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...

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...

Numerous fruits are produced in Ecuador, of which about 40% never eaten. In addition, fresh goat cheeses high demand. However, cheese generates milk whey with contamination loads, and, therefore, it must be adequately treated before being discharged into ecosystems. This research aims to use a mixture tree tomato, common strawberry juices, and goat’s whey, statically fermented by water kefir gr...

The analysis of regional raw materials for producing craft cheese "Anchan" and studies milk its physical chemical properties technological indicators. Milk samples were pasteurized in the laboratory at a temperature 80 °C 10 seconds. Anchan was added to colour. Next, before coagulation heated pasteurization boiler by heating with saturated steam 36 – 38 °C. enzyme 4 mL per 100 kg black cornflow...

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 ...