Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry
Agritech, 2021 Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio.
Robi Andoyo +6 more
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Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2018 In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue.
Aliakbar Gholamhosseinpour +2 more
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Shipin gongye ke-ji, 2022 The purpose of this study was to verify the effect of ultra-high pressure treatment on the structure of whey protein concentrate, and to explore its functional changes after entering the human digestive process through simulated digestion in vitro.
Yinlong MA +4 more
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Optimization of Formulation for Aerated Dessert Containing whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2022 Aerated dessert is a type of dessert based on the foam system, in which the presence of air in these desserts changes the rheological, sensory, and appearance characteristics.
Sara Parseh +3 more
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Современная наука и инновации, 2022 The problem of the rational use of milk whey has been studied. suggested the use of whey as the main ingredient in the creation of a cosmetic line. Materials and research methods determined.
M. A. Chikatueva +3 more
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Production of a High Gel Strength Whey Protein Concentrate from Cheese Whey [PDF]
Journal of Dairy Science, 2004 In order to develop a process for the production of a whey protein concentrate (WPC) with high gel strength and water-holding capacity from cheese whey, we analyzed 10 commercially available WPC with different functional properties. Protein composition and modification were analyzed using electrophoresis, HPLC, and mass spectrometry.
P D, Veith, E C, Reynolds
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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
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Hydrogen Peroxide Alteration of Whey Proteins in Whey and Concentrated Whey Systems
Journal of Dairy Science, 1972 Abstract The extent of denaturation and physical aggregation of individual and total whey proteins, produced by treating whey and concentrated whey systems with hydrogen peroxide under experimental conditions that simulate pressure membrane and gel filtration processes for preparing an undenatured whey protein concentrate, was studied by preparative ...
C M, Cooney, C V, Morr
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Production of an Exopolysaccharide-Containing Whey Protein Concentrate by Fermentation of Whey [PDF]
Journal of Dairy Science, 2002 Using whey as a fermentation medium presents the opportunity to create value-added products. Conditions were developed to partially hydrolyze whey proteins and then ferment partially hydrolyzed whey with Lactobacillus delbrueckii ssp. bulgaricus RR (RR; an EPS-producing bacterium). In preliminary experiments, pasteurized Cheddar cheese whey was treated
E P, Briczinski, R F, Roberts
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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
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