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Tesis sobre el tema "Whey"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Howell, John Michael. "Whey permeate fouling of evaporators." Thesis, University of Canterbury. Chemical and Process Engineering, 1998. http://hdl.handle.net/10092/10686.

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Whey permeate fouling was studied to gain a better understanding of the processes involved and find methods of alleviation. An apparatus was built which allowed study of fouling under industrial conditions. It was found that pretreatment by heating at 80°C for two minutes and then centrifuging at 630 g reduced fouling in the apparatus by 94%. This was attributed to precipitation of calcium phosphate in the solution bulk during preheating, which reduced the level of supersaturation. Heat treatment with the same conditions but without centrifuging reduced fouling by only 39%. Precipitate which f

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12

Kamath, Savita. "Characterization of residual whey lipids /." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487935958848216.

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13

Vendramin, Veronica. "Whey valorisation by microbial fermentation." Doctoral thesis, Università degli studi di Padova, 2016. http://hdl.handle.net/11577/3426766.

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Streptococcus thermophilus is a thermophilic lactic acid bacterium (LAB) of major importance in the dairy industry. This species is widely used as starter culture to produce fermented dairy products. It has been awarded the status of GRAS (Generally Recognized as Safe) in the USA and a Qualified Presumption of Safety (QPS) status in the European Union, due to its long history of safe use in food production. Increasing the number of starter available to producers by discovering new strains with desirable characters is important not only for identifying new properties that may better suited the

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14

Mitchell, Muriel. "Effect of whey protein fortification on selected quality characteristics of some formulated tomato-whey beverages /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487265143147454.

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15

Dlamini, Abednego Mfanufikile, of Western Sydney Hawkesbury University, of Science Technology and Agriculture Faculty, and School of Applied and Environmental Sciences. "Microbial biopolymers from whey : production and applications." THESIS_FST_AES_Dlamini_A.xml, 1997. http://handle.uws.edu.au:8081/1959.7/322.

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The main aim of this research was to utilise whey as a fermentation substrate for the production of microbial biopolymers.Of the three commercial biopolymer producers tested for biopolymer production in whey, only Pseudodomonas elodea produced significant apparent viscosities of up to 470cP at 2 s-1 on enriched whey broths. In these broths lactose utilisation was poor (14% w/v). A strain of P. elodea that had improved lactose utilising capacity was selected after six serial transfers on whey and lactose rich broths. After screening more than 60 bacterial isolates, a strain of Klebsiella oxytoc

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16

Xue, Xin 1972. "Electrohydrodynamically-dried whey protein : electrophoretic and calorimetric analysis." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20605.

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Drying is an energy intensive process. The conventional heat-based drying methods often produce changes in the physico-chemical properties of products. A newly developed electrohydrodynamic (EHD) drying technique may be much less destructive to these heat-sensitive materials. This thesis presents comparative analyses of product deterioration in EHD-dried whey proteins, using electrophoresis, differential scanning calorimetry (DSC), and color measurements. Gel electrophoresis showed the disappearance of bands and reduction in band intensities depending upon the temperature of the oven in which

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17

Olson, Amie L. "Efficacy of a whey permeate based sports drink." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003olsona.pdf.

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18

Macedo, Antónia Teresa Zorro Nobre. "Fraccionamento de lactossoro de ovelha por tecnologias de membranas e estudo das possiveis utilizações dos concentrados obtidos." Doctoral thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/3871.

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Doutoramento em Engenharia Agro-Industrial - Instituto Superior de Agronomia<br>In this thesis we studied the efficiency of fractionation of ovine whey by ultrafiltration followed by nanofiltration, in terms of permeation fluxes and apparent rejections. The application possibilities of the concentrates produced were also investigated. Ultrafiltration tests were performed in total recirculation mode under different operating conditions of transmembrane pressure and feed recirculation velocity with membranes ETNA10PP, GR81PP and GR61PP. The membranes ETNA10PP turned out to be the most appropriat

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19

Ramakrishnan, Sundaram. "Construction and properties of lactose utilizing brewers' and bakers' yeasts." Thesis, Imperial College London, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266243.

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20

Kumar, Vijay. "Cloning and expression of the Aspergillus niger Beta-Galactosidase gene in Saccharomyces cerevisiae." Thesis, Imperial College London, 1988. http://hdl.handle.net/10044/1/47141.

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21

Turkmenoglu, Secil. "Organic Acids Production From Cheese-whey." Master's thesis, METU, 2006. http://etd.lib.metu.edu.tr/upload/3/12607709/index.pdf.

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In this study, production of organic acids from cheese-whey was studied. Optimization of organic acids production was performed in semi-batch and batch reactors. Two sets of experiments were performed. First set of experiments were performed in semi-batch reactors for the optimization of organic loading rate (OLR) and hydraulic retention time (HRT). As a result of Set 1 experiments optimum OLR was found to be 15 g COD l-1. Second set of experiments were performed in batch reactors by using the optimum OLR found in Set 1 experiments. Set 2 experiments were conducted to study the effect of using

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22

Pais, Joana Oliveira. "Bioconversion of cheese whey into polyhydroxyalkanoates." Doctoral thesis, Faculdade de Ciências e Tecnologia, 2013. http://hdl.handle.net/10362/12043.

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23

Queirós, Ana Sofia Batista. "Acid induced-gelation of whey proteins." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15473.

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Mestrado em Bioquímica - Bioquímica Alimentar<br>Traditionally, whey protein (WP) gelation requires the application of heat, hence limiting the use of whey protein ingredients as gelling agents in foods sensitive to high temperatures. Acid-induced gelation has been shown to promote whey protein gel formation at room temperature, using acidulants. However, it requires the application of heat in the initial stages of the process to achieve partial denaturation of the protein and the formation of soluble aggregates. Gelation in the presence of weak organic acids at room temperature has been repor

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24

Dixon, Elizabeth Marie. "Whey Permeate, Delactosed Permeate, and Delactosed Whey as Ingredients to Lower Sodium Content of Cream Based Soups." NCSU, 2008. http://www.lib.ncsu.edu/theses/available/etd-11072008-113327/.

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The use of whey permeates as salt substitutes can help to decrease sodium and chloride intake, increase potassium, calcium and magnesium intakes and decrease hypertension risk. Five different whey permeates from 5 different manufacturers were analyzed with ICP for mineral content (Na, K, Ca, Mg, Fe, Zn). Two permeates are powder and three are liquid. Lactose and protein content were also analyzed by Lactose/D-Glucose UV kit from Roche and BCA protein assay, respectively. Chloride and phosphate were measured spectrophotometrically. Basic tastes and aromas were quantified by a trained sensory pa

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25

Kishta, Osama. "Enhancement of innate immune defence by supplementation with pressurized whey protein as compared to its native whey counterpart." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=107623.

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Chronic pulmonary infection with Pseudomonas aeruginosa (P. aeruginosa) in patients with cystic fibrosis (CF) and chronic obstructive pulmonary disease (COPD) is associated with persistent inflammation, exuberant oxidative stress, increased mortality and morbidity. Studies showed that whey protein (a byproduct of the cheese-making process) or its components can enhance innate immune functions of neutrophils ex vivo and decrease bacterial metabolic activity in vitro. Whey-derived peptides enhanced innate defense functions of neutrophils ex vivo and protected mice against infection. Treatment of

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26

Xu, Yue, of Western Sydney Hawkesbury University, of Science Technology and Agriculture Faculty, and School of Food Science. "Isolation and characterization of components from whey." THESIS_FSTA_SFS_Xu_Y.xml, 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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27

Taylor, Stephen Murray. "Rheology and biochemistry of whey protein gels." Thesis, University of Cambridge, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308255.

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28

Farinha, Inês da Silva. "Optimization of bioplastics production from cheese whey." Master's thesis, FCT - UNL, 2009. http://hdl.handle.net/10362/2377.

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Dissertation presented in partial fulfillment of the requirements for the degree of Master in Biotechnology<br>Polyhydroxyalkanoates (PHAs) are polyesters produced by a variety of microorganisms. Due to the similarity of chemical and physical properties with the conventional plastics, and full biodegradability, PHAs constitute one of the best alternatives for synthetic polymers replacement. However, the production costs of these biopolymers are very high when compared to synthetic polymers production. One way to reduce the production costs is the utilization of low cost raw materials, such as

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29

Taylor, Vicki Leanne. "Whey growth factor protection against chemotherapy drug-induced toxicity in vitro /." Title page, contents and abstract only, 1998. http://web4.library.adelaide.edu.au/theses/09PH/09PHT246.pdf.

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30

Tuan, Chik Syed Mohd Saufi. "Mixed Matrix Membrane Chromatography for Bovine Whey Protein Fractionation." Thesis, University of Canterbury. Chemical and Process Engineering, 2010. http://hdl.handle.net/10092/3647.

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Whey protein fractionation is an important industrial process that requires effective large-scale processes. Although packed bed chromatography has been used extensively, it suffers from low processing rates due to high back-pressures generated at high flow rates. Batch chromatography has been applied but generally has a low efficiency. More recently, adsorptive membranes have shown great promise for large-scale protein purification, particularly from large-volume dilute feedstocks. A new method for producing versatile adsorptive membranes by combining membrane and chromatographic resin matric

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31

Vaca, Mier Mabel. "Biconversion of cheese whey into fuels and solvents." Thesis, McGill University, 1985. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=64481.

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32

Perez, Hernandez Gabriela. "Use of ingredients and processing to control the stability of high whey protein concentration retort sterilized beverages." Texas A&M University, 2005. http://hdl.handle.net/1969.1/2344.

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Stable retorted whey protein beverages with 5% protein concentration were prepared. The effect of protein concentration, fat concentration and homogenization pressure on the heat stability and the stability of emulsions of sterilized whey protein beverages was determined. Beverages containing >1% protein formed aggregates during the heat treatment. Food grade additives were added to the beverages with >1% protein to determine if the heat stability could be improved. Lecithins and polyphosphates improved the heat stability while hydrocolloids decreased the heat stability. Lecithins improved the

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33

Yan, Jing-Qing. "Anaerobic digestion of cheese whey in an upflow anaerobic sludge blanket reactor." Thesis, University of British Columbia, 1991. http://hdl.handle.net/2429/31898.

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The anaerobic digestion of cheese whey was studied in an upfiow anaerobic sludge blanket reactor for its start-up characteristics, the effects of various process parameters, the effect of sulfate addition and the determination of optimal operating conditions. Start-up of an UASB reactor treating cheese whey was extremely difficult due to its tendency to acidify. Various start-up strategies were tested to facilitate start-up and to ensure stable operation. Among the operating parameters, sludge loading rate was the most critical for proper start-up of the UASB reactor. The initial sludge loadi

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34

D???Souza, Nisha Maria School of Chemical Engineering &amp Industrial Chemistry UNSW. "Influence of operating conditions on lifetime performance of membrane systems in whey processing." Awarded by:University of New South Wales. School of Chemical Engineering and Industrial Chemistry, 2005. http://handle.unsw.edu.au/1959.4/23309.

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Statistically designed experiments were conducted on a bench-scale ultrafiltration (UF) system using 10 kDa and 100 kDa polyethersulphone membranes to study the effect of operating conditions on membrane performance during whey processing. Experiments have underlined the importance of and provided a deeper understanding of factors influencing rejection. During filtration, a dynamic layer controlled protein fouling, reducing the effective molecular weight cut-off of the 100 kDa membrane and resulting in partial rejection. As pressure increases, the cake becomes denser allowing fewer and smaller

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35

Mei, Fu-I. "Effect of processing on the composition, microstructure and functional properties of cheese whey protein concentrate." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu1106156777.

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36

Yan, Shunyao. "Dual Template Pore Engineering of Whey Powder Derived Carbon as Efficient Oxygen Reduction Reaction Electrocatalysts For Primary Zinc-Air Batteries." Thesis, University of Sydney, 2020. https://hdl.handle.net/2123/24337.

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Oxygen reduction reaction (ORR) is one of the critical reactions in many energy storages and conversion systems, such as fuel cells and metal-air batteries. Cost-effective and high-performance electrocatalysts for oxygen reduction reactions are needed for many energy storage and conversion devices. This project will prove that whey powder, a cheap by-product in the production of cheese and casein, can be used as a sustainable precursor to produce heteroatom-doped carbon electrocatalysts for ORR. The compounds rich in N and S elements in whey powder can produce plentiful catalytic active sites.

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37

Kyle, Clinton. "Influence of magnetic field exposure and clay mineral addition on the fractionation of Greek yogurt whey components." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/19021.

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Master of Science<br>Food Science Institute<br>Jayendra Amamcharla<br>Greek yogurt is one of the largest-growing sectors in the dairy industry accounting for over 25% of yogurt sales in the United States. Greek yogurt is produced by removing a portion of water and water soluble components from yogurt. Consequently, a large quantity of Greek yogurt whey (GYW) is being produced as a co-product. GYW is compositionally different from cheese whey, and thus poses economic and environmental challenges to the dairy industry. The objective of the present study was to evaluate two physical treatments as

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38

Liao, Shyh-Yuan. "Development of models to predict whey protein functionality /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260531957544.

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39

Boye, Joyce Irene Ashami. "Thermodynamic and structural properties related to the gelation of whey proteins." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=28994.

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The gelling characteristics of whey proteins is governed by factors which affect the structural properties of the protein. To understand this structure gelling relationship, the following factors were investigated; protein concentration, heating temperature and time, pH, NaCl and sugars. The effect of these factors on the molecular structure and gelatin properties of whey protein concentrate (WPC), $ beta$-lactoglobulin ($ beta$-lg), $ alpha$-lactalbumin ($ alpha$-lac) and bovine serum albumin (BSA) were studied using polyacrylamide gel electrophoresis, HPLC, mass spectrometry, differential sc

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40

Joseph, Moses S. P. "Factors that affect the binding of heptane to whey protein concentrates /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487267024996176.

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41

Liu, Xiaoming. "Effect of high hydrostatic pressure on whey protein concentrate functional properties." Online access for everyone, 2004. http://www.dissertations.wsu.edu/Dissertations/Spring2004/X%5Fliu%5F050504.pdf.

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42

Alizadeh, Pasdar Nooshin. "Functional and structural characteristics of acid-hydrolyzed whey protein concentrate." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22844.

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Whey Protein Concentrate (WPC) is used as a functional ingredient in many food products. To increase the applicability of WPC as well as other food proteins, it is often necessary to enhance the functional properties of the protein. Various protein modification techniques can be used for this purpose; this includes chemical, physical and enzymatic modification. In present study acid hydrolysis, a chemical modification, was investigated as a means to improve functionality of WPC, emulsifying, foaming and gelatin. Most of the previous work on WPC has been directed at enzymatic hydrolysis.<br>Dis

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43

Alu'datt, Muhammad Hussein. "Isolation and characterization of soybean and whey protein co-precipitates." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=81245.

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Protein co-precipitates were prepared from whey powder and soybean flour using various extraction and co-precipitation techniques. The effect of extraction and co-precipitation on co-precipitate yield was investigated. Native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (Native-PAGE, SDS-PAGE) and light compound microscopy (LCM) were used to study the structure of the co-precipitates. The rheological and gelation properties of the co-precipitates were determined. Highest yield (45%) for NaOH/Isoelectric Point IEP-Heating-Cooling, co-precipitate was obtained using the fo

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44

Moura, Israel Novaes de. "Caracterização e identificação de adulterações em Whey Protein por espectroscopia de fluorescência estacionária e resolvida no tempo." Universidade Federal de Juiz de Fora (UFJF), 2017. https://repositorio.ufjf.br/jspui/handle/ufjf/5965.

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Submitted by Geandra Rodrigues (geandrar@gmail.com) on 2017-12-20T13:20:23Z No. of bitstreams: 1 israelnovaesdemoura.pdf: 1420476 bytes, checksum: 6634c39e49385490d2f7b019fb451af1 (MD5)<br>Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2017-12-21T11:59:42Z (GMT) No. of bitstreams: 1 israelnovaesdemoura.pdf: 1420476 bytes, checksum: 6634c39e49385490d2f7b019fb451af1 (MD5)<br>Made available in DSpace on 2017-12-21T11:59:42Z (GMT). No. of bitstreams: 1 israelnovaesdemoura.pdf: 1420476 bytes, checksum: 6634c39e49385490d2f7b019fb451af1 (MD5) Previous issue da

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45

Gillham, Charles Rupert. "Enhanced cleaning of surfaces fouled by whey proteins." Thesis, University of Cambridge, 1997. https://www.repository.cam.ac.uk/handle/1810/252317.

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46

Xue, Xin. "Electrohydrodynamically dried whey protein, electrophoretic and calorimetric analysis." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape11/PQDD_0007/MQ44316.pdf.

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47

Ayaka, Kamada. "Assembly of whey protein nanofibrils into macroscopic filaments." Thesis, KTH, Mekanik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-194450.

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Recently, it has been reported that the increasing number of plastic are significantly floated in the sea, because they are difficult to be degraded naturally. This lack of biodegradability requires us to develop new environmental-friendly material replacing current plastics. One promising composite of bio-friendly material is proteins, since there are abundant in our nature. Here, this study aims to exploit such proteins to form macroscopic fibers, which could open the new path to use of protein-based materials. We approach this in ‘bottom-up’ method, which means to combine the small pieces t

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48

Fairbrother, Paul. "The fermentation of cheese whey by Lactobacillus helveticus." Thesis, University of South Wales, 1991. https://pure.southwales.ac.uk/en/studentthesis/the-fermentation-of-cheese-whey-by-lactobacilius-helvecticus(32b72e44-3d2a-4fcb-85d4-9b34263bd05e).html.

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The lactic acid fermentation of cheese whey permeate by Lactobacillus helveticus was studied. Precipitate formation during autoclaving of whey permeate was examined. Precipitation was found to be pH and temperature dependent. Qualitative analysis suggested that the precipitate was a calcium-phosphate complex. Solubilisation was achieved both by acidification and use of the sequestering agent EDTA. Optimisation of L. helveticus growth in whey permeate was carried out using factorial design, as opposed to a traditional univariate approach. Using this technique, the variation of specific growth r

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Altıok, Duygu Tokatlı Figen. "Kinetic modelling of lactic acid production from whey/." [s.l.]: [s.n.], 2004. http://library.iyte.edu.tr/tezler/master/gidamuh/T000471.pdf.

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Wang, Yu. "Using whey protein gel as a model food to study dielectric heating of salmon." Online access for everyone, 2006. http://www.dissertations.wsu.edu/Thesis/Fall2006/y_wang_121506.pdf.

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