The use of lactoperoxidase for the bleaching of fluid whey

Journal of Dairy Science

Volumn 95, Issue 6, 2012, Pages 2882-2890

  Campbell, R E ^a   Kang, E J ^a   Bastian, E ^b   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b Glanbia Innovation Centre   (Ireland)

Author keywords

Bleaching; Flavor; Lactoperoxidase; Whey

Indexed keywords

BLEACHING AGENT; CAROTENOID; HYDROGEN PEROXIDE; LACTOPEROXIDASE; MILK PROTEIN; NORBIXIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEESE; COLORIMETRY; DRUG EFFECT; FOOD HANDLING; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; STANDARD; TASTE;

ANIMALS; BLEACHING AGENTS; CAROTENOIDS; CATTLE; CHEESE; COLORIMETRY; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN PEROXIDE; LACTOPEROXIDASE; MILK PROTEINS; TASTE;

BOVINAE;

EID: 84862080607     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-5166     Document Type: Article

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