scholarly journals Chemical and Microbiological Characteristics of Fermented Cheese Whey Beverages With Soymilk Powder Addition

2019 ◽  
Vol 334 ◽  
pp. 012043
Author(s):  
H Chairunnisa ◽  
R L Balia ◽  
Eka Wulandari
Keyword(s):  
Cheese Whey ◽  
Microbiological Characteristics ◽  
Powder Addition ◽  
Whey Beverages

scholarly journals Studies on Effect of Kokum Syrup on Physico-chemical Properties of Herbal Kokum Whey Beverage

2021 ◽  
Author(s):  
S.H. Terde ◽  
S.R. Lande ◽  
S.S. Ramod ◽  
N.A. Suryawanshi ◽  
V.S. Dandekar
Keyword(s):  
Cheese Whey ◽  
Pure Water ◽  
Chemical Properties ◽  
Total Sugar ◽  
Milk Products ◽  
Carbon Dioxide Gas ◽  
Physico Chemical ◽  
Cent Level ◽  
Whey Beverages ◽  
Different Levels

Background: Whey is the major by-product in dairy industry obtained during production of coagulated milk products like paneer, chaana, casein and cheese. Whey beverages are pure water containing sugar, flavour, edible acids and pigments and sometimes it was carbonated with carbon dioxide gas. Methods: In, present investigation kokum whey beverage was manufactured with different levels of honey and kokum syrup viz., 14 and 16 per cent level of honey and 10, 12.5 and 15 per cent level of kokum syrup incorporated with chhana whey. Result: The finished product was objected to physico-chemical analysis such as total solids, fat, protein, total sugar, ash and pH. Kokum whey beverage prepared with 14 per cent honey and 12.5 per cent kokum syrup found superior over rest of the treatments.

scholarly journals Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 13 ◽  
Author(s):  
Vasiliki Schoina ◽  
Antonia Terpou ◽  
Aikaterini Papadaki ◽  
Loulouda Bosnea ◽  
Nikolaos Kopsahelis ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Cheese Whey ◽  
Storage Period ◽  
Waste Valorization ◽  
High Viability ◽  
Immobilized Biocatalyst ◽  
Pistacia Terebinthus ◽  
Whey Beverages ◽  
Rich Content ◽  
Spoilage Microorganisms

In the present study, cheese whey was utilized for the development of a novel functional beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia terebinthus resin (pissa Paphos). Evaluation of shelf life of the produced beverages showed that spoilage microorganisms were not observed in beverages containing P. terebinthus resin. Terpenes’ rich content might have contributed to the antimicrobial activity of the produced beverages; however, no significant effect on the viability of the immobilized probiotic cells was obtained. Whey beverages containing the immobilized biocatalyst retained a high viability (>1 × 106 CFU/g) of probiotic cells during a storage period of 30 days at 4 °C. The superiority of whey beverages containing the immobilized biocatalyst was also highlighted by GC-MS analysis, while the enhanced aromatic profile, which was mostly attributed to the higher concentration of terpenes, was also detected during the sensory evaluation performed. Conclusively, this study indicated the high commercialization potential of these novel functional whey beverages, within the frame of a sustainable dairy waste valorization approach. To the best of our knowledge, this is the first food-oriented approach within the guidelines of the circular economy reported in the literature, using the autochthonous Pistacia terebinthus resin for the production of functional whey beverages.

Prospects of using dynamic membrane filtration module UF-RDM for concentrating cheese whey proteins

2019 ◽  
Vol 56 (6) ◽  
pp. 54-56
Author(s):  
E.Yu. Agarkova ◽  
◽  
A.G. Kruchinin ◽  
A.A. Agarkov ◽  
V.D. Haritonov
Keyword(s):  
Membrane Filtration ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Dynamic Membrane

Application of membrane technology in the pretreatment of cheese dairies wastes and co-treatment in a municipal conventional biological unit

1997 ◽  
Vol 36 (2-3) ◽  
pp. 361-367 ◽  
Author(s):  
Eleftheria Papachristou ◽  
Costas T. Lafazanis
Keyword(s):  
Cheese Whey ◽  
Treatment Plant ◽  
Membrane Technology ◽  
Biological Unit ◽  
Urban Sewage ◽  
Dairy Wastes ◽  
Starting Point ◽  
Quality Of Milk ◽  
Cheese Production

A great number of cheese dairies and dairy industries in Greece are disposing their wastes, mainly cheese whey, either on land or in surface receivers, in large quantities creating a major environmental problem. A typical agricultural and pastoral provincial town of 70,000 inhabitants, Trikala, became the starting point of this research. A co-treatment of the urban sewage and the dairy wastes in the municipal treatment plant was recommended. The successful application of the above statement is based primarily on the pretreatment of the cheese dairies wastes. So far for cheese whey the recovery of the lactose serum in the contemporary central unit applying membrane technology has been suggested. As far as the wastewaters of the washing and refrigeration are concerned a pretreatment is required for the defatting in a grease trap, the grating, the adjustment of pH and the equalisation in an appropriate tank. Finally, this research has also focussed on the importance of membrane technology in improving the quality of milk and cheese production.

A Review of the Characteristics, Properties and Methods for Quantification of Roxithromycin

2020 ◽  
Vol 16 ◽  
Author(s):  
Marcus Vinicius Martins Rubatino ◽  
Ana Laura Araújo Santos ◽  
Rayssa Araújo dos Santos ◽  
Magali Benjamim de Araújo
Keyword(s):  
Analytical Methods ◽  
Environmental Samples ◽  
Biological Fluids ◽  
Pharmaceutical Preparations ◽  
Gram Negative Bacteria ◽  
Analytical Technique ◽  
Detection Systems ◽  
Gram Positive Bacteria ◽  
Microbiological Characteristics ◽  
Biological And Environmental Samples

: Roxithromycin is one of the most frequently used macrolide antibiotics, a safe group of antimicrobials that acts against Gram-positive bacteria and some Gram-negative bacteria. It is sold in several countries in different dosage forms (tablets and capsules) and strengths (50, 100, 150 and 300 mg). Several analytical methods have been described to quantify roxithromycin in different matrices, such as biological and environmental samples and food. Identifying the main characteristics of the drugs and selecting appropriate analytical methods for their quantification are of paramount importance for understanding the behavior of drugs, metabolites and impurities. This review presents the physicalchemical and microbiological characteristics, properties as well as methods for quantification of roxithromycin in biological fluids, pharmaceutical preparations, food and environmental samples. HPLC coupled to various detection systems is the most used analytical technique to determine roxithromycin in these matrices. Although many analytical methods have been reported for the analysis of this drug, it is very important to include in this context a prospective view, in order to implement new analytical technologies for the quality control of this antimicrobial that contribute to the preservation of economic and environmental impacts.

scholarly journals Clinical and microbiological characteristics of nosocomial, healthcare-associated, and community-acquired Klebsiella pneumoniae infections in Guangzhou, China

2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Tingting Le ◽  
Ling Wang ◽  
Chaoying Zeng ◽  
Leiwen Fu ◽  
Zhihua Liu ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Klebsiella Pneumoniae ◽  
Bacterial Resistance ◽  
Empirical Therapy ◽  
Clonal Diversity ◽  
Extended Spectrum Beta Lactamase ◽  
Microbiological Characteristics ◽  
Carbapenemase Gene ◽  
Cross Transmission ◽  
Healthcare Associated

Abstract Background Klebsiella pneumoniae (K. pneumoniae) is a common pathogen associated with hospital and community-onset infections. This study aimed to compare the clinical and microbiological characteristics of nosocomial, healthcare-associated (HCA), and community-acquired (CA) K. pneumoniae infections. Methods Clinical data were extracted from electronic medical records and analyzed retrospectively. Antimicrobial susceptibility and extended-spectrum beta-lactamase (ESBL) production were determined for all identified strains. Carbapenemase and ESBL genes were amplified by PCR. Genotyping of carbapenem-resistant K. pneumoniae (CRKP) and ESBL-producing strains was performed by pulsed-field gel electrophoresis (PFGE). Results Of 379 K. pneumoniae infections, 98 (25.9%) were nosocomial, 195 (51.5%) were healthcare-associated, and 86 (22.6%) were community-acquired. Hematological malignancy (OR = 4.467), and hypertension (OR = 2.08) and cerebral vascular disease (OR = 2.486) were associated with nosocomial and HCA infections respectively, when compared to CA infections. Overall, the incidence of antimicrobial resistance for the majority of agents tested was similar between nosocomial and HCA infections (P > 0.05) and both groups had a higher incidence than CA infections (P < 0.05). Moreover, 95.1% (78/82) of CRKP strains were isolated from the nosocomial and HCA groups. The blaKPC was the most prevalent carbapenemase gene among CRKP strains (80.5%, 66/82). ESBL-producing strains were prevalent among nosocomial (40.8%), HCA (35.9%) and CA groups (24.4%). The blaCTX-M-9-group and blaCTX-M-1-group genes were predominant in nosocomial (65.0%) and CA strains (66.7%), respectively. PFGE results showed ESBL-producing and CRKP strains were genetically diverse. Identical PFGE profiles were observed among HCA and nosocomial strains. Conclusions Nosocomial and HCA K. pneumoniae infections presented similar clinical features and antimicrobial resistance, and both two types of infections were different to CA infections. CRKP and ESBL-producing strains were disseminated mainly in HCA and nosocomial groups, and showed a clonal diversity. The cross transmission of CRKP was existed among HCA and nosocomial patients. This finding suggests that similar empirical therapy should be considered for patients with nosocomial and HCA K. pneumoniae infections and bacterial resistance surveillance of these infections is necessary.

scholarly journals An Integrated Approach for the Valorization of Cheese Whey

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 564
Author(s):  
Francisco J. Barba
Keyword(s):  
Cheese Whey ◽  
Integrated Approach ◽  
Complete Recovery ◽  
Microbial Load ◽  
Processing Technologies ◽  
Whole Process ◽  
Unit Operations ◽  
Safe Product ◽  
Development Goals ◽  
Cheese Production

Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.

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