Functional properties of whey and new generation dairy products manufactured with whey.
Makaleler > Tam Makale · 2010
Yazarlar: Oktay YERLİKAYA, Özer Kınık, N. Akbulut
GIDA - Journal of Food, Uluslararası, 2010, cilt 35, ss 289-296
Özet
Whey is a by-product of cheese-making. Composition and characteristics of whey depend on the type of the cheese and the quality of the milk used. Whey based drinks can be produced from native sweet or acid whey, deproteinised whey or native whey which is diluted with water, whey powder or by whey fermentation. In recent years, special attention is being paid to development of whey beverages production by whey fermentation with probiotic bacteria where the most important step is the selection of suitable starter culture in order to produce functional beverage with high nutrient value and acceptable sensory characteristics. Whey beverages are suitable for wide range of consumers from children to the oldest ones. They have very high nutrient value and good therapeutic characteristics. In this review article, functional properties of whey and milk drinks produced using whey are discussed.