* Trabalho elaborado com auxílio financeiro da FAPESP (Processo no 98/11620-8) e PADCT/CNPq (Processo no 620164/97-2). ** Departamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas UNESP 14801-902 Araraquara SP Brasil. *** Departamento de Engenharia Química UFSCar 13565-905 São Carlos SP Brasil. ABSTRACT: This work presents a method for adding value to cheese whey residues by whey...

BACKGROUND Soft skimmed-milk cheese Kariesh is the most popular soft cheese in Egypt. In the past, Karish cheese was traditionally produced by the random fermentation of milk speared its cream layer by the gravity force. Recently, its production has been carried out by several manufacturing procedures using, ultrafiltration (UF) - skimmed milk retentate, certain bacterial cultures, enzymatic co...

A new processing method that rapidly forms curds and whey from milk has the potential to improve cheesemaking procedures if cheese starter cultures can tolerate the processing conditions. The survival of Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. lactis, or Streptococcus thermophilus through this new process was evaluated. Inoculated milk containing 0, 1, or 3.25% fat or...

This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial β-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C) and Kluyveromyces lactis (at temperatures of 10 and 37°C) β-galactosidases, both in 3, 6, and 9 U/mL c...

The dairy industry uses enzymes to make cheese, alter product flavor, and eliminate lactose. activities of these have been measured in clear buffered solutions, but because the limitations spectrophotometric methods, enzyme not opaque or colored products where they are used. Isothermal titration calorimetry (ITC) can be used determine reaction kinetics solutions by measuring heat rate (thermal ...

BACKGROUND Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. The worldwide increase of cheese production coupled with a reduced supply of calf rennet has prompted a search for calf rennet substitutes, including microbial and plant rennets. However, most plant rennets have proved unsuitable because they impart a bitter taste to the cheese. Microbial re...

Milk protein concentrate (MPC) manufacture utilizes ultrafiltration to produce partially or completely delactosed high protein dairy ingredients. A variety of products are available in the liquid or dried form and range in protein content on a dry basis from 56 to 85%. The protein in MPC is a mixture of native casein and whey protein at a concentration of 80 and 20% of the total protein, respec...

in this study, the optimum combination of major factors affecting the acceptability of whey-based ricotta cheese i.e. fat at three levels (0, 5, 10%), salt at three levels (0, 1, 2%), and starter culture at two levels (0, 3%) was determined in a complete randomized design method with a factorial experiment. ricotta cheese trials made by mixing whey and milk in a ratio of 5:1 were then organ...

A concentrated form of cell free extract (CFE) derived from attenuated Lactococcus lactis supsb. lactis 303 CFE was encapsulated in liposomes prepared from two different proliposome preparations (Prolipo Duo and Prolipo S) using microfluidization. Entrapment efficiencies of 19.7 % (Prolipo S) and 14.0 % (Prolipo Duo) were achieved and the preparations mixed in the ratio 4 (Prolipo Duo):1 (Proli...