Abstract
In the past, whey was often considered a by-product of cheese making with little nutritional value. However, it is now recognized that each whey component has its own value. With the increasing amount of whey being produced in the dairy industry, new and sustainable ways of using it need to be found. The technologies used to produce whey derivatives and whey beverages are diverse and depend on the type of product and the desired result. Recent advances in research and technology have made it possible to modify the composition of whey to develop products with different sensory profiles and functional benefits. This review examines recent technological advances in the production of high-quality beverages and whey derivatives, as well as limitations, and proposes sustainable whey processing solutions that meet modern regulations and consumer demands.
Published Version
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