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Showing 1 to 20 of 25 for “"Cheese whey"”.
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The Fermentation of Cheese Whey by Lactobacilius helvecticus
The lactic acid fermentation of cheese whey permeate by Lactobacillus helveticus was studied. Precipitate formation during autoclaving of whey permeate was examined. Precipitation was found to be pH and temperature dependent. Qualitative analysis suggested that the precipitate was a …
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Flavor development in lactic fermentation of ultrafiltered cottage cheese whey
… system based on protein collected from cottage cheese whey was used to investigate this phenomenon;The whey proteins were concentrated 10-fold by ultrafiltration through a membrane with 30,000 MW cutoff, diluted 1:1 with water and reconcentrated to a final concentration of 6-7% of the initial …
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Continuous Microbial Production of 2,3-Butylene Glycol From Cheese Whey Permeate
The utilization of whey permeate as a growth medium for Bacillus polymyxa and the improved productivity of 2,3-butylene glycol by B. polymyxa through continuous fermentation were accomplished. B. polymyxa and Klebsiella oxytoca fermentations were compared. Results suggested the regulatory mechanism …
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Isolation of immunoglobulins from cheese whey and milk using ultrafiltration and immobilized metal affinity chromatography
Cheddar cheese whey was concentrated using an ultrafiltration (OF) membrane with a 50 kDa molecular weight cut-off (MWCO). The concentrated whey was applied to an immobilized metal affinity chromatography (IMAC) column to isolate IgG. With a 50 ml IMAC column loaded with 17.3 ml of 50 mM CuCl₂ to …
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Separation of 2,3-Butylene Glycol and Acetoin in Fermented Cheese Whey Permeate by Liquid Column Chromatography
… by-product of the fermentation), in fermented cheese whey permeate. Due to their similarities, acetoin (2-hydroxy-3-butanone) and 2,3-butanediol have been difficult to separate in the past. Studies showed that these compounds could be easily separated using the chromatographic procedure …
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Physiological and Biochemical Characterization of Yeasts Active in the Degradation of Cheese Whey to Glycerol, Ethanol and 2,3-Butylene Glycol
… and produce commercially useful by-products. Cheese whey is largely a waste product of the dairy industry which contains approximately 5% lactose, and its untreated disposal contributes a massive biological oxygen demand on municipal sewage treatment plants.
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Microcosms and field bioremediation studies of Perchloroethene (PCE) contaminated soil and groundwater
… extract (YE), glucose, lactate, methanol and cheese whey. Bioaugmentation studies used KB-1 bacterial consortium (commercially available culture containing Dehalococcoides). This culture is known to complete the degradation of PCE to a safe end product, ethene. Concentrations of PCE and its …
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Fermentation of whey permeate to lactic acid in high cell density bioreactors
Cheese whey permeate poses a severe pollution problem because of its high biological oxygen demand. Since it contains mostly lactose, it can be a valuable source for the production of lactic acid. The objective of this research was to develop a process for the conversion of whey permeate into …
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Incorporation of Acid Whey Powders in Probiotic Yogurt
<p>Acid whey powder (A WP) could be used as a functional ingredient for the manufacture of yogurt to obtain benefits that include probiotic effect, nutraceutical benefits, texture improvement, reduced syneresis, and cost effectiveness. Probiotic yogurts, control and that supplemented with …
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SUSTAINABLE PRODUCTION AND PHYSICO-CHEMICAL CHARACTERIZATION OF BIOSURFACTANTS FROM RENEWABLE RESOURCES
Cheese whey permeate (CWP) represents the main waste stream of the dairy industry. To produce 10 kg of cheese, around 100 kg of milk are used and roughly 90 kg of cheese whey (CW) are generated as a by-product. CW is still considered a valuable source of milk proteins, which are recovered by …
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Investigations on the Role of Distillers Dried Grains with Solubles for Producing Aquaculture Feed Using Extrusion Technology
… flour, fish meal, vitamin mix, mineral mix and cheese whey with net protein adjusted to 28% protein were formulated. The ingredient blends were extruded both in single screw and twin screw extruders and the properties of extrudates were studied. The experiments conducted in the Brahender single …
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The Effect of Sodium Hexametaphosphate on Cottage Cheese Yields
<p>A major concern in the cottage cheese industry is the inefficient use of the available milk proteins. Currently, the methods of cottage cheese manufacture convert an average of only 74.9% of the milk proteins into cottage cheese, while the remainder are removed in the by-product whey (43, 56). …
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GREEN METHODS BASED ON ECO-FRIENDLY LIXIVIANTS FOR CRITI-CAL METAL RECOVERY FROM TUNGSTEN INDUSTRIAL SCRAPS
… low cost and easy to manage dark fermentation of cheese whey or second cheese whey, ex-ploiting the action of the indigenous biomass. The process is appropriately controlled with the view to obtaining a mixture with a desired pH and lactic acid concentration and minimizing the addition of …
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Ultrafiltering Acid Whey for Incorporation into Probiotic Yogurt
<p>Cottage cheese whey (CCW) could be a good source of predigested nitrogenous compounds for yogurt and probiotic bacteria. The objective of this study was to optimize the incorporation of CCW solids and make them a functional yogurt ingredient. Ultra filtered CCW and CCW were used to replace 1.9, …
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NON-CONVENTIONAL YEASTS AS CELL FACTORIES: FROM FOOD WASTE TO ADDED-VALUE PRODUCTS.
… ATCC 20509 strain and starting from liquid cheese whey permeate, a diary by-product that provided nutritional compounds and allowed to save freshwater. In this work, an analytical flow cytometer method was developed for a rapid and sustainable monitoring of lipid accumulation. - Expressing a …
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Role of Exopolymeric Substances in Biofilm Formation on Dairy Separation Membranes
<p>In the concentration of cheese whey by membrane filtration processes, fouling is a major limiting factor that leads to flux decline and affects product quality. The growth of biofilms on membranes contributes to biofouling. Biofilms are very difficult to eliminate, and will serve as the seed for …
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Examination Of Methods To Reduce Membrane Fouling During Dairy Microfiltration And Ultrafiltration
… concentrate SP and reduce the lactose content of cheese whey or MF permeate of skim milk to produce 80% whey protein concentrates (WPC80) or 80% serum protein concentrates (SPC80), respectively. The objectives of our second study were to determine if adding annatto color to milk or bleaching whey …
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Controlling dark fermentation of agro-industrial waste for valued organic acids production
… controlled dark fermentation (DF) of sheep cheese whey (CW). The main goal is the identification of the operating parameters which affect the reactions occurring during DF to engineer the process itself to produce specific organic acids (such as lactic, acetic, propionic, and butyric acid) …
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Energy valorization of agro-industrial wastes and sweet sorghum for the production of gaseous biofuels through anaerobic digestion
… wastes (such as olive mill wastewater (OMW), cheese whey (CW) and liquid cow manure (LCM)) and sweet sorghum stalks. Olive mills, cheese factories and cow farms are agro-industries that represent a considerable share of the worldwide economy with particular interest focused in the …
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Engineering and evaluation of yeast strains for the production of lactic acid from cellulosic sugars
… acid yield was also achieved from lactose and cheese whey by the ldhA-expressing yeast strain. Production from lignocellulosic feedstocks was scaled-up to a one-liter bioreactor as a proof-of-concept, resulting in lactic acid yields exceeding 70 g lactic acid/g sugar with titers greater than …
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