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Showing 1 to 9 of 9 for “"Acid whey"”.
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Incorporation of Acid Whey Powders in Probiotic Yogurt
<p>Acid whey powder (A WP) could be used as a functional ingredient for the manufacture of yogurt to obtain benefits that include probiotic effect, nutraceutical benefits, texture improvement, reduced syneresis, and cost effectiveness. Probiotic yogurts, control and that supplemented with …
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Ultrafiltering Acid Whey for Incorporation into Probiotic Yogurt
<p>Cottage cheese whey (CCW) could be a good source of predigested nitrogenous compounds for yogurt and probiotic bacteria. The objective of this study was to optimize the incorporation of CCW solids and make them a functional yogurt ingredient. Ultra filtered CCW and CCW were used to replace 1.9, …
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Fluorometric determination of sulfhydrl plus disulfide as an index to heat treatment of half-and-half
… was developed for measuring -SH + -SS- groups in acid whey from half-and-half at pH 4.6. Measurements were based on proportional decreases (quenching) by these groups of the fluorescence of fluorescein mercuric acetate. Percent quenching was determined with a fluorometer at exciting wavelengths of …
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Fagyasztott élelmiszer-emulziók stabilitásának vizsgálata = Investigation of the stability of frozen food emulsions
… and frozen storage in creams and the addition of acid whey in ice creams.
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Tailoring Microenvironment and Orientation of Immobilized Lactase for Improved Catalysis at Suboptimal pH
… resulting in a large amount of lactose-rich acid whey as a byproduct. Using lactase to transform this waste into valuable products has emerged as a promising solution. Covalent immobilization allows enzymes to be reused and prevents contamination of the product. While immobilizing lactases …
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The principal protease system in bovine milk
… potential. However, preparation of casein by acid treatment produced increased dissociation of plasminogen and plasmin from casein. The variable results obtained from milks of different cows could be due in part to the influence of inhibitors and activators of the fibrinolytic system present …
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Factors in Ultrafiltration and Thermal Concentration of Whey Affecting Commercial Lactose Crystallization
… United States is almost exclusively sweet (low acid) whey which is the byproduct of cheese manufacture. Its extraction from the whey is motivated largely by pressures to utilize whey components to advantage. The ability to recover lactose efficiently is important to the manufacturers because …
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Interactions of food proteins with plant phenolics – modulation of structural, techno- and bio-functional properties of proteins
… foods. The phenolic compounds, e.g. chlorogenic acid (CQA), are susceptible to oxidation by enzymes specially, polyphenol oxidase (PPO) and at alkaline conditions. Both enzymatic and non-enzymatic oxidations occur in the presence of oxygen and produce quinone, which normally further react with …