Impact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese

Article English OPEN
Carlos D. Pereira; Olga Díaz; Angel Cobos;
  • Publisher: University of Zagreb
  • Journal: Food Technology and Biotechnology (issn: 1330-9862, eissn: 1334-2606)
  • Publisher copyright policies & self-archiving
  • Subject: whey cheese | ovine cheese whey | deproteinized whey | whey protein concentrates | yield | quality parameters | Biotechnology | TP248.13-248.65 | Food processing and manufacture | TP368-456

The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates were obtained b... View more
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