Results 11 to 20 of about 149,176 (237)

Cheese Whey as a Potential Feedstock for Producing Renewable Biofuels: A Review

Energies, 2022
Agro-industrial residues such as bagasse, pomace, municipal residues, vinasse and cheese whey are an environmental problem around the world, mainly due to the huge volumes that are generated because of the food production to satisfy the nutritional needs
C. Osorio-González, N. Gómez-Falcón, S. Brar, A. Ramírez   +3 more
semanticscholar   +3 more sources

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Fermentation, 2020
Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.
M. Mazorra-Manzano, Glen R. Robles-Porchas, Daniel A. González-Velázquez, M. J. Torres-Llanez, M. Martínez‐Porchas, C. O. García-Sifuentes, A. F. González-Córdova, B. Vallejo‐Cordoba   +7 more
semanticscholar   +3 more sources

Recent Trends and Developments to Valorize Sheep and Goat Cheese Whey for Small and Medium-Size Enterprises. [PDF]

Foods
Sheep and goat milk are mainly used for cheese manufacture in small livestock farms, giving rise to a large volume of whey. Sheep and goat cheese whey possess excellent and specific functional and nutritional characteristics.
Dinkçi N, Akdeniz V, Akalın AS.
europepmc   +2 more sources

Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy [PDF]

Biofuel Research Journal, 2021
Cheese whey is the major by-product of the dairy industry, and its disposal constitutes an environmental concern. The production of cheese whey has been increasing, with 190 million tonnes per year being produced nowadays.
Patrícia Carvalho, Carlos Costa, Sara Baptista, Lucília Domingues   +3 more
doaj   +1 more source

Study of the process of transition of milk fat to whey at various stages of cheese production [PDF]

BIO Web of Conferences, 2023
The article analyzes the factors affecting the fat content in whey in the production of various cheeses and cottage cheese. The dependence of whey fat content on the fat mass con-centration in the dry matter of cheese was obtained.
Chebotarev E.A., Soldatov A.A., Yascin S.O.   +2 more
doaj   +1 more source

Research Progress on Recovery, Treatment and High-value Utilization of Cheese Whey Wastewater

Shipin gongye ke-ji, 2023
Cheese production produces a large amount of organic wastewater, and untreated discharge is extremely harmful to the environment, which also wastes many resources. Based on introducing the main components of cheese whey wastewater, this paper reviews the
Bo ZHANG, Yue LIU, Li SONG, Li LUO, Mingyang WANG, Yanjiao QI   +5 more
doaj   +1 more source

Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization

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

Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis

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, Paulina Bielska, Hanna M. Baranowska, Jolanta Tomaszewska-Gras   +3 more
doaj   +1 more source

Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production

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 , Marzieh Bolandi , Abdorreza Mohammadi Nafchi, Homa Baghaei   +3 more
doaj   +1 more source

Biotechnological Conversions of Mizithra Second Cheese Whey by Wild-Type Non-Conventional Yeast Strains: Production of Yeast Cell Biomass, Single-Cell Oil and Polysaccharides

Applied Sciences, 2022
The cultivation of oleaginous yeasts on various agro-industrial residues and the subsequent production of microbial lipids (single-cell oils), which can be used as starting materials for the synthesis of both “second generation” biodiesel and various ...
Gabriel Vasilakis, Dimitris Karayannis, T. Massouras, I. Politis, S. Papanikolaou   +4 more
semanticscholar   +1 more source