BACKGROUND: Use of lactose-rich concentrates from dairy processes for the induction of recombinant gene's expression has not received much attention although they are interesting low cost substrates for production of recombinant enzymes. Applicability of dairy waste for induction of recombinant genes in Escherichia coli was studied. Clones expressing Lactobacillus phage muramidase and Lactobaci...

Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is main by-product cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, Urda Greece; Serbia Romania well other countries such Israel; Lor...

A study was conducted with a pilot-scale sterilization system based on 27-MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6pound military-ration polymeric trays. Chemical marker M-1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to ass...

Whey, a valuable by-product of cheese manufacture, is the liquid fraction drained from the curd. Recently, the biological properties of individual whey constituents, such as a-lactalbumin (a-La) and b-lactoglobulin (b-Lg), lactoperoxidase (LP), lactoferrin (LF), glycomacropeptide (GMP) and immunoglobulins (IgGs), have become a focus of commercial interest as potential ingredients of so-called f...

The production of value-added products could be a valuable option for cheese wastewater management. However, this kind of study cannot just focus alone on getting the final product. This also necessitates studies on the dynamics of bioprocesses. With these as background, the present investigation aimed at evaluating the buffering capacity of deproteinized whey and effect of temperature and nitr...

This work presented the results of the implementation of an off-line smoothing algorithm in the monitoring system, for the partial hydrolysis of cheese whey proteins using enzymes, which used penalized least squares. Different algorithms for on-line signals filtering used by the control were also compared: artificial neural networks, moving average and smoothing algorithm.

This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese whey. It also determine suitability goat's milk for cheese. The physicochemical composition hygienic raw were studied, as well fatty acid profile nutritional indices Traditional cheeses produced from bulk two farms in three samples. results confirmed that husbandry ...

BACKGROUND This study aimed to estimate the effect of the season of milk production and the packaging method on sensory characteristics and some physicochemical indices of fresh curd cheese stored in cooling conditions. MATERIAL AND METHODS This study covered three seasons: autumn (October), winter (January) and spring (March/April). The experimental samples were vacuum packed in 50 or 100 μm...

The present work assesses the efficacy of whey protein edible coatings with antimicrobial properties applied to ripened cheese as alternatives to commercial cheese coatings. Whey protein edible coatings were produced from ovine whey protein concentrate (WPC) with lactic acid and natamycin as antimicrobials. Two methods of coating polymerization were performed separately and in combination; the ...

Kluyveromyces fragilis (CBS 397) is a nonhalophilic yeast which is capable of lactose utilization from whey permeate and high glycerol production under anaerobic growth conditions. However, the optimum yields of glycerol (11.6 mg/ml of whey permeate medium) obtained in this study occurred only in the presence of 1% Na(2)SO(3) as a steering agent. The use of other concentrations of Na(2)SO(3), a...