A contribution for the valorisation of sheep and goat cheese whey through nanofiltration
The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environment...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/17620 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/17620 |