Enzymes for production of whey protein hydrolysates and other value-added products
José Matías Irazoqui,
Gonzalo Manuel Santiago,
María Esperanza Mainez
et al.
Abstract:Whey is a byproduct of dairy industries, the aqueous portion which separates from cheese during the coagulation of milk. It represents approximately 85–95% of milk’s volume and retains much of its nutrients, including functional proteins and peptides, lipids, lactose, minerals, and vitamins. Due to its composition, mainly proteins and lactose, it can be considered a raw material for value-added products. Whey-derived products are often used to supplement food, as they have shown several physiological effects o… Show more
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