Results 41 to 50 of about 149,176 (237)
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
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
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Whey butter: a promising perspective for the dairy industry [PDF]
Brazilian Journal of Food Technology, 2022 Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey ...
Manuela Araujo Costa +4 more
doaj +1 more source
Performance and genome-centric metagenomics of thermophilic single and two-stage anaerobic digesters treating cheese wastes [PDF]
, 2018 The present research is the first comprehensive study regarding the thermophilic anaerobic degradation of cheese wastewater, which combines the evaluation of different reactor configurations (i.e. single and two-stage continuous stirred tank reactors) on
Angelidaki, Irini +6 more
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Green ChemistryWhey protein extracted from cheese-making by-products was analysed as a potential alternative for both food waste valorisation and food packaging waste reduction.
Maialen Uribarrena +7 more
semanticscholar +1 more source
Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development [PDF]
, 2018 The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource ...
Chepel, N. (Natalia) +7 more
core +2 more sources
Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
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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
Energies, 2012 Cheese whey utilization is of major concern nowadays. Its high organic matter content, in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem.
Aspasia A. Chatzipaschali +1 more
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Model of Continuous Cheese Whey Fermentation by Candida Pseudotropicalis [PDF]
, 2009 The utilization of cheese whey as a fermentation substrate to produce bio-ethanol is an effort to supply bio-ethanol demand as a renewable energy. Like other process systems, modeling is also required for fermentation process design, optimization and ...
Agustriyanto, Rudy +1 more
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