From milk to whey

被引：0

作者：

Denzler, Hans-Joerg ^{[1
]}

机构：

[1] Milchind Verband eV, D-10117 Berlin, Germany

来源：

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE | 2013年 / 64卷 / 04期

关键词：

milk; whey; processing; food industry;

D O I：

10.2376/0003-925X-64-119

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Milk has been known as a very versatile foodstuff from which a great array of products in the food and non-sectors alike can be manufactured. Many consumers perceive whey simply as a by-product during cheese production. The present overview focuses on the variety of whey-derived products and functions and shows that whey as a matrix is just as versatile as milk itself.

引用

页码：119 / 121

页数：3

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