Techno-functional properties and recent advances in the manufacturing of whey beverages: A review

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63593901" target="_blank" >RIV/70883521:28110/25:63593901 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2076-3417/15/4/1846" target="_blank" >https://www.mdpi.com/2076-3417/15/4/1846</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app15041846" target="_blank" >10.3390/app15041846</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Techno-functional properties and recent advances in the manufacturing of whey beverages: A review

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Techno-functional properties and recent advances in the manufacturing of whey beverages: A review

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Applied Sciences

ISSN

2076-3417

e-ISSN

—

Svazek periodika

15

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

16

Strana od-do

nestránkováno

Kód UT WoS článku

001429558500001

EID výsledku v databázi Scopus

2-s2.0-85218465059