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- W2912220669 abstract "Whey (sometimes called milk serum) is a yellowish to greenish clear solution strained from milk curd coagulated by either rennet or acid. The typical whey solid components include lactose, protein (mainly whey protein), and minerals. Acid whey is a by-product of acid coagulated milk including acid casein and Greek yogurt. Lactose is the most abundant ingredient obtained from whey by crystallization. It is widely used in infant formula, confectionary, bakery, and pharmaceutical products. The most common whey protein concentrate (WPC) include WPC34, WPC60, and WPC80, which contain 34 percent, 60 percent, and 80 percent of protein, respectively. Whey protein isolate (WPI) has an exceptional functionality including gelling, emulsifying, and foaming properties. Permeate from WPC and WPI manufacturing contains mainly lactose and ash that can be spray dried to permeate solids. Both permeate and milk salts are excellent source of minerals and can be used for feed and food ingredients." @default.
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- W2912220669 date "2019-02-01" @default.
- W2912220669 modified "2023-10-15" @default.
- W2912220669 title "History of Whey Production and Whey Protein Manufacturing" @default.
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- W2912220669 doi "https://doi.org/10.1002/9781119256052.ch1" @default.
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