+ 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

Effect of protein-stabilizer interaction in lowfat sour cream fortified with ultrafiltration retentates, whey protein concentrates or nonfat dry milk



Effect of protein-stabilizer interaction in lowfat sour cream fortified with ultrafiltration retentates, whey protein concentrates or nonfat dry milk



Journal of Dairy Science 75(Suppl. 1): 141



Hydrophobic interaction chromatography (HIC) and SDS-PAGE techniques were used to investigate the protein-stabilizer interaction in 10.5%- and 5%-fat sour creams fortified with various milk solids. Sour creams were made with 3x ultrafiltration (UF) retentates (0, 25, 50, 75 and 100% fat substitution) or whey protein concentrates (WPC) and dried skim milk (DSM) at 2, 4 and 6% alone or at ratios of 1:1, 1:3 and 3:1.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 002359163

Download citation: RISBibTeXText


Related references

Effect of ultrafiltration retentates and whey protein concentrates on ice cream quality during storage. Journal of dairy science 74(4): 1170-1180, 1991

Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. Journal of Dairy Science 83(10): 2216-2223, 2000

A comparison of yogurts fortified with nonfat dry milk and whey protein concentrates. Cultured Dairy Products Journal 30(1): 2-4, 1995

Effect of ultrafiltered milk retentates on physicochemical and sensory properties of stabilized lowfat sour cream. Journal of Dairy Science 75(Suppl. 1): 306, 1992

Protein recovery and curd tension in rennet coagulums of 4.8x UF whole milk retentates and treated whey protein concentrates. Journal of Dairy Science 74(Suppl. 1): 129, 1991

Impact of substituting nonfat dry milk with acetylated whey protein concentrates on the quality of chocolate ice milk. Egyptian Journal of Dairy Science 29(2): 299-312, 2001

The effect of added whey protein concentrates on the storage stability of full-cream dried milk. XXI International Dairy Congress Vol 1, Book 1: 417-418, 1982

Nonfat dry milk, lowfat dry milk, dry whole milk, and dry cream. Proposal based on recommended international standards. Federal Register 42(138, July 19): 37006-37012, 1977

Substitution of non fat milk solids in ice cream with ultrafiltration whey protein concentrate. Egyptian Journal of Food Science 21(2): 139-145, 1993

Protein solubility and gelation behaviour of whey protein concentrates prepared by ultrafiltration sweet cheese whey. Netherlands Milk and Dairy Journal 46(2): 89-100, 1992

Effect of heat and concentration factor on whey protein denaturation in whole milk and whole milk ultrafiltered retentates. Journal of Dairy Science 75(Suppl. 1): 96, 1992

Zinc bioavailability from nonfat dry milk lowfat yogurt and soy flour protein. FASEB Journal 2(4): ABSTRACT 3327, 1988

Effect of heat and concentration factor on whey protein denaturation in whole milk ultrafiltered retentates. Journal of Dairy Science 75(Suppl. 1): 96, 1992

Procedure for the processing of milk, whey or ultrafiltration permeate of milk or whey to make milk products such as dried whey, lactose and protein concentrate. Netherlands Patent Application: (7 810 035), 1980

Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder. Journal of the Science of Food and Agriculture 79(8): 1117-1122, 1999