Cheesemaking by traditional or modern methods inevitably produces a large quantity of whey (approximately 83% of the volume of milk used), and it is difficult to divorce whey disposal from cheese technology, because the disposal of whey is a major industrial...
CITATION STYLE
Robinson, R. K., & Wilbey, R. A. (1998). Cheese whey and its uses. In Cheesemaking Practice (pp. 320–326). Springer US. https://doi.org/10.1007/978-1-4615-5819-4_18
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