Rational Use of Whey in Food Production

Affiliations

Marina Potapova: Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia
Sofia Ivanova: Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia
Nikita Lyakhovchenko: Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia
Alexandra Radchenko: Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia
Galina Shaidorova: Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia
Elena Kuzubova: Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia

Abstract

This study describes the biotechnological significance of the by-product obtained in the production of milk products in the food industry.

ISSN: 2673-4591 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Engineering (General). Civil engineering (General): Engineering machinery, tools, and implements
Website: https://www.mdpi.com/journal/engproc