Karakteristik mikrobiologis nata de whey dikombinasikan dengan sirup whey sinbiotik selama penyimpanan

Abstract

Whey is the aqueous phase, that is separated from the curd in cheesemaking. It contains about 50% of nutrients in the original milk, comprise soluble protein, lactase, vitamins and minerals. Whey as a byproduct from the manufacture of cheese still contains valuable nutrients, so it can be develop for the manufacture of high quality whey products.