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...

Whey, a byproduct of the cheesemaking process, is concentrated by processors to make whey protein concentrates (WPC) and isolates (WPI). Only 50% of whey proteins are used in foods. In order to increase their usage, texturizing WPC, WPI, and whey albumin is proposed to create ingredients with new functionality. Extrusion processing texturizes globular proteins by shearing and stretching them in...

resistance of microencapsulated fish oil (mfo) in the rumen and its effects on fermentability of nutrients in the rumen was studied in 3 experiments. the key parameter in these studies was the amount of oil released from the microcapsules and their effects on gas production and rumen degradability in comparison with unprotected fish oil (fo). in the first experiment the effect of rumen and abom...