Cheese-whey - production, features and utilization: a review
Vol. 13 No. 1 (1992), Communication
Vol. 13 No. 1 (1992)

Cheese-whey - production, features and utilization: a review

Communication
https://doi.org/10.5433/1679-0359.1992v13n1p92
Published 1992-01-13
Elisa Helena Giglio Ponsano
Universidade Estadual de Londrina
Marcos Franke Pinto
Universidade Estadual de Londrina
Raul Jorge Hernan Castro Gomez
Universidade Estadual de Londrina
PDF (Português (Brasil))

Keywords

Whey
Chseese-whey
Biochemical Oxigen Demand (BOD).

How to Cite

Ponsano, E. H. G., Pinto, M. F., & Gomez, R. J. H. C. (1992). Cheese-whey - production, features and utilization: a review. Semina: Ciências Agrárias, 13(1), 92–96. https://doi.org/10.5433/1679-0359.1992v13n1p92
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Abstract

This paper deals with the different ways of obtaining cheese-whey its chemical composition, nutritional value and pollutant load, as well as some available industrial possibilities for its utilization.

https://doi.org/10.5433/1679-0359.1992v13n1p92
PDF (Português (Brasil))
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 1992 Elisa Helena Giglio Ponsano, Marcos Franke Pinto, Raul Jorge Hernan Castro Gomez

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