Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation

Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation

The cheese whey (95% composed of water) is an effluent produced in the cheese industry, of which more than 1.5 million tons are generated in Spain, constituting a serious environmental problem. The process starts with a new fermentative/enzymatic technology that totally converts whey, mainly compose...

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Bibliographic Details
Main Authors: Alejandro Caballero, Pablo Caballero, Federico León, Bruno Rodríguez-Morgado, Luis Martín, Juan Parrado, Jenifer Vaswani, Alejandro Ramos-Martín
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Water
Subjects:
fermentation
membrane fractionation
ultrafiltration
reverse osmosis
Online Access:https://www.mdpi.com/2073-4441/13/12/1623

Internet

https://www.mdpi.com/2073-4441/13/12/1623

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