Whey Protein Concentrate as a Milk Extender
نویسندگان
چکیده
منابع مشابه
Whey Protein Concentrate (wpc) and Glutathione Modulation
The glutathione antioxidant system is foremost among the cellular protective mechanisms. Depletion of this small molecule is a common consequence of increased formation of reactive oxygen species during increased cellular activities. This phenomenon can occur in the lymphocytes during the development of the immune response and in the muscular cells during strenuous exercise. It is not surprisin...
متن کاملThe effect of whey protein concentrate as a fat replacer on the rheological characteristics of yogurt
The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) as a fat replacer in the rheological properties of yogurt. Whole yogurt and nonfat yogurt with 0 %, 1.5 %, 3.0 % and 4.5 % of WPC were developed and available. The steady and dynamic shear rheological properties were determined using a HAAKE MARS rheometer at 10 °C with a sensor stainless steel double g...
متن کاملDensity, Viscosity and Surface Tension of Whey Protein Concentrate Solutions
We have determined the density, rheological behavior and surface tension of whey protein concentrate (WPC) solutions. Densities (r) were measured at concentrations of 0.05–0.40 w/w at temperatures of 20–35C. The results were expressed as a function of temperature and mass fraction (w). This function fit the data with deviations of less than 0.4%. Apparent viscosities (ha) for WPC solutions with...
متن کاملLow-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt,...
متن کاملDevelopment of High Protein Ice-Cream Using Milk Protein Concentrate
Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextroseequivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T2 and T3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of a...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1976
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(76)84151-3