Cheese whey

Table 5 presents typical operating conditions and cell production values for commercial-scale yeast-based SCP processes including (63) Saccharomjces cerevisae ie, primary yeast from molasses Candida utilis ie, Torula yeast, from papermiU. wastes, glucose, or sucrose and Klujveromjces marxianus var fragilis ie, fragihs yeast, from cheese whey or cheese whey permeate. AH of these products have been cleared for food use in the United States by the Food and Dmg Administration (77). 

K. marxianus var. fragilis which utilizes lactose, produces a food-giade yeast product from cheese whey or cheese whey permeates collected from ultrafiltration processes at cheese plants. Again, the process is similar to that used with C. utilis (2,63). The Provesteen process can produce fragiUs yeast from cheese whey or cheese whey permeate at cell concentrations ia the range of 110—120 g/L, dry wt basis (70,73). 

The fourth fully developed membrane process is electrodialysis, in which charged membranes are used to separate ions from aqueous solutions under the driving force of an electrical potential difference. The process utilizes an electrodialysis stack, built on the plate-and-frame principle, containing several hundred individual cells formed by a pair of anion- and cation-exchange membranes. The principal current appHcation of electrodialysis is the desalting of brackish groundwater. However, industrial use of the process in the food industry, for example to deionize cheese whey, is growing, as is its use in poUution-control appHcations. 

Electro dialysis is used widely to desalinate brackish water, but this is by no means its only significant appHcation. In Japan, which has no readily available natural salt brines, electro dialysis is used to concentrate salt from seawater. The process is also used in the food industry to deionize cheese whey, and in a number of poUution-control appHcations. 

Table 1. Flux Comparisons Between Batch and Staged Systems Operating on Cheese Whey...

Cheese whey soHds contain 70—75% lactose, which can serve as the carbon source for lactose fermenting yeasts such as Klujveromjcesfragilis. The total volume produced is considerably smaller than for the other yeasts described. 

Soybean-based ice cream products, technologically feasible, are generally not in use because of flavor problems. An acceptable ice cream has been made by replacing 50% of the nonfat milk soHds with a dried soy protein isolate made up of cheese whey (21). Chocolate flavor has been widely used to mask the flavor of soybean proteins in ice cream (see Flavors and spices). 

Also, pilot plant and laboratory scale anaerobic studies have demonstrated successful treatment of wastewaters of 5,000 to 50,000 mg/L GOD from corn chips containing soluble and colloidal corn starch and protein, cheese whey, organic chemicals, food, bakeiy, breweiy, paper mill foul condensate, paint, and numerous other hazardous anci non-hazardous materials. 

There has been recent interest in lactic acid polymers and copolymers. These materials are environmentally attractive in that renewal and cheap source materials such as potato waste and cheese whey may be used. Such materials have been used for some time in degradable and resorbable surgical sutures but recent efforts have been directed at food packaging applications. There is... 

The largest industrial use of ultrafiltration is the recovery of paint from water-soluble coat bases (primers) applied by the wet electrodeposition process (electrocoating) in auto and appliance factories. Many installations of this type are operating around the world. The recovery of proteins in cheese whey (a waste from cheese processing) for dairy applications is the second largest application, where a... 

Lactose, the milk sugar, is a reducing disaccharide consisting of glucose and galactose moieties. The estimated annual worldwide availability of lactose as a byproduct from cheese manufacture is several million tons [1,2], but only about 400 000 t/a lactose is processed further from cheese whey [3], Non-processed whey is an environmental problem due to its high biochemical and chemical oxygen demand [2], The use of lactose as such is limited by two main factors relatively low solubility of lactose in most solvents and lactose intolerance in human body [1]. 

Bassi, A. S., Rohani, S., and MacDonald, D. G., Fermentation of Cheese Whey in an Immobilized-Cell Fluidized-Bed Reactor, Chem. Eng. Comm., 103 119... 

Some individuals are unable to metabolise lactose and are lactose intolerant. This is because they lack the enzyme lactase that is needed to metabolise lactose. Lactose intolerance is common in those parts of the world where humans do not consume any dairy products after weaning. In practice this means in Asia, which means that most of the world s population might be lactose intolerant. It is possible to produce lactose removed skim milk. Another approach with lactose is to hydrolyse it to its constituent monosaccharides. As well as avoiding lactose intolerance this allows a syrup to be produced from cheese whey. These syrups are offered as an ingredient for toffees and caramels. 

Torreggiani, D., Fomi, E., Erba, M.L., and Longoni, F. 1995a. Functional properties of pepper osmodehydrated in hydrolysed cheese whey permeate with or without sorbitol. Food Res. Int. 28, 161-166. 

Cheese products, packaging, 16 33 Cheese whey solids, 26 473 Chelant(s), 5 708... 

By 2006, the U.S. had 77 ethanol plants producing more than 3 billion gallons of ethanol per year. Canada produced an additional 60 million gallons. Corn was the feedstock in 62 of the 77 U.S. plants. Other feedstocks included seed corn, corn and barley, corn and beverage waste, brewery waste, cheese whey, corn and milo, corn and wheat starch, potato waste and various sugars. The U.S. had 11 additional plants under construction and 55 proposed. West Central Soy processes soybeans to a food grade oil. Alcohol and a catalyst are then used to produce biodiesel fuel and glycerin. 

The pore size of porous titania can be up to 2000 A. Titania is used for the purification of proteins and as a support for bound enzymes. The purification of /1-lactoglobulin from cheese whey, of protease from pineapple, /5-lactamase, and amylase can be achieved with titania. The latter two purifications are impossible on alumina. Titania is also used as a support in peptide synthesis. The separation of plasmid DNA is shown in Figure 3.24. 

In 1997, the technology was incorporated into Thiokol Corporation s waste treatment facility near Brigham City, Utah (D22204Y, p. A58). This system initially used brewer s yeast and a cheese-whey mixture as nutrient sources. In an effort to reduce costs, these additives were replaced with a carbohydrate by-product. As a result, chemical and nutrient costs dropped by more than 90%, from approximately 1.76 to 0.16 per pound of perchlorate removed (D22204Y, p. A59). 

Karleskind, D., Laye, 1., Halpin, E., and Morr, C. V. (1991). Improving acid production in soy based yogurt by adding cheese whey proteins and mineral salts. J. Food Sci. 56, 999-1001. 

Shahbazi A, Li Y, Coulibaly S (2005) Lactic acid production from cheese whey, 1890 Joint Research and Extension Conference, New Orleans, 19-22 June, first Place Award of presentation competition of Association Research Director (ARD) and Association of Extension Administrator (ALA)... 

Partly delactosed whey is produced by concentrating cheese whey or casein whey sufficiently to exceed the solubility limit of lactose, followed by cooling, seeding with lactose crystals and removal of the crystalline lactose. The resulting liquor fraction is recovered and dryed. 

Pasteurized processed cheese foods =S44 >23 As for pasteurized blended cheese, but with the following extra optional ingredients (milk, skim milk, buttermilk, cheese whey, whey proteins - in wet or dehydrated forms)... 

Most creamery butter is produced by churning sweet cream so that the fat globules coalesce into a soft mass. The federal standard for butter (USDA 1981B) requires not less than 80% milk fat. FAO/WHO standards specify 80% milk fat, as well as no more than 16% water and a maximum of 2.0% nonfat milk solids (FAO 1973). The required fat level is universal. A typical analysis of butter is given in Table 2.3. Whey butter has a similar composition but is derived from the milk fat recovered from cheese whey. 

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