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947  Articles
1 of 96 pages  |  10  records  |  more records»
The aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface. A description of the experimental set and processing metho... see more

The necessary stage of technological process of “Urda” albumin cheese production is whey proteins extraction from sheep whey (in classic technology of product) or from the whey mixtures, offered in the work. For whey proteins extraction from whey the foll... see more

Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio. The wastewater source used in this study was... see more

Soy is a food rich in proteins and its cost is lower when compared to animal protein. However, it is still under-consumed, especially in the Western world. Cheese whey is a byproduct of the dairy industry originated from the production of cheese, and is v... see more

The necessary stage of technological process of “Urda” albumin cheese production is whey proteins extraction from sheep whey (in classic technology of product) or from the whey mixtures, offered in the work. For whey proteins extraction from whey the foll... see more

The necessary stage of technological process of “Urda” albumin cheese production is whey proteins extraction from sheep whey (in classic technology of product) or from the whey mixtures, offered in the work. For whey proteins extraction from whey the foll... see more

The most common process that Mexican artisanal cheese industry applies to whey to add value, is the production of requesón (whey cheese). However, the technological profile of the whey depends on its physicochemical characteristics. The objective of the p... see more

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 t... see more

This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on physic... see more

1 of 96 pages  |  10  records  |  more records»