UTILIZATION OF MILK PERMEATE IN THE MANUFACTURE OF SPORTS DRINKS
The purpose of this study was utilization of milk permeate in the manufacture of sports drinks. The milk permeate contained 6.1% total solids, 4.2%lactose and 0.54% ash. The permeate was treated by going through several processes, which included; heat treatment, fermentation and clarification. Straw...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado em: |
Mansoura University, Faculty of Agriculture
2010-11-01
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| coleção: | Journal of Food and Dairy Sciences |
| Assuntos: | |
| Acesso em linha: | https://jfds.journals.ekb.eg/article_82511_0bb396cfc267b8d51236a61d5248f11c.pdf |
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