Kalevska, Tatjana and Uzunoska, Zora and Stamatovska, Viktorija and Saveski, Aleksandar (2018) WHEY PROPERTIES AND ITS USE FOR PRODUCTION OF FUNCTIONAL AND PROBIOTIC DRINKS. Journal of the Faculty of Technics and Technologies, Trakia University.
Full text not available from this repository.Abstract
Whey is a by-product in the process of cheese production, represented with 85-90% from
the total milk volume and contains 50% of the milk’s dry matter: lactose, whey proteins, minerals and
vitamins. The high quality whey proteins are a source of energy and nutrients, rich with essential
amino acids which makes them biologically essential proteins. The healing properties of whey are due
to the presence of immunoglobulin and immunologically active substances which strengthen the
immune system, protect the organism from different bacterial infections and allergic reactions. Only a
small part of the whey produced in dairies in Macedonia is used for the production of albumin cheese,
while the rest is left unused. The goal of this work is to show the therapeutic and functional properties
of whey as well as the possibility of its use in production of functional and probiotic whey based drinks,
with the use of new innovative technologies and scientific findings
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 23 Dec 2019 08:14 |
| Last Modified: | 23 Dec 2019 08:14 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/2101 |
Actions (login required)
 |
View Item |