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 ...

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 ...

The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy ...

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 ...

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 ...

This study aimed to produce ethanol by lactose conversion of dairy coproducts (cheese whey, and whey permeate) using the yeast Kluyveromyces marxianus URM 7404, isolated from cheese whey obtained from the production of ...

Direct protein purification from raw materials by chromatographic media represents an enormous challenge, especially when particulate solids and high charge solute are present. In this sense, protein purification from ...