Evaluation of butter produced from whey and milk fat in terms of some quality criteria and fatty acid compositions
Whey is a dairy product that was formed as a result of cheese making and is considered a dairy residue or by–product. Making the best use of whey is important in terms of protecting the environment, preventing economic losses and gaining added value. The aim of this study was to obtain butter, an e...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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Universidad del Zulia
2024-01-01
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| Edice: | Revista Científica |
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| On-line přístup: | https://produccioncientificaluz.org/index.php/cientifica/article/view/41559 |
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