Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with the incorporation of YAW in yogurt ice cream (YIC)...

Full description

Bibliographic Details
Main Authors: Lambros Sakkas, Marianna Karela, Evangelia Zoidou, Golfo Moatsou, Ekaterini Moschopoulou
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
ice cream
yogurt
acid whey
lactose
circular economy
Online Access:https://www.mdpi.com/2304-8158/12/20/3860

Similar Items

Similar Items