This research is part of an effort to enhance fermented whey proteins' quality and nutritional
value. In this research, we investigated the feasibility of using a natural fermentation …

The United Nations has designed 17 interlinked sustainable development goals considering
the needs and eco-friendly sustenance of future generations. Ensuring safe food, minimizing …

Whey proteins are one of the main groups of the milk proteins obtained mainly from the
cheese manufacture and used for various applications in food industry due to high …

Soy whey is a by-product from tofu production industry, there is an urgent need to develop a
better approach for its utilization to avoid environmental pollution. In this study, the quality …

Whey as a by-product of cheese has been considered a waste product and looked upon
seriously by environmentalists and technologists. However, nowadays, it has been unlocked …

The objective of the study was to analyze the functional and nutritional properties of
enzymatically hydrolyzed whey protein concentrate (WPC) and to formulate a beverage mix …

This study was conducted to produce and evaluate probiotic whey beverage during cold
storage for 21 days. Five mixes of probiotic drinks were formulated for sweet whey (SW) and …

Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their
suitability as novel substrates for the production of kefir-like beverages. Lactose …

To establish feasibility and superiority of whey based nutritional beverage using established
qualitative and quantitative tests for milk proteins and inclusion of cereal based additives …

The aim of the present work was to evaluate the use of the kefir grains as a starter culture for
tradicional milk kefir beverage and for cheese whey‐based beverages production …