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

Other

Possibilities of Whey Utilisation

Rajka Božanić ; University of Zagreb Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Irena Barulčić ; University of Zagreb Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Katarina Lisak Jakopović ; University of Zagreb Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Ljubica Tratnik ; University of Zagreb Faculty of Food Technology and Biotechnology, Zagreb, Croatia

Full text: english pdf 12.274 Kb

page 281-287

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Abstract

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.

Keywords

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

Hrčak ID:

317706

URI

https://hrcak.srce.hr/317706

Publication date:

3.6.2024.

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