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Article: Short Communication: Utilization of Sheep's Milk Cheese Whey in the Manufacture of an Alkylphenol Flavor Concentrate
- Article from:
- Journal of Dairy Science
- Article date:
- December 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Dec 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The recovery of species-related conjugated sheep-like flavored alkylphenols from Manchego-type cheese whey by ultrafiltration was investigated. Concentrations of conjugated alkylphenols were similar in the various fractions of whey permeate collected during ultrafiltration, and this was interpreted as a reflection of their high water solubility. About 49 and 62% of conjugated 3- and 4-ethylphenols and p- and m-cresols in sheep's milk cheese whey, respectively, were recovered in the permeate after ultrafiltration with a volume concentration factor of 5.4. Cheese whey retentate correspondingly contained 38 and 28% of conjugated 3- and 4ethylphenols and p- and m-cresols from the ...
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Article: Technical Note: Comparison of Chromatographic Profile of ...
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... ... Glycomacropeptide (GMP) present in cheese whey is a C-terminal glycopeptide released ... techniques to isolate and purify GMP from cheese whey. Glycomacropeptide has been isolated and purified from cheese whey or rennet casein by using various ...
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