Now showing items 21-30 of 184
Fermented dairy products based on ovine cheese whey
(Association of Food Scientists and Technologists of India, 2015-11)
This work presents an alternative solution for ovine whey components recovery in medium/small cheese plants that predominate in the rural areas of Southern European countries, which are specialized in the production of ...
Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey
The combination of nisin and pulsed electric fields (PEF) on Listeria innocua in liquid whey protein concentrate (LWPC) were studied with the purpose of enhancing nisin antibacterial action. The efficiency of the combined ...
Short communication: A new minicurd model system for hard cooked cheeses
(American Dairy Science Association, 2015-06)
The aim of this study was to propose and validate a new minicurd model of young hard cheese. Curd particles and whey obtained from conventional cheese making of Reggianito Argentino were separated and frozen. Then, both ...
Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the ...
The use of cheese whey for probiotic yogurt production
(Arquivo Brasileiro Medicina Veterinaria ZootecniaMinas GeraisBrasil, 2011)
Efeito de substitutos de gordura na qualidade de queijo Prato com reduzido teor de gordura
(Universidade Estadual Paulista (UNESP), 2011-04-26)
O queijo Prato é caracterizado como gordo e de média umidade, sendo o segundo mais consumido no país. Contudo, a associação da ingestão de gorduras com o desenvolvimento de doenças coronarianas e carcinogênicas tem incentivado ...
Screening and Selection of Wild Strains for L-arabinose isomerase production
(Brazilian Society of Chemical Engineering, 2013-10)
The majority of L-arabinose isomerases have been isolated by recombinant techniques, but this methodology implies a reduced technological application. For this reason, 29 bacterial strains, some of them previously characterized ...
Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
(Academic Press Ltd - Elsevier Science Ltd, 2008-05)
Whey, a by-product of the cheese industry usually disposed as waste, is a source of biological and functional valuable proteins. The aim of this work was to evaluate the potentiality of three lactic acid bacteria strains ...