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Impact of substituting nonfat dry milk with acetylated whey protein concentrates on the quality of chocolate ice milk



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



Two types of acetylated whey protein concentrates were prepared, one from whey protein concentrate precipitated by heat treatment of salted sweet whey (ASWPC) and the other by ultrafiltration of sweet whey (AUFWPC). Nine treatments of chocolate ice milk were made to study the effect of replacing nonfat dry milk with acetylated whey protein concentrates on the quality of chocolate ice milk.

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