Whey: technologies for coproducts production

The aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology. The main technologies for use whey are presented: whey protein beverages,...

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Main Authors: Maura Pinheiro Alves, Renam de Oliveira Moreira, Paulo Henrique Rodrigues Júnior, Mayra Carla de Freitas Martins, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2014-06-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
Online Access:http://www.revistadoilct.com.br/rilct/article/view/341/316
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author Maura Pinheiro Alves
Renam de Oliveira Moreira
Paulo Henrique Rodrigues Júnior
Mayra Carla de Freitas Martins
Ítalo Tuler Perrone
Antônio Fernandes de Carvalho
author_facet Maura Pinheiro Alves
Renam de Oliveira Moreira
Paulo Henrique Rodrigues Júnior
Mayra Carla de Freitas Martins
Ítalo Tuler Perrone
Antônio Fernandes de Carvalho
author_sort Maura Pinheiro Alves
collection DOAJ
description The aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology. The main technologies for use whey are presented: whey protein beverages, whey powder, whey protein concentrate powder, whey protein isolate powder and powders of whey protein fractions.
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last_indexed 2024-12-23T14:54:22Z
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spelling doaj.art-e93ad52689f14aa5bc44561806f758542022-12-21T17:42:50ZengEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Revista do Instituto de Latícinios Cândido Tostes0100-36742238-64162014-06-0169321222610.14295/2238-6416.v69i3.341Whey: technologies for coproducts productionMaura Pinheiro AlvesRenam de Oliveira MoreiraPaulo Henrique Rodrigues JúniorMayra Carla de Freitas MartinsÍtalo Tuler PerroneAntônio Fernandes de CarvalhoThe aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology. The main technologies for use whey are presented: whey protein beverages, whey powder, whey protein concentrate powder, whey protein isolate powder and powders of whey protein fractions.http://www.revistadoilct.com.br/rilct/article/view/341/316membrane filtrationspray dryingwhey protein
spellingShingle Maura Pinheiro Alves
Renam de Oliveira Moreira
Paulo Henrique Rodrigues Júnior
Mayra Carla de Freitas Martins
Ítalo Tuler Perrone
Antônio Fernandes de Carvalho
Whey: technologies for coproducts production
Revista do Instituto de Latícinios Cândido Tostes
membrane filtration
spray drying
whey protein
title Whey: technologies for coproducts production
title_full Whey: technologies for coproducts production
title_fullStr Whey: technologies for coproducts production
title_full_unstemmed Whey: technologies for coproducts production
title_short Whey: technologies for coproducts production
title_sort whey technologies for coproducts production
topic membrane filtration
spray drying
whey protein
url http://www.revistadoilct.com.br/rilct/article/view/341/316
work_keys_str_mv AT maurapinheiroalves wheytechnologiesforcoproductsproduction
AT renamdeoliveiramoreira wheytechnologiesforcoproductsproduction
AT paulohenriquerodriguesjunior wheytechnologiesforcoproductsproduction
AT mayracarladefreitasmartins wheytechnologiesforcoproductsproduction
AT italotulerperrone wheytechnologiesforcoproductsproduction
AT antoniofernandesdecarvalho wheytechnologiesforcoproductsproduction