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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.

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