Results 201 to 210 of about 39,702 (234)

Whey protein denaturation in heated milk and cheese whey

Journal of Dairy Research, 1979
SUMMARYQuantitative 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
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Whey Cheeses and Beverages

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 ...
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Cheese whey and its uses

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
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Whey Proteins in Cheese — An Overview

1995
In recent years there has been considerable interest in increasing the level of whey protein in cheese (Lelievre and Lawrence, 1991). The move towards greater whey protein incorporation has occurred because: a) Whey protein inclusion in cheese is desirable from a nutritional perspective.
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Incorporating whey proteins into mozzarella cheese

International Journal of Dairy Technology, 1999
A study was conducted to improve the yield of cheese and make reduced fat cheese by incorporating whey proteins. Whey protein dispersions were prepared by heating whey at 95°C and pH 4.6, then removing excess serum and homogenizing part of the whey protein.
P. PUNIDADAS, J. FEIRTAG, M A TUNG
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Phospholipids precipitation from cheese whey

Journal of the American Oil Chemists' Society
AbstractWhey, the largest co‐product source of the dairy industry, contains highly valued components such as phospholipids. For this work, cheddar cheese whey's phospholipids were precipitated using thermocalcic aggregation. The impact of calcium acetate concentration, pH, and temperature as processing conditions was evaluated.
Ripley Vaughan, Vermont Dia, Elizabeth Eckelkamp, Tong Wang   +3 more
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Liming An Anaerobic Cheese Whey Digester

Transactions of the ASAE, 1992
A 6-L digester was used to investigate how lime affected anaerobic digestion of sweet cheese whey. The lime-buffered digester was operated at 6.40-, 4.20- and 3.25-day hydraulic retention times (RT). Calcium concentrations ranged from 5540 mg«L-i at 6.40-day RT to 24 900 mg-L-i at a 3.25-day RT. The digester had a COD reduction of 40 and 61% at RT of 3.
null E. J. Fox, null C. J. Clanton, null P. R. Goodrich, null B. D. Backus, null H. A. Morris   +4 more
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FIBROUS PROTEIN FROM COTTAGE CHEESE WHEY

Journal of Food Science, 1976
ABSTRACT A concentrate of whey protein (WPC) was prepared from cottage cheese whey by precipitation with sodium hexametaphosphate. Continuous fibers were spun by extruding a spinning solution into an acetic acid‐sodium chloride coagulating bath Spinning solutions consisted of WPC and sodium dodecylbenzene sulfonate dissolved in water ...
H. O. JAYNES, T. ASAN
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Whey cheeses (heat coagulated)

2018
This 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, Bintsis, Thomas, Alichanidis, Efstathios, Ardö, Ylva   +3 more
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Anaerobic digestion of deproteinated cheese whey

Journal of Dairy Research, 1985
SUMMARYWhey and deproteinated whey preparations with different carbon: nitrogen (C/N) ratios ranging from 7·5 to 73 were digested anaerobically in a downflow stationary fixed-bed reactor at 35 °C with a hydraulic retention time of 5 d. Effluent and biogas parameters indicated that no decrease in digestion and stability occurred at the highest C/N ratio.
Johannes De Haast, Trevor J. Britz, Johannes C. Novello, Emilige W. Verwey   +3 more
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