Cheese Whey
Mostrando 13-24 de 126 artigos, teses e dissertações.
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13. 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
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14. 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
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15. 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
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16. Application of Factorial Design for Optimization of the Synthesis of Lactulose Obtained from Whey Permeate
There is a great interest in developing suitable alternatives for the utilization of whey, a by-product from cheese production that contains high concentration of lactose. These alternatives allow the transformation of whey into several products, reducing its environmental impact and providing gains to the dairy industry through the development of new produc
J. Braz. Chem. Soc.. Publicado em: 2017-12
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17. Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
Abstract Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors involved in the production process, use of raw materials and cheese yield. Was monitored the Mozza
Food Sci. Technol. Publicado em: 04/09/2017
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18. SUBSTITUIÇÃO DO NITROBENZENO PELO ÓLEO DE SOJA COMO UMA PROPOSTA PARA O ENSINO DO MÉTODO DE VOLHARD EM ANÁLISE QUANTITATIVA
Volhard method is extensively employed in the teaching laboratories of classical quantitative analysis to chloride determination and is based on the reaction of Ag+ with Cl- and Ag+ residual titration with SCN-. Its drawback is that SCN- reacts with the AgCl(s) initially formed. Nitrobenzene is used to avoid this stripping, but it is toxic to the environment
Quím. Nova. Publicado em: 2017-09
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19. Dynamics of ethanol production from deproteinized whey by Kluyveromyces marxianus: An analysis about buffering capacity,thermal and nitrogen tolerance
The production of value-added products could be a valuable option for cheese wastewater management. However, this kind of study cannot just focus alone on getting the final product. This also necessitates studies on the dynamics of bioprocesses. With these as background, the present investigation aimed at evaluating the buffering capacity of deproteinized wh
Braz. arch. biol. technol.. Publicado em: 2015-06
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20. BIOHYDROGEN FROM CHEESE WHEY TREATMENT IN AN AnSBBR: ACHIEVING PROCESS STABILITY
AbstractAn AnSBBR (anaerobic sequencing batch reactor containing biomass immobilized on an inert support) with liquid phase recirculation, containing a 3.5 L working volume, treated 1.5 L of cheese whey wastewater in 3 and 4 h cycles at 30 ºC to produce biohydrogen. From startup the bioreactor presented process instability. To overcome this problem the foll
Braz. J. Chem. Eng.. Publicado em: 2015-06
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21. Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese
The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on
Braz. J. Microbiol.. Publicado em: 2014-06
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22. Optimization of lipids production by Cryptococcus laurentii 11 using cheese whey with molasses
This study aimed the optimization of culture condition and composition for production of Cryptococcus laurentii 11 biomass and lipids in cheese whey medium supplemented with sugarcane molasses. The optimization of pH, fermentation time, and molasses concentration according to a full factorial statistical experimental design was followed by a Plackett-Burman
Braz. J. Microbiol.. Publicado em: 2014-06
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23. Comparison of two lipid extraction methods produced by yeast in cheese whey
This work aimed to evaluate nine strains of yeast, previously identified as good producers of lipids in honey medium, for selecting the most suitable strain for the production of lipids in cheese whey medium and compared two well known extraction methods of lipids from the culture medium. The highest yield of total lipids was 1.27 g.L-1 produced by Cryptococ
Braz. arch. biol. technol.. Publicado em: 2013-08
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24. Utilização de soro de queijo para produção de lipídeos por leveduras oleaginosas / Use of cheese whey for the production of lipids by oleaginous yeast
A exploração de resíduos agroindustriais como matérias-primas aplicadas na conversão de lipídeos por leveduras, possibilitam um destino mais sustentável a estes resíduos, visto que matéria-prima lipídica possui grande interesse comercial, tanto para suplementação alimentar como na síntese de biocombustíveis e outros produtos da indústria oleoq
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/06/2012