RT Dissertation/Thesis
T1 Valorisation of whey and second cheese whey: elaboration of high added value products
A1 Figueroa Pires, Arona
K1 cheese manufacture
K1 techno functional properties
K1 new foods or value added
K1 second cheese whey
K1 innovative foods
AB Whey and second cheese whey are by products of dairy industries resulting from cheese and whey cheese manufacture, respectively. Both by products can cause a high environmental impact; however, due to their nutritional and techno functional properties, they can be used to develop dehydrated, high value, products. However, this option does not solve the problem for their disposal and valorisation because the small and medium size dairy companies are not able to support the high cost of the necessary technologies, particularly in traditional manufacturers of sheep and goat cheeses. The development of more efficient and economic processes and systems to reduce environmental pollution and the creation of new foods of high added value could help solving the problem by increasing the economic value of these by products.
YR 2026
FD 2026
LK https://hdl.handle.net/10347/46697
UL https://hdl.handle.net/10347/46697
LA eng
DS Minerva
RD 23 abr 2026