On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview-Reference-Cited by-同舟云学术

On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview

Published:2020-08-06 Issue:11 Volume:246 Page:2161-2174
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Rocha João M.^ORCID,Guerra Alexandra

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-020-03580-2.pdf

Reference85 articles.

1. Affertsholt T, Nielsen MD (2014) 3A: Whey and lactose to grow to a more than US$14 billion market in 2017. AgriHQ Grain & Feed Insight, https://agrihq.co.nz/#. Accessed 29 June 2017

2. Affertsholt T (2010) Dairy and whey ingredients – market and industry trends. Presented at American Dairy Products Institute/American Butter Institute (ADPI/ABI) annual conference, Chicago, 27 April 2010. 3A Business Consulting, Aarhus, Denmark. http://www.adpi.org/Portals/0/PDF/10Conference/Affertsholt.pdf. Accessed 29 June 2017

3. Aider M, de Halleux D (2007) Isomerization of lactose and lactulose production: review. Trends Food Sci Technol 18:356–364

4. ANIL-Associação Nacional dos Industriais de Lacticínios [National Association of Dairy Industry] (2016): http://www.anilact.pt/. Accessed 10 Mar 2016

5. Audic J-L, Chaufer B, Daufin G (2003) Non-food applications of milk components and dairy co-products: a review. Dairy Sci Technol 83:417–438

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