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Use of Whey and Whey Preparations in the Food Industry – a Review
 
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Publication date: 2016-09-30
 
Pol. J. Food Nutr. Sci. 2016;66(3):157–165
 
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ABSTRACT
In recent years, interest in whey and whey preparations has considerably increased. Whey and whey preparations are so called "forgotten treasure" and, because of their unique properties, they have been "rediscovered" and have been more and more frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in the proper human nutrition. For many years, in food processing industry there has been a tendency to use substitutes of ingredients in recipes for many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey – and more specifically, its preparations – can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers’ health but also on the finances of many companies, by reducing the costs of raw materials, and thus production costs. The paper presents selected uses of whey and whey preparations in the food industry. The discussed uses of whey include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.
 
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ISSN:1230-0322