Chemical characterisation and application of acid whey in fermented milk

Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the...

Full description

Saved in:
Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Lievore, Paolla, Simões, Deise R. S., Silva, Karolline M., Drunkler, Northon L., Barana, Ana C., Nogueira, Alessandro, Demiate, Ivo M.
Format: Artigo
Language:Inglês
Published: Springer India 2013
Subjects:
Original Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4375228/
https://ncbi.nlm.nih.gov/pubmed/25829588
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1244-z
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items