Study of the composition of cheese whey and its fermentation by bifidoflora
Abstract
The component composition of the cheese whey obtained from the production of cheeses of various methods of coagulation and concentration was investigated for the purpose of its possible use in the production of functional products. Physicochemical and microbiological parameters of the syringe serum were studied. The process of fermentation of cheese whey of different component composition was studied.
About the Authors
T. I. Shingareva
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Mogilev
V. A. Sharshunov
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Mogilev
M. A. Glushakov
Belarusian State University of Food and Chemical Technologies;
Technosolex-Project
Belarus
Belarus
Mogilev
S. V. Krasotsky
Miltex
Belarus
Belarus
Minsk
A. A. Demyanets
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Mogilev
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Review
For citations:
Shingareva T.I., Sharshunov V.A., Glushakov M.A., Krasotsky S.V., Demyanets A.A. Study of the composition of cheese whey and its fermentation by bifidoflora. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):180-189. (In Russ.)
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