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COMPOSITION, PROPERTIES AND USES OF WHEY PROTEIN CONCENTRATES
Author(s) -
Delaney R. A. M.
Publication year - 1976
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/j.1471-0307.1976.tb00406.x
Subject(s) - whey protein , food science , biological value , chemistry , lysine , dairy industry , composition (language) , food products , milk protein , biochemistry , amino acid , linguistics , philosophy
The future growth of the whey products industry and the wide range of product forms with their different functional and nutritional properties is reviewed. Chemical composition of whey protein concentrates (WPC) and the various processing procedures are discussed and tables given showing the mineral, vitamin and lysine content of WPC. The importance of the development of protein as an additive, with the determination of the function and food technological properties is shown, and the need for investigation of the solubilities of the protein stressed. The various food uses ranging from calf milk replacers to dietetic/therapeutic products and the supplemental value of whey protein are considered (Editor's summary).