Ghent University Academic Bibliography


Project: Valorization of whey protein concentrate, obtained by ultrafiltration of cheesewhey, in hard cheeses.

project duration
01-AUG-96 – 31-DEC-99
In the project methods for the valorization of a whey-protein-concentrate, obtained by ultra filtration, in hard cheeses are studied. Effects on the curd formation, the texture and the proteolysis during cheese ripening will be studied.