Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate
Background: Whey is the most abundant by-product of the cheese industry. It is estimated that it contains up to 55% of all nutrients of milk and therefore, it is considered a starting material for obtaining valuable products. Results: The response surface methodology was used to find the combination...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pontificia Universidad Catolica de Valparaiso
2022
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |