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Ultrafiltration isolation and characterization of caseinomacropeptide
(Universidade Tecnológica Federal do Paraná (UTFPR), 2020)
Recovery of caprine whey protein and its application in a food protein formulation
(Elsevier Science, 2015-09)
This study investigated the recovery of proteins from whey caprine cheese which is mostly discarded as waste. A membrane process including microfiltration and tangential ultrafiltration was used to purify and concentrate ...
Physicochemical properties of caprine and commercial bovine whey protein concentrate
(Springer, 2019-06)
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 ...
Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration
(Elsevier Sci LtdOxfordInglaterra, 2005)
Application of Infrared Spectroscopy to the Monitoring of Lactose and Protein From Whey After Ultra and Nano Filtration Process
(2012-12-17)
Whey is produced during cheese manufacture, some of its
constituents are lactose and proteins. In different countries such constituents
are separated for use as raw material; some of the processes
to separate these ...
Enhancement of Sf9 cells and baculovirus production employing Grace's medium supplemented with milk whey ultrafiltrate
(SpringerDordrechtHolanda, 2005)
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 ...
Processamento do soro de leite em concentrados e isolados de proteínaProcessing whey into protein concentrates and isolates
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de AlimentosEngenharia Química, 2022)
Effect of pH and heat treatment of cheese whey on protein retention and ultrafiltration permeate flow rate
(A V A AgrarverlagKemptenAlemanha, 2005)