Investigation of whey protein concentration by ultrafiltration elements designed for water treatment [PDF]
Hemijska Industrija, 2013 Suitability of polysulfone ultrafiltration membranes (UFM) commercial designed for water treatment have been investigated for separation of protein (PR) from sweet whey.
Kukučka Miroslav Đ. +1 more
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Modern Packaging Solutions for Whey Protein Concentrate [PDF]
Техника и технология пищевых производств, 2018 The competent choice and use of packaging materials is one of the most urgent tasks of the dairy industry, i.e. the feedstock; production technology and applied processing; organoleptic characteristics of the product; its weight; conditions, modes, and ...
Maseeva I., Korotkiy I., Plotnikov I.
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Fortified Protein Concentrate Based on Milk Whey
Техника и технология пищевых производствUtilization and processing of milk whey have become a pressing problem for the dairy industry as a result of unprofitable production methods and the poor energy-saving industrial technologies.
Lebedeva Svetlana +4 more
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Harčova Nauka ì Tehnologìâ, 2023 Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory
G. Polishchuk +5 more
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Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021 In this study, the effect of starter type (probiotic and non-probiotic), milk (58 to 80%), cream (1 to 33%), whey powder (3 to 7%) and milk protein concentrate (6 to 12%) on acidity, pH, viscosity and sensory properties (flavor, color, texture and ...
Hassan Rashidi +3 more
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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
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Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks
Foods, 2022 Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements.
Katarzyna Kiełczewska +7 more
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Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier
Jurnal Ilmu dan Teknologi Hasil Ternak, 2022 Mayonnaise is an oil-in-water emulsion product that uses egg yolk as a stabilizer agent. Low-fat mayonnaise is made as a product modification to make it healthier by reducing fat. whey protein concentrate is given as a natural emulsifier.
Tri Umar Satriawan +2 more
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SOME OF FUNCTIONAL PROPERTIES OF CHEMICALLY MODIFIED WHEY PROTEINS CONCENTRATES AND THEIR INFLUENCES ON YOGHURT PROPERTIES [PDF]
Mesopotamia Journal of Agriculture, 2006 Two types of whey protein concentrates were prepared,one from acid whey and the other from sweet whey .These preparations were acetylated and succinylated to various degrees and their functional properties were assessed.
Maan S. Kallo
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Polish Journal of Food and Nutrition Sciences, 2021 Extrudates are gaining popularity as convenient ready-to-eat products such as snacks or breakfast cereals. The nutritional limitation of extruded products is their low content of proteins, fibres, and phytochemicals.
Thomas Ménabréaz +5 more
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