Cheese whey fermentation

Carla Oliveira; Giuliano Dragone; Lucília Domingues; Jo Sé A. Teixeira

doi:10.1201/b18987

Cheese whey fermentation

Carla Oliveira, Giuliano Dragone, Lucília Domingues, Jo Sé A. Teixeira

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

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 (Bulatovic et al. 2012b), and future projections (Figure 16.1) estimate that this amount will rise by more than 2% per year until 2019.

Original language	English
Title of host publication	Fermented milk and dairy products
Publisher	CRC Press
Pages	427-458
Number of pages	32
ISBN (Electronic)	9781466578005
ISBN (Print)	9781138894372
DOIs	https://doi.org/10.1201/b18987
Publication status	Published - 1 Jan 2015
Externally published	Yes

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Cheese whey fermentation

Abstract

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