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Use of sodium caseinate for enriching milk and cultured milk products with protein


Use of sodium caseinate for enriching milk and cultured milk products with protein



Prumysl Potravin 30(8): 449-453



The effect of adding sodium caseinate of different quality on various major characteristics of raw and pasteurized milk, and some cultured milks was studied with the final aim of producing these products with reduced fat and increased protein content. Six different sodium caseinates made from hydrochloric and biologically acidified casein with spray-drying and instantizing were used (their chemical and physical characteristics are tabulated).

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