DARK FERMENTATION OF SHEEP CHEESE WHEY: BIOCHEMICALS AND BIOFUELS PRODUCTION AS A FUNCTION OF FERMENTATION TIME AND pH

Autor: Asunis, F., Boni, M. R., De Gioannis, Giorgia, Isipato, M., Muntoni, A., Polettini, A., Pomi, R., Rossi, A., Spiga, D.

Publikováno v: Venice 2018, 7th International Symposium on Energy from Biomass and Waste, Venezia (ITA), 15-18/10/2018
info:cnr-pdr/source/autori:Fabiano Asunis 1, Maria Rosaria Boni 2, Giorgia De Gioannis 1-3, Marco Isipato 1, Aldo Muntoni 1-3, Alessandra Polettini 2, Raffaella Pomi 2, Andreina Rossi 2, Daniela Spiga 1/congresso_nome:Venice 2018, 7th International Symposium on Energy from Biomass and Waste/congresso_luogo:Venezia (ITA)/congresso_data:15-18%2F10%2F2018/anno:2018/pagina_da:/pagina_a:/intervallo_pagine

Cheese whey (CW) is the main by-product of the cheese making process and is composed mainly by lactose, proteins, lipids and mineral salts. The environmental impacts and other potential negative effects linked to the traditional management strategies

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1cb5f507304957b038682e0d7476abcb
https://publications.cnr.it/doc/396967

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