Composition of commercial wheys

Cerbulis, J.; Woychik, J.H.; Wondolowski, M. V.

doi:10.1021/jf60183a015

Cited by 27 publications

(7 citation statements)

References 3 publications

(3 reference statements)

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“…Whey is rich in major chemicals usually included in synthetic media and contains them at concentrations sufficient to sustain rhizobial growth (20). Cerbulis et al (6) indicated that lactose, the major dissolved solid in whey, represents 70 to 75% of the total solids; total nitrogen values range between 1.82 and 2.40%, of which a great proportion is hydrolyzable into amino acids. The fast-growing rhizobia grow well on disaccharides because they have an uptake mechanism and catabolic enzymes for their metabolism (18).…”

Section: Resultsmentioning

confidence: 99%

Large-Scale Production of Rhizobium meliloti on Whey

Bissonnette¹,

Lalande²,

Bordeleau³

1986

Appl Environ Microbiol

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Section: Resultsmentioning

confidence: 99%

Large-Scale Production of Rhizobium meliloti on Whey

Bissonnette¹,

Lalande²,

Bordeleau³

1986

Appl Environ Microbiol

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“…A conversion factor of 6.38 was used to calculate the protein equivalent in the different samples (Cerbulis, Woychik, & Wondolowski, 1972).…”

Section: Determination Of Total Nitrogenmentioning

confidence: 99%

Identification of short peptide sequences in the nanofiltration permeate of a bioactive whey protein hydrolysate

Maux

Nongonierma

Murray

et al. 2015

Food Research International

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“…In cheesemaking, the higher whey protein in Brown Swiss, Jersey and Guernsey milks than in Holstein and Ayrshire milks resulted in reduced casein contents in the cheese (Cerbulis et al . ). However, much whey protein is now recovered to provide added value products.…”

Section: Breed Variations Affecting the Physicochemical Composition Amentioning

confidence: 97%

BEST USE FOR MILK ‐ A REVIEW I‐Effect of breed variations on the physicochemical properties of bovine milk

Chen

Grandison

Lewis

2016

Int J of Dairy Tech

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This article reviews the literature underpinning the concept of ‘best use’ for milk. In factories where more than one milk product type is manufactured, there is an opportunity to select milk that would be best suited to that product. Also, for those considering producer processing, there is an opportunity to select the most appropriate breed of cow to produce milk, which is optimal for their selected products. It is the aim of this article to provide a better understanding of the genetic factors that influence the properties of raw milk and processed milk products in order to make best use for milk a more viable proposition.

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Composition of commercial wheys

Cited by 27 publications

References 3 publications

Large-Scale Production of Rhizobium meliloti on Whey

Large-Scale Production of Rhizobium meliloti on Whey

Identification of short peptide sequences in the nanofiltration permeate of a bioactive whey protein hydrolysate

BEST USE FOR MILK ‐ A REVIEW I‐Effect of breed variations on the physicochemical properties of bovine milk

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