Fate of Staphylococcus aureus in Whey, Whey Cream, and Whey Cream Butter
نویسندگان
چکیده
منابع مشابه
Review: elimination of bacteriophages in whey and whey products
As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies. In dairy productions, whey from former cheese batches is frequently re-used to increase the yield, to improve the texture and to increase the nutrient value of the final product. Recycling of whey cream and particulated whey pr...
متن کاملDetermination of orotic acid in whey and modified whey products.
The concentration of orotic acid in dry whey ranged between 64 and 146 mg/100 g and appeared dependent on whey type. The orotic acid of modified whey products, prepared commercially by electrodialysis, ultrafiltration, gel filtration, or polyphosphate precipitation was between 7 and 124 mg/100 g, which was less than that of dry whey. It appears that whey processing methods do not concentrate or...
متن کاملHealth Enhancing Properties of Whey Proteins and Whey Fractions
Whey is a reliable source for a number of high quality and biologically-active proteins, carbohydrates and minerals. Whey products can be classified into several categories (see Whey product descriptions and composition in Reference Manual for U.S. Whey Products). This review highlights some of the nutritional and health-enhancing properties of the major and minor whey proteins and whey compone...
متن کاملIn Situ Biosynthesis of Natural Fruity Flavors in Whey and Whey Permeate during Fermentation Using Lipase
Background and Objectives: Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in whey using lipase of Palatase in combination with ethanol fermentation. Materials and Methods: Lactobacillus ferment...
متن کاملEnergy concentration and phosphorus digestibility in whey powder, whey permeate, and low-ash whey permeate fed to weanling pigs.
Two experiments were conducted to determine DE and ME, the apparent total tract digestibility (ATTD) of P, and the standardized total tract digestibility (STTD) of P in whey powder (3,646 kcal/kg), whey permeate (3,426 kcal/kg), and low-ash whey permeate (3,657 kcal/kg) fed to weanling pigs. The DE and ME in the 3 whey products were determined using 32 barrows (9.2 ± 0.4 kg of BW). A basal diet...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1989
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(89)79473-x