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Cheese and Whey

Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactos...

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Guardado en:
Formato: Online
Lenguaje:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2023
Materias:
ACE inhibition
antioxidant activity
hydrolysis
response surface methodology
whey protein concentrate
Parmigiano Reggiano cheese
somatic cells
milk composition
cheese yield
cheesemaking losses
cheese ripening
ripening extension
cheese microstructure
free amino acids
capillary electrophoresis
proteolysis
volatile compounds
confocal laser scanning microscopy
dairy product analysis
cheese peptidomics
cheesemaking
data-independent acquisition
whey
buttermilk
second cheese whey
ultrafiltration
reduced-fat cheese
hard cheese
long ripened cheese
ripening rooms
environmental ripening conditions
quantitative descriptive analysis
texture
water activity
image analysis
cheesemaking technology
milk whey
hydrolyzed collagen
bioavailability
“bryndza” cheese
electronic nose
gas chromatography
volatile organic compounds
microbiota
Flammulina velutipes
protein–polysaccharide complexes
stability
bio-layer interferometry
in vitro digestibility
binding regions
Quark-type cheese
cow cheese milk homogenization
cheese milk heat treatment
sugars and organic acids
proteolysis indices
texture profile analysis
whey protein denaturation
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Acceso en línea:ONIX_20230220_9783036549552_51
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Sumario:Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.

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