Abstract
Vinegar can be produced by acetic fermentation of any alcoholic beverage (Mollenhauer, 1986), but is usually produced by fermentation of wine or cider. Vinegars can also be produced from other non-conventional sources containing sugars such as fermented whey or whey permeate, which are by-products of the dairy industry. © 2009 Springer Milan.
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CITATION STYLE
APA
Parrondo, J., Garcia, L. A., & Diaz, M. (2009). Whey vinegar. In Vinegars of the World (pp. 273–288). Springer Milan. https://doi.org/10.1007/978-88-470-0866-3_17
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