Effect of protein content, casein-whey protein ratio and pH value on the foaming properties of skimmed milk: ORIGINAL RESEARCH

International Journal of Dairy Technology

Volumn 62, Issue 2, 2009, Pages 161-169

  Borcherding, Katja ^a   Lorenzen, Peter C H R ^a   Hoffmann, Wolfgang ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Casein whey protein ratio; Foaming properties; pH; Protein content; Skimmed milk

Indexed keywords

EID: 66149125594     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00472.x     Document Type: Article

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