Results 71 to 80 of about 8,917 (179)
Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.The retention of lactoferrin lactoperoxidase, and lysozyme in milk concentrated by ultrafiltration (UF) before cheesemaking and on cheese properties was studied. Cheese made with concentrated milk retained 17% more LF than the control. No effect on cheese properties was observed. UF could be an additional tool to enhance cheese bioactivity.
Marie‐Claude Gentès +3 more
wiley +1 more source
Electrophoresis of Cottage Cheese Whey Proteins and Their Polymers
Journal of Dairy Science, 1975 Cottage cheese whey solutions containing sodium dodecyl sulfate were resolved electrophoretically on 5% sodium dodecyl sulfate polyacrylamide gels. Major bands were identified by comparing their electrophoretic mobilities to those of known whey components. Other components were identified principally from molecular weights determined from a calibration
D N, Lee, E E, Moore, R L, Merson
openaire +2 more sources
Casein as rare elicitor of food allergy dependent on augmentation factors ‐ A case report
JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.
Charlotte Jasmin Kiani +5 more
wiley +1 more source
Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 729-739, July 2026.ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley +1 more source
Bioconversion of Cheese Waste (Whey) [PDF]
, 1998 The US dairy industry produces 67 billion pounds of cheese whey annually. A waste by-product of cheese production, whey consists of water, milk sugar (lactose), casein (protein), and salts amounting to about 7% total solids. Ultrafiltration is used to concentrate cheese whey into a protein-rich foodstuff; however, it too produces a waste stream, known ...
openaire +2 more sources
Asia-Pacific Journal of Chemical Engineering, Volume 21, Issue 4, July/August 2026.ABSTRACT The global trend toward sustainable and intensified bioprocesses is driving innovation in the design and scalable synthesis of liposomal nanocarriers, a cornerstone of modern drug delivery. For decades, these nanosystems have relied exclusively on polyethylene glycol (PEG) for their sustained circulation in vivo, but they are currently ...
Chandra Has
wiley +1 more source
Energy recovery from the anaerobic co-digestion of ricotta cheese whey and dairy cattle manure
Bioscience JournalThis study evaluated biogas production, methane concentration and yield, as well as the potential for energy production of anaerobic co-digestion of ricotta cheese whey and dairy cattle manure in 60 L plug flow reactors.
Larice aparecida SANTANA +5 more
doaj +1 more source
A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
Membranes, 2018 The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no
Antónia Macedo +2 more
doaj +1 more source
Determinations of Nonprotein Nitrogen Content of Cheese Whey
Journal of Dairy Science, 1975 Nonprotein nitrogen in pooled sweet (Cheddar and Dagano) and acid (cottage) wheys was estimated by currently proposed dialysis and chemical precipitation methods. Kjeldahl nitrogen analyses of (a) membrane retentates after water dialysis, and (b) 12% trichloroacetic acid plus .2% phosphotungstic acid filtrates indicated that nonprotein nitrogen values ...
S S, Rizvi, R V, Josephson
openaire +2 more sources
Nutrition and Food Sciences Research, 2015 Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey.
Mahshid Jahadi +7 more
doaj