CHEESE and WHEY: The Outcome of Milk Curdling

Foods. 2021 May 5;10(5):1008. doi: 10.3390/foods10051008.

Authors

Golfo Moatsou¹, Ekaterini Moschopoulou¹

Affiliation

¹ Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece.

Abstract

The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey [...].

Publication types

Editorial