INDUSTRIAL WHEY PROCESSING TECHNOLOGY - OVERVIEW

被引：31

作者：

JELEN, P

机构：

[1] Department of Food Science, University of Alberta, Edmonton

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 04期

关键词：

D O I：

10.1021/jf60224a037

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This review deals with industrially applicable whey processing techniques suitable for utilization of whey for human food. Production of whey protein concentrates, dairy blends, lactose-hydrolyzed syrups, and certain consumer products from whey is briefly discussed. Compositional data for some of the new products are presented to indicate the diversity of their physicochemical properties. Industrial acceptance of the new molecular separation and modification techniques is documented. © 1979, American Chemical Society. All rights reserved.

引用

页码：658 / 661

页数：4

共 32 条

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[3]

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[4]

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[5]

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[7]

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[8]

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[10]

JELEN P, 1977, NZ J DAIRY SCI TECHN, P168

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