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Whey is one of the major by-products of the dairy industry all over the world. It contains about 40% of the total solids present in milk and is rich in organic matter that commands high Biological Oxygen Demand (BOD) of about 30,000 to 50,000 mg/liter, for which it is considered as a serious pollutant and entails expensive treatment before its disposal. Even though many attempts have been made to utilize whey successfully in food products, it has still not been utilized effectively in items of mass consumption. The low nutritive value of cookies is an issue of great concern because cookies are the most commonly eaten snacks by school children and elder ones. The need of production of cookies with a suitable amount and high biological value of protein will help in developing nutritionally balanced cookies and to produce high density protein biscuits.
| Autorius: | Shikha Singh, Rashmi Singh, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2021 |
| Knygos puslapių skaičius: | 96 |
| ISBN-10: | 6203472220 |
| ISBN-13: | 9786203472226 |
| Formatas: | 220 x 150 x 6 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Utilization of Whey: Effect of Whey Supplementation on Sensory Perception & Physico - Chemical Properties of Cookies“
