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Effect of HTST pasteurization of milk, cheese whey and cheese whey UF retentate upon the composition, physicochemical and functional properties of whey protein concentrates



Effect of HTST pasteurization of milk, cheese whey and cheese whey UF retentate upon the composition, physicochemical and functional properties of whey protein concentrates



Journal of food science 52(2): 312-317



A study compared the effects of high-temperature-short time pasteurization (HTST) (72 degrees C for 15 seconds) of milk, Cheddar cheese whey (CCW), and ultrafiltration retentate (UFR) from CCW on the compositional, physico-chemical, and functional properties of the resulting whey protein concentrates (WPC). HTST produced no chemical compositional differences in the resulting WPC and did not affect WPC solubility; however, UFR reduced WPC solubility. HTST of milk reduced the maximum foam expansion of WPC dispersions, but HTST of whey and UFR did not affect this.(wz)

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Accession: 001570120

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1987.tb06601.x


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