Whey proteins have many benefits due to their high nutritional value and their various
applications in food products. A drawback of whey proteins is their instability to thermal …

Whey, a liquid by-product, is widely accepted to contain many valuable constituents. These
include especially proteins that possess important nutritional and biological properties …

The Handbook of Membrane Separations: Chemical, Pharmaceutical, and Biotechnological
Applications provides detailed information on membrane separation technologies as they …

The role of food hydrocolloids in dairy products is reviewed considering the basic aspects of
the mixing behaviour of biopolymer solutions and polymer interactions with colloidal …

When skim milk at pH 6· 55 was heated (75 to 100° C for up to 60 min), the casein micelle
size, as monitored by photon correlation spectroscopy, was found to increase during the …

Whey is the by-product of cheese or casein production, it is of relative importance in the dai‐
ry industry due to the large volumes produced and the nutritional composition. Worldwide …

The effects of pH on the gel network structure have been characterized by means of different
microscopy techniques. β-Lactoglobulin forms white particulate gels in the region of pH 4–6 …

The heat-induced aggregation of bovine β-lactoglobulin, dispersed in water at neutral pH
and in different concentrations (10, 30, or 50 g of dry matter/L), was studied at 65° C, and the …

Fouling of heat exchangers is a problem in the dairy industry and costs billions of dollars
every year. It has been studied extensively by researchers around the world, and a large …

Heat-treatment of milk causes denaturation of whey proteins, leading to a complex mixture of
whey protein aggregates and whey protein coated casein micelles. In this paper we studied …