dye. Ras cheese was made with this extract, and compared with control cheese.
M. Gomaa, Samaa El-Sayed, Mohamed Hamad
doaj +1 more source
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 +1 more source
Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts
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 +1 more source
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 +1 more source
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 +1 more source