Research on Whey in Egypt: An Overview | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 3, Volume 6, Issue 2, December 2009, Page 1-10 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2009.20159 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| In Egypt, in addition to “sweet whey” and acid whey, there is a third type of whey known as “salted whey” which resulted during the manufacturing of Domiati cheese. The present article describes some of the beneficial uses of whey and permeate as performed by the Egyptian research workers. Chemical composition, microbiological quality, microstructure and ultrafiltration of whey are discussed. Functional and rheological properties of whey proteins are also considered. The production of some useful products and foods from whey, (whey protein concentrates WPC) and permeate as, ethyl alcohol, biomass, enzymes, beverages, cheese, ice cream, probiotic dairy products, low fat yoghurt are also described. Finally, the nutritional characteristics of whey, WPC, permeate and their products are also cited. | ||||
| Keywords | ||||
| acid whey; Sweet whey; Salted whey; WPC; Shersh; Masl; small milk; Permeate | ||||
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