UTILIZATION OF WHEY PROTEINS PRODUCED BY ULTRAFILTRATION IN THE FORTIFICATION OF PROCESSED CHEESE SPREAD
MOHAMED SAAD AHMED NEGM;
Abstract
The utilization of whey protein concentrated (WPC) by the ultrafiltration (UF) technique whether as a source of milk solids not fat (SMSNF) or as fat substitute in reduced fat processed cheese spread (PCS) making was aimed to be evaluated in comparison wi
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| Title | UTILIZATION OF WHEY PROTEINS PRODUCED BY ULTRAFILTRATION IN THE FORTIFICATION OF PROCESSED CHEESE SPREAD | Authors | MOHAMED SAAD AHMED NEGM | Keywords | UTILIZATION OF WHEY PROTEINS PRODUCED BY ULTRAFILTRATION IN THE FORTIFICATION OF PROCESSED CHEESE SPREAD | Issue Date | 2007 | Description | The utilization of whey protein concentrated (WPC) by the ultrafiltration (UF) technique whether as a source of milk solids not fat (SMSNF) or as fat substitute in reduced fat processed cheese spread (PCS) making was aimed to be evaluated in comparison wi |
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