Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 601-610

  Díaz, Olga ^a   Pereira, Carlos D ^b   Cobos, Angel ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b INSTITUTO POLITÉCNICO DE COIMBRA   (Portugal)

Author keywords

Deproteinized whey; Functional properties; Microfiltration; Ovine cheese whey; Whey clarification

Indexed keywords

CLARIFICATION; CLARIFIERS; EMULSIFICATION; MECHANICAL PERMEABILITY; MEMBRANE TECHNOLOGY; PORE SIZE; POWDERS; PROTEINS; SOLUBILITY;

CHEESE WHEY; DEPROTEINIZED WHEY; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; OVINE CHEESE; OVINE CHEESE WHEY; PROTEIN CONCENTRATES; RETENTATE; WHEY CLARIFICATION; WHEY PROTEINS CONCENTRATE;

MICROFILTRATION;

EMULSIFYING AGENT;

ARTICLE; CHEESEMAKING; DIAFILTRATION; FOAMING; FOOD INDUSTRY; MEMBRANE TECHNOLOGY; MICROFILTRATION; POWDER; PRECIPITATION; SOLUBILITY; ULTRAFILTRATION; WHEY;

OVIS;

EID: 2142670671     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.10.003     Document Type: Article

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