Lactose Permeate
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. 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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2. 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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3. Experimental study of lactose hydrolysis and separation in cstr-uf membrane reactor
In this study, the effect of processing conditions on the performance of continuous stirred tank -ultrafiltration (CSTR-UF) in dead - end mode was investigated. An UF membrane with a molecular weight cutoff of 3 kDa made of regenerated cellulose material was used to separate enzyme from products. The effect of operating pressure ranging between 2 and 5 bar a
Braz. J. Chem. Eng.. Publicado em: 2012-09
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4. Desequilíbrio nutricional e composição do leite em uma unidade de produção situada na bacia leiteira central da Argentina. / Nutritional unbalance and milk composition in a production unit located in the central dairy belt of Argentina
A composição do leite é um fator de suma importância, seja por seu melhor aproveitamento industrial, seja pelo pagamento dado ao produtor. O teor de nutrientes do leite, principalmente gordura e proteína, é resultado do somatório de vários fatores relacionados à produção. O objetivo desse trabalho é relatar uma situação de desequilíbrio nutric
Publicado em: 2010
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5. Ultrafiltration of cheese whey from fresh pre-mines treaty and microfiltered: effects of the flow volume and pressure in the transmembrane flow of permeate / Ultrafiltração do soro de queijo minas frescal pre-tratado e microfiltrado : efeitos da vazão volumetrica e da pressão transmembrana no fluxo de permeado
Pre-treatments of whey to improve the permeate flux in ultra filtration (UF) membrane processes are important for economic viability of whey protein concentrate (WPC) production. Moreover, pre-treatments can also be used to improve functional properties of whey proteins. Nevertheless, membrane fouling is the main technological problem concerned to dairy indu
Publicado em: 2003
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6. Avaliação da aplicação de campos magneticos no processo de obtenção de nisina por Lactococcus lactis
In the present work a 23 complete factorial design with central point was used to study the process of nisina obtention using Lactococcus lactis sp. with application of magnetic field, using as substrate, lactose in the form of cheese whey permeate. Nisina is the only antibacterial substance with "legal status" produced from lactic bacteria. It is used thoro
Publicado em: 2001
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7. Enhanced Conversion of Lactose to Glycerol by Kluyveromyces fragilis Utilizing Whey Permeate as a Substrate
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% Na2SO3 as a steering agent. The use of othe
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8. Microbial Production of Lysine and Threonine from Whey Permeate
Extracellular accumulation of lysine and threonine was investigated in modified whey permeate by using Brevibacterium lactofermentum ATCC 21086 and Escherichia coli ATCC 21151. Whey permeate was prepared from whey by membrane ultrafiltration, and lactose was hydrolyzed by treating permeate with HCl or β-galactosidase. The highest amount of lysine (3.3 g/lit
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9. Fermentation of lactose by yeast cells secreting recombinant fungal lactase.
Strains of Saccharomyces cerevisiae transformed with a yeast multicopy expression vector carrying the cDNA for Aspergillus niger secretory beta-galactosidase under the control of ADH1 promoter and terminator were studied for their fermentation properties on lactose (V. Kumar, S. Ramakrishnan, T. T. Teeri, J. K. C. Knowles, and B. S. Hartley, Biotechnology 10
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10. Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium
Cells of Streptococcus salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis entrapped in k-carrageenan-locust bean gum gel performed similarly to free cells in the conversion of lactose to lactic acid. Bead diameter influenced the fermentation rate. Cells entrapped in smaller beads (0.5 to 1.0 mm) showed higher release rates, higher lactose, g