Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

Globally produced whey volume is estimated at more than 10 billion tons per year, and only
50% of the total amount is processed and turned into products that are safe for the …

Industrial wastewaters are significant global concerns due to their environmental impact.
Yet, protein-rich wastewaters can be valorized by enzymatic hydrolysis to release bioactive …

This study addresses the critical need to report original and current findings on the global
food system's ability to meet the growing natural resource demands of an estimated 9 billion …

Fermented dairy products (eg, yogurt, kefir, and buttermilk) are significant in the dairy
industry. They are less immunoreactive than the raw materials from which they are derived …

Fermented beverage production from whey is an attractive possibility as whey is a rich
source of water and nutrients, beneficial for microbial growth. However, rapid microbial …

In recent years, the pursuit of sustainable practices and the efficient utilization of resources
has become paramount in various industries, including the food and beverage sector. One …

Biomass is one of the renewable resources with the greatest potential, not only because of
the possibility of energy recovery but also because of its content in components of interest. In …

The aim of this research was to determine the optimal conditions for the process of the
microencapsulation of phenol-rich grape pomace extract (GPE) using spray drying and goat …

This work describes the preparation of a novel biopolymer hydrogel based on acid whey,
cellulose derivatives and polyvinyl alcohol (PVA). The hydrogel was prepared and …