Lind A R, Sokolova A G
Vopr Pitan. 1995(6):29-33.
The present review of biotechnological research-works is connected with the use of milk whey in nutrition. The review deals with the use of milk whey in nutrition. The review deals with those aspects of the problem which prevent the widest use of milk whey possible in this field. A detailed review of technological methods is given, as far as their role in increasing the nutritional and biological value of milk wheys is concerned. The review also contains new data about modern ways of milk whey processing and a brief evaluation of the final products.
本次对生物技术研究工作的综述与乳清在营养中的应用相关。该综述探讨了乳清在营养中的应用。该综述涉及了该问题中阻碍乳清在这一领域尽可能广泛应用的那些方面。就技术方法在提高乳清的营养和生物学价值方面的作用而言，给出了对这些技术方法的详细综述。该综述还包含了有关乳清现代加工方式的新数据以及对最终产品的简要评估。
