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Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery

Block freeze concentration (BFC) is considered an emerging technology which allows the acquiring of high quality organoleptic products, due to the low temperatures employed. In this study we have outlined how the vacuum-assisted BFC of whey was investigated. The effects of vacuum time, vacuum pressu...

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Detalles Bibliográficos
Autores principales:	Gil, Noelia, Quinteros, Gisela, Blanco, Monica, Samsuri, Shafirah, Amran, Nurul Aini, Orellana-Palma, Patrico, Schwinden, Elane, Hernández, Eduardo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956893/ https://www.ncbi.nlm.nih.gov/pubmed/36832909 http://dx.doi.org/10.3390/foods12040836

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