Cheese, Processed Cheese, and Whey

Burkhalter, G.; Steffen, Christian; Puhan, Z.

doi:10.1002/14356007.a06_163

Cited by 3 publications

(4 citation statements)

References 3 publications

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“…Lactose (C 12 H 22 O 11 ) is the primary ingredient in cheese whey, a main byproduct of cheese production, and represents a significant disposal issue . In 2014, the U.S. cheese industry produced 11.5 billion pounds of cheese .…”

Section: Introductionmentioning

confidence: 99%

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Use of Hydrogen Chemisorption and Ethylene Hydrogenation as Predictors for Aqueous Phase Reforming of Lactose over Ni@Pt and Co@Pt Bimetallic Overlayer Catalysts

et al. 2016

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Overlayer Pt on Ni (Ni@Pt) or Co (Co@Pt) were synthesized and tested for H2 generation from APR of lactose. H2 chemisorption descriptor showed that Ni@Pt and Co@Pt overlayer catalysts had reduced H2 adsorption strength compared to a Pt only catalyst, which agree with computational predictions. The overlayer catalysts also demonstrated lower activity for ethylene hydrogenation than the Pt only catalyst, which likely resulted from decreased H2 binding strength decreasing the surface coverage of H2. XAS results showed that overlayer catalysts exhibited higher white line intensity than the Pt catalyst, which indicates a negative d-band shift for the Pt overlayer, further providing evidence for overlayer formation. Lactose APR studies showed that lactose can be used as feedstock to produce H2 and CO under desirable reaction conditions. The Pt active sites of Ni@Pt and Co@Pt overlayer catalysts showed significantly enhanced H2 production selectivity and activity when compared with that of a Pt only catalyst. The single deposition overlayer with the largest d-band shift showed the highest H2 activity. The results suggest that overlayer formation using directed deposition technique could modify the behavior of the surface metal and ultimately modify the APR activity.

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Section: Introductionmentioning

confidence: 99%

“…Up to 9 lbs of wastewater, usually known as whey, are created for each pound of cheese . The whey typically contains about 5 wt % lactose in water . However, more than two-thirds of the main ingredient in whey is not recovered.…”

Section: Introductionmentioning

confidence: 99%

Use of Hydrogen Chemisorption and Ethylene Hydrogenation as Predictors for Aqueous Phase Reforming of Lactose over Ni@Pt and Co@Pt Bimetallic Overlayer Catalysts

et al. 2016

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“…1 Cheese whey typically contains 5.2 wt % lactose in water together with minor amounts of ash, fat, and protein (each less than 0.5 wt %). 1,2 In 2005, total U.S. cheese production was 9.13 billion pounds. 3 For each pound of cheese, up to 9 lbs.…”

Section: Introductionmentioning

confidence: 99%

“…Lactose (C 12 H 22 O 11 ) is the main ingredient in cheese whey, which is a byproduct of cheese production . Cheese whey typically contains 5.2 wt % lactose in water together with minor amounts of ash, fat, and protein (each less than 0.5 wt %). , In 2005, total U.S. cheese production was 9.13 billion pounds . For each pound of cheese, up to 9 lbs.…”

Section: Introductionmentioning

confidence: 99%

Catalytic Wet Oxidation of Lactose

Chia

Latusek

Holles

2008

Ind. Eng. Chem. Res.

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A process for converting lactose into carbon dioxide and/or carbon monoxide using catalytic wet oxidation. Oxygen gas and an aqueous solution of lactose are fed to a reactor comprising a Pt/Al20 3 catalyst, a Mn/Ce catalyst or a Pt/Mn-Ce catalyst, and the lactose is oxidized in the reactor at elevated temperature and pressure to produce at least one of small organic acids, carbon dioxide, carbon monoxide, water and combinations thereof. The small organic acids may be further degraded by feeding the small organic acids and oxygen gas into a reactor containing a Mn/Ce catalyst and oxidizing the small organic acids to water and at least one of carbon dioxide, carbon monoxide and combinations thereof.

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Proteomic analysis, purification and characterization of a new milk-clotting protease from Tenebrio molitor larvae

Yang

Zhang

et al. 2022

Journal of Functional Foods

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Cheese, Processed Cheese, and Whey

Cited by 3 publications

References 3 publications

Use of Hydrogen Chemisorption and Ethylene Hydrogenation as Predictors for Aqueous Phase Reforming of Lactose over Ni@Pt and Co@Pt Bimetallic Overlayer Catalysts

Use of Hydrogen Chemisorption and Ethylene Hydrogenation as Predictors for Aqueous Phase Reforming of Lactose over Ni@Pt and Co@Pt Bimetallic Overlayer Catalysts

Catalytic Wet Oxidation of Lactose

Proteomic analysis, purification and characterization of a new milk-clotting protease from Tenebrio molitor larvae

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