| Titles |
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English :
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STUDIES ON WHEY PROTEIN FRACTIONS
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Arabic :
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دراسات علي شقوق بروتينات الشرش
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| Abstract |
The present investigation was carried out to study some important functional properties of whey protein Concentrate (WPC), ?-lacto globulin (? -lg) and ?-lactalbumin(?-la) such as foaming, emulsifying, water absorption capacity and oil absorption capacity. These properties are those physico-chemical characteristics which affect their behavior in food so they are very important during process and production of most commercial food products .Whey Protein Concentrate (WPC), ?-lactoglobulin (? -lg) and ? -lactalbumin (? -la) were used as as foaming and emulsifying agent in manufacturing Ice milk by partial replacing of the skimmed milk powder(SMP) .While 2% of SMP, WPC,? –lg and ? –la were added individually in manufacture of whipped cream. The effect of these fractions on the resultent products
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| Publication year |
2017
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Country |
Egypt
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| Author(s) from ARC |
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| Publication Type |
PhD Thesis
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