ABSTRACT This study aimed to investigate the production of acid-coagulated fresh cheese by using slightly acid diafiltered (DF) microfiltered (MF) casein concentrates (8% protein). Three different acidifying agents were tested during DF: carbon dioxide, lactic acid, and citric acid. Fresh was manufactured acid-DF concentrates, or DF with just water, compared MF without DF. The cheeses ...

The cheese industry faces many challenges to optimize cheese yield and quality. A very precise standardization of the cheese milk is needed, which is achieved by a fine control of the process and milk composition. Thorough analysis of protein composition is important to determine the amount of protein that will be retained in the curd or lost in the whey. The fluorescence-based Amaltheys analyz...

In the current exploration, sweet liquid whey was subjected to physicochemical analysis, minerals assay and amino acid profiling. It comprised of total solids, lactose, ash, crude protein and fat as 6.49±0.31, 5.26±0.26, 0.56±0.02, 0.81±0.03 and 0.25±0.01%, respectively. The results regarding mineral analysis indicated that whey contains appreciable amount of potassium, sodium and calcium. Furt...

The processing of cheese whey pre-concentrated by reverse osmosis is carried out through ultrafiltration in diafiltration mode to produce whey protein concentrates with lower lactose content to be incorporated in beverages. The initial cheese whey protein and lactose contents are 2.13g/100g and 13.22g/100g, respectively.The commercial membranes, GR95PP, supplied by Alfa Laval, Denmark, we...

The paper investigates an alternative treatment plant for the typical wastewater effluent of a cheese-making industry, mainly composed acid or sweet whey mixed with washing-water. Two variable parameters have been considered during tests: four temperatures (39, 46, 53 and 60 °C) three solid content values (30%, 50% 70%) concentrated product. minimum maximum removal efficiency (pollutant amount ...

Six microorganisms that produced acetoin or diacetyl or both from glucose were tested for the production of 2,3-butylene glycol from lactose. Bacillus polymyxa and Streptococcus faecalis gave positive results and were tested in unmodified wheys. Cottage cheese whey was unsatisfactory, but B. polymyxa produced large amounts of the glycol in sweet whey, about 60 mmol of glycol per 100 mmol of lac...

Listeria monocytogenes is a foodborne pathogen that can cause serious invasive disease in humans. Because human listeriosis cases have previously been linked to consumption of contaminated cheese, control of this pathogen throughout the cheese production chain is of particular concern. To understand the potential for L. monocytogenes transmission via São Jorge cheese, a Portuguese artisanal che...

Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis. We tracked the diversity and abundance of L. helveticus strains during 6 months of ripening in eight Swiss Gruyère-type cheeses using a culture-independent typing method. The ...

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 ...