Whey upgrading by enzyme biocatalysis
Whey is a co-product of processes for the production of cheese and casein that retains most of the lactose content in milk. World production of whey is estimated around 200 million tons per year with an increase rate of about 2%/per year. Milk production is seasonal, so surplus whey is unavoidable....
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| Langue: | English |
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Pontificia Universidad Católica de Valparaíso
2011
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| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000600009 |
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