ShareFreezing of whey protein concentrate solutions and its effect on protein functionality indicators.
Author(s) : BHARGAVA A., JELEN P.
Type of article: Article
Summary
15% protein solutions are frozen at low, high or intermediate velocity at -17 or -30 deg C. After thawing at 20 deg C, organic and functional properties are compared. No negative effect due to single thawing process has been observed. Storing ph5 frozen solutions could cause some quality defects.
Details
- Original title: Freezing of whey protein concentrate solutions and its effect on protein functionality indicators.
- Record ID : 1996-2362
- Languages: English
- Source: Int. Dairy J. - vol. 5 - n. 6
- Publication date: 1995
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Indexing
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Themes:
Food engineering;
Milk and dairy products - Keywords: Protein; Physical property; Solution; Serum; Dairy product; Freezing; Concentration
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