High-quality whey proteins for foodstuffs
Friday, January 17, 2014 - 10:50
in Biology & Nature
Whey resulting from cheese production contains valuable proteins that still often remain unused. In the EU project Whey2Food the University of Hohenheim and the Fraunhofer IGB, together with partners from industry, are investigating how high-quality whey proteins can be obtained for food with the assistance of a new electromembrane process.