Techno-Functional Properties and Recent Advances in the Manufacturing of Whey Beverages: A Review
Source abstract
Abstract
Whey is mostly generated during the production of cheese or curds. Nevertheless, the quantity of whey generated is substantial, with just fifty percent of the total utilised. Moreover, improper disposal of whey has a negative impact on the environment. The use of whey in beverage production is an innovative approach with the potential to expand the application possibilities of this by-product of the food industry. The article focuses on the composition and health benefits of whey, while the impact of improper disposal of whey into wastewater and the environmental impact are discussed. Included is a description of the production and properties of unfermented and fermented whey beverages. Finally, new technological processes used in the production of whey-based beverages are discussed.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Protein Hydrolysis and Bioactive Peptides · Meat and Animal Product Quality · Proteins in Food Systems
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
Funding
Internal Grant Agency of the Tomas Bata University in Zlin
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