Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II
In Greek-style yogurt production, every kilogram of product yields 2 to 3 kg of acid whey (YAW); this coproduct’s composition and low pH pose challenges for its proper valorization and reinsertion into the food supply chain. However, 240 mL of YAW contains over 9 g of lactose and represents a good s...
| Hlavní autoři: | , , , |
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| Médium: | Článek |
| Jazyk: | English |
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MDPI AG
2022-05-01
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| Edice: | Fermentation |
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| On-line přístup: | https://www.mdpi.com/2311-5637/8/6/257 |