Physico-Chemical Attributes to Develop Formulation of Ice Cream

Physico-Chemical Attributes to Develop Formulation of Ice Cream

Bacteriological, preparation, optimization for lactose hydrolyzed sweet conc.whey using protein hydrolysate in ice cream

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Whey solids are well known for their nutritional and functional properties and the same has been well documented. Owing to their excellent nutritional and functional properties of whey solids find numerous applications in food and dairy industry The biological components of whey including Lactoferrin, Lactoglobulin, Lactalbumin, glycomacropeptides and Immunoglobulin. Whey contains valuable lactose and proteins. Almost about 80 percent of whey is wasted without being used in country. Whey carries low total solids and has very low shelf life. Thus, the parameters like water activity (aw), pH, re...