Results 31 to 40 of about 8,917 (179)
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
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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
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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
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Whey Ricotta Cheese Manufactured from Fluid and Condensed Whey
Journal of Food Protection, 1979 Twenty-four different supplies of fresh Mozzarella cheese whey were pasteurized. Twenty-one were evaporated into seven condensed whey product (CWP) categories; three were not evaporated. Each whey and whey product was subsequently manufactured into Ricotta cheese. Average total solids (TS) content ranged from 6.70 to 35.90%.
P J, Streiff +3 more
openaire +2 more sources
Cheese Whey as a Potential Feedstock for Producing Renewable Biofuels: A Review
Energies, 2022 Agro-industrial residues such as bagasse, pomace, municipal residues, vinasse and cheese whey are an environmental problem around the world, mainly due to the huge volumes that are generated because of the food production to satisfy the nutritional needs
Carlos S. Osorio-González +3 more
doaj +1 more source
Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer
International Journal of Recycling of Organic Waste in AgriculturePurpose: This study examines the potential of transforming buffalo mozzarella cheese whey, a significant byproduct in Mediterranean and Middle Eastern dairy production, into valuable resources.
Raffaele Conte +6 more
doaj +1 more source
Foods, 2021 Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated ...
Antónia Macedo +3 more
doaj +1 more source
Aerobic Biodegradation of Precoagulated Cheese Whey Wastewater
Journal of Agricultural and Food Chemistry, 2011 Prior to the application of an aerobic biological process, cheese whey wastewater has been pretreated by means of a precipitation stage by adding either NaOH or CaOH2. Both precipitating agents reduce roughly 50% of the raw wastewater chemical oxygen demand (COD).
Rivas, Javier +2 more
openaire +4 more sources
Characterization of Whey Cheese Packaged under Vacuum
Journal of Food Protection, 2000 Vacuum packaging was assayed at 4 degrees C and was tested in comparison to unpackaged counterparts, in both microbiological and physicochemical terms, in studies pertaining to the preservation of Requeijão, a traditional Portuguese whey cheese. Bacteria were absent (i.e.,
Pintado, Manuela E., Malcata, F. Xavier
openaire +3 more sources
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source