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Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution problem, because 9 L of whey are produced from every 10 L of milk. Some treatments such as hydrolys...

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Detalles Bibliográficos
Autores principales:	León-López, Arely, Pérez-Marroquín, Xóchitl Alejandra, Estrada-Fernández, Ana Guadalupe, Campos-Lozada, Gieraldin, Morales-Peñaloza, Alejandro, Campos-Montiel, Rafael G., Aguirre-Álvarez, Gabriel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955172/ https://www.ncbi.nlm.nih.gov/pubmed/35335587 http://dx.doi.org/10.3390/polym14061258

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