Technological aspects of whey powder manufacturing: a review

被引：0
|
作者：
Perrone, Italo Tuler [1 ]
Fortes Pereira, Joao Pablo [2 ]
de Carvalho, Antonio Fernandes [3 ]
机构：
[1] ILCT EPAMIG, Las Vegas, Brazil
[2] Univ Fed Juiz de Fora, Dept Nutr, Estudante Farmacia & Bioquim Tecn Laticinios, Juiz de Fora, Brazil
[3] UFV, Juiz De Fora, Brazil
来源：
JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE | 2011年 / 66卷 / 380期
关键词：
evaporation; crystallization; drying;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
In the past, whey was considered to be an onerous by-product and was spread on the fields or used as cattle feed. Nowadays, due to the stringent environmental regulations that forbid the dumping of high oxygen-demanding products such as whey, and the scientific demonstration of the nutritional qualities of whey components and the fractionation techniques, whey is better used as an ingredient or an ingredient precursor. The aim of this work is to show a review about this topic.
引用
收藏
页码：23 / 30
页数：8
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