Whey butter: a promising perspective for the dairy industry

Whey butter: a promising perspective for the dairy industry

Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is impor...

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Bibliographic Details
Main Authors:	Manuela Araujo Costa, Daniel Kuhn, Gabriela Rabaioli Rama, Daniel Neutzling Lehn, Claucia Fernanda Volken de Souza
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2022-07-01
Series:	Brazilian Journal of Food Technology
Subjects:	Milk cream Physico-chemical composition Whey cream Fermentation Lactic acid bacteria By-products
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100303&lng=en&tlng=en

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