Work

Oxidation-Reduction Potential in the Electrolysis of Whey

Year: 2025

Type: article

Abstract: Fermentation of whey facilitates the increasing of its acidity and changes its redox potential. As a result of the research, it was possible to improve the quality of whey by its electrical processing, to increase its acidity, in particular, to change the pH of the medium from 4.5 to 2 under optimal process conditions.

Source: Elektronnaya Obrabotka Materialov

DOI: 10.52577/eom.2025.61.1.094

Authors: I.I. Vutkareva, G.I. Balan, M.K. Bologa

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: diamond

OpenAlex ID: W4408327742

FWCI:

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