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
收藏
页码：119 / 121
页数：3
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