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Abstract <p>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, increase its acidity, in particular, to change the pH of the medium from 4.5 to 2 under optimal process conditions.</p>

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Oxidation-Reduction Potential during Electrolysis of Whey

  • 期刊论文

  • 发表日期：

    2025年12月10日

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  • I. I. Vutkareva,
  • G. K. Balan,
  • M. K. Bologa

摘要

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, increase its acidity, in particular, to change the pH of the medium from 4.5 to 2 under optimal process conditions.