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|Abstract:||Whey is a by-product obtained during coagulation of milk by using acids and/or rennet or physico-chemical processes for the preparation of cheese, paneer, channa, chakka and casein. Whey contains about half of the milk solids from which it is produced in the form of nutritional components such as lactose, proteins and minerals. In the light of nutritive profile of whey, importance of whey solids in human food systems and popularity of beverages among Indian population, several attempts have been made to utilize whey in the production of refreshing beverages.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.3(2) [March-April 2004]|
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