منابع مشابه
Review: elimination of bacteriophages in whey and whey products
As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies. In dairy productions, whey from former cheese batches is frequently re-used to increase the yield, to improve the texture and to increase the nutrient value of the final product. Recycling of whey cream and particulated whey pr...
متن کاملDetermination of orotic acid in whey and modified whey products.
The concentration of orotic acid in dry whey ranged between 64 and 146 mg/100 g and appeared dependent on whey type. The orotic acid of modified whey products, prepared commercially by electrodialysis, ultrafiltration, gel filtration, or polyphosphate precipitation was between 7 and 124 mg/100 g, which was less than that of dry whey. It appears that whey processing methods do not concentrate or...
متن کاملEffects of Ohmic Heating on Denaturation of Whey Proteins Solutions: Influence on Whey-Derived Products
Ohmic heating is one of the earliest applications of electricity in thermal processing of food and is receiving increased attention because of its uniform heating of liquids with faster heating rates, which presumably enables obtaining products of a superior quality to those processed by conventional heating technologies. Given the biochemical structure of proteins, it is expectable that ohmic ...
متن کاملHealth Enhancing Properties of Whey Proteins and Whey Fractions
Whey is a reliable source for a number of high quality and biologically-active proteins, carbohydrates and minerals. Whey products can be classified into several categories (see Whey product descriptions and composition in Reference Manual for U.S. Whey Products). This review highlights some of the nutritional and health-enhancing properties of the major and minor whey proteins and whey compone...
متن کاملImpact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese
The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates were obtained by ultrafiltration of skimmed whey and Sorelho. The clarification by-products were obtained after the treatment of the skimmed w...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1979
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(79)83389-5