Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells [PDF]
, 2001 Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for β-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus ...
Boom, R.M. +5 more
core +2 more sources
Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality [PDF]
, 2015 The effect of Jersey milk use solely or at different inclusion rates in Holstein-Friesian milk on Cheddar cheese production was investigated. Cheese was produced every month over a year using nonstandardized milk consisting of 0, 25, 50, 75, and 100 ...
A.S. Grandison +35 more
core +1 more source
The dairy biorefinery: Integrating treatment processes for cheese whey valorisation.
Journal of Environmental Management, 2020 With an estimated worldwide production of 190 billion kg per year, and due to its high organic load, cheese whey represents a huge opportunity for bioenergy and biochemicals production.
F. Asunis +9 more
semanticscholar +1 more source
Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]
, 2013 peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A. +3 more
core +1 more source
Fluidized beds as turbulence promoters in the concentration of food liquids by reverse osmosis [PDF]
, 1980 Fluidized beds offer a potential improvement of reverse osmosis processes for food liquids, less fouling of the membrane, and reduced energy consumption.
Aufderheyde, J. +5 more
core +8 more sources
Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus [PDF]
, 2016 This study focuses on the optimization of cheese whey formulated media for the production of hyaluronic acid HA by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1 g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions ...
Amado, Isabel R. +3 more
core +1 more source
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
doaj +1 more source
Алматы технологиялық университетінің хабаршысы, 2023 The main strategy of the state policy in the nutrition is the natural products production that helps to reach the daily needs for nutrients, as well as the development and intensification of resource-saving technologies.
G. N. Zhakupova +3 more
doaj +1 more source
Review: elimination of bacteriophages in whey and whey products
Frontiers in Microbiology, 2013 As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies.
Zeynep eAtamer +4 more
doaj +1 more source
Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]
, 2017 The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya) +2 more
core +2 more sources