Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses [PDF]
Journal of Food and Dairy Sciences, 2018 Kareish cheeses made with whey protein concentrate and soy flour was (2%, 3% and 4%), or 1:1% mixing ratio. All The treatments were kept at 4 ° C for 15 days; Cumin was added to fortify cheese, being made with whey protein concentrate and soy flour (0 ...
A. Mohamed, M. E. Abdel-Aziz, M. Gomaa
doaj +1 more source
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
doaj +1 more source
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
doaj +3 more sources
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
openaire +2 more sources
UTILIZATION OF WHEY PROTEIN IN YOGURT [PDF]
Journal of Food and Dairy Sciences, 2009 The aim of this work was to study the possibility of modifying three types of whey protein concentrations (WPC) chemically to improve their functional properties and use them to make fortified yogurt.
A.A.M. Yonis
doaj +1 more source
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
doaj +1 more source
EFFECT OF MODIFICATION WHEY ENVIRONMENTAL ON WHEY PROTEIN FUNCTIONALITY AS ANTI-OXIDANT [PDF]
Journal of Food and Dairy Sciences, 2004 Whey protein is rich in cysteine residues that can be found in relatively high amounts, compared to other protein sources. Cysteine, one of three amino acids are delivered to the interior of each cell and there they are assembled into glutathione ...
Hala Fakhr EI-Din, A. Gad,
doaj +1 more source
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
doaj +1 more source
Colloidal stabilisation of β-casein enriched whey protein concentrate [PDF]
, 2022 peer-reviewedThe aim of this study was to produce a colloidally stable whey protein concentrate enriched in β-casein. Microfiltration (MF) of skim milk was completed at ∼7 °C (pore size 0.1 μm) followed by ultrafiltration of the MF permeate at ∼9 °C to ...
Hailu, Yonas +3 more
core +1 more source
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
doaj +1 more source