objective: whey protein is a byproduct of dairy industry, where cheese and casein are manufactured.this is the major protein content which is loss during the formation of yogurt and cheese. methods: if this is added to the diet then that can enhance the nutritioal value for the diet, which will be very usefull. results: in this study we try to find it out that the whey protein has the antibioti...

Lactose, a unique disaccharide, occurring exclusively in the mammalian milk plays an important role in nutrition. Most of the lactose that is manufactured on an industrial scale is produced from whey derived from the production of cheese, casein or paneer using crystallization and purification technologies. Lactose can be converted to various derivatives like lactitol, lactobionic acid, galacto...

Growth parameters and biochemical composition of the green microalga Chlorella vulgaris cultivated under different mixotrophic conditions were determined and compared to those obtained from a photoautotrophic control culture. Mixotrophic microalgae showed higher specific growth rate, final biomass concentration and productivities of lipids, starch and proteins than microalgae cultivated under p...

Objective: Whey protein is a byproduct of dairy industry, where cheese and casein are manufactured.This is the major protein content which is loss during the formation of yogurt and cheese. Methods: If this is added to the diet then that can enhance the nutritioal value for the diet, which will be very usefull. Results: In this study we try to find it out that the whey protein has the antibioti...

Model Cheddar cheeses were prepared from pasteurized milk artificially contaminated with high 10(4) to 10(5) CFU/ml) and low (10(1) to 10(2) CFU/ml) inocula of three different Mycobacterium paratuberculosis strains. A reference strain, NCTC 8578, and two strains (806PSS and 796PSS) previously isolated from pasteurized milk for retail sale were investigated in this study. The manufactured Chedda...

The present work was aimed to define and validate farmstead production of lactose-free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese (Ricotta mustia). The enzymatic activity of the commercial preparation containing lactase (1.1 g/mL), preliminarily tested using a spectrophotometric titration, showed activity equal to 4950±40 neutral lactase unit/g. The amo...

Chitosan, a cationic carbohydrate polymer manufactured from chitin in shrimp and crab wastes, coagulated suspended solids in cheese whey as effectively or more so than ten commercial synthetic polymers. Concentrations of suspended solids after settling were reduced over 90% by coagulation at pH 6.0 with a ratio of chitosan to suspended solids of 2.15% (1:46.5). The yield of coagulated solids wa...

The potato lipase, patatin, has long been thought of as essentially inactive towards triacylglycerols. Recently, technology has been developed to isolate potato proteins in native form as food ingredients at industrial scale. Characterisation of native patatin obtained in this way revealed that this enzyme activity towards triacylglycerols has been underestimated. This enables the application o...

1,4-Dihydroxy-2-naphthoic acid (DHNA) is a bifidogenic growth stimulator (BGS) and could be a functional food ingredient since bifidobacteria are beneficial for human health. For that reason, lactic acid bacteria producing DHNA have been screened. A lactic acid bacterium LP1 strain isolated from a natural cheese was confirmed to produce DHNA, analyzed by a HPLC method. The strain was identified...

BACKGROUND: Use of lactose-rich concentrates from dairy processes for the induction of recombinant gene's expression has not received much attention although they are interesting low cost substrates for production of recombinant enzymes. Applicability of dairy waste for induction of recombinant genes in Escherichia coli was studied. Clones expressing Lactobacillus phage muramidase and Lactobaci...