Abstract Yarrowia lipolytica has found many biotechnological applications. The species a number of regulatory mechanisms to maintain cellular homeostasis, enabling biomass growth in complex media. aim this study was evaluate the use Y. yeast as platform for simultaneous management several industrial by-products and production microbial lipids with application potential chemical food industries....

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...

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...

Wedholm, A. 2008. Variation in milk protein composition and its importance for the quality of cheese milk. Doctoral dissertation. IS 978-91-85913-46-6, ISSN: 1652-6880 Variations within the bovine milk protein profile can have both positive and negative impacts on the quality of cheese milk. As main contributors to the cheese structure, the caseins are important for the cheese yield. During the...

The cheese whey (95% composed of water) is an effluent produced in the industry, which more than 1.5 million tons are generated Spain, constituting a serious environmental problem. process starts with new fermentative/enzymatic technology that totally converts whey, mainly by lactose, proteins, and salts, into fermented product higher added value. This lactic acid bacteria biomass, ammonium lac...