𝔖 Bobbio Scriptorium
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Photochemical Changes in Major Whey Proteins of Cow's Milk

✍ Scribed by Gilmore, T.M.; Dimick, P.S.

Book ID
120555312
Publisher
American Dairy Science Association
Year
1979
Tongue
English
Weight
563 KB
Volume
62
Category
Article
ISSN
0022-0302

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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