The United States generates nearly 325 billion gallons of wastes and by-products during the processing of foods. Whey is a by-product produced in cheese industry and it is estimated that as much as 40-50% of the whey produced is disposed of as sewage or applied to agricultural lands. The remaining 50-60% is being used primarily for animal feed or for human food. Whey contains high quantity of l...

This work deals with the development of a new bioprocess for the efficient synthesis of lactosucrose, a potential prebiotic oligosaccharide with a high value-added, from two important and inexpensive agro-industrial by-products such as tofu whey and cheese whey permeate. The bioconversion is driven by the ability of the enzyme levansucrase SacB from Bacillus subtilis CECT 39 to transfructosylat...

BACKGROUND Probiotic bacteria are becoming an important tool for improving human health, controlling diseases and enhancing immune responses. The availability of a cost effective cultivation conditions has profound effect on the efficiency and role of probiotic bacteria. Therefore the current study was conducted with an objective to develop a low cost growth medium for enhancing the biomass pro...

This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese whey. It also determine suitability goat's milk for cheese. The physicochemical composition hygienic raw were studied, as well fatty acid profile nutritional indices Traditional cheeses produced from bulk two farms in three samples. results confirmed that husbandry ...

in this study, soymilk curd (tofu) was produced and evaluated at three stages according to iranian preference. in the first stage, the effect of soybean varieties (williams & habbit), production methods (traditional & recommended), and formulation (0, 10 and 20% cheese whey instead of water used in soymilk production) on the qualitative and quantitative characteristics of tofu were evaluated. i...

Recent advances in processing research and membrane technology have allowed for the fractionation of whey proteins directly from milk. The differences in attributes between whey proteins isolated from milk and those isolated from cheese whey are becoming an important factor for dairy protein processors considering this new avenue for fractionating whey proteins. The symposium will cover membran...

The bacterial diversity and structure of Poro cheese, an artisanal food, was analysed by high-throughput sequencing (454 pyrosequencing) in order to gain insight about changes in bacterial communities associated with the cheese-making process. Dairy samples consisting of milk, fermented whey, curd and ripened cheese (during 7 and 60 d) were collected from three manufacturers located in the stat...

Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%-5.8% w/w. The fat lost to sweet whey w...

A novel approach to utilize cheese whey, cultivating mycelium of an edible mushroom Ganoderma lucidum using cheese whey as a substrate, was introduced. Response surface analysis (RSA) with central composite in cube design was successfully applied to determine the optimal conditions where the maximum mycelial production occurred, which was at pH 4.2 and 28.3 ◦C. The high extract ratio as well as...