Whey Cheese
Mostrando 1-12 de 126 artigos, teses e dissertações.
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1. Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate
Abstract Six protein energy-bars (B1-B6) were prepared for Pakistani-athletes using dates, dried apricots, Cheddar-cheese and whey-protein isolate. Bars B1-B3 contained 5 g Cheddar-cheese and 13 g whey-protein isolate while quantity of dates were 74, 68 and 65 g and apricots 8, 14 and 17 g respectively. Bars B4-B6 contained 8g Cheddar-cheese and 12 g whey pr
Food Sci. Technol. Publicado em: 2021-06
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2. Identification, antibacterial and antifungal effects, antibiotic resistance of some lactic acid bacteria
Abstract A total of 74 lactic acid bacteria (LAB) isolates were obtained from yoghurt, cheese, raw milk, boza and whey. 36 strains were identified at species levels as Lactococcus lactis (15), Lc. garvieae (8) Lactobacillus plantarum (7), Enterococcus faecium (3), Leuconostoc citreum (2) and Lb.casei (1) by MALDI-TOF MS analysis. The strains were tested for
Food Sci. Technol. Publicado em: 2021-06
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3. Índice de CMP em leite pasteurizado comercializado em Minas Gerais, Brasil, durante os anos de 2011 a 2017
ABSTRACT Cheese whey is a nutritious byproduct in the dairy industry, however, due to low commercial value, its use as a milk adulterant is a common practice not easily detected by routine analysis. In Brazil, quantification of caseinomacropeptide (CMP) index, using High Performance Liquid Chromatography (HPLC), is officially used to investigate illegal chee
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2020-04
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4. 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
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5. 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
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6. 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
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7. 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
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8. 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
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9. 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
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10. 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
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11. 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
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12. 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