Investigation of the Functional Properties of Whey Powder Produced by Traditional and Ultra-Filtration Cheese Making

Subject Areas : food microbiology

M.  Faramarzi ¹ (MSc Graduated of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.)
M.  Goli ² (Associate professor of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.)

Received: 2021-11-25 Accepted : 2021-11-25 Published : 2022-01-01

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References:

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