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Engineering Proceedings
Volume 37
Issue 1
10.3390/ECP2023-14654
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Proceeding Paper

Rational Use of Whey in Food Production †

by
Marina Potapova
*,
Sofia Ivanova
,
Nikita Lyakhovchenko
,
Alexandra Radchenko
,
Galina Shaidorova
and
Elena Kuzubova
Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia
*
Author to whom correspondence should be addressed.
†
Presented at the 2nd International Electronic Conference on Processes: Process Engineering—Current State and Future Trends (ECP 2023), 17–31 May 2023; Available online: https://ecp2023.sciforum.net/.
Eng. Proc. 2023, 37(1), 84; https://doi.org/10.3390/ECP2023-14654
Published: 17 May 2023
(This article belongs to the Proceedings of The 2nd International Electronic Conference on Processes: Process Engineering—Current State and Future Trends)
Versions Notes

Abstract

This study describes the biotechnological significance of the by-product obtained in the production of milk products in the food industry.
Keywords: protein; milk; whey protein; milk; whey

Share and Cite

MDPI and ACS Style

Potapova, M.; Ivanova, S.; Lyakhovchenko, N.; Radchenko, A.; Shaidorova, G.; Kuzubova, E. Rational Use of Whey in Food Production. Eng. Proc. 2023, 37, 84. https://doi.org/10.3390/ECP2023-14654

AMA Style

Potapova M, Ivanova S, Lyakhovchenko N, Radchenko A, Shaidorova G, Kuzubova E. Rational Use of Whey in Food Production. Engineering Proceedings. 2023; 37(1):84. https://doi.org/10.3390/ECP2023-14654

Chicago/Turabian Style

Potapova, Marina, Sofia Ivanova, Nikita Lyakhovchenko, Alexandra Radchenko, Galina Shaidorova, and Elena Kuzubova. 2023. "Rational Use of Whey in Food Production" Engineering Proceedings 37, no. 1: 84. https://doi.org/10.3390/ECP2023-14654

APA Style

Potapova, M., Ivanova, S., Lyakhovchenko, N., Radchenko, A., Shaidorova, G., & Kuzubova, E. (2023). Rational Use of Whey in Food Production. Engineering Proceedings, 37(1), 84. https://doi.org/10.3390/ECP2023-14654

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