Now showing items 1-10 of 1137
Optimization of yogurt production using demineralized whey
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 ...
Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
(Cambridge University Press, 2014-06)
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 ...
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 ...
Whey-derived valuable products obtained by microbial fermentation
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 ...
Obtainment of cheese whey proteins hydrolysates by immobilized alcalase
Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
Locust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties. Blended ...
Improvement of SCP production and BOD removal of whey with mixed yeast culture
(Pontificia Universidad Católica de Valparaíso, 2004)
Whey proteins solubility as function of temperature and pH
(Elsevier Science BvAmsterdamHolanda, 2005)
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)