Cheese whey permeate as a precursor of lactose-free, galactose-rich bioproducts: an approach for optimization and application

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Abstract
Interactive tools to predict the concentrations of ethanol and galactose during the partial anaerobic fermentation of whey permeate by Brettanomyces claussenii. The "Complete Models" profiler contains individual models for each variable that include their respective intercepts as well as all possible linear, quadratic, and 2-way interaction terms. The "Reduced Models" profiler contains individual models for each variable that only include terms that were deemed significant to their respective models (p-value < 0.05).
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Supplementary material to research article in related publication field.
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2023-03
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Brettanomyces claussenii; response surface methodology; fermentation; ethanol; galactose
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Rivera Flores, V.K., DeMarsh, T.A., Fan, X. et al. Cheese Whey Permeate as a Precursor of Lactose-Free, Galactose-Rich Bioproducts: An Approach for Optimization and Application. Food Bioprocess Technol (2023). https://doi.org/10.1007/s11947-023-03234-7
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Attribution-NoDerivatives 4.0 International
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software
technical report
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unknown
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