乳品工业
乳糖
食品科学
乳清蛋白
分离(微生物学)
化学
健康福利
人类健康
生产(经济)
业务
生物技术
生物
经济
医学
环境卫生
宏观经济学
微生物学
传统医学
作者
Irena Barukčić,Irena Barukčić,Rajka Božanić
标识
DOI:10.1002/9781394174867.ch8
摘要
Whey, as well as buttermilk, represents the main by-products of the dairy industry. They abound with high nutritional value, and their usage is increasingly present in modern men's daily consumption. Since their consumption is more represented in human nutrition, dairy industries put more effort into producing highly nutritional products with specific health benefits. Thanks to the nutritional value and composition of whey and buttermilk, there are many ways for their usage. The most common method of whey utilization is beverage production, whey cheese production, whey protein isolation, lactose production, and many others. Buttermilk is usually processed by fermentation with lactic acid bacteria or it is used for milk fat globule membrane (MFGM) and phospholipids isolation. This chapter highlights the need to increase the usage of whey and buttermilk-based products and presents current achievements focused on whey and buttermilk-based products and the isolation of high nutritional components for technological and functional usage.
科研通智能强力驱动
Strongly Powered by AbleSci AI