Biogas yield of mixtures of cattle slurry and cheese whey, rates of production of methane, removal efficiencies of chemical oxygen demand (COD) and biological oxygen demand (BOD) from the mixtures were investigated at 35°C. Four feed regimens (by volume) were studied. Stable biogas production of 621 l/kg Volatile Solids at an Hydraulic Retention Time of 42 days in a mixture containing 50% slurr...

In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and as a consequence, its microbiological quality is very challenging for food safety. The Next Generation Sequencing (NGS) technique was applied t...

Abstract In the United States, over 70% of milk production is priced under Federal Milk Marketing Orders (FMMOs). A primary purpose FMMOs to facilitate orderly allocation as a limited, perishable resource among alternative uses. Fundamental are regulatory prices applicable used in cheese and whey (Class III), nonfat dry butter IV). This work examines novel pricing method based on concept opport...

The recovery of high-quality, valuable end products from cheese whey is a very important industrial process. The aim of this study is to improve the recovered protein content of concentrate stream in cheese whey. The experiments were conducted by using ceramic ultrafiltration (UF) membrane followed by diafiltration (DF) process with a 15kDa molecular weight cut-off (MWCO). The volume concentrat...

Biogas yield of mixtures of cattle slurry and cheese whey, rates of production of methane, removal efficiencies of chemical oxygen demand (COD) and biological oxygen demand (BOD) were investigated at 35 °C. Stable biogas production of 621 l/kg volatile solids at a hydraulic retention time of 42 days in a mixture containing 50% slurry and whey was obtained. The concentration of methane in the bi...

Lactose is an interesting carbon source for the production of several bio-products by fermentation, primarily because it is the major component of cheese whey, the main by-product of dairy activities. However, the microorganism more widely used in industrial fermentation processes, the yeast Saccharomyces cerevisiae, does not have a lactose metabolization system. Therefore, several metabolic en...

Previously undescribed oligosaccharides in bovine cheese whey permeate were characterized by a combination of nanoelectrospray Fourier Transform Ion Cyclotron Resonance (nESI-FTICR) mass spectrometry and matrix-assisted laser desorption/ionization Fourier transform ion cyclotron resonance (MALDI-FTICR) mass spectrometry. Oligosaccharide composition was elucidated by collision-induced dissociati...

Direct addition of enzymes to milk during cheesemaking appears to be the simplest method to accelerate cheese ripening. However, due to loss of most enzymes in whey, poor enzyme distribution, and texture defects by extensive proteolysis, alternative encapsulation technology can eliminate these defects. Previous approaches on the addition of free enzymes during salting stage and encapsulation of...

(+)-Catechin, the representative catechin in green tea, was incorporated into a full-fat cheese (at 125-500 ppm) followed by ripening for 90 days at 8 °C and digesting for six hours. Determination of pH, proximate composition, total phenolic content (TPC) and antioxidant activity (AA) after manufacture and ripening demonstrated that the addition of (+)-catechin significantly (p ≤ 0.05) decrease...

Sensory profiles of fresh semihard Chihuahua cheese produced in the northern Mexican state of Chihuahua were developed to characterize the flavors and textures of this traditionally made Hispanic-style cheese. Multiple allotments of Chihuahua cheese, 9 brands made with raw milk (RM) and 5 brands made with pasteurized milk (PM), were obtained within 3 d of manufacture from 12 different cheese pl...