The use of acid whey for the production of yogurt-type fermented beverages
Acid whey is a by-product of cheese-making industry, which, in comparison to rennet whey, has less favourable processing properties and thus it is more difficult to utilize. The aim of the study was to evaluate the quality of yogurt-type fermented beverages based on acid whey. In the beverages produ...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2018-01-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/file/289145 |