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Caprine and bovine cheese whey valorization: high-pressure processing for α-lactalbumin fractionation from whey concentrates

María Romo; Ricard Bou; Massimo Castellari; Xavier Felipe
International Dairy Journal · Vol. 175 · pp. 106553 · 2026

Abstract

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Bibliographic Information

JournalInternational Dairy Journal
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume175
Pages106553
Document TypeJournal Article
eISSN0958-6946
DOI10.1016/j.idairyj.2026.106553
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage2013-04-01~2013-04-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/09586946
Publisher PageOpen Publisher Page
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