Formulation of hypotonic electrolyte re-hydration whey drinks from paneer and cheese whey
نویسندگان
چکیده
منابع مشابه
Comparative Analysis of Indian Paneer and Cheese Whey for Electrolyte Whey Drink
The present study was undertaken to make crude comparison between whey obtained from paneer and cheese during manufacturing. Paneer and cheese whey were compared in terms of all the minerals as well as physicochemical properties indispensable for electrolyte drink. The slight differences attributed, among various parameters can be mainly due the difference in manufacturing process. Our results ...
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The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, α-chymotrypsin, pepsin, protease M, protease S, and trypsin at different hydrolysis times (0, 0.5, 1, 2, 3, 4, and 5 h). These 36 types of...
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Six microorganisms that produced acetoin or diacetyl or both from glucose were tested for the production of 2,3-butylene glycol from lactose. Bacillus polymyxa and Streptococcus faecalis gave positive results and were tested in unmodified wheys. Cottage cheese whey was unsatisfactory, but B. polymyxa produced large amounts of the glycol in sweet whey, about 60 mmol of glycol per 100 mmol of lac...
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ژورنال
عنوان ژورنال: Asian Journal of Dairy and Food Research
سال: 2018
ISSN: 0976-0563,0971-4456
DOI: 10.18805/ajdfr.dr-1360