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One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture...
Investigations with powdered whey protein concentrates containing 60 % (WPC-60) or 80 % (WPC-80) of proteins were carried out. In this work proteins were treated using the laboratory equipment for tri...
The aim of this work was to characterise influence of whey proteinspectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were e...
Pasteurized skim milk was microfiltered (0.2-µm membrane) on a system equipped to provide uniform transmembrane pressure of 262 kPa (inlet:outlet pressure differential of 138 kPa, and crossflow ...
A commercial range of hydrolyzates of whey proteins with degrees of hydrolysis ranging from 8 to 45% was used to make emulsions with soybean oil (3% wt/wt); the range of the hydrolyzate concentrations...
A method is postulated for manufacturing cheese in which whey proteins are coagulated by food-grade phosphates or anionic polyelectrolytes and the aggregates are incorporated into casein coagula produ...
Undenatured and heat-denatured whey proteins were incorporated into Havarti-type cheese by manufacturing cheese from ultrafiltered milk that had been heated to 72°C for 17 s or 85°C for 17 s. Traditio...
The influence of native or heat-denatured -lactalbumin (LA) and ß-lactoglobulin (LG) on chymosin activity against s1-casein (CN) inbuffered and simulated milk ultrafiltrate model systems was eva...
Whey protein concentrate (65% protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71°C for up to 120 min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional ...
Anhydrous milk fat was effectively microencapsulated by spray drying in wall systems consisting of combinations of whey protein with with carbohydrates lacking surface-active properties. Whey proteins...
Anhydrous milk fat was microencapsulated in whey protein concentrates and a whey protein isolate by spray drying. The effects of microencapsulating agent type and concentration (10 to 30% wt/wt) and o...
This paper shows the possibilities of capillary electrophoresis for analysis of the major whey proteins (ß-lactoglobulin A, ß-lactoglobulin B, -lactalbumin, and BSA) in standard samples an...
The aim of the research was to determine the changes in the immunoreactivity of whey protein concentrate (WPC) modified by two enzymes: proteinase, Alcalase 2.4L FG (Novo Nordisk), and cross-linked tr...

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