On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview

@article{Rocha2020OnTV,
  title={On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview},
  author={Jo{\~a}o Miguel F. Rocha and {\'A}. V. Araujo Guerra},
  journal={European Food Research and Technology},
  year={2020},
  volume={246},
  pages={2161 - 2174}
}
The resulting whey from cheese manufacture consists mainly of water and lactose, a sugar with little sweetening and fermentable power and low commercial value. Aiming at valorizing the whey and faced with the challenge to reduce and treat an industrial wastewater present at high volumes and composed of high organic load, several ways to enhance the commercial value lactose have been sought. Thanks to the functional and technological traits of lactose and to the biotechnological advances… 
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