Production of processed cheese food enriched with vegetable and whey proteins
β Scribed by A.A. El-Neshawy; S.M. Farahat; H.A. Wahbah
- Publisher
- Elsevier Science
- Year
- 1988
- Tongue
- English
- Weight
- 523 KB
- Volume
- 28
- Category
- Article
- ISSN
- 0308-8146
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Macaroni was prepared from semolina fortified with 3, 6 and 9% CMC-protein (CMCcarboxymethyl cellulose) or HEC-protein (HEChydroxyethyl cellulose) complexes from whey and corn steep liquor to increase the protein quality and quantity. Fortification increased the protein content up to 14.2% in DM (vs
## Abstract Porcine trypsin (EC 3.4.4.4) converted, within approximately 2 hr at 50Β°C, its 1000βfold weight of waterβinsoluble, heatβdenaturated cheese whey protein into a waterβsoluble product. In the course of this digestion, the enzyme increased the Ξ±βamino nitrogen of the protein by a factor of