Food packaging extensively uses plastic films and containers of petroleum-based polymers for their excellent functional properties and competitive price. Plastic packaging has become a central focus of waste reduction efforts, particularly in aesthetic terms of damage to flora and fauna. Presently, consumers require greater quality and longer shelf lives for their foodstuffs, while they ...

food packaging extensively uses plastic films and containers of petroleum-based polymers for their excellent functional properties and competitive price. plastic packaging has become a central focus of waste reduction efforts, particularly in aesthetic terms of damage to flora and fauna. presently, consumers require greater quality and longer shelf lives for their foodstuffs, while they demand ...

guar gum and whey proteins concentrate (wpc-35) were used as functional additives to improve the functional characteristics (hardness and meltability) of the na-caseinate-based imitation cheese. also, the alterations in the composition, sensory acceptance, color, and texture caused by these ingredients were evaluated. imitation cheeses were formulated with three levels each of wpc (0, 1.5, and ...

the ability of whey protein concentrate (wpc) (1% w/v) and/or honey (2% and 4% w⁄v) to improve lactic acid bacteria (streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus) growth and viability in yoghurt during a 21 day period of storage was investigated. another focus of this study was to examine fermentation kinetics and post-acidification rates through ph and lactic acid...

The recovery of high-quality, valuable end products from cheese whey is a very important industrial process. The aim of this study is to improve the recovered protein content of concentrate stream in cheese whey. The experiments were conducted by using ceramic ultrafiltration (UF) membrane followed by diafiltration (DF) process with a 15kDa molecular weight cut-off (MWCO). The volume concentrat...

Background and Objectives: Whey is a product of cheese production process that has more than half the nutrients of milk. Production of whey-based beverages, is one of the most efficient mechanisms for entering these products into the human food chain butits production is facing challenges. Protein sedimentation as a result of the thermal processing and the appealing sensory properties of the be...

in this study, prodused wheyless cheese was a kind of feta cheese that was considered as a substitution for uf cheese. in this method, by mixing whey protein concentrate (wpc) or milk protein concentrate (mpc) in cream, similar to retentate, which is used in ultrafiltration cheese, was obtained. then, the process was followed similar to production of uf cheese. two experimental samples with the...

ABSTRACT: Edible coatings made from whey protein concentrate (WPC) and gellan gum (G) were investigated for their capacity to preserve the quality of Malus domestica cv Golab apples. WPC and gellan gum coatings at different concentrations plasticized with glycerol (Gly) were tested. Postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity ...