The worldwide production of whey increases by around 186 million tons each year and it is generally considered as a waste, even when several whey proteins have important economic relevance. For its valorization, inexpensive ...

Whey protein from caprine milk, a by-product of cheese manufacturing, was recovered by ultrafiltration technology and dried by lyophilization. A caprine whey protein concentrate (WPCc) with 64.60% of protein content was ...

Bovine lactoperoxidase is a glycoprotein present in milk, whey and colostrum, which might be used in dairy, cosmetic, pharmaceutical, veterinary and agricultural applications due to its broad antimicrobial activity. Here, ...

Casein glycomacropeptide (CMP) is a 64‐ amino acid peptide found in cheese whey, which is released after κ‐casein specific cleavage by chymosin. CMP lacks aromatic amino acids, a characteristic that makes it usable as a ...

The aim of this work was to study the influence of milk-clotting enzymes on whey starter culture and hard cheese-making. Four cheeses were simultaneously prepared per cheese-making day, and the experiment repeated on eight ...

The hydrolysis of bovine cheese whey (BCW) proteins was performed by the Alcalase immobilized on the support glyoxyl-corn-cob-powder (AGCCP). The whey protein hydrolysates (WPH) obtained with AGCPP were fractionated by ...