The Roles of Candida tropicalis Toward Peptide and Amino Acid Changes in Cheese Whey Fermentation
Whey is a by-product of cheese processing and is comprised of nearly 90% of the milk used. The protein content in cheese whey has the potential to create peptide and amino acids which have a functional effect in biological activity. Peptides and amino acids can be produced through fermentation w...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Indonesia
2019-12-01
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| Series: | International Journal of Technology |
| Subjects: | |
| Online Access: | http://ijtech.eng.ui.ac.id/article/view/3661 |