Cottage cheese whey

Patel, P. C. and Adhikari, H. R. 1973. Effect of gamma-irradiation on gel chromatographic patterns of cottage cheese whey. J. Dairy Sci. 56, 406-408. 

Peri, C. and Dunkley, W. L. 1971. Reverse osmosis of cottage cheese whey. I. Influence of the composition of the feed. J. Food Sci. 36, 25-30. 

Tamsma, A., Kontson, A., Sutton, C. and Pallansch, M. J. 1972. Production of non-hygroscopic foam-spray dried cottage cheese whey. J. Dairy Sci. 55, 667. 

Lundstedt, E. and Fogg, W. B. 1962. Citrated whey starters. II. Gradual formation of flavor and aroma in creamed cottage cheese after the addition of small quantities of citrated cottage cheese whey cultures of Streptococcus diacetilactis. J. Dairy Sci. 45, 1327-1331. 

Well over 85,000 tons (76.500 metric tons) of yeast dry matter are produced in the United States alone each year. About 75% of this is in the form of bakers yeast, the remaining 25% represents about equal amounts of food yeast and feed yeast. This production issues from four types of manufacture (1) Bakers yeast is grown batchvvise in aerated molasses solutions. (2) Candida, utilis is obtained from wood pulp mill spent liquid. (3) K. fragiH.r is grown batchwise in cottage cheese whey, (4) Dried yeast is recovered as spent beer yeast. Worldwide production of all types of food and feed yeast is estimated at more than 450,000 dry tons (405.000 metric tons) per year. 

FIGURE 22.1 Variation of flux with protein concentration during UF of cottage cheese whey. (From Cheryan, M. and Kuo, K.P., J. Dairy Set, 67, 1406, 1984. With permission.)... 

Spiral wound Cottage cheese whey Polysulfone 12 335 3.0 X 10 ... 

Merin, U. and Cheryan, M., Eactors affecting the mechanism of flux decline during ultrafiltration of cottage cheese whey, J. Food Proc. 

Lim et al. (13) studied the reverse osmosis of cottage cheese whey and showed that only part of the fouling layer could be removed with fluid shear, and that casein was the major component of that which remained. The latter finding was ascribed to the lower diffusion coefficient of casein relative to the other solutes. 

Table 3.7 Composition of Cheddar and Cottage Cheese Whey...

Hollow fibers Cottage cheese whey Polysulfone 28 155 5.9 X 10>... 

Whey permeate was obtained by ultrafiltration of cottage-cheese whey and supplemented with yeast extract in a membrane bioreactor (Mehaia and Cherian, 1986). The lactose in the permeate was converted into lactic... 

Gawel, J. and Kosikowski, F. V. (1978). Improving alcohol fermentation in concentrated ultrafiltration permeates of cottage cheese whey. J. FoodSci. 43, 1717-1719. 

Tab. 6.1 The effect of gas injection to the feed on the properties of spray-dried cottage cheese whey. Adapted from Hanrahan and Webb (1961). ...

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