Nutritional and functional properties of whey proteins concentrate and isolate

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Zoran Herceg; Anet Režek; (2006)
  • Publisher: Croatian Dairy Union
  • Journal: Mljekarstvo (issn: 0026-704X, eissn: 1846-4025)
  • Subject: functional | Dairying | whey proteins | SF221-250 | therapeutic and nutritional properties of proteins
    mesheuropmc: food and beverages | fluids and secretions | animal structures | digestive, oral, and skin physiology

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 b... View more
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