Acid Whey from Yogurt: Turning an Environmental Problem into High-Value Added Products PERIOROU ((Project Code:Τ2ΕΔΚ-00783 )
Objective: The objectives of the project are as follows:
- Improving the composition of acidic whey (AW) and incorporating it into dairy products (ice cream, yogurt),
- Studying its effect on calcium and iron bioavailability,
- Addressing its hygroscopicity and utilizing it in animal feed,
- Using it for meat tenderization in the production of sauces/spreads, and
- Optimizing the production of galacto-oligosaccharides through innovative biocatalysts.
All objectives are considered feasible, with direct application in the food and animal feed industries.
Additionally, the improved composition of AW may lead to innovative products, while long-term goals, such as the bioavailability of calcium and iron and the production of galacto-oligosaccharides, offer significant prospects for the infant food industry.
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