Cheese-whey - production, features and utilization: a review
نویسندگان
چکیده
منابع مشابه
Utilization of salt whey from Egyptian Ras (cephalotyre) cheese in microbial milk clotting enzymes production.
BACKGROUND Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. The worldwide increase of cheese production coupled with a reduced supply of calf rennet has prompted a search for calf rennet substitutes, including microbial and plant rennets. However, most plant rennets have proved unsuitable because they impart a bitter taste to the cheese. Microbial re...
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At present, due to environmental and economic concerns, it is urgent to evolve efficient, clean and secure systems for the production of advanced biofuels from sustainable cheap sources. Biobutanol has proved better characteristics than the more widely used bioethanol, however the main disadvantage of biobutanol is that it is produced in low yield and titer by ABE (acetone-butanol-ethanol) ferm...
متن کاملBio-Hydrogen Production from Cheese Whey by Dark Fermentation
This paper focuses on the production of bio-hydrogen by dark fermentation of de-proteinized (by membrane ultra-filtration) cheese whey, an abundant waste stream of the food industry. This waste stream contains mainly lactose, which was also used as reference substrate in bio-hydrogen production tests. Those tests were conducted in batch by using a thermally treated anaerobic sludge as inoculum ...
متن کاملMicrobial production of 2,3-butylene glycol from cheese whey.
Six microorganisms that produced acetoin or diacetyl or both from glucose were tested for the production of 2,3-butylene glycol from lactose. Bacillus polymyxa and Streptococcus faecalis gave positive results and were tested in unmodified wheys. Cottage cheese whey was unsatisfactory, but B. polymyxa produced large amounts of the glycol in sweet whey, about 60 mmol of glycol per 100 mmol of lac...
متن کاملOptimization of Single Cell Protein Production from Cheese Whey Under Batch and Continuous Cultivation
In this research the microorganism was initially isolated and selected after evaluation based on COD reduction of cheese whey and biomass production. The selected microorganism was identified as Trichosporon sp. The cultivation conditions of the microorganism were optimized under batch: temperature 30˚C initial pH = 6 aeration speed = 2 ν.ν.m and agitation rate: 800 rpm. Under these conditions,...
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ژورنال
عنوان ژورنال: Semina: Ciências Agrárias
سال: 1992
ISSN: 1679-0359,1676-546X
DOI: 10.5433/1679-0359.1992v13n1p92