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Some technologically important functional properties of whey proteins. Whippability and gelling capacity of whey protein concentrates



Some technologically important functional properties of whey proteins. Whippability and gelling capacity of whey protein concentrates



Deutsche Molkerei Zeitung 98(17): 532-536, 541-542



Retentates (6.01-18.19% TS and 4.67-11.72% protein) obtained by ultrafiltration of fresh rennet cheese whey and a dried whey protein product with 60.9% protein were used in these experiments. Whipping properties and foam stability of the retentates were affected by pH, heat treatment and addition of sucrose. The highest vol. increases were generally obtained in the pH range of 4.0-4.5, whilst the stability fell almost linearly with pH increases from 3.0 to 8.0.

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