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Journal Info

Title: Studia Universitatis Vasile Goldis, Seria Stiintele Vietii (Life Sciences Series)
Abbreviated title: Studia Univ. VG, SSV
Publisher: "Vasile Goldis" University Press
Owner: Western University "Vasile Goldis" Arad, Romania
ISSN: 1584-2363
e-ISSN: 1842-7863
ISSN-L: 1584-2363

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Contribution To The Valorization Of Whey By Studying The Influence Of Storage Conditions On Bovine Whey Microflora Print E-mail
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Article Title: Contribution To The Valorization Of Whey By Studying The Influence Of Storage Conditions On Bovine Whey Microflora
Authors: Laiche, A., T., Siboukeur O.
Affiliation: 1 Laboratory for the protection of ecosystems in arid and semi-arid zones. Faculty of Science of Nature and Life, University of Ouargla, 30000 Ouargla 2 Department of Biology, Faculty of Sciences of Nature and Life, University of El-Oued, El-Oued 39000, Algeria
Abstract: Despite its biochemical composition that is interesting from a nutritional and technological point of view, whey is a very polluting agent because of its rejection in wastewater, hence the importance of its recovery. This study aims to optimize the conditions of its conservation for a possible use in the field of food industry. A physico-chemical and biochemical characterization of the whey samples from the ALOUANI dairy was carried out. The variation of the microbiological quality according to the two conditions of conservation (pasteurization, refrigeration) during seven days, was also carried out. The evolution of the acidifying power of whey during its storage was part of the present study. Monitoring the evolution of banal flora and contamination during storage, has shown that the rate of contamination of bacteria decreases during storage, while that of lactic acid bacteria (lactococci, lactobacilli) tends to increase. In addition, the results indicate a synergistic action of pasteurization and refrigeration to better preserve this by-product. The acidifying power of the whey has, depending on the storage conditions, a regression during the storage time. In the first two days, the ability to acidify can be qualified as good, then this power decreases considerably as the duration of storage increases.
Keywords: whey, recovery, conservation, flora ,Ghardaia
*Correspondence: Laiche Ammar Touhami, University of Ouargla, Faculty of Science of Nature and Life, 30000 Ouargla, Algeria, email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it