Please use this identifier to cite or link to this item:

TitleCheese whey fermentation
Author(s)Oliveira, Carla
Dragone, Giuliano
Domingues, Lucília
Teixeira, J. A.
Issue date18-Aug-2015
PublisherCRC Press
CitationOliveira, 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.
TypeBook part
Publisher version
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

Files in This Item:
File Description SizeFormat 
  Restricted access
695,08 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID