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...
| Hlavní autoři: | , , , , |
|---|---|
| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
MDPI AG
2024-01-01
|
| Edice: | Dairy |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2624-862X/5/1/7 |