This paper reviews the processing and transformation of Mozzarella cheese wheys and stretchwaters into powder ingredients. In fact, the processing of increasing quantities of novel effluents from various sources is a challenge facing the dairy industry today, especially in the area of spray drying. Mozzarella cheese wheys and stretchwaters are such effluents, which, until recently, were spread on the land, due to the difficulties encountered during spray drying. Currently, it is important to valorise these products by correct processing. However, knowledge regarding the problems encountered is essentially empirical. Therefore, there is a need for a careful study of these products and their composition, which begins with a first look at the literature, presented in this review.
Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review
Gwénolé Gernigon, Pierre Schuck and Romain Jeantet
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