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October 3, 2025JURNAL BIOLOGI TROPISOpen Access

Characteristics of Whey from Dangke Cow Milk Waste with Coagulant Lime Extract

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Authors

DBDhany BandrioLWLudfia Windyasmara

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Overview

Experimental analysis reveals lime extract significantly affects pH and viscosity of dangke whey.

Key Points

  • Dangke whey produced with lime extract shows significant changes in pH and viscosity.
  • The study utilized a completely randomized design with five different treatments of lime extract.
  • Analyses demonstrated that while soluble protein was unaffected, total acid levels were significantly altered.
  • Using whey can mitigate environmental pollution from dairy processing waste, contributing to sustainability.

Cite This Study

Bandrio et al. (2025) studied this question.

synapsesocial.com/papers/68e040e5a99c246f578b2fa7https://doi.org/10.29303/jbt.v25i4.9182
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effects of coagulant levels and types on the physicochemical qualities of Dangke: a meta-analysis approach2025
  2. 2Physicochemical Properties of Dangke-cheese by Different Temperature Processing and Papaya-latex as Coagulant2024
  3. 3Harnessing <i>Dangke</i> Whey as a Sustainable Nutrient Source for <i>Lactobacillus plantarum</i> in Microbial Fuel Cells for Bioelectricity Generation2025
  4. 4Development of Whey Beverages from Paneer Preparation Using Fruit Coagulants: A Comparative Study on Physicochemical and Sensory Properties2024
  5. 5Functional properties, amino acid content, fatty acid, and flavor of buffalo milk Dangke with the addition of Lactobacillus plantarum IIA-1A5 as probiotic2024 · 1 citations