Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate
Sign Up to like & getrecommendations! Published in 2018 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2018.02.008
Abstract: Abstract Effect of the order of acidification and heat treatment on recovery, purity and stability of caseinomacropeptide (CMP) from sweet whey was investigated. In acid-heat treatment, sweet whey was first acidified to pH values in… read more here.
Keywords: order; sweet whey; treatment; acid heat ... See more keywords
Valorisation of sweet whey by fermentation with mixed yoghurt starter cultures with focus on galactooligosaccharide synthesis
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2021.105068
Abstract: Abstract Sweet whey was fermented with yoghurt starter cultures (YO-MIX 101 containing Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis and YO-MIX 532 containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) as well as enzyme extracts… read more here.
Keywords: synthesis; initial lactose; yoghurt starter; fermentation ... See more keywords
The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c03979
Abstract: Fermented products with a pleasant aroma and with strong honey, rose, and fruit odor notes were developed through the biotransformation of a medium containing sour or sweet whey with the addi-tion of L-phenylalanine by Galactomyces… read more here.
Keywords: sweet whey; key odorants; galactomyces geotrichum; sour sweet ... See more keywords
Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation
Sign Up to like & getrecommendations! Published in 2022 at "Membranes"
DOI: 10.3390/membranes12020115
Abstract: Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and pollution problems. In this study, deproteinised sweet whey was fermented by Pseudomonas taetrolens LMG 2336 to produce a prebiotic… read more here.
Keywords: lactobionic acid; lp45 lp90; edible films; sweet whey ... See more keywords