Results 41 to 50 of about 118,034 (210)
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
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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
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
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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
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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
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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
Food Bioengineering, EarlyView.Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan +2 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora +7 more
wiley +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
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Decolorization of Cheddar cheese whey by activated carbon [PDF]
Journal of Dairy Science, 2015 Colored Cheddar whey is a source for whey protein recovery and is decolorized conventionally by bleaching, which affects whey protein quality. Two activated carbons were studied in the present work as physical means of removing annatto (norbixin) in Cheddar cheese whey.
Yue, Zhang +3 more
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