ArticleFoods (Basel, Switzerland)2021
Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The trial behind it
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Who cites it
9 citing papers in PubMed.
- Capturing the fungal diversity in manure, lagoons, troughs, and flies at a commercial dairy.Frontiers in microbiology · 2026Article
- Assessment of Microencapsulated and Free Form Presumptive Probiotics in Fermented Black Carrot Juice (Shalgam) Production.Journal of food science · 2025Article
- European farmhouse brewing yeasts form a distinct genetic group.Applied microbiology and biotechnology · 2024Article
- Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques.Foods (Basel, Switzerland) · 2024Article
- Past, Present, and Future Perspectives on Whey as a Promising Feedstock for Bioethanol Production by Yeast.Journal of fungi (Basel, Switzerland) · 2022Review
- Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast.Molecules (Basel, Switzerland) · 2022Article
- Bio-production of lactic and lactobionic acids using whey from the production of cow's milkFrontiers in nutrition · 2022Article
- Microbes of traditional fermentation processes as synthetic biology chassis to tackle future food challenges.Frontiers in bioengineering and biotechnology · 2022Article
- The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout.Biomolecules · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented in this paper proposes a solution to this issue by transforming yogurt acid whey (YAW) into potentially palatable and marketable beverages through yeast fermentation. In this study, five prototypes were developed and fermented by
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Registered trials
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