Straightforward Process for Removal of Milk Fat Globule Membranes and Production of Fat-free Whey Protein Concentrate from Cheese Whey
Author:
Affiliation:
1. Department of Food Science, University of Wisconsin—Madison, 1605 Linden Drive, Madison, Wisconsin 53706, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf201686v
Reference27 articles.
1. Characterization of Dried Whey Protein Concentrate and Isolate Flavor
2. Off-flavors of whey protein concentrates: A literature review
3. Selective Precipitation and Removal of Lipids from Cheese Whey Using Chitosan
4. Lipid Composition of Whey Protein Concentrates Manufactured Commercially and in the Laboratory
5. Protein Stabilization of Emulsions and Foams
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