Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane

Journal of Dairy Science

Volumn 95, Issue 2, 2012, Pages 614-617

  Zhu, D ^a   Damodaran, S ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Annatto color; Milk fat globule membrane; Whey protein concentrate

Indexed keywords

ANNATTO; CAROTENOID; GLYCOLIPID; GLYCOPROTEIN; MILK PROTEIN; PLANT EXTRACT; WHEY PROTEIN;

ANIMAL; ARTICLE; BIXACEAE; CATTLE; CHEESE; FOOD HANDLING; METHODOLOGY; MILK FAT GLOBULE; OXIDATION REDUCTION REACTION;

ANIMALS; BIXACEAE; CAROTENOIDS; CATTLE; CHEESE; FOOD TECHNOLOGY; GLYCOLIPIDS; GLYCOPROTEINS; MILK PROTEINS; OXIDATION-REDUCTION; PLANT EXTRACTS;

EID: 84856138690     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4857     Document Type: Article

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