Acid Whey from Industrial Greek Strained Yoghurt: Effect of the Kind of Milk and the Way of Straining on Its Composition and Processing by Nanofiltration
The acid whey derived during the production of Greek yoghurt, i.e., yoghurt acid whey (YAW), is considered as environmental pollutant due to its low pH and high lactose content. YAW may be obtained by centrifugation or ultrafiltration or filtration through cloth bags (traditional method) of the init...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2025-04-01
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| Serier: | Dairy |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2624-862X/6/3/21 |
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