Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture
The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries. The aim of this research was to study the effects of the season on the residual...
| Автори: | , , , , |
|---|---|
| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
MDPI AG
2023-01-01
|
| Серія: | Agriculture |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2077-0472/13/1/165 |