Cheddar whey processing and source: I. Effect on composition and functional properties of whey protein concentrates1
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00704.x/fullpdf
Reference46 articles.
1. Moisture analysis and estimation of crystalline α-lactose in whey powders;Anderson;Journal of Dairy Science,1974
2. Effect of commercial fat-replacers on the microstructure of low-fat Cheddar cheese;Aryana;International Journal of Food Science & Technology,2001
3. Microstructure and some functional properties of spray-dried Cheddar whey concentrated by ultrafiltration or combination of ultrafiltration and vacuum evaporation;Aryana;Food Science and Technology Research,2002
4. Factors contributing to variation in reported milk component percentage in Holstein and Jersey milk;Barnes;Journal of Dairy Science,1989
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