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| Registros recuperados: 16 | |
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| TRINDADE,Monika B.; SOARES,Bruna C. V.; SCUDINO,Hugo; GUIMARÃES,Jonas T.; ESMERINO,Erick A.; FREITAS,Mônica Q.; PIMENTEL,Tatiana C.; SILVA,Marcia Cristina; SOUZA,Simone L. Q.; ALMADA,Rafael B.; CRUZ,Adriano G.. |
| 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 it in whey dairy beverages (60%), Ricotta (20%), whey concentrate (15%), and milk blends (5%), which were resold for supermarkets (53%) or industries (20%). However, 27% of the industries discard whey in the effluent treatment system or use as animal feed, suggesting a market for using this by-product. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese whey; Exploitation; Brazil; Survey. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300788 |
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| Andrade,E.H.P.; Souza,M.R.; Fonseca,L.M.; Penna,C.F.A.M.; Cerqueira,M.M.O.P.; Roza,T.; Seridan,B.; Resende,M.F.S.; Pinto,F.A.; Villanoeva,C.N.B.C.; Leite,M.O.. |
| Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05). However, cheese whey and CMP amounts were higher than expected (P<0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented milk beverages; Cheese whey; CMP; HPLC. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959 |
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| FANGMEIER,Michele; KEMERICH,Grasciele Tamara; MACHADO,Bruna Lenhardt; MACIEL,Mônica Jachetti; Souza,Claucia Fernanda Volken de. |
| 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 to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese whey; Physicochemical quality; Sensory analysis; Technological characteristics; Microbiological analyses. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500122 |
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| Oda, Y; Nakamura, K; Shinomiya, N; Ohba, K; 小田, 有二. |
| Kluyveromyces marxianus KD-15, called flex yeast, is a strain that is insensitive to catabolite repression and has the capacity to produce ethanol efficiently from a mixture of beet molasses and whey powder. When a fermentation test was conducted in 50 mL of a medium containing 200 mg mL-1 of sugar as sugar beet thick juice diluted with an arbitrary amount of crude whey, strain KD-15 produced over 99 mg mL-1 ethanol in all the media tested, and ethanol formation decreased in proportion to the volume of whey by K. marxianus NBRC 1963, the parental strain of KD-15, and Saccharomyces cerevisiae NBRC 0224, the reference strain for conventional ethanol production. Fermentation of thick juice diluted with whey alone by strain KD-15 at 30 °C initially proceeded... |
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Palavras-chave: Ethanol production; Flex yeast; Kluyveromyces marxianus; Beta vulgaris; Cheese whey. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3143 |
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| Mörschbächer,Ana Paula; Volpato,Giandra; Souza,Claucia Fernanda Volken de. |
| ABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. However, one of the limiting factors of its use is the relatively high cost of the enzymes, which could be lowered with the immobilization of these biocatalysts. Considering this context, the objective of this research was to evaluate the commercial Kluyveromyces lactis β-galactosidase enzyme immobilized in calcium alginate spheres and gelatin, using glutaraldehyde and concanavalin A (ConA) as modifying agents in the hydrolysis of cheese whey lactose... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactose; Cheese whey; Β-galactosidase; Enzyme immobilization. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000500921 |
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| Castanha,Rodrigo Fernandes; Mariano,Adriano Pinto; Morais,Lilia Aparecida Salgado de; Scramin,Shirlei; Monteiro,Regina Teresa Rosim. |
| 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 experimental design, which was used to determine whether the supplementation of the culture medium by yeast extract and inorganic salts could provide a further enhancement of lipids production. The following conditions and composition of the culture medium were found to optimize biomass and lipids production: 360 h fermentation, 6.5 pH and supplementation of (g L-1): 50 molasses, 0.5 yeast extract, 4... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cryptococcus laurentii; Microbial lipids; Cheese whey; Sugarcane molasses; Biodiesel. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000200003 |
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| Teles,Jéssica Cristine; Stolle,Elaine Macedo; Koloda,Stela Aparecida; Barana,Ana Claudia. |
| Abstract The purpose of this paper was to evaluate the production of propionic acid from the fermentation of agroindustrial effluents using a Propionibacterium acidipropionici culture. The composition of the substrates was determined by using an experimental design of mixtures, resulting in 10 trials. The substrates were fermented in batch borosilicate glass reactors at a temperature of 35°C, initial pH of 6.5, and 20 mL.L-1 of inoculum suspension. The highest yield of propionic acid production, 0.79 g of product per g of substrate, was obtained with a substrate composed only of corn steep liquor, which showed a productivity of 5.20 mg.L-1h-1 and production of 0.40mL.L-1. These results showed that the corn steep liquor positively influenced performance and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agroindustrial by-products; Fermentation; Corn steep liquor; Cheese whey; Wastewater. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100702 |
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| Sugai, Michiko; Takakuwa, N; Ohnishi, Masao; Arai, Ikichi; Urashima, Tadasu; Oda, Yuji. |
| From 2150 isolates from raw milk and milk products, yeast strains were surveyed to produce glucosylceramide from cheese whey. Most of the 54 strains that had accumulated a detectable amount of glucosylceramide were identified as Kluyveromyces lactis var. lactis. The cells of K. lactis var. lactis strain M-11 derived from domestic raw milk accumulated glucosylceramide 2.5-fold higher than K. lactis var. lactis NBRC 1267, the reference strain selected from the culture collections. Strain M-16 of K. lactis var. lactis derived from the same origin was found to synthesize a considerable amount of steryl glucoside in addition to glucosylceramide. Sequence analysis of ribosomal DNA intergenic spacer two regions revealed that strains M-11 and M-16 were diverged... |
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Palavras-chave: Glucosylceramide; Steryl glucoside; Cheese whey; Kluyveromyces lactis var; Lactis. |
| Ano: 2007 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1055 |
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| 三上, 正幸; 島田, 謙一郎; 関川, 三男; 福島, 道広; 齋藤, 愛; 柴田, 政二; MlKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKlKAWA, Mitsuo; FUKUSHIMA, Michihiro; SAITOH, Ai; SHIBATA, Seiji. |
| Thirty eight pigs born from same sow were divided into 2 group，and fed with or without cheese whey. Pigs were slaughtered after 137-172 days when the live weight was nearly 110kg. Samples of M. longissimus thoracis were analyzed for physicochemical properties. There was no significant difference in the pH，water content and colour appearance in pork between the whey and control group. Crude protein content of the whey group (21.7%) was significantly lower than that of the control (22.6%). Drip loss was measured at 1，5 and 10 days after slaughter，and the drip loss measured at 10 days was significantly lower in the whey group (25.4%) than that of the control (27.1%). Cooking loss was measured at 5 days after slaughter，was significantly lower in the whey group... |
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Palavras-chave: 豚肉; チーズホエー; ホエー; クッキングロス; ドリップロス; Pork; Cheese whey; Whey; Cooking loss; Drip loss. |
| Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3090 |
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| Registros recuperados: 16 | |
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