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Godišnjak Akademije tehničkih znanosti Hrvatske, Vol. 2023 No. 1, 2023.

Ostalo

Possibilities of Whey Utilisation

Rajka Božanić ; Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska
Irena Barulčić ; Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska
Katarina Lisak Jakopović ; Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska
Ljubica Tratnik ; Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska

Puni tekst: engleski pdf 12.274 Kb

str. 281-287

preuzimanja: 379

citiraj

Sažetak

Over the past decades, many researchers have studied the economical possibilities of whey utilisation, primarily how to unwanted by-product converted into a valuable raw material. This paper gives an overview of whey utilisation possibilities. Traditionally, whey (sweet and acidic) is usually dried into powder; however, considering other processing options to improve the economic value such by-product, whey could be utilised, for example, in fermentation, production of soft drinks, production of Whey Protein Concentrate (WPC) and whey protein isolate (WPI), fractionation of certain protein components, such as isolation and purification α-lactalbumin (α-la) including specific peptides, and production lactose, lactic acid and bioethanol. This review provides most recent developments.

Ključne riječi

Whey powder; Whey protein concentrate; Whey protein isolate; Lactose; Lactic acid; Bioethanol

Hrčak ID:

317706

URI

https://hrcak.srce.hr/317706

Datum izdavanja:

3.6.2024.

Posjeta: 1.052 *