A pilot scale two-stage batch diafiltration process for whey protein concentrate (WPC) production is presented in this work. This process has two main advantages: a significant water saving with respect to a single-stage diafiltration process and a membrane surface saving with respect to a ...
PROCESS OPTIMIZATION FOR PRODUCTION OF WHEY PROTEIN HYDROLYSATE FROM CHEESE WHEY HAVING ANTIOXIDANT PROPERTY 来自 Semantic Scholar 喜欢 0 阅读量: 22 作者:S Athira,B Mann,R Sharma,R Bajaj 摘要: Text: Oxidative stress, the increased production of reactive oxygen species and reactive nitrogen species ...
Whey protein fractions, especially alpha-lactalbumin and beta- lactoglobulin, are produced by a process which comprises the steps of: (a) treating the whey to achieve a reduction in the specific gravity and ionic strength of the whey to levels which should not be less than 25% of their origi...
inhibiting the secretion of protease by psychrotrophic bacteria. Some treatments for whey protein may become an important method to control the protease secreted by psychrotrophic bacteria. On the other hand, whey protein can replace skimmed milk as a protease inducer to increase the production of ...
Whey protein concentrate (WPC) production: Environmental impact assessment Cheese-making is a process that produces multiple coproducts, of which whey is the most abundant in terms of volume. It is often considered a waste product... J Bacenetti,L Bava,A Schievano,... - 《Journal of Food ...
发明人: BESNER HANS DR.-ING. 被引量: 11 摘要: Production of whey protein aggregates from sour whey or a sour whey concentrate or protein isolate comprises heating the starting material at 90-120 degrees C under non-shearing conditions for up to 60 seconds.收藏...
Process for making undenatured whey protein concentratenot available for EP0739168of corresponding document: WO9517830 A process for producing an undenatured whey protein concentrate as a by-product in making cheese to give a whey protein concentrate having a serum albumin content of about 9 % or ...
PROCESS FOR THE TREATMENT OF A WHEY PRODUCT AND PROTEIN PRODUCT THEREOF WITHIN THIS PH LACTOSERUM ADJUSTS A COAGULATION BY PUTTING IT INTO THE CONDITIONS OR A CASEINIC LACTIZED MATERIAL COAGULATED IN THIS PH RANGE AND ADDING A CASEINIC LACTIOUS MATERIAL HAVING A PH LESS THAN 3.5 APPROXIMATELY...
A process produces a food product which is characterized by a creamy smooth mouth feel such as is found in a high fat content food product. The process includes mixing a whey protein concentrate with water or a water-base compound in an amount to form a food product base having a whey pr...
A process for producing a protein composition is described. The process comprises: a) heating a dairy stream to a temperature in the range of 50oC to 95oC for a holding time of from 10 seconds to 30 minutes b) adjusting the pH of the stream to between 6.0 and about 8.0 c) adding a...