Production of Exopolysaccharides Through Fermentation of Secondary Whey with Kefir Grains

The cheese industry produces millions of tons of lactose-rich whey yearly, of which 50% is discharged into water and soil, leading to significant environmental challenges. In Mexico, cheese whey is repurposed for traditional cheese production. However, another by-product named secondary whey (SW) re...

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Bibliographic Details

Published in:	Biology and Life Sciences Forum
Main Authors:	Aidalú Hernández-Martínez, Carlos Jiménez-Pérez, Alma Cruz-Guerrero, John F. Trant, Sergio Alatorre-Santamaría
Format:	Article
Language:	English
Published:	MDPI AG 2025-03-01
Subjects:	exopolysaccharide kefir grains whey lactic acid bacteria fermentation
Online Access:	https://www.mdpi.com/2673-9976/40/1/44