- مبلغ: ۸۶,۰۰۰ تومان
- مبلغ: ۹۱,۰۰۰ تومان
Whey is a by-product of the dairy industry, which for years was thought to be insignificant and was either used as an animal feed or it was disposed of as waste. In the latter case, whey is a problematic to dispose of for several reasons First, its high BOD5 (the amount of O2 in mg, needed for the biological oxidization of the organic load per litre of whey, in five days time), which is about 35.000 – 55.000mg O2/litre. Considering that over 145.000.000 tons of whey is produced worldwide annually, the desire for new methods to utilise whey can be appreciated . Over the last years several studies were carried out concerning the importance of whey’s nutritional value and the properties of its ingredients.. It is now accepted that it’s main content, whey proteins, have antimicrobial, antiviral and anti-oxidant properties, can offer a kind of protection against cancer and heart diseases and assist at the enhancement of immunedefence. Due to the substantial difficulties encountered in the treatment of whey as a biological waste and its high potential to be valuable raw material for added value food and bioactive substances production the later tend to be the only accepted and popular trend of dealing with this dairy industry by-product. For this reason, the aims of this work is first to put together all the necessary information about whey, ingredients and their properties and potential uses and second to present and describe the nowadays known methods of processing it for either isolation of the several useful and mainly bioactive ingredients or use it to produce foodstuffs.