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A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and as a consequence, its microbiological quality...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4987355/ https://www.ncbi.nlm.nih.gov/pubmed/27582735 http://dx.doi.org/10.3389/fmicb.2016.01272 |