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Fractionation of the whey proteins and casein of cow's milk on Sephadex DEAE A-50 and A-25

✍ Scribed by Jaroslav Hladík; Jan Káš

Book ID
108335886
Publisher
Elsevier Science
Year
1973
Tongue
English
Weight
387 KB
Volume
75
Category
Article
ISSN
1873-3778

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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