Results 31 to 40 of about 118,034 (210)
Effect of pre-treatment of cheese milk on the composition and characteristics of whey and whey products [PDF]
, 2010 Cheese producers want to increase cheese yield. The yield is improved by enhanced transfer of milk proteins and fat to cheese. This requires modifications to the traditional cheese process.
Outinen, Marko +3 more
core +1 more source
Use of cheese whey for biomass production and spray drying of probiotic lactobacilli [PDF]
, 2014 The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and
Lavari, Luisina +5 more
core +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
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
doaj +1 more source
Kinetics of Ethanol Production from Whey by Fermentation using Kluyveromyces marxianus [PDF]
, 2012 Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses.
H, Hadiyanto +4 more
core +1 more source
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.
openaire +1 more source
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.
openaire +2 more sources
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
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
doaj
Fermentation, 2023 The high loading of lactic acid bacteria (LAB) present in cheese whey still limits its use as hydrogen feedstock. This study aims to investigate the feasibility of producing hydrogen from acid cheese whey via lactate-driven dark fermentation (LD-DF ...
Brenda Aranda-Jaramillo +4 more
doaj +1 more source