Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein
during cheese-making, and the second cheese whey (SCW) derived from the production of …

In this study, the preparation of a milk whey-based beverage with the addition of different
concentrations of hydrolyzed collagen (0.3%, 0.5%, 0.75%, and 1%) was carried out. The …

The present study investigated the effect of lactic acid bacteria and yeast fermentation on
development of a naturally carbonated probiotic whey drink using indigenous probiotic …

The present study was aimed at developing whey-mango-based mixed beverages and
characterizing their physicochemical properties. Three different formulations were prepared …

In the past, whey was often considered a by-product of cheese making with little nutritional
value. However, it is now recognized that each whey component has its own value. With the …

In the present study, cheese whey was utilized for the development of a novel functional
beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia …

La industria láctea genera enormes cantidades de suero de leche que frecuentemente, es
vertido como residuo. El presente trabajo tiene como objetivo elaborar una bebida de valor …

Beyond the fact that whey is a by-product of cheese-making, it is used in the manufacture of
a great number of foods and food ingredients including, but not limited to, fermented and …

This research communication addresses the impact of the addition of Lactobacillus casei
and/or carbonation (CO2) on the chemical composition, physicochemical characteristics …

The purpose of this work was to evaluate the selected physicochemical, rheological, and
sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of …