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Showing 1 to 1 of 1 for “"Salty whey"”.
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Investigating casein-polymer interactions as a platform technology for cheese for Asian consumers
… addition. A significant (P<0.05) reduction in salty whey level was also observed with addition of CH, although to a lesser extent compared to KG addition, with a concurrent significant (p<0.05) increase in salt and S/M levels. The changes in compositions of these cheeses also impacted texture …