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Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration



Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration



International Dairy Journal 15(4): 325-332



The effects of pH and heat treatment of cheese whey on protein solubility (PS) at pH 4.6 and on emulsifying properties of whey protein concentrate (WPC) were studied by response surface methodology (RSM). PS followed a quadratic relationship with pH and a linear relationship with heat treatment. Highest values for PS were found between pH 6.0 and 6.6 with heat treatment at 68 degrees C for 2 min, and maximum solubility was reached at pH 6.3.

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Accession: 004125021

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DOI: 10.1016/j.idairyj.2004.07.015



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