Greater Utilization of Whey Powder for Human Consumption and Nutrition
Open Access
- 1 August 1967
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 50 (8) , 1343-1345
- https://doi.org/10.3168/jds.s0022-0302(67)87629-x
Abstract
Preliminary research has indicated that non-hygroscopic acid whey powder possesses an excellent potential as an inexpensive, natural acidulant for coagulating milk. Some evidence exists that its use increases the effectiveness of certain food processes leading to greater yields. Blending whey powder with basic food materials of developing countries presents another important area of exploration. It demonstrates how a waste product, could be utilized as a highly nutritious, tasty food.This publication has 1 reference indexed in Scilit:
- Techniques for Acidified Dairy ProductsJournal of Dairy Science, 1967