Development and characterization of multilayer films based on polyhydroxyalkanoates and hydrocolloids
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Applied Polymer Science"
DOI: 10.1002/app.44458
Abstract: New biodegradable polymeric materials have been developed in order to minimize the environmental impact caused by the traditional packaging found in the market. Polyhydroxyalkanoates (PHAs) are biopolymers with important features such as biodegradability and biocompatibility;… read more here.
Keywords: characterization multilayer; cheese whey; development characterization; multilayer films ... See more keywords
Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9214
Abstract: BACKGROUND The current study aimed to prepare antimicrobial agents for food preservation from crude cheese whey. Crude cheese whey was digested with porcine pepsin, and calf and fungal rennets at various pHs. The digests were… read more here.
Keywords: rennet; cheese whey; crude cheese; antibacterial peptides ... See more keywords
Growth performance and adaptability of an EPS-producing Chlorella strain in cheese whey with high and low salinity: prospects for the sustainable production of microalgal biomass
Sign Up to like & getrecommendations! Published in 2025 at "Journal of Applied Phycology"
DOI: 10.1007/s10811-025-03479-z
Abstract: Cheese whey is a high-strength dairy effluent with varying salinity levels, presenting major environmental challenges. An exopolysaccharide (EPS)-producing Chlorella isolate was used to treat dairy effluents from the primary (PCW) and second (SCW) production stage,… read more here.
Keywords: salinity; chlorella; biomass; cheese whey ... See more keywords
Co-Crystals of Lactose-Polyphenols Created from Two Food-Related By-products: Cheese Whey and Maize Inflorescences
Sign Up to like & getrecommendations! Published in 2025 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-024-03732-2
Abstract: Maize inflorescences are a polyphenol-rich by-product generated abundantly from corn consumption. Likewise, cheese whey is a lactose-rich by-product vastly produced from the cheesemaking process. This work proposed the use of both by-products to generate lactose-polyphenol… read more here.
Keywords: lactose polyphenols; food; maize inflorescences; lactose crystals ... See more keywords
Improvement of Sugarcane Stillage (Vinasse) Anaerobic Digestion with Cheese Whey as its Co-substrate: Achieving High Methane Productivity and Yield
Sign Up to like & getrecommendations! Published in 2019 at "Applied Biochemistry and Biotechnology"
DOI: 10.1007/s12010-019-03056-4
Abstract: This study investigated methane production in an anaerobic sequencing batch biofilm reactor (AnSBBR) by co-digesting sugarcane vinasse and cheese whey. The assessment was based on the influence of feed strategy, interaction between cycle time and… read more here.
Keywords: productivity; cheese whey; sugarcane; methane ... See more keywords
Fermentative molecular biohydrogen production from cheese whey: present prospects and future strategy
Sign Up to like & getrecommendations! Published in 2021 at "Applied Biochemistry and Biotechnology"
DOI: 10.1007/s12010-021-03528-6
Abstract: Waste-dependent fermentative routes for biohydrogen production present a possible scenario to produce hydrogen gas on a large scale in a sustainable way. Cheese whey contains a high portion of organic carbohydrate and other organic acids,… read more here.
Keywords: cheese whey; biohydrogen production; fermentative molecular; production ... See more keywords
Biohydrogen production by co-digesting whey and glycerin in an AnSBBR: Performance optimization, metabolic pathway kinetic modeling and phylogenetic characterization
Sign Up to like & getrecommendations! Published in 2017 at "Biochemical Engineering Journal"
DOI: 10.1016/j.bej.2017.09.011
Abstract: Abstract The co-digestion of cheese whey with glycerin for biohydrogen production, in an anaerobic sequencing batch biofilm reactor (AnSBBR) with recirculation of the liquid phase (at 30 °C with 3.5 L of working volume and treating 1.5 L… read more here.
Keywords: cheese whey; biohydrogen production; whey glycerin; production digesting ... See more keywords
A parametric response surface study of fermentative hydrogen production from cheese whey.
Sign Up to like & getrecommendations! Published in 2017 at "Bioresource technology"
DOI: 10.1016/j.biortech.2017.07.158
Abstract: Batch factorial experiments were performed on cheese whey+wastewater sludge mixtures to evaluate the influence of pH and the inoculum-to-substrate ratio (ISR) on fermentative H2 production and build a related predictive model. ISR and pH affected… read more here.
Keywords: production; surface study; cheese whey; response surface ... See more keywords
Enhancing the co-digestion efficiency of sewage sludge and cheese whey using brewery spent grain as an additional substrate.
Sign Up to like & getrecommendations! Published in 2019 at "Bioresource technology"
DOI: 10.1016/j.biortech.2019.121863
Abstract: This study examined the influence of the application of brewery spent grain (BSG) on biogas production efficiency as well as its kinetics in the co-digestion of acid cheese whey (ACW) and sewage sludge (SS). The… read more here.
Keywords: cheese whey; sewage sludge; digestion; spent grain ... See more keywords
Potential of Gouda cheese whey to improve epidermal conditions by regulating proliferation and differentiation of keratinocytes
Sign Up to like & getrecommendations! Published in 2018 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2018.07.016
Abstract: Abstract Sweet whey is a by-product of rennet-type cheese and contains abundant physiologically active substances. In this study, we investigated the effects of sweet whey on keratinocytes in mouse back skins using the warm-bathing model… read more here.
Keywords: epidermal conditions; cheese whey; proliferation; expression ... See more keywords
Possible causes for the instability in the H2 production from cheese whey in a CSTR
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Hydrogen Energy"
DOI: 10.1016/j.ijhydene.2017.12.104
Abstract: Abstract A CSTR reactor was operated for 30 days. It was fed with raw cheese whey with an organic loading rate of 30 gCOD/Ld. Hydrogen production varied significantly with a maximum of 0.9 LH2/Ld and… read more here.
Keywords: cstr; production; hydrogen; cheese whey ... See more keywords