The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation
ABSTRACT: Sweet and, to a lesser extent, acid whey protein ingredients can be used for the formulation of infant nutritional products. Unlike acid whey, sweet whey contains caseinomacropeptide (CMP), a heat-stable peptide liberated from κ-casein during cheese and rennet casein manufacture. Four prot...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2023-12-01
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| Serier: | Journal of Dairy Science |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S0022030223008202 |
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