Development of a cultured milk beverage using chedder cheese whey
نویسندگان
چکیده
منابع مشابه
Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
Kombucha is a sour beverage reported to have potential health effects prepared from the fermentation of black tea and sugar with a "tea fungus", a symbiotic culture of acetic acid bacteria and yeasts. Although black tea is the preferred substrate for Kombucha fermentation, other beverages have also been tested as substrates with fair results. Cheese whey is a by-product with a good amount of fe...
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Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages....
متن کاملOptimization of Cheese Whey Ultrafltration/Diafltration for the Production of Beverage Liquid Protein Concentrates with Lactose Partially Removed
The processing of cheese whey pre-concentrated by reverse osmosis is carried out through ultrafiltration in diafiltration mode to produce whey protein concentrates with lower lactose content to be incorporated in beverages. The initial cheese whey protein and lactose contents are 2.13g/100g and 13.22g/100g, respectively.The commercial membranes, GR95PP, supplied by Alfa Laval, Denmark, we...
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ژورنال
عنوان ژورنال: Journal of Agricultural Sciences
سال: 2010
ISSN: 2386-1363,1391-9318
DOI: 10.4038/jas.v4i1.1643