Possibility of the ultrafiltered sweet whey protein incorporation into fresh cheese

[摘要] The aim of this work was to achieve higher whey protein quantity from UF-sweet whey with applied different heat denaturation procedures a) at 90 °C; b) at 90 °C/10 minutes and c) at 90 °C/20 minutes. Control fresh cheese from milk...

[学科分类] 工程和技术（综合）

[关键词] whey proteins;fresh cheese;ultraflltration;albumin cheese