Gravimetric fat data were obtained for a wide range of dairy products with fat contents ranging from 0.5 to 83% using pressurized solvent extraction at elevated temperatures and pressure (80-120 degrees C; 10.3 MPa). Extraction performance was sensitive to solvent composition, temperature, and sample matrix. By optimizing solvent mixtures, sample-solvent contact times of 8-10 min were sufficien...

The study of protein adsorption on the membrane surface is of great importance to cheese-making processors that use polymeric membrane-based processes to recover whey protein from the process waste streams. Quartz crystal microbalance with dissipation (QCM-D) is a lab-scale, fast analytical technique that can precisely monitor and quantify the amount of proteins adsorbed onto the polymer surfac...

The aim of this study was to investigate the distribution cefquinome in different dairy products during processing naturally contaminated milk or spiked milk. analysis residues milk, skimmed buttermilk, whey, cream, butter, curd, and cheese samples performed using a water:acetonitrile solvent extraction C18 dispersive solid-phase (d-SPE) clean-up, followed by ultrahigh-performance liquid chroma...

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, fun...

In this work, three lactic acid bacteria (LAB) strains, specifically, Lactiplantibacillus plantarum UMCC 2996, Furfurilactobacillus rossiae 3002, and Pediococcus pentosaceus 3010, were tested in new bread-whey media composed by wheat bread sweet cheese whey, designed as an alternative to the conventional MRS medium. The medium resulting from hydrolysis with amylase neutrase (AN) was considered ...

A glue stick is comprised of solidified adhesive mounted in a lipstick-like push-up tube. Whey is a byproduct of cheese making. Direct disposal of whey can cause environmental pollution. The objective of this study was to use whey protein isolate (WPI) as a natural polymer along with polyvinylpyrrolidone (PVP) to develop safe glue sticks. Pre-dissolved WPI solution, PVP, sucrose, 1,2-propanedio...

A simple and efficient process for the production of a ruminant feed supplement, rich in crude protein (defined as total N X 6.25), by bacterial fermentation of cheese whey has been developed. The lactose in unpasteurized whey is fermented to lactate acid by Lactobacillus bulgaricus at a temperature of 43 degrees C and pH 5.5. The lactic acid produced is continually neutralized with ammonia to ...

Phages may cause lysis of lactic acid bacteria used in cheese production. Three virulent bacteriophages specific for Streptococcus lactis subsp. lactis C2 were isolated and purified from cheese whey. They showed distinct plaque sizes, and although they had similar morphology by electron microscope examination, their dimensions were slightly different. The phage heads were elongated and hexagona...

Queso Fresco (QF), a popular high-moisture, high-pH Hispanic-style cheese sold in the United States, underwent high-pressure processing (HPP), which has the potential to improve the safety of cheese, to determine the effects of this process on quality traits of the cheese. Starter-free, rennet-set QF (manufactured from pasteurized, homogenized milk, milled before hooping, and not pressed) was c...