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Survey of Salty and Sweet Whey Composition from Various Cheese Plants in Wisconsin

โœ Scribed by K.M. Blaschek; W.L. Wendorff; S.A. Rankin

Book ID
117971460
Publisher
American Dairy Science Association
Year
2007
Tongue
English
Weight
116 KB
Volume
90
Category
Article
ISSN
0022-0302

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๐Ÿ“œ SIMILAR VOLUMES

Survey of Salty and Sweet Whey Compositi
Survey of Salty and Sweet Whey Composition from Various Cheese Plants in Wisconsin
โœ K.M. Blaschek; W.L. Wendorff; S.A. Rankin ๐Ÿ“‚ Article ๐Ÿ“… 2007 ๐Ÿ› American Dairy Science Association ๐ŸŒ English โš– 116 KB

Salty whey is currently underutilized in the dairy industry because of its high salt content and increased processing and disposal costs. Salty whey accounts for 2 to 5% of the total whey generated during Cheddar and other dry-salted cheese manufacture. Because relatively little information is avail