Download or read book Advances in Cheese Whey Utilization written by Maria Esperanza Cerdán and published by . This book was released on 2008-01-01 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey, a by-product of cheese and curd manufacturing, was once considered as a waste product and indeed, even nowadays, its uncontroled delivery to water effluents constitutes a great environmental problem to solve. However, along the chapters of this review book we can follow the change in perception of whey from waste to co-product thanks to the many clever usages of this resource that have been developed in recent years. In the first chapter the discovery and importance of whey or manufactured derivatives as functional foods or alimentary additives is revised thoroughly in relation to the particular functions of its biological components and their effects on diverse disease treatments. Other application of great relevance is considered in chapter two, the production of biofuels, specifically biogas, from cheese whey. The reader will find a summary of how knowledge in the field of biogas production from cheese whey effluents has evolved, the current status quo, and identify areas that should be addressed in the near future. Biosurfactants have many potential applications including enhanced oil recovery, crude oil drilling lubricants, surfactant-aided bioremediation of water-insoluble pollutants, and in the health care and food processing industries. Other developing areas of biosurfactant use are in cosmetic and soap formulations, foods, and dermal as well as transdermal drug delivery systems. The limit to biosurfactant production is usually high cost associated to their production and extraction. Therefore the use of cheese whey as a cheaper substrate opens new areas of research and innovation in this industry as reported in chapter three of this book. Microbial biosynthesis allows the production of optically pure lactic acid, which is highly demanded for several industrial applications. Production of lactic acid by fermentation of lactic acid bacteria on whey has been investigated as a feasible route for processing and upgrading of this effluent. Chapter four summarises the most recent attempts on the utilization of cheese whey as culture medium for microbial biosynthesis of lactic acid, both using free and immobilized microorganisms. Several bacteria are able to produce polyesters as reserve materials of carbon and energy. These polyesters are quite diverse and represent a family of polymers named polyhydroxyalkanotes (PHA). Since mechanical and physical properties of polymers are strongly dependent of monomer composition, it is believed that PHA will constitute tailor made polymers for different applications and therefore have attracted great academic and industrial interest as natural biodegradable thermoplastic and elastomeric materials which could be synthesized from renewable materials. To be competitive with common plastics, the production costs of PHA have to be reduced and in chapter five the use of cheese whey as a cheap carbon source is considered. Single cell protein (SCP) production has been the subject of extensive research mainly for the production of animal feeds enriched in protein by microbial treatment of various agro-industrial wastes in submerged and solid-state fermentation processes. Some physicochemical properties of cheese whey, including high salinity, do not allow easy microbial utilisation. The review on chapter six summarizes recent research attempts trying to deal with the problem and focusing on the development of new technologies and selection or development of microorganisms suitable for maximal yield. Bacteriocins are innocuous peptides, sensitive to digestive proteases and they do not produce changes in the organoleptic properties of the foods. For all these reasons, they have proved to be effective food bio-preservatives. Chapter seven gives several examples of bacteriocins produced in whey-based media and particularly it focuses on Nisin and Pediocin production. The last chapter is devoted to the production of heterologous proteins from whey, a poorly explored field that could greatly improve the cost-effectiveness of whey recycling. Growth of engineered microorganisms in whey is a potential source to produce valuable homologous and heterologous proteins. Scientists are reconsidering the value of various components of milk, including whey, and how they may impact economics aspects of different industrial productions. Considerable positive research regarding whey and its biological components continue to be published and attracting the interest of dairy organizations and public administrations. We expect that this book will contribute to increase the knowledge about this subject and justify the convenience of founding research in this field.

Download or read book Whey and Whey Utilization written by Tadeusz Sienkiewicz and published by . This book was released on 1990 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses the problem of whey utilization in the field of dairy technology, particularly in production plants which manufacture cheese and fresh cheese products, acid whey, quarg and casein, and coprecipitates. Covers such topics as general problems of whey utilization, whey types and their composition, utilization of whey, investigation of whey and whey products, and other possibilities for the utilization of whey and the outlook. Aimed at technical college and university graduates in the field of food technology, practitioners operating in the field of dairying and in correspondending areas of food technology, as well as at the staff and students of scientific institutions.

Download or read book Chemistry of Structure Function Relationships in Cheese written by Edyth L. Malin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.

Download or read book Whey Valorization written by Amrita Poonia and published by Springer Nature. This book was released on 2023-11-28 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed. Unlike the existing literature describing whey utilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product. This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products.

Download or read book Whey Processing and Utilization written by M. T. Gillies and published by William Andrew. This book was released on 1974 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Byproducts from Agriculture and Fisheries written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2019-11-04 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.

Download or read book Whey and Lactose Processing written by J. G. Zadow and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on the supply of cream from farms to numerous butter factories, the skim milk being fed to pigs. By the mid-1940s, when Geof frey Loftus-Hills was appointed in charge ofthe fledgling Dairy Research Section, the main objective of the Section-the full utilization of the con stituents of milk for human food-had been firmly established. Over the next two decades progress towards this objective was exemplified by the scientific and technological contributions made in specialized milk powders for use in recombining and in the manufacture of casein and cheese. Meanwhile farming practices changed from cream production to the supply of refrigerated whole milk to the factories. By the late 1960s the increasing production of cheese and casein had re sulted in almost 2 million tonnes of whey per annum. This represented not only a waste disposal problem, but also under-utilization of over 100000 t of milk solids. The Laboratory had now grown to a staff of around 70, so it was possible to allocate some resources to this extra challenge.

Download or read book Whey Processing Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. Topics covered in this volume include: Whey utilization history and progress in process technology Fractionation and separation with health implications Whey emulsions and stability in acidic environments Current applications in films, coatings, and gels Texturized whey in snacks, meat analogs and candies Nanoparticles in hydrogels for delivery of bioactive components Whey protein role in human health Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.

Download or read book Cultured Food Life written by Donna Schwenk and published by Xlibris Corporation. This book was released on 2011 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatically improve your health by eating foods filled with dynamic probiotics that supercharge your body! Ordinary foods become powerful health agents in a few easy steps using ancient wisdom and time-tested techniques such as natural fermentation. Author and educator Donna Schwenk tells her compelling story of how she transformed her family's health by creating foods that conquer sicknesses, including diabetes, high blood pressure and IBS. Hundreds of families have attended Donna's seminars and renewed their health, changing their lives forever! After numerous requests from her seminar participants, Donna has provided this compilation of over sixty delicious recipes that were the key to her own success. With her simple step-by-step instructions, you too can learn to make delicious probiotic foods that will create wellness and restore your health. You can enjoy a preview at: www.culturedfoodlife.com or follow Donna on her blog at www.blog.culturedfoodlife.com

Download or read book Cheesemaking Practice written by R. Andrew Wilbey and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.

Download or read book Overseas Study Tour written by Roger Duncan MacBean and published by . This book was released on 1979 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Whey Protein Production Chemistry Functionality and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-04-15 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.

Download or read book Milk and Dairy Product Technology written by Edgar Spreer and published by Routledge. This book was released on 2017-10-19 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.

Download or read book Integrated Waste Management in India written by Marimuthu Prashanthi and published by Springer. This book was released on 2016-03-21 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides insights into the current status of waste management in India and research approaches to minimize waste and convert useful waste into energy alternatives towards achieving environmental sustainability. It also discusses the implications of waste on human health and approaches to minimize the burden. Waste disposal, especially municipal solid waste (MSW), is one of the major environmental problems facing Indian cities. Inadequate management of MSW poses risks to inhabitants and is also a breeding ground for various diseases. Environmental health and the impact of waste on health is another major topic that has to be addressed. In India, non-governmental organizations (NGOs) and social welfare groups play a major role in collecting and managing waste. However, waste management is still a huge problem and has also expanded into rural areas. Contributed research papers from academic studies and industry focus on applied waste-management methods currently being practiced, waste strategies and ecofriendly approaches such as bioremediation. The outcomes of the research contributions in the book will be useful in implementing and developing a task force to combat the waste-management and energy-demand crises.

Download or read book Improving the Flavour of Cheese written by B C Weimer and published by Elsevier. This book was released on 2007-04-30 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types

Download or read book Valorization of Agri Food Wastes and By Products written by Rajeev Bhat and published by Academic Press. This book was released on 2021-08-25 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt: Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Download or read book Utilization of cheese whey for wine production written by Hoya Y. [et al]. Yang and published by . This book was released on 1977 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: