publication . Article . 2006

Nutritional and functional properties of whey proteins concentrate and isolate

Zoran Herceg; Anet Režek;
Open Access English
  • Published: 01 Dec 2006 Journal: Mljekarstvo (issn: 0026-704X, eissn: 1846-4025, Copyright policy)
  • Publisher: Croatian Dairy Union
Whey protein fractions represent 18 - 20 % of total milk nitrogen content. Nutritional value in addition to diverse physico - chemical and functional properties make whey proteins highly suitable for application in foodstuffs. In the most cases, whey proteins are used because of their functional properties. Whey proteins possess favourable functional characteristics such as gelling, water binding, emulsification and foaming ability. Due to application of new process techniques (membrane fractionation techniques), it is possible to produce various whey - protein based products. The most important products based on the whey proteins are whey protein concentrates (...
mesheuropmc: food and beveragesfluids and secretionsanimal structuresdigestive, oral, and skin physiology
free text keywords: functional, Dairying, whey proteins, SF221-250, therapeutic and nutritional properties of proteins
Download from
Article . 2006
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue