Preservation of Concentrated Cheese Whey by Combined Factors

Concentrated sweet whey (about 100g solids/100g water), produced in the dairy industry as a preliminary step to spray drying, was stabilized against microbial spoilage by a combination of a slight reduction of water activity (a w ), lowered pH, and addition of potassium sorbate, thus avoiding the dr...

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Detalles Bibliográficos
Publicado: 1985
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v50_n6_p1629_KANTEREWICZ
http://hdl.handle.net/20.500.12110/paper_00221147_v50_n6_p1629_KANTEREWICZ
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v50_n6_p1629_KANTEREWICZ
record_format dspace
spelling paper:paper_00221147_v50_n6_p1629_KANTEREWICZ2023-06-08T14:46:07Z Preservation of Concentrated Cheese Whey by Combined Factors Concentrated sweet whey (about 100g solids/100g water), produced in the dairy industry as a preliminary step to spray drying, was stabilized against microbial spoilage by a combination of a slight reduction of water activity (a w ), lowered pH, and addition of potassium sorbate, thus avoiding the drying operation. The whey so obtained could be stored for up to 3 months at 30°C without bacterial or mold deterioration. Copyright © 1985, Wiley Blackwell. All rights reserved 1985 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v50_n6_p1629_KANTEREWICZ http://hdl.handle.net/20.500.12110/paper_00221147_v50_n6_p1629_KANTEREWICZ
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Concentrated sweet whey (about 100g solids/100g water), produced in the dairy industry as a preliminary step to spray drying, was stabilized against microbial spoilage by a combination of a slight reduction of water activity (a w ), lowered pH, and addition of potassium sorbate, thus avoiding the drying operation. The whey so obtained could be stored for up to 3 months at 30°C without bacterial or mold deterioration. Copyright © 1985, Wiley Blackwell. All rights reserved
title Preservation of Concentrated Cheese Whey by Combined Factors
spellingShingle Preservation of Concentrated Cheese Whey by Combined Factors
title_short Preservation of Concentrated Cheese Whey by Combined Factors
title_full Preservation of Concentrated Cheese Whey by Combined Factors
title_fullStr Preservation of Concentrated Cheese Whey by Combined Factors
title_full_unstemmed Preservation of Concentrated Cheese Whey by Combined Factors
title_sort preservation of concentrated cheese whey by combined factors
publishDate 1985
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v50_n6_p1629_KANTEREWICZ
http://hdl.handle.net/20.500.12110/paper_00221147_v50_n6_p1629_KANTEREWICZ
_version_ 1768545724727820288

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