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Fractionation and Characterization of Glycomacropeptide from Caseinate and Skim Milk Hydrolysates

✍ Scribed by C.V. MORR; A. SEO

Book ID
108813698
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
911 KB
Volume
53
Category
Article
ISSN
0022-1147

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Properties of the dried milk were improved when calcium chloride was added to the raw milk prior to the drying process. Solubility, wettability, undenatured whey protein and protein retention indices of the dried milk were increased and the reconstitutability was improved. The elution profile of the