Relevant bibliographies by topics / Whey

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Whey'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Whey"

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Maqsood, Ahmad, and Waqas Hussain Muhammad. "UTILIZATION OF WHEY & WHEY PROTEINS: EITHER TO REUSE OR TO REDUCE COST OF CHEESE MAKING PROCESS BY USING ADVANCE TECHNIQUES." International Journal of Multidisciplinary Academic Research www.multidisciplinaryjournals.com 4, no. 4 (2016): 87–95. https://doi.org/10.5281/zenodo.4415188.

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Whey is still considered as a dairy waste by dairy industries, and therefore, does not have any value. At the start of 21 st century, regulations were developed for the disposal of why waste. Recently,  scientific  studies  unrevealed  the  secrets  whey  protein  and  develop  a  number  of techniques and methods to get whey protein with best nutritional and functional value. Advance technologies such as ultrafiltration, bio fermentation, transformation, have increased the again use of whey waste. Cost effectiveness is only the reaso
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Paladii, I.V., Е.G. Vrаbiе, C.G. Sprinciаn, and М. К. Bоlоgа. "Whey: The state of the Art. Part I. Classification, Composition, Properties, Derivatives, Applications." Электронная обработка материалов 1, no. 57 (2021): 52–69. https://doi.org/10.5281/zenodo.4456698.

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The current state of the art on studying whey is presented. The properties of whey, its chemical composition, classification, and derivatives are represented; the emphasis is made on the usefulness of the valued components of a dry substance and the necessity to develop new technological processes. The protein composition and the characteristics of the whey protein derivatives are presented. The functional and nutritional properties of the whey proteins and products on their basis and the application of whey derivatives in food industry are described.  The curative properties of whey and
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Amaral, Danilo de Assis, and José Augusto Ferreira da Silva. "Whey in the industry: environmental and valorization impacts." Núcleo do Conhecimento 01, no. 09 (2021): 41–57. https://doi.org/10.32749/nucleodoconhecimento.com.br/environmental-engineering-en/whey.

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Whey is a costly and environmentally harmful co-product. Coming from the activities of dairy industries, especially cheese production, whey cannot be discarded directly into the environment because it has a high content of organic matter, which can become an environmental and economic problem, since its treatment for subsequent disposal is time consuming and laborious. In recent decades, however, much research has been developed in search of viable alternatives for the use of whey, instead of just discarding it. One alternative to this is the valorization of whey. The valorization of whey is,
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Ravi, Viradiya. "Utilization of Whey Protein as Whey Ice Candy Produce Bioactive Peptides and Reduce Its Antigenicity." Food and Agriculture Spectrum journal 02, no. 01 (2021): 60–70. https://doi.org/10.5281/zenodo.4732414.

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<em>In this study, reduce the antigenicity of whey protein using the digestive enzyme it&rsquo;s the way whey ice candy has been preparing. Pepsin enzyme was used for hydrolysis and produce bioactive peptide-like ACE-inhibitor, an opioid peptide which is beneficial for cardiovascular health, nervous system, improve digestibility system, increases metal-binding ability, anti- appetizing and boost immunity. It is containing fruit juices and sugar which will increase the palatability of whey candy. According to the consumer acceptability test of whey ice candy was successfully accepted in the mar
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Volpe, Stella Lucia. "Whey or No Whey?" ACSM's Health & Fitness Journal 13, no. 5 (2009): 30–31. http://dx.doi.org/10.1249/fit.0b013e3181b48080.

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Jelen, P. "Whey and whey utilization." International Dairy Journal 2, no. 6 (1992): 373–75. http://dx.doi.org/10.1016/0958-6946(92)90028-k.

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Halpin-Dohnalek, Margaret I., and Elmer H. Marth. "Fate of Staphylococcus aureus in Whey, Whey Cream, and Whey Cream Butter." Journal of Dairy Science 72, no. 12 (1989): 3149–55. http://dx.doi.org/10.3168/jds.s0022-0302(89)79473-x.

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Roehl, Darryl, and Pavel Jelen. "Surface Tension of Whey and Whey Derivatives." Journal of Dairy Science 71, no. 12 (1988): 3167–72. http://dx.doi.org/10.3168/jds.s0022-0302(88)79920-8.

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Kováčová, R., A. Synytsya, and J. Štětina. "Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S4—S8. http://dx.doi.org/10.17221/632-cjfs.

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The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure &amp;beta;-lactoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser electrophoresis for measuring the &amp;xi;-potential (surface electrical potential) of particles. In mixed pectin-&amp;beta;--lactoglobulin systems, it was observed that the addition of pectin prevent from the protein-protein interaction, which cause
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Babenyshev, S. P., V. E. Zhidkov, D. S. Mamay, V. P. Utkin, and N. A. Shapakov. "ULTRAFILTRATION OF MODIFIED MILK WHEY." Food and Raw Materials 4, no. 2 (2016): 101–10. http://dx.doi.org/10.21179/2308-4057-2016-2-101-110.

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Dissertations / Theses on the topic "Whey"

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Xu, Yue. "Isolation and characterization of components from whey /." View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030808.133723/index.html.

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Mohr, Jan-Christian. "Optimized utilization of quarg production residuals." Thesis, University of South Wales, 2011. https://pure.southwales.ac.uk/en/studentthesis/optimized-utilization-of-quarg-production-residuals(6a7a4f48-5aa2-40b4-a100-ad7daa8d1a59).html.

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Acid whey is a by-product of the quarg production and arises in large volumes in dairies. A considerable disposal problem arises due to the lack of obtainable proceeds from acid whey utilisation. Additionally, sustainable and energy efficient treatment methods for high strength liquid wastes from dairies cleaning operation are needed to reduce the costs of wastewater treatment. Samples of acid whey and spent cleaning solutions from a quarg cheese production plant were collected. The composition and physical properties were analysed and evaluated against waste treatment process requirements. Th
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Dlamini, Abednego Mfanufikile. "Microbial biopolymers from whey : production and applications /." View thesis View thesis, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030514.130601/index.html.

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Thesis (Ph. D.)--University of Western Sydney, Hawkesbury.<br>"A thesis submitted to the University of Western Sydney Hawkesbury in fulfillment of the requirement for the degree of Doctor of Philosophy." Includes bibliographical references (leaves 204-224).
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Pan, Mei-Rong. "High quality fat replacers from whey proteins /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9998501.

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Xu, Yue. "Isolation and characterization of components from whey." Thesis, View thesis, 1996. http://handle.uws.edu.au:8081/1959.7/248.

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The structure, functionality, isolation methods and applications of whey components, particularly the proteins and lactose, have been extensively studied. These studies have had a great impact on the food industry where whey components are increasingly being used as food ingredients. Two generations of whey protein product, namely Lactalbumin, produced by heat-induced precipitation, and Whey Protein Concentration/ Isloate, produced by ultrafiltration/ ion exchange chromatography, have been commercialised. Crystalline lactose in the food and pharmaceutical grades is also being produced. Recentl
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Kisaalita, William Ssempa. "Anaerobic fermentation of whey : acidogenesis." Thesis, University of British Columbia, 1987. http://hdl.handle.net/2429/27362.

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Based on the initial exploratory results of single-phase (acidogenesis and methanogenesis takes place in one vessel) whey biomethanation studies, a two-phase (acidogenesis and methanogenesis takes place in two separated serial vessels) biomethanation process was found to be more suitable for dealing with the current whey utilisation and/or disposal problem. Acidogenesis was found to be less understood in comparison to methanogenesis and therefore acidogenesis became the central problem of this thesis. Given that 90% of the five-day biochemical oxygen demand in whey is due to lactose, continu
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Landge, Virendra Laxman. "Quality of yogurt supplemented with whey protein concentrate and effects of whey protein denaturation." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2303.

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Alomirah, Husam Fahd. "Separation and structural characterization of alpha-lactalbumin and beta-lactoglobulin from whey products." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=38143.

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In most food applications, whey proteins are used, rather than the individual proteins and this accounts for the high functional variability among commercially available whey protein products, and limits their applications. The overall objective of this study was to investigate the structural and thermal properties of individual alpha-lactalbumin (alpha-Lac) and beta-lactoglobulin (beta-Lg) fractions isolated from different whey protein sources.<br>A common non-chromatographic process that isolate alpha-Lac and beta-Lg, with relatively high purity and yield from liquid whey (LW), whey protein
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Lal, Sumit. "Biodegradable packaging from whey protein." Thesis, University of Auckland, 2012. http://hdl.handle.net/2292/13815.

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Biodegradable packaging films from whey protein concentrate were made in this study. A total of 46 formulations were made in the form of thin (50 - 120um) films by using solvent casting. Additives used in the formulations included plasticizers i.e glycerol and propylene glycol, chaotropic agent i.e guanidine thiocynate, gelation and crosslinker i.e glutaraldehyde. Tensile tests showed an increase in tensile strength with the addition of glutaraldehyde (1.2 v/v) and gelatin (upto 50% wt%). Addition of glycerol, propylene glycol and guanidine thiocynate increased elongation of films. Water vapor
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Steventon, Anthony James. "Thermal aggregation of whey proteins." Thesis, University of Cambridge, 1993. https://www.repository.cam.ac.uk/handle/1810/251549.

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Books on the topic "Whey"

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Harper, W. James. Biological properties of whey components: A review. American Dairy Products Institute, 2000.

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International, Whey Conference (2nd 1997 Chicago Ill ). Whey: Proceedings of the Second International Whey Conference, held in Chicago, USA, 27-29 October 1997. International Dairy Federation, 1998.

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Khramt͡sov, A. G. Pererabotka i ispolʹzovanie molochnoĭ syvorotki: Tekhnologicheskai͡a tetradʹ. Rosagropromizdat, 1989.

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MacGibbon, John, and Robin Fenwick. Whey to go: Whey protein concentrate, a New Zealand success story. Ngaio Press, 2014.

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Almécija, M. Carmen. Modulation of membrane-protein interactions applied to whey fractionation. Nova Science Publishers, 2011.

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Poonia, Amrita, and Anka Trajkovska Petkoska, eds. Whey Valorization. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-5459-9.

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Benitez, Rafael Mauro, and Gustavo M. Ortero. Whey: Types, composition and health implications. Nova Science Publishers, 2012.

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Inc, Protose Separations, ed. Protein from whey. Environment Ontario, 1990.

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G, Zadow J., ed. Whey and lactose processing. Elsevier Applied Science, 1992.

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Federation, International Dairy, ed. Trends in utilization of whey and whey derivatives. International Dairy Federation, 1988.

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Book chapters on the topic "Whey"

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Kilara, Arun. "Whey and Whey Products." In Dairy Processing and Quality Assurance. John Wiley & Sons, Ltd,, 2015. http://dx.doi.org/10.1002/9781118810279.ch15.

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Kilara, Arun. "Whey and Whey Products." In Dairy Processing & Quality Assurance. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813804033.ch15.

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Anand, Sanjeev, Khanal Som Nath, and Marella Chenchaiah. "Whey and Whey Products." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch22.

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Fox, Patrick F., Timothy P. Guinee, Timothy M. Cogan, and Paul L. H. McSweeney. "Whey and Whey Products." In Fundamentals of Cheese Science. Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7681-9_22.

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Gooch, Jan W. "Whey." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_15118.

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Santa, Dushica, and Sonja Srbinovska. "Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes." In Whey Valorization. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-5459-9_12.

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Sathya, R., Aishvina Singh, Prasad Rasane, et al. "Recent Trends in Membrane Processing of Whey." In Whey Valorization. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-5459-9_16.

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Ali, Anwar, Aleena Tahir, Waseem Khalid, et al. "Bacteriocins Production Using Whey." In Whey Valorization. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-5459-9_13.

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Kumar, Nishant, Surbhi Tripathi, Pratibha, Manika Mehra, Heena, and Anka Trajkovska Petkoska. "Whey Protein Based Edible Coatings: Recent Trends." In Whey Valorization. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-5459-9_10.

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Khurana, Savi, Piyush Kankarwal, Jasmine Saini, Priya Panghal, Anil Panghal, and Navnidhi Chhikara. "Potential of Whey for Production of Value-Added Products Using Microbial Fermentations." In Whey Valorization. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-5459-9_7.

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Conference papers on the topic "Whey"

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Dabija, Adriana, Ancuta Chetrariu, and Elena Huber. "RESEARCH ON DEVELOPMENT NOVEL FERMENTED BEVERAGES FROM SWEET WHEY." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.14.

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Whey is a significant environmental contaminant since its waste load is estimated to be 100�175 times more than that of an equivalent volume of household wastewater. It is estimated that around half of the whey produced is used for human or animal use, and the other half is released into the environment as waste water, which adds to pollution. Thus, in accordance with the guidelines established by the EU Green Deal Program, its valorisation through the development of health-promoting products is an important step for the environment and the food sector. Numerous whey-based beverages are mentio
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Michał Czelej, Michał Czelej, Katarzyna Garbacz, and Piotr Rożek. "Whey as a superfood. Generating bioactive peptides from whey protein." In 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2024. http://dx.doi.org/10.24326/icdsupl3.t011.

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Paladii, Irina, Elvira Vrabie, Mircea Bologa, et al. "Sedimentation of whey proteins at the isoelectric point at the electroactivation of whey." In Conferința științifică națională cu participare internațională "Integrare prin cercetare și inovare", dedicată Zilei Internaționale a Științei pentru Pace și Dezvoltare. Moldova State University, 2025. https://doi.org/10.59295/spd2024n.112.

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The electroactivation of whey generates the recovery of whey proteins into mineral protein concentrates, accompanied by a series of inter- and intramolecular changes through the activation of all the substances in the solid content, especially the protein content, which occur through the action of a series of protein aggregation mechanisms, in according to the classic chemical and biochemical properties of serum proteins. The variation of active acidity and redox potential in the cathode cell is not homogeneous, it expands during processing and ensures the sedimentation of serum proteins from
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Colette C Fagan, Colm P O'Donnell, Colm D Everard, Donal J O'Callaghan, Manuel Castillo, and Fred A Payne. "Light Sidescatter Measurements of Cheese Whey." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.24821.

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Ma’rufah, Nur Laili, Trijoko Wisnu Murti, Z. Nurhanifah, and M. Devina. "Whey Valorisation of Probiotic Fermented Milk." In 9th International Seminar on Tropical Animal Production (ISTAP 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220207.040.

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Lisicyn, V. A., V. A. Ivanec, A. V. Gavrish, and A. S. Kalinina. "FUNCTIONAL FOODS BASED ON WHEY PERMEATE." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-73.

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Wang, Jianming, Linhai Guo, and Guoren Zhao. "Whey Alcohol Fermentation with Mixed Yeast Cultures." In 2009 3rd International Conference on Bioinformatics and Biomedical Engineering (iCBBE 2009). IEEE, 2009. http://dx.doi.org/10.1109/icbbe.2009.5163761.

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Liu, Yanan, Fei Wu, Zhihua Zhang, Yueting Zhuang, and Shuicheng Yan. "Sparse representation using nonnegative curds and whey." In 2010 IEEE Conference on Computer Vision and Pattern Recognition (CVPR). IEEE, 2010. http://dx.doi.org/10.1109/cvpr.2010.5539934.

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Potapova, Marina, Sofia Ivanova, Nikita Lyakhovchenko, Alexandra Radchenko, Galina Shaidorova, and Elena Kuzubova. "Rational Use of Whey in Food Production." In ECP 2023. MDPI, 2023. http://dx.doi.org/10.3390/ecp2023-14654.

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Vutcariova, Irina I. "Effect of whey fermentation on the release of organic acids during electrolysis." In INTERNATIONAL SCIENTIFIC-TECHNICAL SYMPOSIUM (ISTS) «IMPROVING ENERGY AND RESOURCE-EFFICIENT AND ENVIRONMENTAL SAFETY OF PROCESSES AND DEVICES IN CHEMICAL AND RELATED INDUSTRIES». The Kosygin State University of Russia, 2021. http://dx.doi.org/10.37816/eeste-2021-2-154-160.

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The research considers main approaches to the problem of the secondary resources reprocessing of the milk industry in the terms of whey generated in great volume while curd and cheese producing.The article examines the process of extracting organic matter from whey by the fractionation of whey by distillation under low vacuum. It is advisable to process concentrated whey. Treatment of whey using fractional distillation under vacuum allows obtaining organic acids of the required purity and required concentration The article considers the direction that makes it possible to obtain cost-effective
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Reports on the topic "Whey"

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Bohnert, G. W. Bioconversion of Cheese Waste (Whey). Office of Scientific and Technical Information (OSTI), 1998. http://dx.doi.org/10.2172/16549.

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Kose, Senol, Yagmur Erım Kose, and Ibrahim Altun. A Study on Mineral Content of Whey Obtained from Turkish Strained Yogurt. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2019. http://dx.doi.org/10.7546/crabs.2019.12.18.

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เรืองวิเศษ, สุเทพ. การพัฒนาวิธีการตรวจวิเคราะห์การเจือปนนมผงในนมสด หรือการใช้นมผงแทนนมสดในการผลิตนมพร้อมดื่ม : รายงานผลการวิจัย. จุฬาลงกรณ์มหาวิทยาลัย, 1998. https://doi.org/10.58837/chula.res.1998.63.

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การศึกษาเพื่อพัฒนาวิธีวิเคราะห์การใช้นมผงในการผลิตนมพร้อมดื่มอาศัยหลักการที่ว่านมพร้อมดื่มที่ผลิตจากนมผงนั้นต้องผ่านความร้อนถึง 2 ครั้ง คือจากกระบวนการผลิตนมผงและจากการผลิตนมพร้อมดื่ม การวิจัยครั้งนี้ใช้วิธีทางเคมี 2 วิธีคือ อัตราส่วน creatine/creatinine ในน้ำนม และ electrophoretic pattern ของ whey proteins creatine และ creatinine เป็นส่วนประกอบของน้ำนมตามธรรมชาติ creatine จะถูกเปลี่ยนเป็น creatinine เมื่อนมได้รับความร้อน ในขณะเดียวกันปริมาณ creatinine เพิ่มขึ้น หรือทำให้อัตราส่วน creatine/ceatinine ลดลง การศึกษาผลของความร้อนต่ออัตราส่วน creatine/creatinine พบว่าน้ำนมดิบที่มีนมผงผสมอยู่ 0, 25,
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Walker, Thomas B., Erica Anderson, Jessica Smith, et al. The Influence of 8-Weeks of Whey Protein and Leucine Supplementation on Physical and Cognitive Performance. Defense Technical Information Center, 2009. http://dx.doi.org/10.21236/ada498244.

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Dahlke, Garland R., and Russell M. Euken. Calcium Oxide and Ammoniated Whey Treatment of Cornstalks, Oat Hulls, Wheat Straw and Drought Stressed Corn Plants. Iowa State University, 2013. http://dx.doi.org/10.31274/ans_air-180814-169.

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Choo, Yoo Jin, and Min Cheol Chang. The Effect of Whey Protein, Leucine, and Vitamin D Supplementation in Sarcopenic people: A Systematic Review and Meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.12.0016.

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อิ่มจงใจรัก, จันทร์ประภา. การแยกและการศึกษาลักษณะสมบัติของเปปไทด์ต้านจุลชีพจากเซลล์เม็ดเลือดของปูทะเล Scylla paramamosain : รายงานผลการวิจัย. จุฬาลงกรณ์มหาวิทยาลัย, 2009. https://doi.org/10.58837/chula.res.2009.52.

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เปปไทด์ต้านจุลชีพเป็นเปปไทด์สายสั้นที่มีความสำคัญต่อระบบภูมิคุ้มกันของร่างกายของสิ่งมีชีวิตหลายชนิดโดยมีคุณสมบัติที่สามารถต่อต้านการติดเชื้อที่เกิดจากจุลชีพได้ ในงานวิจัยนี้ได้ทำการค้นหาลำดับนิวคลีโอไทด์ที่สมบูรณ์(full length cDNA) ของยีนเปปไทด์ต้านจุลชีพครัสติน(CrusSp)ศึกษาลักษณะสมบัติของยีนรวมทั้งแยกและวิเคราะห์การจัดเรียงตัวของยีน(genomicorganization)จากการค้นหาลำดับนิวคลีโอไทด์ที่สมบูรณ์ของยีนเปปไทด์ต้านจุลชีพครัสตินจากเซลล์เม็ดเลือดแดงของปูทะเล(Scylla paramamosain) โดยเทคนิค expressed sequence tag(EST) และ rapid amplification cDNA end (RACE) พบว่าประกอบด้วย ORF ขนาด 336 bp ที่สามารถถอดรหั
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Dale, M. C., and M. Moelhman. A low-energy continuous reactor-separator for ethanol from starch, whey permeate, permeate mother liquor, molasses or cellulosics. Project final report, April 1, 1994--February 28, 1997. Office of Scientific and Technical Information (OSTI), 1997. http://dx.doi.org/10.2172/469182.

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Goldsmith-Pinkham, Paul, Isaac Sorkin, and Henry Swift. Bartik Instruments: What, When, Why, and How. National Bureau of Economic Research, 2018. http://dx.doi.org/10.3386/w24408.

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Hasskamp, Charles W. Warriors Don't Do Windows? Why Say?, Since When? Defense Technical Information Center, 1997. http://dx.doi.org/10.21236/ada424883.

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