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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Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins [PDF]
Journal of Dairy Science, 2011 Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations in dried whey products.
M A D, Listiyani +4 more
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Selective cation-exchange adsorption of the two major whey proteins [PDF]
, 2010 Whey is a by-product of cheese manufacture, containing a mixture of proteins of commercial value, each having unique attributes for nutritional, biological and food ingredient applications. A tremendous amount of whey, normally treated as a waste product,
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Impact of Winter Feeding with Some Protein Pollen Supplement Diets on the Biological Activities of Honeybees [PDF]
Journal of Plant Protection and Pathology, 2016 Different protein sources, defatted soybean flour, casein or whey protein concentrate, were used for the preparation of three protein pollen supplement diets to feed colonies of Apis mellifera carnica, during the winter season.
H. Mahfouz
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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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Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality. [PDF]
Journal of Food and Dairy Sciences, 2017 Ice-cream was made by partial substitution of skim milk powder (T1:75%skim milk powder: 25%whey protein concentrate,T2: 75%skim milk powder: 25%soy bean protein,T3:50%skim milk powder: 50%whey protein concentrate,T4: 50%skim milk powder: 50%soy bean ...
M. Gomaa, A. Abdel-Salam, M. Abdel-Aziz
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Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin [PDF]
, 2020 The objective of this study was to complete a comprehensive evaluation of the nutritional composition, physicochemical properties and protein profile of three different whey protein concentrate ingredients enriched in α-lactalbumin (LAC).
O'Regan, Jonathan +4 more
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Morphological and Anti-microbial Study of Whey Protein Concentrate Prepared by Dehydrating Milk Serum [PDF]
, 2022 Whey protein concentrate (WPC) are an group of whey (Milk serum) based food ingredient. They are used in confectionary product, ready to eat cereals, nutritional bars, and sports beverages.
Saurab, Pal, Mishra, Sunita
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Applied Sciences, 2022 In this research, the behavior of water in buttermilk cheese with the addition of polymerized whey proteins was determined. Various parameters of the produced cheese, such as texture, color, water activity, and unbound protein fraction, were examined ...
Dorota Cais-Sokolińska +3 more
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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
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