𝔖 Bobbio Scriptorium
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Aggregation of a folate-binding protein from cow's milk

✍ Scribed by Torben Graves Pedersen; Ib Svendsen; Steen Ingemann Hansen; Jan Holm; Jørgen Lyngbye

Publisher
Springer-Verlag
Year
1980
Weight
724 KB
Volume
45
Category
Article
ISSN
0105-1938

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Zabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, tota