SOME BIOLOGICAL PROPERTIES OF WHEY PROTEINS

FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS

The Impact of Partial Replacement of UF-Skim Milk Retentate by Denatured Salt Whey Protein Paste on The Quality of Feta Cheese Analogue

Preparation of whey protein fractions a-Lactalbumin, B-Laotoglobulin, and Globulin from salted rennet whey

Effect of Trypsin on The Functional Properties of Salted and Ultrafiltrated Whey Protein Concentrates

Effect of pH, Carbohydrates, and NaCl on Functional Properties of Whey Proteins

EFFECT OF SKIM MILK POWDER, RETENTATE AND FLAVOUR COMPOUNDS ON THE QUALITY OF RICOTTA CHEESE

QUALITY AND PROPERTIES EVALUATION OF WHITE SOFT CHEESE MADE BY FREE OR IMMOBILIZED COAGULANT ENZYMES DURING STORAGE

Proteins in salted whey

RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES