Processing cottage cheese whey components for functional food production

Processing cottage cheese whey components for functional food production

Introduction. The study offers a new rational approach to processing cottage cheese whey and using it as a highly nutritional functional ingredient in food production. We proposed a scientifically viable method for hydrolyzing cottage cheese whey with enzyme preparations of acid proteases from Asper...

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Bibliographic Details
Main Authors: Eugeniya Yu. Agarkova, Alexandr G. Kruchinin, Nikita A. Zolotaryov, Nataliya S. Pryanichnikova, Zinaida Yu. Belyakova, Tatyana V. Fedorova
Format: Article
Language:English
Published: Kemerovo State University 2020-04-01
Series:Foods and Raw Materials
Subjects:
cottage cheese whey
protein
enzymatic hydrolysis
functional ingredient
aspergillus oryzae
concentration factor
Online Access:http://jfrm.ru/files/archive/15/6.pdf

Internet

http://jfrm.ru/files/archive/15/6.pdf

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