Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry

This work focuses on the production of liquid whey protein concentrates by ultrafiltration followed by thermal denaturation and homogenization of the ultrafiltrated concentrate, as well as on the production of ultrafiltrated permeates concentrated by reverse osmosis. Kefir grains (fresh and thawed)...

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Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Carlos Pereira, Marta Henriques, David Gomes, Andrea Gomez-Zavaglia, Graciela de Antoni
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2015-01-01
Subjects:	whey protein concentrate ultrafiltration permeate reverse osmosis kefir probiotic
Online Access:	https://hrcak.srce.hr/file/214328