Whey: technologies for coproducts production

Authors

  • Maura Pinheiro Alves
  • Renam de Oliveira Moreira
  • Paulo Henrique Rodrigues Júnior
  • Mayra Carla de Freitas Martins
  • Ítalo Tuler Perrone
  • Antônio Fernandes de Carvalho

DOI:

https://doi.org/10.14295/2238-6416.v69i3.341

Keywords:

membrane filtration, spray drying, whey proteins

Abstract

The aim of the present article was to present the principles of whey
processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology. The main technologies for use whey are presented: whey protein beverages, whey powder, whey protein concentrate powder, whey protein isolate powder and powders of whey protein fractions.

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Issue

Vol. 69 No. 3 (2014)

Section

Revisão/Review

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How to Cite

Pinheiro Alves, M., de Oliveira Moreira, R., Henrique Rodrigues Júnior, P., Carla de Freitas Martins, M., Tuler Perrone, Ítalo, & Fernandes de Carvalho, A. (2014). Whey: technologies for coproducts production. Journal of Candido Tostes Dairy Institute, 69(3), 212-226. https://doi.org/10.14295/2238-6416.v69i3.341