Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate

Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate

Background: Whey is the most abundant by-product of the cheese industry. It is estimated that it contains up to 55% of all nutrients of milk and therefore, it is considered a starting material for obtaining valuable products. Results: The response surface methodology was used to find the combination...

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Bibliographic Details
Main Authors: Alvarado-Cóndor, P.M (Author), Espín-Valladares, R.C (Author), Núñez-Pérez, J. (Author), Pais-Chanfrau, J.M (Author)
Format: Article
Language:English
Published: Pontificia Universidad Catolica de Valparaiso 2022
Subjects:
Bacteria
Central composite designs
Central-composite design
Cheese industry
Fermentation
Fermented milk
Fermented milk drink
Functional beverages
Functional-beverage
Kefir grains
Lactic acid
Lactic acid bacteria
Lactic fermentation
Lactic fermentations
Multiobjective optimization
Optimal conditions
Probiotics
Response surface methodology
Response-surface methodology
Surface properties
Whey powder
Whey powders
Yeast
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