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:: Volume 7, Issue 5 (Winter Supplement 2013) ::
2013, 7(5): 897-908 Back to browse issues page
Improvement of physical and sensory properties of dairy products using functional valuability of whey proteins
S Abdi *, N Mir, M Dehghan Niri
Abstract:   (5271 Views)
Today, by increase in production capacity of dairy manufactures, high amounts of whey is produced as a by product of cheese production. In recent decays, high amount of whey production sometimes up to 8 times more than produced cheese-, its high BOD and its environmental problems caused in particular attention to whey processing and its usage in food products. According to promotions occurred in food industries it is proved that protein compounds isolated from whey have both nutritional and functional values. So, in this article we will review functional properties of whey proteins and their effect on physical and sensory properties of dairy products, as well as applications of whey-derived protein products (e.g. WPC, FWPC, WPI) in dairy products. Keyword: WPC، FWPC، WPI
Keywords: WPC, FWPC, WPI
Full-Text [PDF 205 kb]   (4198 Downloads)    
Type of Study: مروري | Subject: Food Science
Received: 2013/03/17 | Accepted: 2013/11/19 | Published: 2013/11/19
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Abdi S, Mir N, Dehghan Niri M. Improvement of physical and sensory properties of dairy products using functional valuability of whey proteins. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 7 (5) :897-908
URL: http://nsft.sbmu.ac.ir/article-1-1096-en.html


Volume 7, Issue 5 (Winter Supplement 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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