Please use this identifier to cite or link to this item:
http://hdl.handle.net/1822/56893
Title: | Cheese whey fermentation |
Author(s): | Oliveira, Carla Dragone, Giuliano Domingues, Lucília Teixeira, J. A. |
Issue date: | 18-Aug-2015 |
Publisher: | CRC Press |
Citation: | Oliveira, Carla; Dragone, Giuliano; Domingues, Lucília; Teixeira, José A., Cheese whey fermentation. In A.K. Puniya (ed.), Fermented Milk and Dairy Products, Boca Raton: CRC Press, 2015. ISBN: 978-1-4665-7797-8, 427-460 |
Abstract(s): | Cheese whey (or milk whey), the green-yellowish liquid resulting from the separation of milk casein during cheese production and casein manufacture, is the main by-product of dairy industries due to the large volumes produced and their nutritional composition (Siso 1996). e worldwide production of this by-product was estimated at around 184 million tons in 2012 (Bulatovi et al. 2012b), and future projections (Figure 16.1) estimate that this amount will rise by more than 2% per year until 2019. |
Type: | Book part |
URI: | http://hdl.handle.net/1822/56893 |
ISBN: | 978-1-4665-7797-8 |
DOI: | 10.1201/b18987 |
Publisher version: | https://www.crcpress.com/Fermented-Milk-and-Dairy-Products/Puniya/9781466577978 |
Peer-Reviewed: | yes |
Access: | Restricted access (UMinho) |
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File | Description | Size | Format | |
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document_22263_1.pdf Restricted access | 695,08 kB | Adobe PDF | View/Open |