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Attempts to establish new criteria for the evaluation of milk protein compared with plant proteins. Influence of the casein/whey protein ratio in milk on digestion processes



Attempts to establish new criteria for the evaluation of milk protein compared with plant proteins. Influence of the casein/whey protein ratio in milk on digestion processes



Kieler Milchwirtschaftliche Forschungsberichte 39(4): 217-225



Using ultrafiltration, the casein/whey protein ratio in cow milk can be modified without significantly altering the total protein content or content of other milk constituents. A product with organoleptic properties comparable with those of normal milk is obtained when pasteurized, homogenized whole milk (3.5% fat) and the corresponding cultured milk are produced with reduced casein content (from 80 to 40%) and increased whey protein content (from 20 to 60%).

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