نتایج جستجو برای: acid cheese whey

تعداد نتایج: 760004  

Journal: :Applied and environmental microbiology 1989
W Jenq R A Speckman R E Crang M P Steinberg

Kluyveromyces fragilis (CBS 397) is a nonhalophilic yeast which is capable of lactose utilization from whey permeate and high glycerol production under anaerobic growth conditions. However, the optimum yields of glycerol (11.6 mg/ml of whey permeate medium) obtained in this study occurred only in the presence of 1% Na(2)SO(3) as a steering agent. The use of other concentrations of Na(2)SO(3), a...

2015
Manuel Becerra María Esperanza Cerdán María Isabel González-Siso

At present, due to environmental and economic concerns, it is urgent to evolve efficient, clean and secure systems for the production of advanced biofuels from sustainable cheap sources. Biobutanol has proved better characteristics than the more widely used bioethanol, however the main disadvantage of biobutanol is that it is produced in low yield and titer by ABE (acetone-butanol-ethanol) ferm...

Journal: :International journal of business and applied social science 2021

The high percentage of fat in whey during the production process cheese mozzarella from milk buffalo standardized to 3.2% compared with that without standardizing 7.95% mozzarella, is an economic value distinguish who was greatly affected profitability industry for cheese, or work farmers make processing into cheese. Whey, liquid residue and casein production, one biggest reservoirs food protei...

Background and Objectives: Whey powder is a product of water drying process separated from the curd during cheese making processes. Furthermore, whey is an organic waste of cheese production, including significant uses in food industries, particularly in dairy and fermentation stages because of its special characteristics and high quantities of lactose.  Materials & Methods: In the present stu...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
erfan danesh hosein jooyandeh vahid samavati mustapha goudarzi

introduction: scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. however, development of low-fat foods is challenging as fat makes a majo...

Journal: :Applied and environmental microbiology 1976
C A Reddy H E Henderson M D Erdman

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 ...

2014
M. Blais Y. Pouliot S. Gauthier Y. Boutin M. Lessard

Bovine colostrum is well known for its beneficial properties on health and development. It contains a wide variety of bioactive ingredients that are known to promote a number of cellular processes. Therefore the use of colostrum whey as a feed additive to promote intestinal health has been proposed, yet little is known about mechanisms implicated in its beneficial properties on intestinal epith...

2014
M. Blais Y. Pouliot S. Gauthier Y. Boutin M. Lessard

Bovine colostrum is well known for its beneficial properties on health and development. It contains a wide variety of bioactive ingredients that are known to promote a number of cellular processes. Therefore the use of colostrum whey as a feed additive to promote intestinal health has been proposed, yet little is known about mechanisms implicated in its beneficial properties on intestinal epith...

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