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21 results for “Whey”
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Research ArticleOpen accessEvery word in the titleEconomic Feasibility and Growth Performance of Holstein Friesian Calves Fed Whey-Dangke Fortified Green Calf StarterZyahrul Ramadan, Renny Fatmyah Utamy, Hasbi Hasbi et al.This research evaluated the impact of feeding green calf starter fortified with whey-dangke on Holstein Friesian dairy calves' economic feasibility, growth performance, and health parameters. Experimental diets were applied to 18 Holstein Friesian dairy calves using a randomized complete factorial design with two factors: type of calf starter and level fortification of whey-dangke. The results showed that calves fed different … …American Journal of Animal and Veterinary Sciences, Vol. 20, Issue 2 · 9 Jul 2025 · 3,296 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleProduction 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 accessEvery word in the titleScreening 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 accessEvery word in the titleCross Reactivity between Dromedary Whey Proteins and IgG Anti Bovine α-Lactalbumin and Anti Bovine β-LactoglobulinN. Youcef, D. Saidi, F. Mezemaze et al.Problem statement: Our aim was to enhance the data on antigenic properties of dromedary whey proteins. Approach: The identification of the whey proteins was carried by SDS-page and Reversed phase high performance liquid chromatography (RP-HPLC). The cross-reactivity of dromedary whey proteins with IgG anti bovine β-lactoglobulin and anti bovine α-lactalbumin, obtained by immunisation of Balb/c mice, was carried out by … …American Journal of Applied Sciences, Vol. 6, Issue 8 · 31 Aug 2009 · 7,429 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleA Model of Intestinal Anaphylaxis in Whey Sensitized Balb/c MiceNegaoui Hanane, Kaddouri Hanane, Kheroua Omar, Saidi DjamelProblem statement: Cow’s Milk Allergy (CMA) is a common disease in childhood. Pathophysiological mechanisms involved in gastrointestinal symptoms are relatively poorly understood. Approach: Therefore, an experimental model of intestinal anaphylaxis was needed to approach the problem. The aim of this study was to examine the effect of the parenteral sensitization to whey proteins through immune response and local intestine inflammation … …American Journal of Immunology, Vol. 5, Issue 2 · 30 Jun 2009 · 7,126 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleInvestigation 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 accessEvery word 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 accessEvery word 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 accessEvery word 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 accessEvery word 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