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Food Research International1
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20241
Forough Hatami results 2 · Newest (Page 1/1, per page 25)
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Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorizationNARA Subscribed
Food Research International · 2025 · Vol. 217 · Elsevier
Gabriele Rocchetti; Francesco Fancello; Giacomo Zara; Forough Hatami; Roberta Coronas; Giacomo Luigi Petretto; Michela Errico; Luigi Lucini; Antonio Gallo; Ilaria Mannazzu
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Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategiesNARA Subscribed
Reviews in Environmental Science and Bio/Technology · 2024 · Vol. 23 · Issue 2 · Springer
Francesco Fancello; Giacomo Zara; Forough Hatami; Efisio Antonio Scano; Ilaria Mannazzu
The second cheese whey (SCW) is the liquid fraction that remains after the production of whey-cheeses. SCW appears as a white to yellow/green opalescent liquid with suspended solids and contains up to 6% lactose and variable amounts of proteins, fats, and mineral salts. Due to its organic load, SCW is characterized by levels of Biochemical Oxygen Demand and Chemical Oxygen Demand that are significantly higher than urban wastew...
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