Whey-ing up the options – Yesterday,today and tomorrow |
| |
Affiliation: | 1. Departamento de Engenharia de Produção e Mecânica, Universidade Federal de Viçosa, Viçosa, 36571-000 MG, Brazil;2. Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, 36571-000 MG, Brazil |
| |
Abstract: | Whey, first generated more than 5000 years ago, was valued in the 17th through early 19th centuries, notably as a medicinal agent against some common maladies. However, for much of history, whey has been considered a waste by-product of cheese, casein and yoghurt manufacture. Nowadays, the intrinsic value of whey components, notably the proteins, has been recognised, and a large and growing body of scientific evidence now supports the many physico-chemical, nutritional and biological properties of whey components. This evidence has established a foundation for their value as food and related ingredients. Manufacturing technologies have been, and continue to be, developed for processing whey and for isolating functional whey components in a cost-effective manner. A diverse and expanding range of whey ingredients, foods, and related products has resulted. This paper traces the history and science of whey, highlighting the quirks, struggles, accomplishments, and emerging opportunities and challenges in the field. |
| |
Keywords: | |
本文献已被 ScienceDirect 等数据库收录! |
|