| Autor: |
G.Y. Subbiah Prabhakaran, M. Molitor, S. Govindasamy-Lucey, J.A. Lucey |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Journal of Dairy Science, Vol 107, Iss 9, Pp 6629-6642 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
0022-0302 |
| DOI: |
10.3168/jds.2024-24671 |
| Popis: |
ABSTRACT: Residual lipids (RL) in whey protein isolate (WPI) are detrimental to optimal functional applications (e.g., foaming and low turbidity) and contribute to off-flavor development during powder storage. The objective of this research was to prepare an experimental WPI by removing RL without using the traditional microfiltration process and compare its properties with commercially available WPI made using microfiltration and some other whey powders. We hypothesize that by adjusting the pH of whey to |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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