Techno-Functional Properties and Recent Advances in the Manufacturing of Whey Beverages: A Review

被引:0
|
作者
Rejdlova, Anita [1 ]
Lorencova, Eva [1 ]
Miskova, Zuzana [1 ]
Salek, Richardos Nikolaos [1 ]
机构
[1] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic
来源
APPLIED SCIENCES-BASEL | 2025年 / 15卷 / 04期
关键词
whey beverages; whey; techno-functional properties; LACTIC-ACID BACTERIA; CHEESE WHEY; CARBON-DIOXIDE; PHYSICOCHEMICAL CHARACTERISTICS; KEFIR GRAINS; APPLE JUICE; L; JUICE; MILK; FERMENTATION; STARTER;
D O I
10.3390/app15041846
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
Whey is mostly generated during the production of cheese or curds. Nevertheless, the quantity of whey generated is substantial, with just fifty percent of the total utilised. Moreover, improper disposal of whey has a negative impact on the environment. The use of whey in beverage production is an innovative approach with the potential to expand the application possibilities of this by-product of the food industry. The article focuses on the composition and health benefits of whey, while the impact of improper disposal of whey into wastewater and the environmental impact are discussed. Included is a description of the production and properties of unfermented and fermented whey beverages. Finally, new technological processes used in the production of whey-based beverages are discussed.
引用
收藏
页数:16
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