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11 results for “Cheese whey”
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Research ArticleOpen accessPhrase in the titlePotential Air and Groundwater Pollution from Continuous High Land Application of Cheese WheyA.E. Ghaly, D.G. Rushton, N.S. MahmoudExperiments were performed, using eighteen 280 cm deep soil columns with 20 cm inside diameter, to determine the relative amounts of nitrogenous compounds leached and volatilized from soils receiving high application rates of cheese whey during two seasons. Three soils (loamy sand, sandy loam and sandy clay loam) and two cheese whey application rates (560 and 840 kg-N ha-1), that … …American Journal of Applied Sciences, Vol. 4, Issue 9 · 30 Sep 2007 · 7,277 accessesView PDFCite
Research ArticleOpen accessPhrase in the titlePotential Environmental and Health Impacts of High Land Application of Cheese WheyA. E. Ghaly, N.S. Mahmoud, D.G. Rushton, F. ArabA laboratory scale experiment was carried out to study the transformation and transport of nitrogenous compounds in soils receiving high application rates of cheese whey (twice the nitrogen requirement for crops). The experimental apparatus consists of 36 soil columns constructed of 20 cm inside diameter PVC pipes. Three types of soil (sandy loam, loam and sandy clay loam) and three … …American Journal of Agricultural and Biological Sciences, Vol. 2, Issue 2 · 30 Jun 2007 · 8,155 accessesView PDFCite
Research ArticleOpen accessPhrase in the titleReduction of Microbial Population in Cheese Whey by UV in a Single and Series Conventional ReactorsA.E. Ghaly, J. P. SinghIn this study, the effectiveness of two conventional UV reactors in series for the online sterilization of cheese whey was compared to that of a single conventional reactor. The single reactor and the two reactor series were tested at eleven flow rates (5, 10, 15, 20, 25, 30, 35, 40, 50, 60 and 70 mL min-1) and five flow rates, … …American Journal of Biochemistry and Biotechnology, Vol. 2, Issue 3 · 30 Sep 2006 · 6,736 accessesView PDFCite
Research ArticleOpen accessPhrase in the titleNon-Alcoholic, Naturally-Carbonated Beverage from Vitis Vinifera Using Saccharomyces Cerevisae Isolated from Cheese WheyHeena Chilana, Sanju Arora, Robinka Khajuria, Loveleen KaurIn the present work a pure yeast culture was isolated from cheese whey and identified by 26S rDNA sequencing as Saccharomyces cerevisiae NRRL Y-12632. This yeast was used to produce low alcoholic self carbonated beverage from grape juice, grape: Kinnow juice (2:1) and grape: Pomegranate juice (2:1) under optimized conditions. The physicochemical properties of 3 days fermented grape: Pomegranate beverage … …OnLine Journal of Biological Sciences, Vol. 15, Issue 3 · 6 Aug 2015 · 7,148 accessesView PDFCite
Research ArticleOpen accessIn the abstractProduction of Selenium-Enriched Yeast (Kluyveromyces marxianus) Biomass in a whey-based Culture MediumNicolás Gurdo, Mario Calafat, Diego Gabriel Noseda, Isabel GigliTwo important aspects of agriculture intensification are the reduction in the concentration of specific soil minerals that affects livestock production and the increase of agricultural by-products, which produce environmental pollution. In this regard, whey - a cheese by-product-often is considered a wasted-product. Due to its lactose concentration, (4.5%), when whey is discarded without treatment generates a high Biological Oxygen Demand … …American Journal of Biochemistry and Biotechnology, Vol. 14, Issue 2 · 28 Jun 2018 · 11,375 accessesView PDFCite
Research ArticleOpen accessIn the abstractDevelopment of Set and Drinking Sesame Yoghurt from Decorticated Sesame SeedIbrahim Abdullah AfanehSesame yoghurt developed from sesame seed fortified with different fortifiers resulted in yoghurt that lacks the typical yogurt texture. This study aimed to develop set and drinking yoghurt from sesame milk. Gums were used to develop sesame set yoghurt and sesame yoghurt drink. The best set yoghurt was produced from the sesame milk fortified with 2% Cheese Dried Whey (CDW) … …American Journal of Applied Sciences, Vol. 10, Issue 11 · 24 Sep 2013 · 7,418 accessesView PDFCite
Research ArticleOpen accessIn the abstractScreening of Bacteria for Lactic Acid Production from Whey WaterVethakanraj Helen Shiphrah, Sayanti Sahu, Ashoke Ranjan Thakur, Shaon Ray ChaudhuriLactobacilli have the property of converting lactose and other sugars to lactic acid through fermentation. So whey water, the greenish translucent liquid rich in lactose, vitamins, proteins and mineral salts, obtained as a by-product after the precipitation of cheese can be used as a substrate for Lactobacilli for lactic acid production which otherwise is a serious environmental pollutant when disposed … …American Journal of Biochemistry and Biotechnology, Vol. 9, Issue 2 · 20 Jun 2013 · 9,340 accessesView PDFCite
Research ArticleOpen accessIn the abstractFundamental Elements to Produce Sesame Yoghurt from Sesame MilkIbrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem et al.Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, … …American Journal of Applied Sciences, Vol. 8, Issue 11 · 23 Sep 2011 · 8,712 accessesView PDFCite
Research ArticleOpen accessIn the abstractInvestigation of The Bubble Foam Separation Technique To Extract Protein From WheyMohammed MatouqSeparation of proteins from whey; namely α- Lactoglobulin and β- Lactalbumin was obtained using the bubble foam column technique. Two types of whey were conducted in this study; yogurt whey and cheese whey. The effect of gas flow-rate and the height of the whey (liquid holdup) inside the column were studied at room temperature and at constant pH of whey. … …American Journal of Applied Sciences, Vol. 5, Issue 5 · 31 May 2008 · 7,351 accessesView PDFCite
Research ArticleOpen accessIn the abstractUnconventional Approach for Demineralization of Deproteinized Crustacean Shells for Chitin ProductionN.S. Mahmoud, A.E. Ghaly, F. ArabChitin is a versatile environmentally friendly modern material. It has a wide range of applications in areas such as water treatment, pulp and paper, biomedical devices and therapies, cosmetics, membrane technology and biotechnology and food applications. Crustacean waste is the most important chitin source for commercial use. Demineralization is an important step in the chitin purification process from crustacean waste. … …American Journal of Biochemistry and Biotechnology, Vol. 3, Issue 1 · 31 Mar 2007 · 8,799 accessesView PDFCite