PROCESSING TECHNOLOGY AND THE INDUSTRIAL APPLICATION OF WHEY
Journal Title: Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria et Zootechnica - Year 2017, Vol 43, Issue 336
Abstract
Whey is a by-product of dairy industry obtained during cheese and casein production. Despite the low dry matter content, whey is a valuable by-product in terms of functional and nutritional properties and it has high potential of application. In the past it was treated as a problematic waste, but nowadays due to increasing amount of whey production and better knowledge about its properties, the whey processing technology is dynamically developing. The aim of the review was a presentation of methods used in whey application and characterization of formulations obtained from whey. Furthermore the article presents the current trends of whey utilizing mainly in the production of food and also in other branches of industry.
Authors and Affiliations
Katarzyna SKRYPLONEK, Małgorzata JASIŃSKA
Keywords
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