Results 191 to 200 of about 39,702 (234)

Treatment of cheese whey wastewater by electrochemical oxidation using BDD, Ti/RuO₂-TiO₂, and Ti/RuO₂-IrO₂-Pt anodes: ecotoxicological and energetic evaluation. [PDF]

Environ Sci Pollut Res Int
Souli I, Fernandes A, Lopes A, Gomes I, Afonso A, Labiadh L, Ammar S.   +6 more
europepmc   +1 more source

Physicochemical treatment of cheese whey effluent

, 2005
openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Cheese Whey Fermentation

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, Dragone, Giuliano, Domingues, Lucília, Teixeira, J. A.   +3 more
openaire   +3 more sources

Cheese, Processed Cheese, and Whey

2000
The 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, Christian Steffen, Zdenko Puhan   +2 more
openaire   +1 more source

Methane production from cheese whey

Biomass, 1988
Abstract Cheese whey was treated in a 17·5-litre laboratory-scale up-flow anaerobic sludge blanket reactor operated over a range of hydraulic retention times and organic loading rates. The reactor performance was determined in terms of methane production, volatile fatty acids conversion and chemical oxygen demand reduction.
J.Q. Yan, P.H. Liao, K.V. Lo
openaire   +1 more source

Buffer Capacity of Cheese Wheys

Journal of Food Science, 1985
Titration 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
openaire   +1 more source

Cheese whey and its utilization

Conservation & Recycling, 1982
Abstract 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
openaire   +1 more source

Alternative Bleaching Methods for Cheddar Cheese Whey

Journal of Food Science, 2012
Abstract:  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, 2016
Sweet 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, Pablo, González, Claudia, Muro   +2 more
openaire   +2 more sources