Rational processing of whey in the dairy industry. Neutralization of acid whey

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F28676092%3A_____%2F15%3A%230000488" target="_blank" >RIV/28676092:_____/15:#0000488 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Rational processing of whey in the dairy industry. Neutralization of acid whey
Original language description
Acid whey is formed as a result of cottage cheese production. It is also called acid for its peculiar taste and consuming features. Acid whey is different from cheese sweet whey in physical-chemical characteristics. It has higher acidity and contains increased number of lactates. Mineral content is different: almost all salts and milk micro-elements are present. Also decalcification occurs and milk precipitate or clot, colloidal calcium goes into whey. Acid whey contains valuable components, but the processing is problematic
Czech name
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Czech description
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Project
<a href="/en/project/LO1418" target="_blank" >LO1418: Progressive development of the Membrane Innovation Centre</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2015
Confidentiality
C - Předmět řešení projektu podléhá obchodnímu tajemství (§ 504 Občanského zákoníku), ale název projektu, cíle projektu a u ukončeného nebo zastaveného projektu zhodnocení výsledku řešení projektu (údaje P03, P04, P15, P19, P29, PN8) dodané do CEP, jsou upraveny tak, aby byly zveřejnitelné.

Article name in the collection
Recent advances in biotechnology. Actual problems of the dairy case
ISBN
978-5-9296-0793-6
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
3
Publisher name
North-Caucasus Federal University
Place of publication
Stavropol
Event location
Stavropol
Event date
Oct 21, 2015
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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