Characteristics of secondary dairy raw material obtained during dairy processing
This study focuses on by-products of dairy processing and the effectively utilization to reduce environmental problems. The existing traditional technology of producing sour cream, butter, natural cheeses and cottage cheese receives huge amount of by-products such as skim milk, buttermilk and whey i...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/16/e3sconf_agritech-ix2023_02025.pdf |