Processo biotecnológico para aproveitamento de soro obtido na produção do queijo de coalho
The whey generated during cheese curd manufacture is a byproduct of great importance for cheese industry. Since a large volume of whey is produced and it is rich in several nutrients, the utilization of this product gains importance. The objective of this work was to develop a biotechnological proce...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Sergipe
2017
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| Online Access: | https://ri.ufs.br/handle/riufs/5064 |