Results 211 to 220 of about 39,702 (234)

Light Sidescatter Measurements of Cheese Whey

2008 Providence, Rhode Island, June 29 - July 2, 2008, 2008
In cheese manufacture milk proteins called casein micelles are destabilized to form a gel, which is cut, resulting in syneresis i.e. the expulsion of whey from curd particles. Manufactures are concerned with controlling cheese yield which is dependent on two factors namely whey fat losses and curd moisture content.
null Colette C Fagan, null Colm P O'Donnell, null Colm D Everard, null Donal J O'Callaghan, null Manuel Castillo, null Fred A Payne   +5 more
openaire   +1 more source

Methane production from cheese whey

2020
ÖZET Endüstriyel atıksu deşarjı modern dünyanın en tehlikeli ve önemli problemlerinden bir tanesidir. Bütün endüstriler içinde, Süt ve Süt Endüstrisi, peyniraltı suyunu hiçbir işleme tabi tutmadan atarak, çevre kirliliği probleminin önemli bir kısmına sebep olur.
openaire   +1 more source

Cheese Whey Biorefinery: an Environmental Evaluation

Cheese whey (CW) is an agro-industrial liquid effluent generated by the precipitation and removal of the milk casein during the cheese-making process, being the main by-product of the dairy industry. Within the BBCircle project (BBCircle, 2020), funded by the Lazio Region (IT), it was proposed to feed the CW to an integrated biorefinery process. The CW
Lidia Lombardi, Klaudia Czerwińska, Giulia Costa, Alessandra Masi, Alessandra Polettini, Raffaella Pomi, Andreina Rossi, Maciej Śliz, Małgorzata Wilk, Tatiana Zonfa   +9 more
openaire   +1 more source

Physicochemical treatment of cheese whey effluent

2021
121
openaire   +1 more source

Cheese and Whey

2022
openaire   +1 more source

Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises

Trends in Food Science and Technology, 2022
Vera Lavelli
exaly  

Brown Whey Cheese

2017
Siv Skeie, Roger K. Abrahamsen
openaire   +1 more source

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Biotechnology Advances, 2015
Lalit Kumar, R D Tyagi
exaly  

Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends

Trends in Food Science and Technology, 2020
Deepak Kumar Verma, Gemilang Lara Utama, Ami R Patel   +2 more
exaly  

The biotechnological utilization of cheese whey: A review

Bioresource Technology, 1996
María Isabel González-Siso
exaly