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Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey

ABSTRACT: This research aimed to advance the understanding of acceptable sensory qualities of potable whey-based spirit from nonsupplemented, mid-supplemented, and high-supplemented whey samples by analyzing major volatile compounds during different stages of distillation (head, heart, and tail). Th...

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Main Authors: Munkh-Amgalan Gantumur, Narantuya Sukhbaatar, Abdul Qayum, Akhunzada Bilawal, Batsukh Tsembeltsogt, Kwang-Chol Oh, Zhanmei Jiang, Juncai Hou
Format: Artigo
Language:Inglês
Published: Elsevier 2022-01-01
Series:Journal of Dairy Science
Subjects:
whey
fermentation
whey spirit
volatile compound
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030221009474
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