SavedAdd your journal

Journals / Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2001 / Cilt: 5 - Sayı: 2

Whey beverages

Peyniraltı suyu içeçekleri

S. Seval KIRDAR
Pages
154–164
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this article the use of whey for manufacture of a variety of beverages (alcolohic and nonalcoholic) was outlined.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this article the use of whey for manufacture of a variety of beverages (alcolohic and nonalcoholic) was outlined.
📊
Key Findings & Data:In this article the use of whey for manufacture of a variety of beverages (alcolohic and nonalcoholic) was outlined.
💡
Conclusion & Impact:In this article the use of whey for manufacture of a variety of beverages (alcolohic and nonalcoholic) was outlined.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:içecekler · peynir altı suyu · işleme

Abstract

In this article the use of whey for manufacture of a variety of beverages (alcolohic and nonalcoholic) was outlined.

Özet

Bu makalede çeşitli içeceklerin (alkollü ve alkolsüz) üretiminde peyniraltı suyunun kullanımı üzerinde durulmuştur.

🔖

Cite This Article

KIRDAR, S. S. (2001). Whey beverages. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 5 - Sayı: 2, 154–164. https://ajindex.com/articles/310660

References (6)

  1. Anonymous, 1960. "Rivella " - a new form of whey utilization. Dairy Science. Abstract, 22 (5): 1224. Anonymous, 1978. Further success of Rivella. Dairy Science Abstract, 40 (11): 6418. Bambha, P.D.," Setty, P.A.S., Nambuclnpad, V.IC.N., 1972. Whevit a nourishing soft drink. Dairy Science Abstract,35: 347. Breakman. T., 1997. Dutch give value to;; worthless" whey. European Dairy Magazine, No:6, 26-27.
  2. Demott, B.J., 1975. Acceptability of flavoured drinks made with cottage cheese whey produced by the direct acidification process. Journal of Milk and Food Tech. 38(11): 691- 692. Dordevic, J., Nıketıa, A., Karic, N., Bubanja, D., 1982. Use of sweet and sour whey in the production of fermented beverages. Dairy Science Abstract, 45: 1453. Driessen, F.M. And Van Der Berg, M.G. 1989.
  3. New whey products, IDF Bulletin No: 250 11-19.
  4. Floch, A.Y., 1972. Biochemical process for converting whey. Dairy Science Abstract, 35: 3851. Hekmatı, M., Lame, N., 1974. New use for whey in Iran. Dairy Science Abstract, 37: 1631. Holsınger, V. H., Posatı, L.P., Devılbıs, E.D., 1974. Whey beverages: A rewiew. J. Dairy Science 57( 8) 879. Johnson, M.E., 1998. Cheese Products " In Applied Dairy Microbiology " 251-262s. Marcel dekker Inc. Printed in USA. Kırdar S. 1997. Süt Endüstrisinde Yan Ürünlerin Değerlendirilmesi Ders Notlan (Basılmamıştır). Kravchenko, J.B., 1989. Whey beverages: IDF Bulletin No: 233, 61-67.
  5. Krıshnaıah, N. Reddy, C.R., Rama, Rao, M., 1991. Development of beverage from acid whey. Indian Journal of Dairy Science, 44(4) 300- 301. Kustovskaya, N.V., 1969. Beverage " Detsld. Dairy Science Abstract, 31: 1223. Lenkov, N.T., 1969. Beverage " Bodrost". Dairy Science Abstract, 32: 1030. Peynir altı Suyu içecekleri Mann, E.J., 1996. Dairy beverages. Daily Ind.Int. 61(5): 18-19. Mann,J., 1997. Whey utilization. Dairy Industry International; 62(4): 13-14.
  6. Robinson, R.K., Tamime, A.Y., 1978. Some aspects of the utilization of whey. Dairy Ind. İntr. 43(3): 14, 18,22. Schwab, C., 1994. Whey- from a useless by-product io a delicious drink. Food-Marketing and Technology, 8(5): 18-20, 24. Schutz. H.J., 1983. Method of preparing a beverage. Dairy Science. Abstract, 45(1): 148. Uraz T., 1989. Peyniralti suyunun değerlendirilmesi (Yüksek Lisans Ders Notlan) ( Basılmamıştır). Vojdı, N. Pereıra, R., 1973. The feasibility of whey utilization for the production of various drinks. Dairy Science Abstract, 35: 3854. Vojnovıc, V., Rıtz. M,. Vahcic, N.; 1993. Sensory evaluation