Whey Utilisation: Sustainable Uses and Environmental Approach
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily...
Saved in:
| Published in | Food technology and biotechnology Vol. 59; no. 2; pp. 147 - 161 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Croatia
Sveuciliste U Zagrebu
01.06.2021
Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet University of Zagreb Faculty of Food Technology and Biotechnology |
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products. |
|---|---|
| AbstractList | The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products. The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products. The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products. Key words: whey utilisation, whey proteins, lactose recovery, biorefineries The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products.The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products. |
| Audience | Academic |
| Author | Zandona, Elizabeta Blažić, Marijana Režek Jambrak, Anet |
| Author_xml | – sequence: 1 givenname: Elizabeta orcidid: 0000-0002-5131-8081 surname: Zandona fullname: Zandona, Elizabeta organization: Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia – sequence: 2 givenname: Marijana orcidid: 0000-0001-5649-2583 surname: Blažić fullname: Blažić, Marijana organization: Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia – sequence: 3 givenname: Anet orcidid: 0000-0001-7676-6465 surname: Režek Jambrak fullname: Režek Jambrak, Anet organization: Faculty of Food technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/34316276$$D View this record in MEDLINE/PubMed |
| BookMark | eNp9kVtrHCEcxaUkNJf2C_ShDPSlLzP1Mt4KDSwhbQqBPKRLH0VdJ2twdKszgXz7urtJafIQfFD0nJ_nzzkBBzFFB8AHBDvEESJfhsl0VHYQdxh1TDLxBhwjQvoWM8gOdmfYSsHwETgp5Q5CIrhEb8ER6QlimLNj8O332j00y8kHX_TkU_za3Mxl0j5qE1yzLK40Oq6ai3jvc4qji5MOzWKzyUnb9TtwOOhQ3PvH_RQsv1_8Or9sr65__DxfXLW2Z3JqGTbE9kJjYZxAlFNLJDXDALWQbGUNx8xoWSM5pCVHjFODsMVYczYIZyA5BWd77mY2o1vZmiLroDbZjzo_qKS9ev4S_VrdpnslsOgR2gI-PwJy-jO7MqnRF-tC0NGluShMKZWMMk6q9NML6V2ac6zjVRWDkEFMtsBur7rVwSkfh1T_tXWt3Oht7Wnw9X7Btq1ALGQ1fPx_hH_Zn6qoArEX2JxKyW5Q1k-7SirZB4Wg2rWuauuKSgWxwkht-dWKX1if6K-Y_gIczK-d |
| CitedBy_id | crossref_primary_10_1590_1678_4324_2024231012 crossref_primary_10_3390_fermentation8100500 crossref_primary_10_1007_s11694_023_02004_5 crossref_primary_10_1016_j_jenvman_2024_121136 crossref_primary_10_1016_j_fbio_2023_102642 crossref_primary_10_1111_ijfs_17180 crossref_primary_10_3390_su131910701 crossref_primary_10_1016_j_nbt_2025_02_009 crossref_primary_10_3390_app122211465 crossref_primary_10_1016_j_biteb_2023_101629 crossref_primary_10_1016_j_jclepro_2025_145334 crossref_primary_10_1111_1471_0307_13057 crossref_primary_10_1007_s12649_023_02257_7 crossref_primary_10_1016_j_wasman_2023_10_030 crossref_primary_10_3390_ijerph21050560 crossref_primary_10_3390_su15119082 crossref_primary_10_1016_j_tifs_2024_104338 crossref_primary_10_1016_j_focha_2024_100642 crossref_primary_10_1128_aem_01012_24 crossref_primary_10_3390_recycling9050079 crossref_primary_10_1007_s10068_023_01460_5 crossref_primary_10_1016_j_foodres_2022_111682 crossref_primary_10_1038_s41538_024_00309_3 crossref_primary_10_3390_ijerph191811362 crossref_primary_10_1111_1471_0307_13006 crossref_primary_10_1016_j_ijbiomac_2023_126534 crossref_primary_10_1016_j_lwt_2023_115637 crossref_primary_10_1002_mnfr_202300888 crossref_primary_10_1016_j_ijbiomac_2024_130655 crossref_primary_10_1002_mnfr_202300248 crossref_primary_10_1007_s11274_023_03766_2 crossref_primary_10_3390_su151310170 crossref_primary_10_1016_j_foohum_2023_10_019 crossref_primary_10_1016_j_biortech_2022_127422 crossref_primary_10_3390_antiox11091827 crossref_primary_10_3390_foods13223663 crossref_primary_10_3390_fermentation9010026 crossref_primary_10_1080_23311932_2024_2377686 crossref_primary_10_1139_bcb_2024_0153 crossref_primary_10_3136_fstr_FSTR_D_24_00123 crossref_primary_10_3103_S1068375524700261 crossref_primary_10_1186_s13036_024_00455_y crossref_primary_10_1186_s13068_023_02298_z crossref_primary_10_1016_j_ijbiomac_2024_137607 crossref_primary_10_3389_fmicb_2025_1558419 crossref_primary_10_1016_j_foodres_2024_114083 crossref_primary_10_3390_foods13030486 crossref_primary_10_1007_s10924_025_03518_3 crossref_primary_10_1080_23311932_2024_2415380 crossref_primary_10_1016_j_jtice_2023_105313 crossref_primary_10_3389_fbioe_2024_1359032 crossref_primary_10_1007_s12649_023_02380_5 crossref_primary_10_1016_j_foodchem_2023_137519 crossref_primary_10_1016_j_fochx_2024_101966 crossref_primary_10_3390_foods13040616 crossref_primary_10_35429_JESN_2022_22_8_18_24 crossref_primary_10_3390_fermentation9040380 crossref_primary_10_1016_j_tifs_2022_06_013 crossref_primary_10_1016_j_idairyj_2025_106222 crossref_primary_10_1021_acs_jafc_2c06125 crossref_primary_10_1007_s00253_024_13117_2 crossref_primary_10_1111_jam_15510 crossref_primary_10_2478_plua_2023_0003 crossref_primary_10_1016_j_jenvman_2023_118774 crossref_primary_10_3390_ani13050815 crossref_primary_10_3390_su142114172 crossref_primary_10_1016_j_bcab_2022_102453 crossref_primary_10_1016_j_scp_2023_101173 crossref_primary_10_1016_j_carpta_2024_100643 crossref_primary_10_1007_s10098_022_02363_5 crossref_primary_10_3390_metabo14120694 crossref_primary_10_1080_10942912_2023_2213854 crossref_primary_10_1111_1541_4337_13319 crossref_primary_10_3390_fermentation9070624 crossref_primary_10_36790_epistemus_v18i35_316 crossref_primary_10_3390_foods12040836 crossref_primary_10_1016_j_ifset_2024_103885 crossref_primary_10_1016_j_ijbiomac_2024_135246 crossref_primary_10_1016_j_crcon_2023_09_002 crossref_primary_10_1016_j_idairyj_2024_106077 crossref_primary_10_3390_fermentation8100514 crossref_primary_10_1016_j_tifs_2023_104221 crossref_primary_10_1007_s12010_023_04834_x crossref_primary_10_1007_s42729_023_01243_1 crossref_primary_10_1016_j_ultsonch_2024_107111 crossref_primary_10_3390_microorganisms11071742 crossref_primary_10_1016_j_jenvman_2023_119934 crossref_primary_10_1039_D3GC04304E crossref_primary_10_1021_acs_chemrev_2c00236 crossref_primary_10_1016_j_tifs_2023_104143 |
| ContentType | Journal Article |
| Copyright | COPYRIGHT 2021 Sveuciliste U Zagrebu 2021. This work is published under https://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. This is sourced from HRČAK - Portal of scientific journals of Croatia. 2021 University of Zagreb Faculty of Food Technology and Biotechnology |
| Copyright_xml | – notice: COPYRIGHT 2021 Sveuciliste U Zagrebu – notice: 2021. This work is published under https://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. This is sourced from HRČAK - Portal of scientific journals of Croatia. – notice: 2021 University of Zagreb Faculty of Food Technology and Biotechnology |
| DBID | AAYXX CITATION NPM 3V. 7QO 7RQ 7T7 7X2 7XB 8FD 8FE 8FG 8FH 8FK 8G5 ABJCF ABUWG AEUYN AFKRA ATCPS AZQEC BBNVY BENPR BGLVJ BHPHI BYOGL C1K CCPQU DWQXO FR3 GNUQQ GUQSH HCIFZ L6V LK8 M0K M2O M7P M7S MBDVC P64 PHGZM PHGZT PIMPY PKEHL PQEST PQGLB PQQKQ PQUKI PRINS PTHSS Q9U 7X8 5PM |
| DOI | 10.17113/ftb.59.02.21.6968 |
| DatabaseName | CrossRef PubMed ProQuest Central (Corporate) Biotechnology Research Abstracts Career & Technical Education Database Industrial and Applied Microbiology Abstracts (Microbiology A) Agricultural Science Collection ProQuest Central (purchase pre-March 2016) Technology Research Database ProQuest SciTech Collection ProQuest Technology Collection ProQuest Natural Science Collection ProQuest Central (Alumni) (purchase pre-March 2016) ProQuest Research Library ProQuest Materials Science & Engineering ProQuest Central (Alumni) ProQuest One Sustainability (subscription) ProQuest Central UK/Ireland Agricultural & Environmental Science Collection ProQuest Central Essentials Biological Science Collection ProQuest Central Technology Collection Natural Science Collection East Europe, Central Europe Database Environmental Sciences and Pollution Management ProQuest One ProQuest Central Korea Engineering Research Database ProQuest Central Student ProQuest Research Library SciTech Premium Collection ProQuest Engineering Collection Biological Sciences Agricultural Science Database Research Library Biological Science Database Engineering Database Research Library (Corporate) Biotechnology and BioEngineering Abstracts ProQuest Central Premium ProQuest One Academic Publicly Available Content Database (subscription) ProQuest One Academic Middle East (New) ProQuest One Academic Eastern Edition (DO NOT USE) ProQuest One Applied & Life Sciences ProQuest One Academic ProQuest One Academic UKI Edition ProQuest Central China Engineering Collection ProQuest Central Basic MEDLINE - Academic PubMed Central (Full Participant titles) |
| DatabaseTitle | CrossRef PubMed Agricultural Science Database Publicly Available Content Database Research Library Prep ProQuest Central Student Technology Collection Technology Research Database ProQuest One Academic Middle East (New) ProQuest Central Essentials ProQuest Central (Alumni Edition) SciTech Premium Collection ProQuest One Community College Research Library (Alumni Edition) ProQuest Natural Science Collection ProQuest Central China Environmental Sciences and Pollution Management ProQuest Central ProQuest One Applied & Life Sciences ProQuest One Sustainability ProQuest Engineering Collection Biotechnology Research Abstracts Natural Science Collection ProQuest Central Korea Agricultural & Environmental Science Collection Biological Science Collection ProQuest Research Library Industrial and Applied Microbiology Abstracts (Microbiology A) ProQuest Central (New) Engineering Collection Engineering Database ProQuest Biological Science Collection ProQuest Central Basic ProQuest One Academic Eastern Edition East Europe, Central Europe Database Agricultural Science Collection ProQuest Technology Collection Biological Science Database ProQuest SciTech Collection Biotechnology and BioEngineering Abstracts ProQuest Career and Technical Education ProQuest One Academic UKI Edition Materials Science & Engineering Collection Engineering Research Database ProQuest One Academic ProQuest One Academic (New) ProQuest Central (Alumni) MEDLINE - Academic |
| DatabaseTitleList | CrossRef Agricultural Science Database MEDLINE - Academic PubMed |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: 8FG name: ProQuest Technology Collection url: https://search.proquest.com/technologycollection1 sourceTypes: Aggregation Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Engineering |
| EISSN | 1334-2606 |
| EndPage | 161 |
| ExternalDocumentID | PMC8284110 A669680289 34316276 10_17113_ftb_59_02_21_6968 |
| Genre | Journal Article |
| GroupedDBID | 29H 2WC 4P2 5GY 5VS 7RQ 7X2 8FE 8FG 8FH 8G5 8VB A8Z AAFWJ AAKDD AAYXX ABJCF ABUWG ACGFO ACIWK ACPRK ADBBV ADDVE AENEX AEUYN AFKRA AFRAH AHQJS AKVCP ALMA_UNASSIGNED_HOLDINGS AOIJS APEBS ATCPS AZQEC BBNVY BCNDV BENPR BGLVJ BHPHI BPHCQ BYOGL C1A CCPQU CITATION DWQXO DYU E3Z EBD EBS EBU ECGQY EDH EJD EN8 EOJEC ESTFP GNUQQ GROUPED_DOAJ GUQSH GX1 HCIFZ HYE I-F IAG IAO ICU IPNFZ ITC ITG ITH K1G KQ8 L6V LK8 M0K M2O M7P M7S ML0 OBODZ OK1 OVT OZF PHGZM PHGZT PIMPY PQQKQ PROAC PTHSS PV9 QWB RIG RNS RPM RZL TH9 TR2 VP8 XSB ZL0 ~8M NPM PQGLB PMFND 3V. 7QO 7T7 7XB 8FD 8FK C1K FR3 MBDVC P64 PKEHL PQEST PQUKI PRINS Q9U 7X8 5PM |
| ID | FETCH-LOGICAL-c469t-62b3c48a28be81575c395bff0a896dcb726ba9316e1a971675b12c22a76f8eb03 |
| IEDL.DBID | BENPR |
| ISSN | 1330-9862 |
| IngestDate | Thu Aug 21 18:32:47 EDT 2025 Fri Jul 11 01:37:04 EDT 2025 Fri Jul 25 12:21:24 EDT 2025 Tue Jun 10 20:31:43 EDT 2025 Mon Jul 21 05:40:28 EDT 2025 Tue Jul 01 03:54:10 EDT 2025 Thu Apr 24 23:04:34 EDT 2025 |
| IsDoiOpenAccess | true |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 2 |
| Keywords | biorefineries lactose recovery whey proteins whey utilization |
| Language | English |
| License | http://www.ftb.com.hr/info-for-authors/copyright-and-archiving This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY) 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c469t-62b3c48a28be81575c395bff0a896dcb726ba9316e1a971675b12c22a76f8eb03 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23 A. Režek Jambrak gave the idea for the article. E. Zandona performed literature search and data analysis. E. Zandona and M. Blažić drafted the paper. A. Režek Jambrak and M. Blažić critically revised the work. AUTHORS CONTRIBUTION |
| ORCID | 0000-0002-5131-8081 0000-0001-7676-6465 0000-0001-5649-2583 |
| OpenAccessLink | https://www.proquest.com/docview/2560060230?pq-origsite=%requestingapplication% |
| PMID | 34316276 |
| PQID | 2560060230 |
| PQPubID | 946363 |
| PageCount | 15 |
| ParticipantIDs | pubmedcentral_primary_oai_pubmedcentral_nih_gov_8284110 proquest_miscellaneous_2555965673 proquest_journals_2560060230 gale_infotracacademiconefile_A669680289 pubmed_primary_34316276 crossref_citationtrail_10_17113_ftb_59_02_21_6968 crossref_primary_10_17113_ftb_59_02_21_6968 |
| ProviderPackageCode | CITATION AAYXX |
| PublicationCentury | 2000 |
| PublicationDate | 20210601 |
| PublicationDateYYYYMMDD | 2021-06-01 |
| PublicationDate_xml | – month: 6 year: 2021 text: 20210601 day: 1 |
| PublicationDecade | 2020 |
| PublicationPlace | Croatia |
| PublicationPlace_xml | – name: Croatia – name: Zagreb |
| PublicationTitle | Food technology and biotechnology |
| PublicationTitleAlternate | Food Technol Biotechnol |
| PublicationYear | 2021 |
| Publisher | Sveuciliste U Zagrebu Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet University of Zagreb Faculty of Food Technology and Biotechnology |
| Publisher_xml | – name: Sveuciliste U Zagrebu – name: Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet – name: University of Zagreb Faculty of Food Technology and Biotechnology |
| SSID | ssj0038791 |
| Score | 2.5662792 |
| SecondaryResourceType | review_article |
| Snippet | The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter... |
| SourceID | pubmedcentral proquest gale pubmed crossref |
| SourceType | Open Access Repository Aggregation Database Index Database Enrichment Source |
| StartPage | 147 |
| SubjectTerms | Beverages Biofuels Biological products Bioplastics Biotechnology Dairy industry Environmental aspects Environmental impact Food Functional foods Functional foods & nutraceuticals Lactic acid Lactose Milk proteins Organic matter Proteins Raw materials Review Sustainability Sustainable development Sustainable use Whey Whey protein |
| Title | Whey Utilisation: Sustainable Uses and Environmental Approach |
| URI | https://www.ncbi.nlm.nih.gov/pubmed/34316276 https://www.proquest.com/docview/2560060230 https://www.proquest.com/docview/2555965673 https://pubmed.ncbi.nlm.nih.gov/PMC8284110 |
| Volume | 59 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1Lb9QwEB7R7QUOqLxT2lWQkDigtPEjttNLVdAuFRIVAiKVk-VX1EpVtrDpof8eT9b74tBLLp5Y1ow9_mbs-QzwvuTeWNpWRRsYK7hsZWGUD0WErtR5w0tnsRr524U4b_jXy-oyJdzm6Vrl0icOjtrPHObIj4etWSBiPr39U-CrUXi6mp7Q2IHd6IKVGsHup8nF9x9LX8yUrBchFyuLOoL3VDYjCWHHbW-PqhoZOyk5Qo6Yra3pfwe9sUNt357c2I6me_A04cj8bGH4Z_AodM_hyQa74AtAR3ufN_31Taq1PMl_rsul8mYe5rnpfD5Z17phj4lk_CU008mvz-dFei2hcDHE7QtBLXNcGapsUCSiMMfqyrZtaVQtvLOSCmtqRkQgBnmjZGUJdZQaKVoVbMlewaibdeEN5HUEEaoypfSUcMdaZUovCKm55yQwyzMgS0Vpl6jE8UWLG40hBSpXR-XqqtYl1ZRoVG4GH1f_3C6INB6U_oD617jKYs_OpGKBOD7kq9JnAqXwlDSDg6WJdFp-c72eLBm8WzXHhYOnIaYLszuUicFURLOSZfB6YdHVwBgSBFApMpBbtl4JICn3dkt3fTWQc8cIlkdItf_wsN7CY4qXY4Z0zgGM-r934TCim96OYUdNv4zTRB4POQL8_m7-ASiF-uA |
| linkProvider | ProQuest |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1Jb9UwEB6VcgAOiJ1AgSCBOKC08RIvSAhV0McrXS70Sb0Z23HUSlVey0uF-qf4jXiyvIVDbz1nYlmzj-35BuBdzkvraFVkVWAs47KSmVVlyGLqSn1pee4ddiMfHIrxhP84Lo7X4O_QC4PPKgef2DrqcurxjHyrDc0CM-Yv5xcZTo3C29VhhEanFnvh6k8s2Wafd79F-b6ndLRz9HWc9VMFMh9LwSYT1DHPlaXKBUVituKZLlxV5VZpUXonqXBWMyICsYivJAtHqKfUSlGp4HIW170FtzmLkRw700ffB8_PlNRdgcfyTMdSoW_SkYSwrapxm4VGfFBKNhGRZiUQ_h8OluLh6lvNpeA3egD3-6w13e7U7CGshfoR3FvCMnwM6Nav0klzetZ3dn5Kfy6as9LJLMxSW5fpzqKzDlfsIc2fwORGuPgU1utpHZ5DqmPKogqby5IS7lmlbF4KQjQvOQnM8QTIwCjje-BynJ9xZrCAQeaayFxTaJNTQ4lB5ibwcf7PeQfbcS31B-S_QZuOK3vbtybE_SE6ltkWSIV3sglsDCIyvbHPzEI1E3g7_xzNFO9ebB2ml0gTS7eYO0uWwLNOovONMYQjoFIkIFdkPSdACPDVL_XpSQsFHutlHhO4F9dv6w3cGR8d7Jv93cO9l3CX4rOc9iBpA9ab35fhVcyrGve6VeYUft209fwD5VQy_Q |
| linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1Lb9QwEB6VrYToAZVnUwoECcQBpRs_YidICBW6q5bCqgJW6s3YjqNWqrKFTYX61_h19WycfXDoredMLGsenhl75huA1ykvtaFVllSOsYTLSiY6L13iQ1dqS81Ta7Ab-dtIHIz5l5PsZA3-db0wWFbZnYmzg7qcWLwj789cs8CIuV-Fsojj_eHHi98JTpDCl9ZunEarIkfu6q9P36YfDve9rN9QOhz8_HyQhAkDifVpYZMIapjluaa5cTnxkYtlRWaqKtV5IUprJBVGF4wIRzRiLcnMEGop1VJUuTMp8-vegXWJWVEP1j8NRsffOz_Aclm06R5Lk8InDqFlRxLC-lVjdrMC0UIp2UV8mhW3-L9zWPKOq5WbS65wuAn3Qwwb77VK9wDWXP0QNpaQDR8BHvJX8bg5Ow99nu_jH4tWrXg8ddNY12U8WPTZ4YoB4PwxjG-Fj0-gV09qtwVx4QOYPNOpLCnhllW5TktBSMFLThwzPALSMUrZAGOO0zTOFaYzyFzlmauyQqVUUaKQuRG8m_9z0YJ43Ej9Fvmv0ML9ylaHRgW_P8TKUnsCqfCFNoKdTkQqmP5ULRQ1glfzz95o8SVG125yiTQ-kfORtGQRPG0lOt8YQ3ACKkUEckXWcwIEBF_9Up-dzoDBffbMfTi3ffO2XsJdbznq6-Ho6Bnco1ijM7tV2oFe8-fSPfdBVmNeBG2O4ddtG9A1aW44jw |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Whey+Utilization%3A+Sustainable+Uses+and+Environmental+Approach&rft.jtitle=Food+technology+and+biotechnology&rft.au=Zandona%2C+Elizabeta&rft.au=Bla%C5%BEi%C4%87%2C+Marijana&rft.au=Re%C5%BEek+Jambrak%2C+Anet&rft.date=2021-06-01&rft.issn=1330-9862&rft.volume=59&rft.issue=2&rft.spage=147&rft_id=info:doi/10.17113%2Fftb.59.02.21.6968&rft.externalDBID=NO_FULL_TEXT |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1330-9862&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1330-9862&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1330-9862&client=summon |