Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parm...
Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture
About this item
Full title
Author / Creator
Publisher
Basel: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Basel: MDPI AG
Subjects
More information
Scope and Contents
Contents
The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries. The aim of this research was to study the effects of the season on the residual whey characteristics in the Parmigiano Reggiano c...
Alternative Titles
Full title
Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_8b6a09e639e54bea86edcdab183c6ce0
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_8b6a09e639e54bea86edcdab183c6ce0
Other Identifiers
ISSN
2077-0472
E-ISSN
2077-0472
DOI
10.3390/agriculture13010165
