milk recovery Articles
1 articles found
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Case study - Whey milk: recovery of proteic substances
The Client A Portoguese cheese factory producing a wide range of dairy products for the National market. The Challenge According to the type of dairy production, the curdling process produces an amount of whey equivalent to about 85-90% of the volume of transformed milk. The whey characteristics, which also determine its economic value, are strictly connected to the chemical composition. The ...
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