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Chapter 2,162

Milk clotting and digestibility of milk with modified casein:whey protein contents

Abd El Salam, M.H.; Kamaly, K.M.; El Dein, H.F.

Egyptian Journal of Dairy Science 19(1): 19-24

1991


ISSN/ISBN: 0378-2700
Accession: 002161112

Whey protein concentrate (WPC) was prepared from Domiati cheese whey by ultrafiltration, desalted by repeated diafiltration with sweet whey, adjusted to 3.5% protein and heated at 60 degrees C/30 min to inactivate residual rennet. Cow milk blends containing 0 (control), 10, 20 and 30% WPC were heated at 80 degrees C/1 min.

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