In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of ...

An AnSBBR (anaerobic sequencing batch reactor containing biomass immobilized on an inert support) with liquid phase recirculation, containing a 3.5 L working volume, treated 1.5 L of cheese whey wastewater in 3 and 4 h cycles at 30 °C to produce biohydrogen. From startup the bioreactor presented process instability. To overcome this problem the following measures were taken, however without suc...

for small cheese-making factories, with no effluent treatment plants, whey can be a serious problem and the landfarming technique represents an alternative for its disposal. however, whey may contain antibiotic residues at the maximum residue limits. therefore, in this work, we evaluated the phytotoxic effect of different concentrations of five antibiotics (enrofloxacin, kanamycin, oxytetracycl...

Whey protein intake is associated with the modulation of energy metabolism and altered body composition both in human subjects and in animals, but the underlying mechanisms are not yet elucidated. We fed obesity-prone C57BL/6J mice high-fat diets with either casein (HF casein) or whey (HF whey) for 6 weeks. At equal energy intake and apparent fat and nitrogen digestibility, mice fed HF whey sto...

Lipid oxidation products are primary contributors to whey ingredient off-flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray-dried whey protein. Cheddar and Mozzarella cheeses were manufactured in triplicate. Fresh whey was collected, pasteurized, and defatted by centrifugal separation. Subsequen...

This study reported the application of 15N-stable isotope probing (SIP) to identify active hexahydro-1,3,5-trinitro-1,3,5-triazine (RDX)-utilizing microorganisms in groundwater microcosms. Fifteen 16S rRNA gene sequences were derived from the 15N-DNA fraction (contributed from active microorganisms capable of using RDX as a nitrogen source) of microcosms receiving cheese whey. The 16S rRNA gene...

Saccharomyces cerevisiae strain W303 was transformed with two yeast integrative plasmids containing Kluyveromyces lactis LAC4 and LAC12 genes that codify β-galactosidase and lactose permease respectively. The BLR030 recombinant strain was selected due to its growth and β-galactosidase production capacity. Different culture media based on deproteinized cheese whey (DCW) were tested and the best ...