Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/56893| Título: | Cheese whey fermentation |
| Autor(es): | Oliveira, Carla Dragone, Giuliano Domingues, Lucília Teixeira, J. A. |
| Data: | 18-Ago-2015 |
| Editora: | CRC Press |
| Citação: | 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 |
| Resumo(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. |
| Tipo: | Capítulo de livro |
| URI: | https://hdl.handle.net/1822/56893 |
| ISBN: | 978-1-4665-7797-8 |
| DOI: | 10.1201/b18987 |
| Versão da editora: | https://www.crcpress.com/Fermented-Milk-and-Dairy-Products/Puniya/9781466577978 |
| Arbitragem científica: | yes |
| Acesso: | Acesso restrito UMinho |
| Aparece nas coleções: |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| document_22263_1.pdf Acesso restrito! | 695,08 kB | Adobe PDF | Ver/Abrir |
