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Ultrafiltration and Manufacture of Whey Protein Concentrates

  • P. G. Hobman

Abstract

The past 15 years has seen remarkable growth in the production of soluble whey protein concentrates (WPCs) derived by the ultrafiltration of whey. The unique physico-chemical and nutritional properties of the whey proteins (Kinsella & Whitehead, 1989) and the perceived value of WPCs as functional food ingredients (de Wit, 1984), together with concomitant advances in the design of commercial equipment, have undoubtedly been major contributing factors.

Keywords

Whey Protein Concentration Polarization Cheese Whey Cheddar Cheese Sweet Whey 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Science Publishers Ltd 1992

Authors and Affiliations

  • P. G. Hobman
    • 1
  1. 1.New Zealand Dairy Research InstitutePalmerston NorthNew Zealand

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