An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey

As native bovine whey (WHEY) poses environmental concerns as a high-water-content by-product, this trial aimed at assessing the effectiveness of a thermal–mechanical mi- croparticulation coupled with a fermentative process to concentrate it into a high-protein soft dairy cream. Compared to native whey, in microparticulated (MPW) and fermented (FMPW) matrices, there was a significant increase in proteins (from 0.7 to 8.8%) and lipids (from 0.3 to 1.3%), and a more brilliant yellowness colour. A...