Sensory quality evaluation of whey-based beverages

Mljekarstvo

Legarová, Veronika²  Kouřimská, Lenka¹ 

[1] Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic

关键词: whey drinks;    fermentation;    yoghurt starter culture;    acidity;    sensory analysis;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of...

【 授权许可】

Unknown