Dairy waste management to reduce environmental pollution through its utilization in various food and non-food products is a major concern of the dairy industry. Whey buttermilk are regarded as materials Therefore, current review aimed summarize extraction methods potential application cheese whey production different products, i.e., microencapsulation matrix, beverages, baked microorganisms’ cu...

The aim of the research was to quantify consistency defrosted aerated fermented milk desserts. objects were samples desserts with a mass fraction fat 2.5%, in one whey protein concentrate used (WPC). Rotational viscometry, penetrometric and thermostatic methods used. It has been established that use WPC allows increasing dynamic viscosity by 4.5 times, mixture overrun 1.4 dimensional stability ...

Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology of the end product and on the quality of the used milk. Liquid whey consists approximately 93% of water and contains almost 50% of total solids present in the milk of which lactose is the main constituent. Lactose is the main constituent of whey while prot...