Byproduct utilization is an important consideration in the development of sustainable processes. Whey protein isolate (WPI), a byproduct of the cheese industry, and gelatin, a byproduct of the leather industry, were reacted individually and in blends with microbial transglutaminase (mTGase) at pH 7.5 and 45 degrees C. When a WPI (10% w/w) solution was treated with mTGase (10 U/g) under reducing...

Abstract Cheese whey is the main by-product obtained in production of cheese. Despite its high nutritional value, approximately half volume generated still disposed incorrectly, which causes damage to ecosystem due cheese pollutant load. Therefore, it important use this and components an increasing number applications, especially as food ingredient. This review aimed show technology butter from...

A new processing method that rapidly forms curds and whey from milk has the potential to improve cheesemaking procedures if cheese starter cultures can tolerate the processing conditions. The survival of Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. lactis, or Streptococcus thermophilus through this new process was evaluated. Inoculated milk containing 0, 1, or 3.25% fat or...

Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and aw), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations of Origin (PDO) by the European Commission, with EC Reg. 634/2010. It is mainly produced in the pro...

Whey protein is a byproduct of cheese, casein, and Greek yogurt produced in Europe, North America, Australasia. It substantial source functional proteins peptides for the worldwide food industry. α-Lactalbumin (α-La) globular that can be isolated from WPI (whey isolates) using techniques such as chromatography/gel filtration, membrane separation, etc. α-La used elaboration foods very good with ...

The United States generates nearly 325 billion gallons of wastes and by-products during the processing of foods. Whey is a by-product produced in cheese industry and it is estimated that as much as 40-50% of the whey produced is disposed of as sewage or applied to agricultural lands. The remaining 50-60% is being used primarily for animal feed or for human food. Whey contains high quantity of l...

BACKGROUND Soft skimmed-milk cheese Kariesh is the most popular soft cheese in Egypt. In the past, Karish cheese was traditionally produced by the random fermentation of milk speared its cream layer by the gravity force. Recently, its production has been carried out by several manufacturing procedures using, ultrafiltration (UF) - skimmed milk retentate, certain bacterial cultures, enzymatic co...

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert...