in this study, soymilk curd (tofu) was produced and evaluated at three stages according to iranian preference. in the first stage, the effect of soybean varieties (williams & habbit), production methods (traditional & recommended), and formulation (0, 10 and 20% cheese whey instead of water used in soymilk production) on the qualitative and quantitative characteristics of tofu were evaluated. i...

Recent advances in processing research and membrane technology have allowed for the fractionation of whey proteins directly from milk. The differences in attributes between whey proteins isolated from milk and those isolated from cheese whey are becoming an important factor for dairy protein processors considering this new avenue for fractionating whey proteins. The symposium will cover membran...

The bacterial diversity and structure of Poro cheese, an artisanal food, was analysed by high-throughput sequencing (454 pyrosequencing) in order to gain insight about changes in bacterial communities associated with the cheese-making process. Dairy samples consisting of milk, fermented whey, curd and ripened cheese (during 7 and 60 d) were collected from three manufacturers located in the stat...

Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%-5.8% w/w. The fat lost to sweet whey w...

A novel approach to utilize cheese whey, cultivating mycelium of an edible mushroom Ganoderma lucidum using cheese whey as a substrate, was introduced. Response surface analysis (RSA) with central composite in cube design was successfully applied to determine the optimal conditions where the maximum mycelial production occurred, which was at pH 4.2 and 28.3 ◦C. The high extract ratio as well as...

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...

The high percentage of fat in whey during the production process cheese mozzarella from milk buffalo standardized to 3.2% compared with that without standardizing 7.95% mozzarella, is an economic value distinguish who was greatly affected profitability industry for cheese, or work farmers make processing into cheese. Whey, liquid residue and casein production, one biggest reservoirs food protei...

introduction: scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. however, development of low-fat foods is challenging as fat makes a majo...

Bovine colostrum is well known for its beneficial properties on health and development. It contains a wide variety of bioactive ingredients that are known to promote a number of cellular processes. Therefore the use of colostrum whey as a feed additive to promote intestinal health has been proposed, yet little is known about mechanisms implicated in its beneficial properties on intestinal epith...