Results 31 to 40 of about 8,361 (205)
The texture of non-fat yogurt with proteins isolates and concentrates
Пищевые системы, 2023 Yogurt is one of the most common fermented milk products. It is consumed directly as food or used for the production of fermented milk desserts and ice cream.
I. A. Gurskiy
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Physicochemical properties of caprine and commercial bovine whey protein concentrate [PDF]
, 2019 Whey protein from caprine milk, a by-product of cheese manufacturing, was recovered by ultrafiltration technology and dried by lyophilization. A caprine whey protein concentrate (WPCc) with 64.60% of protein content was prepared.
Puppo, Maria Cecilia +3 more
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Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 The purpose of this research was to produce a chocolate dessert (based on foamed systems) with desirable characteristics. In this study the effect of different concentrations of three proteins including albumin (1, 2, and 3 g), sodium caseinate (1, 2 ...
Saeed Mirarab Razi +3 more
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Applied Sciences, 2023 Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses
Paulina Bielska, Dorota Cais-Sokolińska
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Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate [PDF]
Journal of Dairy Science, 2012 Whey is a highly functional food that has found widespread use in a variety of food and beverage applications. A large amount of the whey proteins produced in the United States is derived from annatto-colored Cheddar cheese. Color from annatto is undesirable in whey and must be bleached.
S, Jervis +5 more
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Gels of carrageenan-caprine whey protein concentrate: A physicochemical study [PDF]
, 2022 Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb).
Puppo, Maria Cecilia +3 more
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Journal of Food Protection, 1986 Commercial whey protein concentrate (WPC) products, manufactured by ultrafiltration with and without lactose hydrolysis, were compared for proximate composition, mineral and trace mineral composition and for protein solubility and viscosity parameters. Protein concentration ranged from 30.5 to 52.7%, while ash content ranged from 5.9 to 12.0%.
Ronald H. Schmidt +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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Whey protein concentrate gels with honey and wheat flour [PDF]
, 2005 Structural and functional properties of whey protein concentrate gels with different honey and wheat flour contents, prepared at pHs 3.75, 4.2 and 7.0, were analysed. Gel structure was observed by scanning electron microscopy.
Lupano, Cecilia Elena +1 more
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Utilization of Food by Products in Preparing Low-Calorie Biscuits [PDF]
Journal of Food and Dairy Sciences, 2020 This research aims to utilization of food processing by products such as orange peels and apple pomace in some low-calorie bakery products, where this research was to explore the possibility of using of why protein concentration and some food processing
Asma Elgindy
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