Sentence examples for whey concentration from inspiring English sources

Increasing whey concentration resulted in increase of bacteriocin production, with an activity at the maximum whey concentration tested.

Cheese whey was the selected medium to test the effect of three variables (temperature, initial pH and whey concentration) by RSM.

Response-surface data showed maximum bacteriocin production at initial pH between 6.5 and 7.5 and temperature between 26 and 37 °C when the cheese whey concentration was 70 g l−1.

Four kinds of drink foods were fortified with whey at three different levels (5%, 10%, and 20%), and the whey concentration was determined using sandwich ELISA.

At calving, the total protein and whey proteins concentration did not differ between buffalo and cow colostrum, while total solids, fat, lactose and ash concentrations were higher in buffalo than in cow colostrum.

In this study, an aqueous cream and whey protein concentration solution was dried in droplet form and the appropriate reaction engineering approach (REA) model parameters obtained.

Total lactic acid produced by this recombinant strain was 57.8 mmol/L compared with a reference lactic acid producing strain, Lactobacillus acidophilus, that yielded only 55.3 mmol/L of lactic acid from the same initial whey lactose concentration.

Our results showed that total protein and whey proteins concentration did not differ significantly between buffalo and cow colostrum, while fat and total solids were significantly higher in buffalo colostrum.

Twenty pH-controlled batch cultures with Lactobacillus helveticus were carried out in whey permeate-yeast extract medium according to a composite design with three factors: pH setpoint, and yeast extract and initial whey permeate concentrations.

However, in another study, the isolated microbial species were optimized through the numerical optimization technique and the optimized condition was temperature 33.60 °C, pH 9.88 and whey-waste concentration of 14.27 g L−1, which can biodegrade an initial cyanide concentration of 500 206.53 mg L−1 in 96 h (Mekuto et al. 2015).

This work examines the use of wide-pore negatively charged ultrafiltration membranes for whey protein concentration.