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Co-processing Soy Proteins and Milk Proteins with Commercial Ultrafiltration Membranes

โœ Scribed by J. T. LAWHON; L. J. MANAK; E. W. LUSAS

Book ID
108805625
Publisher
Institute of Food Technologists
Year
1982
Tongue
English
Weight
575 KB
Volume
47
Category
Article
ISSN
0022-1147

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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