Results 1 to 10 of about 66,090 (304)
Review: elimination of bacteriophages in whey and whey products [PDF]
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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Impact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese [PDF]
Food Technology and Biotechnology, 2007 The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates
Carlos D. Pereira +2 more
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Whey: technologies for coproducts production
Revista do Instituto de Latícinios Cândido Tostes, 2014 The aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology.
Maura Pinheiro Alves +5 more
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Use of Whey and Whey Preparations in the Food Industry – A Review
Polish Journal of Food and Nutrition Sciences, 2016 The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called “forgotten treasure” and, because of their unique properties, they have been “rediscovered” and have been increasingly ...
Królczyk Jolanta B. +3 more
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Frontiers in Immunology, 2021 BackgroundIt remains largely unknown how physicochemical properties of hydrolysed infant formulas influence their allergy preventive capacity, and results from clinical and animal studies comparing the preventive capacity of hydrolysed infant formula ...
Katrine Bækby Graversen +9 more
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Frontiers in Microbiology, 2023 The processing of dairy products currently generates significant amounts of waste, particularly in the form of liquid whey. The disposal of whey poses a challenge to the environment due to its high organic content and biological oxygen demand.
Ashley Mae Ohstrom +3 more
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SOME OF FUNCTIONAL PROPERTIES OF CHEMICALLY MODIFIED WHEY PROTEINS CONCENTRATES AND THEIR INFLUENCES ON YOGHURT PROPERTIES [PDF]
Mesopotamia Journal of Agriculture, 2006 Two types of whey protein concentrates were prepared,one from acid whey and the other from sweet whey .These preparations were acetylated and succinylated to various degrees and their functional properties were assessed.
Maan S. Kallo
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Minerals in Whey and Whey Fractions
Journal of Dairy Science, 1978 Liquid and dried acid and sweet wheys and the concentrates and permeates obtained from ultrafiltration of whey were analyzed for major and trace minerals. Calcium, magnesium, sodium, and potassium were determined by atomic absorption and phosphorus by a colorimetric method.
N P, Wong, D E, LaCroix, F E, McDonough
openaire +2 more sources
Whey- vs Casein-Based Enteral Formula and Gastrointestinal Function in Children With Cerebral Palsy. [PDF]
, 2012 Objectives: Children with severe cerebral palsy (CP) commonly have gastrointestinal (GI) dysfunction. Whey-based enteral formulas have been postulated to reduce gastroesophageal reflux (GOR) and accelerate gastric emptying (GE).
Schwarzer, A. +9 more
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EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION [PDF]
Mesopotamia Journal of Agriculture, 2013 Whey protein was used in the manufacture of soft cheese to compensate the fat flavor. The effect of whey powder or its precipitated proteins on coagulation time and curd tension.
Azhar Ibrahim shaker +1 more
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