Technical integrative approaches to cheese whey valorization towards sustainable environment
Author:
Affiliation:
1. Institute of Life Sciences
2. Jiangsu University
3. Zhenjiang 212013
4. P. R. China
5. Key Laboratory of Healthy Freshwater Aquaculture
6. Ministry of Agriculture
7. Zhejiang Institute of Freshwater Fisheries
8. Huzhou 313001
Abstract
The present work discusses emerging approaches by which cheese whey can be efficiently valorized for environmental and economic benefits.
Funder
Science and Technology Department of Zhejiang Province
National Natural Science Foundation of China
Natural Science Research of Jiangsu Higher Education Institutions of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01484B
Reference149 articles.
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4. Cheese whey permeate fermentation by Kluyveromyces lactis: a combined approach to wastewater treatment and bioethanol production
5. Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey
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