Abstract
The liquid remaining after removal of the fat and casein from milk by isoelectric or rennet-induced coagulation of the casein is called whey. The whey contains about 90 % of the water of milk, ~98 % of the lactose, ~25 % of the protein and ~50 % of the inorganic...
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CITATION STYLE
APA
Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017). Whey and Whey Products. In Fundamentals of Cheese Science (pp. 755–769). Springer US. https://doi.org/10.1007/978-1-4899-7681-9_22
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