+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Utilizing yeast-whey proteins, to improve the nutritional value of snack foods



Utilizing yeast-whey proteins, to improve the nutritional value of snack foods



American Dairy Review 41(4): 30A-30B



The process for making yeast-whey protein products involves incubating Cottage cheese whey with Kluyveromyces fragilis at 35 deg C with vigorous aeration, precipitating the proteins by heating to 88-90 deg C, removing them by filtration and processing them into 'pressed form' with 40% TS or drying them. The yeast-whey product was used as a supplement in various forms for developing 4 different biscuit or cracker formulae.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000795857

Download citation: RISBibTeXText


Related references

Snack foods provide natural target for supplementation with yeast-whey proteins. Food product development 12(9): 68,70, 1978

Benefits of whey proteins in breakfast and snack foods. Cereal Foods World 49(6): 334-336, 2004

Utilizing diet to incorporate bioactive compounds and improve the nutritional quality of muscle foods. Antioxidants in muscle foods: nutritional strategies to improve quality: 455-480, 2000

Snack foods as a nutritional vehicle. Snack food: 65 (9) 15-18, 1976

Dental and nutritional properties of snack foods and soft drinks. Deutsche Zahnarztliche Zeitschrift 42(10 Suppl 1): S104-S106, 1987

Dental and nutritional studies of snack foods comparison of potato crisps and biscuits. Caries Research 19(2): 188, 1985

Studies on the manufacture of milk foods utilizing whey.. Jap. Soc. Promot. Sci, 63-72, 1951

Trading nutrition for education: nutritional status and the sale of snack foods in an eastern Kentucky school. Medical Anthropology Quarterly 17(2): 182-199, 2003

Shape of snack foods does not predict snack intake in a sample of preschoolers: a cross-over study. International Journal of Behavioral Nutrition and Physical Activity 9: 94, 2012

Perception of fruit as a snack: a comparison with manufactured snack foods. Food Quality and Preference 8(3): 175-182, 1997

Production of fats and lipids by yeast utilizing whey. Egyptian Journal of Microbiology 29(1): 73-80, 1994

Physiological, toxicological, and nutritional aspects of various Maillard browned proteins Nonenzymatic browning reaction between reducing sugars and proteins, serious deterioration of the nutritional quality of foods during processing and storage. ACS Symposium series American Chemical Society: 34) 379-408, 1983

Utilizing whey nutrients for yeast production and pollution control. Dissertation Abstracts International, B 38(7): 3108-3109, 1978

Fermentation of whey by lactose utilizing yeast for SCP production and BOD reduction. Indian Journal of Dairy Science 38(1): 15-17, 1985

Lipid production by yeast utilizing whey under the influence of microelements and vitamins. Egyptian Journal of Physiological Sciences 18(1): 243-254, 1994