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Piero Franceschi, Francesca Martuzzi, Paolo Formaggioni, Massimo Malacarne and Andrea Summer
The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries. The aim of this research was to s...
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Angela Gabriella D?Alessandro, Roberta Savina Dibenedetto, Ioannis Skoufos and Giovanni Martemucci
Two experiments were conducted to investigate the chemical and fermentative characteristics of by-product-mixed silages consisting of wheat straw (WS), grape pomace (GP), olive mill wastewater (OMWW) and cheese whey (CW) at 7, 30 and 90 days. The silage ...
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Luiz Eduardo Nochi Castro, Larissa Resende Matheus, Rosana Rabelo Mançano, William Gustavo Sganzerla, Rafael Gabriel da Rosa, Tiago Linhares Cruz Tabosa Barroso, Vanessa Cosme Ferreira and Leda Maria Saragiotto Colpini
Brewer?s spent grains (BSG) are a significant by-product of beer production, and its improper disposal poses environmental challenges. This study investigated the use of BSG for activated carbon production with phosphoric acid as a chemical activator and...
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Katarzyna Kajak-Siemaszko, Dorota Zielinska, Anna Lepecka, Danuta Jaworska, Anna Okon, Katarzyna Neffe-Skocinska, Monika Trzaskowska, Barbara Sionek, Piotr Szymanski, Zbigniew J. Dolatowski and Danuta Kolozyn-Krajewska
The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products?acid-rennet goat?s cheeses under industrial...
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Carla Graça, Anabela Raymundo and Isabel Sousa
Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giv...
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Oksana Kochubei-Lytvynenko,Olha Chernyushok,Olena Bilyk,Yulia Bondarenko
Pág. 33 - 40
The paper reports a study into the influence of electrospark dispersion of current-conductive granules of magnesium and manganese in the environment of milk whey on the process of its fermentation in the technology of making soft thermo-acid cheeses the ...
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Cleidiane Samara Murari, Débora Cristina Moraes Niz da Silva, Bruna Lima da Silva, Vanildo Luiz Del Bianchi (Author)
Pág. 533 - 541
The present study aimed the utilization of the cheese whey as substrate for ethanol production by Kluyveromyces marxianus. Was studied the effect of the initial concentration of cheese whey (M1 57,6 g L-1; M2 45,6 g L-1; M3 32,5 g L-1 e M4 18,8 g L...
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Aspasia A. Chatzipaschali and Anastassios G. Stamatis
Cheese whey utilization is of major concern nowadays. Its high organic matter content, in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem. However, the potential production of biog...
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H. A. Aguirre-Villegas, F. X. Milani, S. Kraatz, D. J. Reinemann
Pág. 613 - 627
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AB Martín-Diana, MC Gomez-Guillén, P Montero, J Fontecha
Pág. 1340 - 1349
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