Innovative uses of milk protein concentrates in product development
S Agarwal, RLW Beausire, S Patel… - Journal of food …, 2015 - Wiley Online Library
Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and
whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the …
whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the …
Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk
Z Kárnyáczki, J Csanádi - Acta Alimentaria, 2017 - akjournals.com
Milk and dairy products are high-value foods; however, consumers suffering from lactose
intolerance are not able to enjoy the nutritional benefits of these commodities. There are …
intolerance are not able to enjoy the nutritional benefits of these commodities. There are …
Application of response surface methodology for maximal lactose hydrolysis in whole milk using permeabilised yeast cells
P Panesar - Acta Alimentaria, 2008 - akjournals.com
Kluyveromyces marxianus cells as a source of β-D-galactosidase were employed for the
production of lactose hydrolysed whole milk. The yeast cells were permeabilised to …
production of lactose hydrolysed whole milk. The yeast cells were permeabilised to …
Functional Properties of Milk Proteins
V Nagarajappa, N Upadhyay, R Chawla… - … Practices for Milk …, 2019 - taylorfrancis.com
Milk proteins not only have high nutritive value in terms of high biological value, protein
digestibility corrected amino acid score, protein efficiency ratio, and bioactive peptides, but …
digestibility corrected amino acid score, protein efficiency ratio, and bioactive peptides, but …