REDUCING CHEESE-MAKING BY-PRODUCT DISPOSAL THROUGH ETHANOL FERMENTATION AND THE UTILIZATION OF DISTILLERY WASTE FOR FERTILIZER

2017 ◽  
Author(s):  
Gemilang Lara Utama
Keyword(s):  
Ethanol Fermentation ◽  
Cheese Making ◽  
Distillery Waste ◽  
Product Disposal

Batchwise ethanol fermentation with shochu distillery waste

1991 ◽  
Vol 72 (4) ◽  
pp. 270-273 ◽  
Author(s):  
Seinosuke Ueda ◽  
Yuji Teramoto ◽  
Riichiro Ohba ◽  
Tatsuro Ueki ◽  
Katsuji Kimura ◽  
...  
Keyword(s):  
Ethanol Fermentation ◽  
Distillery Waste

Ethanol fermentation of beet molasses by a yeast resistant to distillery waste water and 2-deoxyglucose

1989 ◽  
Vol 67 (5) ◽  
pp. 321-323 ◽  
Author(s):  
Kazuhito Moriya ◽  
Hitoshi Shimoi ◽  
Shun-ichi Sato ◽  
Kazuo Saito ◽  
Makoto Tadenuma
Keyword(s):  
Waste Water ◽  
Ethanol Fermentation ◽  
Beet Molasses ◽  
Distillery Waste

scholarly journals ETHANOL FERMENTATION WITH SHOCHU DISTILLERY WASTE AND AROMATIC RED RICE BRAN

1994 ◽  
Vol 100 (2) ◽  
pp. 65-68 ◽  
Author(s):  
Yun Teramoto ◽  
Noriaki Tatsumi ◽  
Seinosuke Ueda ◽  
Shigeomi Shiota
Keyword(s):  
Rice Bran ◽  
Ethanol Fermentation ◽  
Red Rice ◽  
Distillery Waste

Drinking Animals: Sobriety, Intoxication and Interspecies Assemblages

2018 ◽  
Author(s):  
Gary Genosko
Keyword(s):  
American Literature ◽  
Ethanol Fermentation ◽  
Pure Form ◽  
Biological Factors ◽  
Multiple Species ◽  
Wine Bottle

While Deleuze explored the temporalities of alcoholism in American literature in The Logic of Sense, and Jean Clet Martin, among others, has extended this inquiry by further extracting the alcoholic’s lines of flight from the same literature, this chapter breaks the mould by understanding alcohol, distilled and in its pure form of ethanol, as well as its imbibition, as a question of a component that passes through anthropocentric, and across multiple non-anthropocentric assemblages. The exploitation of ethanol fermentation, for example, exists across species. Indeed, as we entertain more overtly human cultural examples, such as ‘wine’ for cats, a recent Japanese pet trend, the metabolic communion of interspecies companionship requires that the material expressivity of the substance is overcoded because the ‘wine’ is not only non-alcoholic but liquid catnip in a ‘wine’ bottle. Indeed, theorization of the pursuit of shared pleasures – using Guattari’s ethological terms, we might say deterritorializing from deterministic biological factors yet also modifying these in some measure as well (Machinic Unconscious) – and engaging multiple species is this chapter’s goal, achievable by plotting the passages of alcohol and its related components across assemblages and their material and socio-cultural expressive trajectories beyond strictly anthropocentric and Western prerogatives.

A bacteria for ethanol fermentation from xylose

2011 ◽  
Vol 37 (4) ◽  
pp. 456-460 ◽  
Author(s):  
Ying-long HE ◽  
Qiu-long HU ◽  
Xiao-jun SU ◽  
Xing-yao XIONG
Keyword(s):  
Ethanol Fermentation

Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases

2020 ◽  
Vol 16 (9) ◽  
pp. 1309-1317
Author(s):  
Anusha Rajagopalan ◽  
Bindhu O. Sukumaran
Keyword(s):  
Textural Properties ◽  
Artemia Salina ◽  
Quality Analysis ◽  
Human Consumption ◽  
Cheese Making ◽  
Phase Partitioning ◽  
Milk Clotting ◽  
Three Phase ◽  
Fresh Cheese ◽  
Wrightia Tinctoria

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening

2021 ◽  
Vol 345 ◽  
pp. 109130
Author(s):  
Marine Penland ◽  
Hélène Falentin ◽  
Sandrine Parayre ◽  
Audrey Pawtowski ◽  
Marie-Bernadette Maillard ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Aroma Compounds ◽  
Cheese Making ◽  
Goat Cheese
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