Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food.

communis extract showed an increasing trend throughout the storage time, starting at a level similar to the control at T 0 , increasing and reaching the highest number of LAB at T 60 .

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However, as the storage period progressed, whey enriched with either liquid (LA) or powder (PA) extracts from both species showed a decreasing trend in pH, whereas the pH of pure whey was stable until T 45 .

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