Open AccessCheese-whey - production, features and utilization: a review
Author(s) -
Elisa Helena Giglio Ponsano,
Marcos Franke Pinto,
Raúl Jorge Hernán Castro Gómez
Publication year - 1992
Publication title -
semina. ciências agrárias
Language(s) - Portuguese
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 25
eISSN - 1679-0359
pISSN - 1676-546X
DOI - 10.5433/1679-0359.1992v13n1p92
Subject(s) - production (economics) , value (mathematics) , environmental science , business , biochemical engineering , computer science , engineering , economics , microeconomics , machine learning
O presente trabalho apresenta as formas de obtenção de soro de leite, composição química, valor nutricional e capacidade poluente, bem como algumas alternativas disponíveis industrialmente para seu aproveitamento. This paper deals with the different ways of obtaining cheese-whey its chemical composition, nutritional value and pollutant load, as well as some available industrial possibilities for its utilization.