Whey and Whey Utilization: Possibilities for Utilization in Agriculture and Foodstuffs ProductionVerlag Th. Mann, 1990 - 379 pàgines Discusses the problem of whey utilization in the field of dairy technology, particularly in production plants which manufacture cheese and fresh cheese products, acid whey, quarg and casein, and coprecipitates. Covers such topics as general problems of whey utilization, whey types and their composition, utilization of whey, investigation of whey and whey products, and other possibilities for the utilization of whey and the outlook. Aimed at technical college and university graduates in the field of food technology, practitioners operating in the field of dairying and in correspondending areas of food technology, as well as at the staff and students of scientific institutions. |
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acid whey acid whey powder addition alcohol amino acid Anon application B-galactosidase bacteria calcium casein whey centrifuge Cheddar cheese whey composition condensed whey confectionery containing culture Dairy Sci delactosed denaturation deproteinated whey determination dried drinks dry matter content effluent electrodialysis enzyme ethanol evaporation fat content feed fermentation filtration flavour foam foodstuffs functional properties galactose heat hydrolysis hydrolyzed increase industry ion exchange lactalbumin lactic acid lactic acid bacteria lactitol lactose lactose content lactose hydrolysis lysine marxianus membrane method microfiltration milk products milk protein mineral mixed mixture nitrogen obtained pasteurization pH value precipitation quantity rennet and acid rennet whey powder reverse osmosis saccharose salts sample separation skimmilk powder solubility solution spray drying storage sweet whey Table technique Technol temperature ultrafiltration viscosity vitamin whey and whey whey beverages whey cheese whey cream whey permeate whey products whey protein concentrates whey utilization yeast