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Optimization of yogurt production using demineralized whey
(1997-07-01)
The effect of three independent fermentation variables: demineralized whey powder (0.0; 1.5 and 3.0%), lactic culture concentration (1.0; 2.0 and 3.0%) and mix treatment temperature (85; 90 and 95°C) was studied. Fermentation ...
Optimization of yogurt production using demineralized whey
(1997-07-01)
The effect of three independent fermentation variables: demineralized whey powder (0.0; 1.5 and 3.0%), lactic culture concentration (1.0; 2.0 and 3.0%) and mix treatment temperature (85; 90 and 95°C) was studied. Fermentation ...
Whey-derived valuable products obtained by microbial fermentation
(Springer, 2015-08)
Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used ...
Polysaccharide production by kefir grains during whey fermentation
(Cambridge University Press, 2002-04)
Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. ...
Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey
(Cambridge University Press, 2012-05)
The high nutritional value of whey makes it an interesting substrate for the development of fermented foods. The aim of this work was to evaluate the growth and proteolytic activity of sixty-four strains of lactic acid ...
Functional fermented whey foods: their role on human health
(CRC Press-Taylor & Francis Group, 2014)
Whey is a by-product of the cheese industry, which is being widely used as food ingredient in bakery, meat, and dairy products due to its emulsification capacity, high solubility, and gelling, whipping/foaming, viscosity ...
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 ...