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Anaerobic Digestion of Cheese Whey
Obtaining Pectins from Solids Wastes Derived from Mango Mangifera indica Processing
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abattoir acid production activated sludge alcohol alkalinity anaerobic digestion animal feed average bacteria batch Bioeng biogas biological biomass Biotech Biotechnol buffer bulk liquid butanol butanol fermentation by-products cellmass cellulose cheese chemical COD removed coefficient component composition costs decrease diet discharge effluent environmental enzyme equation ethanol ethanol fermentation evaluation extraction factor Figure filamentous organisms flow rate flux food processing fraction gas stripping glucose Hydraulic Retention hydrolysis hydroxide ICRS immobilized cell increased inhibition kinetics lactic acid liquid membrane loading methane methane production microbial biomass microporous molasses oleyl alcohol operating options os/kg osmolality package parameters pectins percent methane permeate perstraction pervaporation pH's phase plant precipitation protein protozoa reactor bulk liquid recycling reduce saccharification selectivity separation solid waste solution solvent substrate concentration sucrose sulfate suspended solids Table tank temperature tion volume waste minimisation waste streams waste water wastewater whey yeast