The use of acid whey for the production of yogurt-type fermented beverages

Acid whey is a by-product of cheese-making industry, which, in comparison to rennet whey, has less favourable processing properties and thus it is more difficult to utilize. The aim of the study was to evaluate the quality of yogurt-type fermented beverages based on acid whey. In the beverages produ...

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Bibliographic Details
Main Author: Katarzyna Skryplonek
Format: Article
Language:English
Published: Croatian Dairy Union 2018-01-01
Series:Mljekarstvo
Subjects:
Online Access:http://hrcak.srce.hr/file/289145