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Seasonal Changes in the Physical and Functional Properties of Whey Protein Concentrates

✍ Scribed by Regester, Geoffrey O.; Smithers, Geoffrey W.; Mangino, Michael E.; Pearce, R. John

Book ID
122579203
Publisher
American Dairy Science Association
Year
1992
Tongue
English
Weight
857 KB
Volume
75
Category
Article
ISSN
0022-0302

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## Abstract The effects of whey protein concentrates on physical and rheological properties of yogurt were studied. Five commercial whey protein concentrates (340 g kg^βˆ’1^ protein nominal) were used to fortify milk to 45 g protein kg^βˆ’1^. Fermentation was performed with two different starters (ropy