Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides

The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can be produced enzymatically from whey using commercia...

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Bibliografiska uppgifter
Huvudupphovsmän: Athanasios Limnaios, Maria Tsevdou, Eirini Zafeiri, Evangelos Topakas, Petros Taoukis
Materialtyp: Artikel
Språk:English
Publicerad: MDPI AG 2024-01-01
Serie:Dairy
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Länkar:https://www.mdpi.com/2624-862X/5/1/7