1. STABILIZATION STUDY OF TETRAMERIC Kluyveromyces lactis β-GALACTOSIDASE BY IMMOBILIZATION ON IMMOBEAD: THERMAL, PHYSICO-CHEMICAL, TEXTURAL AND CATALYTIC PROPERTIES

Abstract We investigated the immobilization of a tetrameric Kluyveromyces lactis β-galactosidase (EC: 3.2.1.23) (KL-Gal) on Immobead 150 using different support modification strategies. Immobead support was modified using an acid solution of H2SO4:HNO3 (3:1) (Immobead-Ac) or 5 % (v/v) glutaraldehyde (Immobead-Glu). Its unmodified form (Immobead) was also te

Braz. J. Chem. Eng.. Publicado em: 13/01/2020

2. INFLUENCE OF HYDRAULIC RETENTION TIME ON HYDROGEN PRODUCTION BY TREATING CHEESE WHEY WASTEWATER IN ANAEROBIC FLUIDIZED BED BIOREACTOR - AN APPROACH FOR DEVELOPING COUNTRIES

Abstract This study assessed the effect of hydraulic retention time (HRT) on biohydrogen production by dark fermentation using an anaerobic fluidized bed reactor fed with cheese whey synthetic wastewater. The reactor of 1.2 L was operated with an approximate carbohydrate concentration of 2800 mg L-1, and HRTs of 6, 4, 2, 1 and 0.5 h. Acetic and butyric acids

Braz. J. Chem. Eng.. Publicado em: 09/12/2019

3. Continuously monitored lactose crystallization in a vibrated bed

Resumo O estudo visa avaliar a distribuição de tamanho cristalino e a microscopia da fase cristalina na cristalização isotérmica de lactose, usando alta concentração de sementes (fase densa). O monitoramento in-line foi realizado utilizando as sondas de medição de reflexão de feixe focalizado (FBRM) e de medição de visão de partículas (PVM), um

Braz. J. Food Technol.. Publicado em: 14/11/2019

4. Cheese whey exploitation in Brazil: a questionnaire survey

Abstract This study aimed to carry out a diagnosis of the cheese whey exploitation by the Brazilian dairy industry using a questionnaire survey. The dairy industries (n=100) were mainly from Southeast (55%) and South (25%) regions and supervised by the Federal Inspection System (80%). Most of them produced (67%) and processed (60%) sweet cheese whey, using i

Food Sci. Technol. Publicado em: 23/09/2019

5. Performance and development of gastric compartments of calves fed with cheese whey and transition milk

RESUMO: Objetivou-se avaliar se o soro de queijo associado ou não ao leite de transição poderia servir como uma alternativa adequada ao leite integral para a criação de bezerros. Para isso, 24 bezerros machos, mestiços Holandês-Zebu, foram distribuídos em delineamento inteiramente casualizado com três tratamentos (oito bezerros por tratamento) e al

Cienc. Rural. Publicado em: 19/08/2019

6. Concentrated beta-galactosidase and cell permeabilization from Saccharomyces fragilis IZ 275 for beta-galactosidase activity in the hydrolysis of lactose

Abstract The cheese whey shows an organic nutrient charge that can be used to obtain metabolites of interest by biotechnology of microorganisms. Thus, fermentative processes for enzyme production, in particular beta-galactosidase becomes feasible. The enzyme plays an important role in the biotech food industry to obtain milk and dairy products with low lacto

Food Sci. Technol. Publicado em: 27/05/2019

7. Stability of a dairy-based electrolyte replenishment beverage

Abstract This study targeted the commercial sterility and shelf life evaluation of an isotonic beverage formulated with ricotta cheese whey (scotta). The beverage was processed at 95 °C/50 s (B1), 90 °C/40 s (B2) and 85 °C/30 s (B3), all stored at 25 °C in the dark. Commercial sterility tests were carried out to evaluate the microbiological stability of

Food Sci. Technol. Publicado em: 16/05/2019

8. CHEMOMETRIC TOOLS AND FTIR-ATR SPECTROSCOPY APPLIED IN MILK ADULTERATED WITH CHEESE WHEY

Brazilian law forbids the addition of cheese whey in milk. However, adulteration with cheese whey is one of the most applied fraud due to its low cost. The detection of this fraud is the quantification of Caseinomacropeptide (CMP). The CMP is a constituent of the whey that can be used as adulteration marker. Thus, an analytical method capable of identifying

Quím. Nova. Publicado em: 02/05/2019

9. Produção de ácido cítrico por Aspergillus niger AN 400 a partir de resíduo agroindustrial

RESUMO A agroindústria gera grandes volumes de resíduos com carga poluidora elevada, o que exige o desenvolvimento de tecnologias para minimização de impactos causados pela disposição inadequada desses resíduos no ambiente. A produção de ácido cítrico utilizando resíduos agroalimentares como substrato para fermentação é uma solução para a re

Eng. Sanit. Ambient.. Publicado em: 25/04/2019

10. Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention

Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was

Food Sci. Technol. Publicado em: 22/10/2018

11. Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage

ABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of lambs fed a solution of cheese whey plus water (100 g kg−1 dry matter) (CW) during feedlot and pre-slaughter lairage. Data were analyzed as a 2 × 2 factorial (place – feedlot and slaughterhouse, food – water or CW). We evaluated the following treat

R. Bras. Zootec.. Publicado em: 26/03/2018

12. Obtainment, quantification and use of lactulose as a functional food – a review

Abstract Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many industries still consider the whey as an effluent, which can cause serious environmental problems wh

Food Sci. Technol. Publicado em: 2017-12