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Marja W. Kanning - NIZO Food Research B.V.



Unravelling acid whey processing by understanding lactose crystallisation

16 August 2016 | By , ,

Nowadays acid whey typically refers to the ever expanding amounts of whey originating from Greek style yoghurt. However, not every acid whey is the same. As lactose crystallisation in acid whey is complex and affected by many factors, including the presence of lactic acid, minerals and proteins, it is more…