Please note: In order to keep Hive up to date and provide users with the best features, we are no longer able to fully support Internet Explorer. The site is still available to you, however some sections of the site may appear broken. We would encourage you to move to a more modern browser like Firefox, Edge or Chrome in order to experience the site fully.

Supporting your high street Find out how »
Utilization of Whey, Paperback / softback Book

Utilization of Whey Paperback / softback

Paperback / softback

Out of stock

Description

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.

Information

£46.12

Out of stock
Add to Basket
Sign in to add to wishlist
 
Free Home Delivery

on all orders

 
Pick up orders

from local bookshops

Information