Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
Foods, 2023 Goat milk whey protein products are a hard-to-source commodity. Whey protein concentrate was directly prepared from fresh goat milk. The effects of the heating temperature (69–78 °C), time (15–30 min), and pH (7.5–7.9) on the physicochemical and ...
Mu Tian +3 more
doaj +1 more source
Agriculture, 2023 The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries.
Piero Franceschi +4 more
doaj +1 more source
Whey: technologies for coproducts production
Revista do Instituto de Latícinios Cândido Tostes, 2014 The aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology.
Maura Pinheiro Alves +5 more
doaj +1 more source
Fluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formula [PDF]
, 2018 peer-reviewedAbstract: Milk protein, in particular native whey protein, is of interest to dairy manufacturers as a measure of functional and nutritional quality.
Esquerre, Carlos +4 more
core +1 more source
Study of the Different Ways of Proteins Extraction From Sheep and Cow Whey for “Urda” Cheese Production [PDF]
, 2017 The necessary stage of technological process of “Urda” albumin cheese production is whey proteins extraction from sheep whey (in classic technology of product) or from the whey mixtures, offered in the work.
Bilyk, O. (Oksana) +4 more
core +2 more sources
Investigating Methods to Mitigate Whey Protein Derived Mouthdrying
Foods, 2021 Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey protein
Victoria Norton +4 more
doaj +1 more source
Quantitative Determination of Whey Protein to Casein Ratio in Infant Formula Milk Powder
Frontiers in Chemistry, 2022 This study was aimed to establish a method for quantitatively determining the ratio of whey protein in the total protein of infant formula by respectively selecting two characteristic peptides from whey protein and casein and calculating the ratio ...
Tao Xu +14 more
doaj +1 more source
Macromolecular interactions during gelatinisation and retrogradation in starch-whey systems as studied by rapid visco-analyser [PDF]
, 2006 Gelatinisation and retrogradation of starch-whey mixtures were studied in water (pH 7) using the Rapid Visco-Analyser (RVA). The starch:whey ratios ranged from 0:100 - 100:0. Wheat starch, and whey protein concentrate (about 80% solids basis) and isolate
Desmee, H. +4 more
core +1 more source
The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
Техника и технология пищевых производств, 2022 The demand for protein-fortified foods is increasing, and so is the necessity of the complete utilization of milk constituents in the food industry. The research objective was to study various technological and sensory indicators of ice cream fortified ...
Igor A. Gurskiy, Antonina A. Tvorogova
doaj +1 more source
Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]
, 2017 The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya) +2 more
core +2 more sources