Results 61 to 70 of about 118,034 (210)
Diverse Uses of Lantibiotics: Exploring New Approaches to Combat Antibiotic Resistance
Medicine Advances, EarlyView.This review illustrates lantibiotics as an alternative therapeutic approach to combat antibiotic resistance, highlighting their diverse sources, including plants, insects, animals, and microorganisms. It further emphasizes their broad therapeutic potential, including antibacterial, antifungal, antiparasitic, antiviral, and anticancer activities (GA ...
Gopalarethinam Janani +5 more
wiley +1 more source
Evaluation of Salt Whey as an Ingredient in Processed Cheese [PDF]
Journal of Dairy Science, 2004 The objective of this research was to determine whether salt whey, obtained from a traditional Cheddar cheese manufacturing process, could be used as an ingredient in processed cheese. Due to its high salinity level, salt whey is underutilized and leads to disposal costs. Consequently, alternative uses need to be pursued.
R, Kapoor, L E, Metzger
openaire +2 more sources
Uncovering Biogas Outcomes: Tales of Hubris, Hope, and Failure From Southern Malawi
Natural Resources Forum, EarlyView.ABSTRACT The purpose of this article is to speak directly to biogas failure. Over the past two decades, immense amounts of money have been spent by African governments, private individuals, and most conspicuously, international aid agencies and donors, on countless biogas projects in every country on the continent.
Marc Kalina +4 more
wiley +1 more source
Frontiers in Energy Research, 2023 Besides organic compounds such as lactose and proteins, cheese whey is rich in other nutrients. Damping of these valuable compounds to the environment, first, harms the environment, and second, it wastes valuable resources. Therefore, this review aims to
Asmamaw Tesfaw
doaj +1 more source
Cheese whey as a soil conditioner [PDF]
, 1998 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.
Robbins, Charles W., Lehrsch, Gary A.
core
Sustainable Food Proteins, Volume 4, Issue 4, December 2026.Integrated circular biorefinery concept coupling fruit‐processing residue valorization with renewable H2‐powered CO2 fixation for sustainable, food‐grade single‐cell protein production. ABSTRACT The conversion of agricultural residues into food‐grade single‐cell protein (SCP) has emerged as a promising strategy to simultaneously address increasing ...
Gebeyehu Ayele +4 more
wiley +1 more source
Chemical Engineering Transactions, 2013 The objective of this study was to produce ethanol using cheese whey, cellulosic biomass and crude enzymatic extract from wild-type fungi isolated from Brazilian Savanna (Cerrado).
J. Fischer +5 more
doaj +1 more source
Food Frontiers, Volume 7, Issue 6, November 2026.Microalgae proteins combine high nutritional value with low environmental impact. Advanced extraction technologies, integrated biorefineries, and AI‐driven optimization enhance protein recovery, functionality, and bioactivity, enabling applications in foods, nutraceuticals, feed, and sustainable circular bioeconomy systems.
Shuvojit Roy +5 more
wiley +1 more source
Lactose Concentration Increases Ethanol Production in Cheese Whey
, 2023 Cheese whey (Fig. 1) is a waste product of cheese production. To convert this waste into a valuable product, this experiment determined the optimal percentage of lactose for cheese whey fermentation into ethanol for distillation.
Vanhout, Megan, Flemke, Emma
core
Production of Bakers' Yeast in Cheese Whey Ultrafiltrate [PDF]
Applied and Environmental Microbiology, 1990 A process for the production of bakers' yeast in whey ultrafiltrate (WU) is described. Lactose in WU was converted to lactic acid and galactose by fermentation. Streptococcus thermophilus was selected for this purpose. Preculturing of S. thermophilus in skim milk considerably reduced its lag.
C P, Champagne, J, Goulet, R A, Lachance
openaire +2 more sources