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Improvement of physical and sensory properties of dairy products using functional valuability of whey proteins
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S Abdi *   , N Mir , M Dehghan Niri |
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Abstract: (7611 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 |
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| Keywords: WPC, FWPC, WPI |
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Full-Text [PDF 205 kb]
(7606 Downloads)
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Article type: Review |
Subject:
Food Science
Received: 2013/03/17 | Accepted: 2013/11/19 | Published: 2013/11/19
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