Background and Objectives: Whey is a product of cheese production process that has more than half the nutrients of milk. Production of whey-based beverages, is one of the most efficient mechanisms for entering these products into the human food chain butits production is facing challenges. Protein sedimentation as a result of the thermal processing and the appealing sensory properties of the be...

The salting process is an important step in the manufacture of most cheese varieties. The salt in cheese has different functions, such as reduction of curd moisture, suppression of unwanted microorganisms, modification of flavour and texture and contribution to cheese ripening (Ibáñez et al. 1993; Mulvihill and McCarthy 1994; Laborda and Rubiolo 1999; Mulet et al. 1999). Therefore, in cheesemak...

During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number species strains, commercial selected starters to obtain scotta/siero-innesto. In this study, three biodiverse starter cultures (SR30, SR56, SR63) belonging the Agris Sardegna BNSS microbial col...

A significant contribution to displacement of fossil petroleum utilization can be made through the use of renewable waste and byproduct material for commodity chemical production. One such opportunity is lactose recovered from cheese whey. Several routes for use have been considered. A process involving catalytic hydrolysis of the lactose, catalytic hydrogenation to produce the sugar alcohols, ...

Separate terms for substrate limitation and product inhibition were incorporated into an equation describing the rate of cell growth for the steady-state fermentation of lactose to lactic acid with neutralization to a constant pH by ammonia. The equation was incorporated into a generalized mathematical model of a dialysis continuous process for the fermentation, developed previously, in which t...

The Effects of Short-term Circuit Resistance Training with Supplementation Milk, Cheese Juice, Whey Protein on Resting Level Apolipoprotein M- HDL Total Cholesterol, Lipid Profile, Gastric Inhibitory Polypeptide and Plasma Estradiol in Untrained Young MenAalizadeh Ali,Ramezani Hossein,Abdi Ahmed,Rohbakhsh Ebad,Changizi Ashtiyani Saeed,Ghanbari Niaki Abbas

This study focused on the generation of electricity from whey in a bio-fuel cell (BFC). Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein in Foods and Sweets Company. It was selected as electrolyte in biofuel cell due to containing higher amount of branched-chain amino acids (BCAA's).The pH value of fre...

Cheese whey is the major by-product of dairy industry, and its disposal constitutes an environmental concern. The production cheese has been increasing, with 190 million tonnes per year being produced nowadays. Therefore, it emergent to consider different routes for utilization. great nutritional value turns into attractive substrate biotechnological applications. Currently, processing includes...