The protein composition of 24 individual Maiwa yak milk samples that were collected in the Sichuan province of China was determined by reversed-phase high-performance liquid chromatography. Yak milk differed from cow milk by its high concentration of total proteins (46.2– 58.4 g·L), total casein (40.2 g·L on average) and the proportion of individual caseins. The high content of β-casein (more t...

Fermentation is a promising solution to valorize cheese whey, the main by-product of dairy industry. In Parmigiano Reggiano production, natural whey starter (NWS), an undefined community thermophilic lactic acid bacteria, obtained from previous day residual through incubation at gradually decreasing temperature after curd cooking. The aim this study was investigate effect fermentation regime (s...