Feasibility of Spray Drying Concentrated Acid Whey After Nanofiltration
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-018-2118-1
Abstract: Concentration of acid whey and crystallisation of lactose followed by spray drying in the production of acid whey powder are severely restricted by the presence of lactic acid (LA) and calcium (Ca). These compounds cause… read more here.
Keywords: feasibility; acid whey; spray drying;
Mineralization of Nitrogen in Soils with Application of Acid Whey at Different pH
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Soil Science and Plant Nutrition"
DOI: 10.1007/s42729-020-00196-z
Abstract: Agro-industrial wastes are commonly used as nitrogen sources in agriculture, and its availability depends on the dynamics of nitrogen mineralization. The pH has great effects on soil nitrogen dynamics; thus, we hypothesized that the increase… read more here.
Keywords: nitrogen; acid whey; soil; mineralization ... See more keywords
Pilot scale production, kinetic modeling, and purification of glycine betaine and trehalose produced from Actinopolyspora halophila (MTCC 263) using acid whey: A dairy industry effluent
Sign Up to like & getrecommendations! Published in 2017 at "Chemical Engineering Science"
DOI: 10.1016/j.ces.2017.01.021
Abstract: Dairy factories manufacturing Greek yoghurt generate huge quantities of acid whey, an effluent which has serious ecological ramifications. In this work, we have used Actinopolyspora halophila (MTCC 263), an extreme halophile that utilized acid whey… read more here.
Keywords: betaine trehalose; production; glycine betaine; acid whey ... See more keywords
Properties of whey proteins obtained from different whey streams
Sign Up to like & getrecommendations! Published in 2017 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2016.11.009
Abstract: The physio-chemical characteristics of whey proteins (WPs) in sweet, salty, native and acid whey were investigated and compared. WPs from acid whey were characterised by hydrophobically and covalently driven protein aggregation. Covalent aggregation in acid… read more here.
Keywords: aggregation; acid whey; whey; thiol disulphide ... See more keywords
Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.108015
Abstract: This study determines the possibility of using freeze-dried acid whey as an alternative to nitrate/nitrite in fermented sausages made from fallow deer meat. The study compared the parameters related to food safety as well as… read more here.
Keywords: deer; food safety; acid whey; meat ... See more keywords
Efficient Production of Broad-Spectrum Antimicrobials by Paenibacillus polymyxa OSY–EC Using Acid Whey-Based Medium and Novel Antimicrobial Concentration Approach
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Bioengineering and Biotechnology"
DOI: 10.3389/fbioe.2022.869778
Abstract: Production of some antimicrobial peptides by bacterial producers is a resource-intensive process, thus, using inexpensive growth media and simplifying antimicrobial extraction and down-stream processing are highly desirable. Acid whey, a dairy industry waste, is explored… read more here.
Keywords: production; polymyxa osy; production broad; acid whey ... See more keywords
Bioconversion of Lactose into Glucose–Galactose Syrup by Two-Stage Enzymatic Hydrolysis
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11030400
Abstract: Fermentation technology enables the better use of resources and the conversion of dairy waste into valuable food products. The aim of this study is to evaluate the conversion rate of glucose into fructose by immobilised… read more here.
Keywords: galactose syrup; glucose galactose; sweet acid; hydrolysis ... See more keywords
Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11243953
Abstract: Greek strained yogurt is produced in high quantities worldwide. This production leaves behind acid whey, a by-product that is an environmental challenge. Hence, efforts are made to minimize the acid whey generation. In this study,… read more here.
Keywords: composition; strained yogurt; acid whey; greek strained ... See more keywords
Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12071379
Abstract: The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium)… read more here.
Keywords: stability; meat; acid whey; treatment ... See more keywords
Enrichment of Lactoferrin and Immunoglobulin G from Acid Whey by Cross-Flow Filtration
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12112163
Abstract: The production of cream cheese, curd, high-protein yogurt, or caseinate results in large amounts of acid whey as a by-product. So far acid whey is often disposed as animal feed or organic fertilizer. However, these… read more here.
Keywords: biofunctional proteins; cross flow; acid whey; lactoferrin immunoglobulin ... See more keywords
Effect of Acid Whey Pretreatment Using Ultrasonic Disintegration on the Removal of Organic Compounds and Anaerobic Digestion Efficiency
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Environmental Research and Public Health"
DOI: 10.3390/ijerph191811362
Abstract: Acid whey is a by-product of the dairy industry that should be utilized or appropriately neutralized. Anaerobic processes represent a group of prospective methods for whey processing, and a key priority in their development is… read more here.
Keywords: anaerobic digestion; effect; organic compounds; ultrasonic disintegration ... See more keywords