Bleaching of colored whey and milk by a multiple-enzyme system

Author:

Szweda Renata T.,Schmidt Katharina,Zorn Holger

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference42 articles.

1. National Agricultural Statistics Service (2011) Dairy products 2010 summary April 2011. http://usda01.library.cornell.edu/usda/nass/DairProdSu//2010s/2011/DairProdSu-04-27-2011.pdf . Accessed 6 February 2013

2. Barnicoat CR (1937) 151. The reactions and properties of annatto as a cheese colour, with particular reference to the chemistry of cheese discoloration. J Dairy Res 8:61–73

3. Kosikowski FV (1979) Whey utilization and whey products. J Dairy Sci 62:1149–1160

4. Childs JL, Yates MD, Drake MA (2007) Sensory properties of meal replacement bars and beverages made from whey and soy proteins. J Food Sci 72:S425–S434

5. Alfaifi MS, Stathopoulos CE (2009) Effect of egg yolk substitution by sweet whey protein concentrate on some Gelato ice cream physical properties during storage. J Food Nutr Res 48:183–188

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