Results 21 to 30 of about 8,917 (179)
Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses [PDF]
Journal of Food and Dairy Sciences, 2018 Kareish cheeses made with whey protein concentrate and soy flour was (2%, 3% and 4%), or 1:1% mixing ratio. All The treatments were kept at 4 ° C for 15 days; Cumin was added to fortify cheese, being made with whey protein concentrate and soy flour (0 ...
A. Mohamed, M. E. Abdel-Aziz, M. Gomaa
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Black Sea Journal of Agriculture, 2023 In parallel with the increase in the population in the world, the amount of milk production also increases and a significant part of it is processed into cheese. Whey, which is mostly a by-product of the cheese industry, has a very high nutritional value and is used in the production of different cheeses in various countries. Different whey cheeses can
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EFFECT OF DRAINING METHOD ON THE QUALITY OF KAREISH CHEESE. [PDF]
Journal of Food and Dairy Sciences, 2003 Kareish cheese was made from pasteurized skim cow milk (0.4% fat). The curd was divided into three equal parts, the first was filled traditionally in mats (treatment Ad whereas the second in wooden frames (treatment B,) and the third in cloth bags ...
M. Ismail, Kholoud Blassy,
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Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
Foods, 2019 Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the ...
Iliada K. Lappa +6 more
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EFFECT OF ADDING DENATURED WHEY PROTEINS TO CHEESE MILK OR CHEESE CURD ON SOME PROPERTIES OF RAS CHEESE [PDF]
Journal of Food and Dairy Sciences, 2011 The effect of adding denatured whey proteins (D.W.P.) in the manufacture of Ras cheese was investigated. Denatured whey proteins were prepared by heating whey (90°C/10 min), strained, and the precipitate was pressed.
M. Ismail
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Fermentation, 2022 The aim of the present paper is the improvement of dark fermentative hydrogen production from problematic substrates. In detail, the study is aimed at (i) investigating the inhibiting effect of two problematic biomasses (i.e., of olive mill wastewater ...
Grazia Policastro +3 more
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The Roles of Candida tropicalis Toward Peptide and Amino Acid Changes in Cheese Whey Fermentation
International Journal of Technology, 2019 Whey is a by-product of cheese processing and is comprised of nearly 90% of the milk used. The protein content in cheese whey has the potential to create peptide and amino acids which have a functional effect in biological activity.
Isfari Dinika +4 more
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Cheese Whey as a Soil Conditioner [PDF]
, 2020 Whey is the liquid by-product of cheese and cottage cheese manufacture from milk. Each kg of cheese produced results in the production of about 9 kg of whey. In 1993, the U.S. cheese and cottage cheese industry produced approximately 23 x 10^6 m^3 (6 x 10^9 gal) of whey (National Agricultural Statistics Service, 1994).
Robbins, Charles W., Lehrsch, Gary A.
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An Integrated Cheese Whey Valorization Process
Chemical Engineering Transactions, 2018 Cheese whey results as by product of cheese or casein production in large amounts. Depending on the ceesemaking process, the amount can rise to more than 6 times, on a weight basis, the cheese produced. Cheese whey has considerable nutritional value and a strong organic and saline content, such to pose serious disposal problems.
Bosco F., Carletto R.A., Marmo L.
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The effect of whey type on the yield and quality characteristics of Urda
Mljekarstvo, 2022 In this research, whey cheese Urda was produced in industrial conditions by thermal denaturation, followed by protein aggregation and precipitation of whey which was obtained during production of white brined cheese and Kashkaval.
Aleksandar Chadikovski +3 more
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