Whey Valorization

Discover the innovative world of dairy science with Whey Valorization by Amrita Poonia. Published in 2023 by Springer Verlag, this comprehensive hardback edition spans 369 pages, delving into the multifaceted applications of whey in food production.

Explore the transformative potential of whey as it is utilized in the creation of a variety of food products, including whey powder, condensed whey, and delicious spreads. The book also highlights the development of diverse whey-based beverages, including unique fermented options.

Whether you are a food scientist, a nutritionist, or simply a culinary enthusiast, Whey Valorization offers valuable insights into the sustainable use of whey, making it an essential addition to your library. Enhance your understanding of this vital dairy byproduct and its role in modern food technology.