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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1985
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| 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 |
| Aporte de: |
| Sumario: | 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 |
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