Name: Utilization of Whey (en Inglés)
Price: 1340.64 MXN
Availability: InStock
Author: Singh, Shikha ; Singh, Rashmi
ISBN: 9786203472226

Envío gratis

Formato

Libro Físico

Autor

Shikha Singh

Rashmi Singh

Editorial

LAP Lambert Academic Publishing

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 0.6 cm

Peso

0.15 kg.

ISBN13

9786203472226

Categorías

Botánica y ciencias de las plantas
Horticultura comercial

Utilization of Whey (en Inglés)

Shikha Singh (Autor) · Rashmi Singh (Autor) · LAP Lambert Academic Publishing · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Utilization of Whey (en Inglés)"

Whey is one of the major by-products of the dairy industry all over the world. It contains about 40% of the total solids present in milk and is rich in organic matter that commands high Biological Oxygen Demand (BOD) of about 30,000 to 50,000 mg/liter, for which it is considered as a serious pollutant and entails expensive treatment before its disposal. Even though many attempts have been made to utilize whey successfully in food products, it has still not been utilized effectively in items of mass consumption. The low nutritive value of cookies is an issue of great concern because cookies are the most commonly eaten snacks by school children and elder ones. The need of production of cookies with a suitable amount and high biological value of protein will help in developing nutritionally balanced cookies and to produce high density protein biscuits.