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- W2058734893 abstract "Abstract Acid whey from raw milk, acid whey from pasteurized milk, and sweet whey from Cheddar cheese making were prepared from one batch of milk. Each whey was dialyzed and freeze-dried to produce a whey protein isolate containing μ m), the overrun and foam stability were greatly improved, very consistent, and comparable with the foaming properties of egg white and commercial whey protein isolate, in spite of fat contents of 2 to 4% on a dry basis. Whey pasteurization and cheese-making parameters (i.e., coagulant, starter media, color, and bleaching agent) did not influence the foaming characteristics of whey protein isolate. Microfiltered acid whey protein isolate and sweet whey protein isolate had very different glycomacropeptide contents but similar foaming properties. The foam depressant in whey originates from raw milk." @default.
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- W2058734893 date "1993-09-01" @default.
- W2058734893 modified "2023-09-27" @default.
- W2058734893 title "Effects of Processing Treatment and Cheese-Making Parameters on Foaming Properties of Whey Protein Isolates" @default.
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- W2058734893 doi "https://doi.org/10.3168/jds.s0022-0302(93)77581-5" @default.
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