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, ...

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...

Health saving is the main state program and a priority direction of scientific centers in Russia Kuzbass. One most important tasks transformation agricultural raw materials on basis new technological solutions for creation food products with desired functional properties. Its solution connected basics physicochemical, biochemical processes production dairy protein increased biological value imm...

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...

guar gum and whey proteins concentrate (wpc-35) were used as functional additives to improve the functional characteristics (hardness and meltability) of the na-caseinate-based imitation cheese. also, the alterations in the composition, sensory acceptance, color, and texture caused by these ingredients were evaluated. imitation cheeses were formulated with three levels each of wpc (0, 1.5, and ...

The inhibitory effects of nisin, natamycin and malic acid, incorporated in whey protein films with pH 3, were investigated alone or with addition of sucrose esters, Tween80 or EDTA. Water vapour permeability measurements and mechanical and rheological tests were also assessed. EDTA and Tween80 did not significantly (P < 0.05) influence the inhibitory activity of films against Pseudomonas aerugi...