Production of a high gel strength whey protein concentrate from cheese whey

Journal of Dairy Science

Volumn 87, Issue 4, 2004, Pages 831-840

  Veith, P D ^a   Reynolds, E C ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Caseinomacropeptide; Cheese whey; Gel strength; Whey protein concentrate

Indexed keywords

CASEIN; CASEINOMACROPEPTIDE; MILK PROTEIN; PEPTIDE FRAGMENT; WHEY PROTEIN;

ARTICLE; CHEESE; CHEMISTRY; ELECTROPHORESIS; GEL; GEL CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; METHODOLOGY; MOLECULAR WEIGHT; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBILITY; TWO DIMENSIONAL GEL ELECTROPHORESIS;

CASEINS; CHEESE; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GELS; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; MOLECULAR WEIGHT; PEPTIDE FRAGMENTS; SOLUBILITY; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 4243100725     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(04)73227-0     Document Type: Article

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