Production of fermented beverages from cheese whey – A review | DCPE | UoP

Описание к видео Production of fermented beverages from cheese whey – A review | DCPE | UoP

Production of fermented beverages from cheese whey – A review | DCPE | UoP

Research carried out by: Thisari Anupama | 3rd year undergraduate
Supervised by: Dr. Charitha Gamlath
Co-supervised by: Dr. Srimali Preethika

Whey is an aqueous byproduct which is a rich source of nutrients, formed during the production of coagulated milk products such as cheeses and yogurts. Formation of fermented beverages from whey is an attractive possibility due to its high water content and the presence of nutrients beneficial for microbial growth. This research is about the production of fermented beverages from whey.

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