Whey can be defined in a very general sense as" the liquid remaining after removal of
casein from milk". Casein can be separated from milk in a variety of ways resulting in the …

Cow's milk-based infant formulas are the most common substitute to mother's milk in infancy
when breastfeeding is impossible or insufficient, as cow's milk is a globally available source …

Heat treatment, protein concentration, and pH effects on water vapor permeability (WVP) of
plasticized whey protein films were examined. The best film formation conditions were …

Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of
proteins that need to be isolated and purified to fully exploit their nutritional and functional …

The water vapor permeability (WVP) of whey protein emulsion films was investigated. The
exponential effect of relative humidity on the WVP of whey protein films was reduced through …

Ice cream prepared using a substantial amount of juice from kiwifruit with green, gold or red
flesh may have consumer appeal, through the combination of kiwifruit's unique color, natural …

High heat treatment of milk causes denaturation of whey proteins and complex interactions
among denatured whey proteins, casein micelles, minerals and fat globules. It is well …

We determined seasonal variations in the composition and characteristics of bovine milk, as
well as heat-induced changes in the physicochemical properties of the milk, in a typical …

The effect of pH on thermal denaturation of four main whey protein fractions in skim milk was
examined by gel permeation FPLC. On heating skim milk at 80° C for 0.5− 20.0 min over the …

Whey proteins (WP) and polysaccharides are two gelling biopolymers used in the food
industry for their wide range of rheological and textural properties. Mixed gels containing …