Comparison of milk‐derived whey protein concentrates containing various levels of casein | Zendy

Coppola Lauren E | Zendy; Molitor Michael S | Zendy; Rankin Scott A | Zendy; Lucey John A | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

Comparison of milk‐derived whey protein concentrates containing various levels of casein

Author(s) -

Coppola Lauren E,

Molitor Michael S,

Rankin Scott A,

Lucey John A

Publication year - 2014

Publication title -

international journal of dairy technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.061

H-Index - 53

eISSN - 1471-0307

pISSN - 1364-727X

DOI - 10.1111/1471-0307.12157

Subject(s) - whey protein , microfiltration , casein , chromatography , ultrafiltration (renal) , beta lactoglobulin , chemistry , materials science , permeation , cow milk , food science , membrane , biochemistry

Milk permeate was obtained from microfiltration ( MF ) and concentrated to produce milk‐derived whey protein concentrate ( MWPC ); MF at low temperatures yielded permeate with caseins ( MWPC ‐ HC ), and at higher MF temperatures, low concentrations of caseins were present ( MWPC ‐ LC ). MWPC samples were compared to whey protein concentrates ( WPC s). Solutions of MWPC were less turbid and produced larger foam overruns and more stable foams than WPC . MWPC ‐ HC solutions produced the most stable foams. MWPC contained fewer types and lower relative quantities of volatile compounds than WPC before and after storage. Compared with WPC , MWPC have superior sensory, foaming and storage properties.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research