An application of lactic, propionic and acetic acids separated from fermented whey by membrane processes to improve the properties of bakery products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43899298" target="_blank" >RIV/60461373:22330/14:43899298 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22320/14:43899298
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
An application of lactic, propionic and acetic acids separated from fermented whey by membrane processes to improve the properties of bakery products
Original language description
Whey is a by-product which rises in large quantities during production of cheese. Despite containing a large range of valuable compounds (e.g. proteins, lactose, minerals and water soluble vitamins), whey is often considered as a waste material and disposed in waste waters. Therefore technologists still look for new applications of whey. Sour cheese whey was used to produce organic acids (acetic, propionic and lactic) by batch fermentation (duration 72 hours) with yeasts Kluyveromyces and bacteria of Lactobacillus and Propionibacterium genera (Lactobacillus sanfranciscensis, Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus helveticus, and Propionibacterium freudenreichii subsp.Freudenreichii ). The product of fermentation was treated by three-step membrane filtration consisting of two-step ultrafiltration (UF) on a tubular ceramic membrane having a cut-off 100 nm followed by 5 kDa ultrafiltration (both membranes by Membralox, France) to concentrate the protein fraction in t
Czech name
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Czech description
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Project
<a href="/en/project/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 21st International Congress of Chemical and Process Engineering CHISA 2014
ISBN
978-80-02-02555-9
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
1
Publisher name
Česká společnost chemického inženýrství
Place of publication
Praha
Event location
Praha
Event date
Aug 23, 2014
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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