Results 21 to 30 of about 149,176 (237)
A machine learning proposal method to detect milk tainted with cheese whey.
Journal of Dairy Science, 2022 Cheese whey addition to milk is a type of fraud with high prevalence and severe economic effects, resulting in low yield for dairy products, nutritional reduction of milk and milk-derived products, and even some safety concerns.
J. S. Lima +8 more
semanticscholar +1 more source
Agriculture, 2023 The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries.
Piero Franceschi +4 more
doaj +1 more source
AIMS Environmental Science, 2021 Second cheese whey (SCW) or "scotta" in Italian, is a side-stream from the manufacturing of "Ricotta" cheese, obtained after thermal coagulation of whey proteins residue in the cheese whey.
G. Russo +5 more
semanticscholar +1 more source
The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate
Fermentation, 2023 In addition to the production of albumin cheese, biogas and whey powder, whey has also been used as a raw material for the production of alcoholic beverages.
Darija Bendelja Ljoljić +6 more
doaj +1 more source
Microorganisms, 2021 It is urgent to expand the market of biodegradable alternatives to oil-derived plastics owing to (i) increasingly limited oil availability/accessibility, and (ii) the dramatic impact of traditional plastics on aquatic life, the food chain, all Earth ...
F. Bosco +6 more
semanticscholar +1 more source
Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese.
Cristina Anamaria Semeniuc +5 more
doaj +1 more source
Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration
Membranes, 2021 Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic load, adequate treatment is necessary before its disposal.
A. Macedo +3 more
semanticscholar +1 more source
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2014 Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel ...
E.H.P. Andrade +10 more
doaj +1 more source
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
doaj +1 more source
Development of Cottage Cheese Technology Using Whey Broth of Linder Flowers [PDF]
, 2018 The article presents research results of determining the rational amount of whey broth of linden flowers that favored the increase of the goat cottage cheese quality after adding to cheese seeds.It was established, that under the influence of the ...
Dyukareva, G. (Galina) +3 more
core +2 more sources