High-quality whey proteins for foodstuffs
Whey resulting from cheese production contains valuable proteins that still often remain unused. In the EU-funded project Whey2Food the University of Hohenheim and the Fraunhofer IGB, together with partners from industry, are investigating how high-quality whey proteins can be obtained for food with the assistance of a new electromembrane process.
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High-quality whey proteins for foodstuffs
January 21, 2014 · by · in Nutritional News · Tags: assistance, cheese-production, diet, fraunhofer, igb, on call diets, oncalldiets, the-assistance, university, whey-proteins, whey2, whey2food-the-university
