5 documents found, page 1 of 1
Sheep’s butter and correspondent buttermilk produced with sweet cream and cream...
Silva, Tânia; Pires, Arona; Gomes, David; Viegas, Jorge; Pereira-Dias, Susana; Pintado, Manuela E.; Henriques, Marta; Pereira, Carlos DiasSmall ruminant dairy products are common in some Mediterranean countries, in the Middle East and Africa, and can play a particular role in the development of rural areas. Butter has been the object of few research studies aimed at evaluating its potential as a vehicle for probiotic microorganisms. Moreover, the recovery of fermented buttermilk with functional properties can be considered an excellent opportunit...
Membrane applications for lactose recovering
Macedo, Antónia Teresa Zorro Nobre; Monteiro, Joana Filipa Oliveira; Azedo, David José Chaveiro da Silva; Duarte, Elizabeth; Pereira, Carlos DiasCheese whey, the co-product from cheese making processes, is a natural and cheap source of high value compounds, mainly proteins, small peptides, oligosaccharides, lactose, and minerals. Lactose is the main component (about 90%) of the dry extract of cheese whey. This carbohydrate has plenty of application in the food and pharmaceutical industries due to its relative low sweetening power, caloric value, and gly...
Characterization of a concentrated second cheese whey
Faustino, Margarida; Salsinha, Ana Sofia; Pimentel, Lígia; Alcalá, Luis; Freitas, Ana Cristina; Gomes, Ana Maria; Pereira, Carlos Dias; Pintado, Manuela
Characterization of concentrated second cheese whey
Faustino, Margarida; Salsinha, Ana Sofia; Pimentel, Lígia; Alcalá, Luis; Freitas, Ana Cristina; Gomes, Ana Maria; Pereira, Carlos Dias; Pintado, ManuelaThe residual deproteinized whey known as second cheese whey or “Sorelho”, is a byproduct obtained from whey cheese manufacture. It is commonly obtained in small/medium scale cheese plants and, although it has little to no commercial value, it is produced in relatively high volumes, which results in a complex disposal process. Therefore, the objective of this work was to characterize the nutritional composition ...
Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and se...
Amorim, Manuela; Pereira, Joana O.; Gomes, David; Pereira, Carlos Dias; Pinheiro, Hélder; Pintado, M. E.Spent brewer's yeast is a natural surplus from brewing industry. In order to up-grade this by-product, isolation of compounds has been tentatively assessed. The main objective of this work focuses on the use of ultrafiltration and nanofiltration pilot system for recovering cell compounds. Initially, yeast was autolyzed and ultrafiltered with a 10 kDa cut-off, and the two fractions obtained were hydrolyzed with ...