Review article
The role of whey in functional dairy food production
Ljubica Tratnik
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Abstract
Modern life style also enhances a need for creation of better dairy products, in comparison with traditional ones, possessing functional characteristics. Whey is consisted primarily of lactose, proteins of high nutritive value, important minerals and imunoactive compounds, as well as vitamins of B group. It can be used for fermented probiotic drinks and albumin cheese production. Using new methods of pressure membrane filtration and demineralisation the economic manufacture of whey, as a valuable source of nutrients, is enabled. The aim of this paper is to give an overview on the possibilities of sweet whey, especially whey protein concentrates, use in functional dairy products manufacture from cow’s and goat’s milk. The paper is based on the published scientific research performed in the Laboratory for Technology of Milk and Dairy Products of the Faculty of Food Technology and Biotechnology University of Zagreb.
Keywords
whey; drinks; lactose; albumin cheese; whey protein concentrates; functional dairy products; goat’s or cow’s milk
Hrčak ID:
1690
URI
Publication date:
9.10.2003.
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